The Final Boss: 100-Hour Wagyu Beef Wellington with Infused Morel-Duxelles Butter, Périgord Truffle, and 30-Year Balsamic

The Final Boss: 100-Hour Wagyu Beef Wellington with Infused Morel-Duxelles Butter, Périgord Truffle, and 30-Year Balsamic

This is the dish that ends the book, the meal, and possibly your will to live normally ever again. A center-cut A5 wagyu tenderloin is seared, coated in a duxelles made from fresh morels and 22 % THC flower that’s been infused into the butter, wrapped in prosciutto di Parma, encased in perfect puff pastry, and baked exactly to the second. Sliced tableside to reveal a blushing pink center, crowned with shaved winter black truffle, and drizzled with a 30-year tradizionale balsamic that costs more per ounce than most drugs. One bite and you understand why humans invented fire, money, and agriculture.

Serves 8 completely ruined people  
Active time: 6 hours | Total time: 5 days + 10-day infusion  
Dosage: 25 mg THC per portion (200 mg total in the duxelles butter)

Infusion (start 10 days ahead)  
Decarboxylation  
5.71 g cannabis flower testing 22 % THC  
240 °F for 40 minutes, cool in oven.

Infused morel-duxelles butter (makes 2 cups, exactly 200 mg usable THC)  
1 lb best unsalted butter  
1 lb fresh morels (or 100 g dried, rehydrated)  
6 shallots, minced  
6 cloves garlic, minced  
½ cup Madeira  
5.71 g decarbed flower  
1 tsp sunflower lecithin  
Salt and pepper

Brown the butter gently. Sauté shallots and garlic until sweet, add morels and cook until dry. Deglaze with Madeira, reduce to almost nothing. Cool slightly, blend with weed and lecithin until smooth. Water-bath 185 °F for 2 hours, strain hot, chill solid. Reserve 1 cup for duxelles, keep the rest for finishing.

Beef Wellington  
1 center-cut A5 wagyu tenderloin (3–3.5 lb), chained and trimmed  
1 lb prosciutto di Parma, very thinly sliced  
1 lb all-butter puff pastry (DuFour or homemade)  
1 cup infused morel duxelles (the reserved cup, rewarmed)  
2 egg yolks + 1 tbsp cream for wash

Sear the tenderloin hard on all sides, chill completely. Coat generously with warm duxelles. Lay out overlapping prosciutto on plastic wrap, place tenderloin in center, roll into a tight cylinder. Chill 2 hours. Roll out puff pastry, wrap the prosciutto log tightly, seal perfectly, chill overnight. Egg-wash twice. Score lightly. Bake 425 °F for 15 minutes, drop to 375 °F for 20–22 minutes until 125 °F internal for rare. Rest 20 minutes under loose foil.

To finish  
2 oz fresh Périgord black truffle  
¼ cup 30-year balsamic tradizionale  
Remaining infused morel butter, melted and warm

Slice the Wellington into thick, dramatic rounds. Shave truffle like it’s raining money over each slice. Drizzle with a few drops of the balsamic and a spoonful of the warm infused butter.

Serve with nothing else. It doesn’t need friends.

25 mg THC per portion.  
You’ve reached the end.  
Close the book, turn off your phone, and let the universe hold you for a while.