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Beef Wellington
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Beef Wellington

1 h 30 minPara 4Nutri-Score D€€€
de @jortskitchen1 importación0 veces cocinadas
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Ingredientes

4 personas
  • beef tenderloin roast (salted, seared on all sides)Otro900 g
  • salt (for seasoning the beef)Especias10 g
  • olive oil (for searing)Despensa15 ml
  • mustard (painted over the seared beef)Despensa40 g
  • crepes (thin, homemade or store-bought)Panadería4 piezas
  • prosciutto (sliced, laid in a blanket)Otro150 g
  • mushrooms (finely chopped)Frutas y verduras400 g
  • shallots (finely chopped)Frutas y verduras2 piezas
  • puff pastry (rolled out)Panadería500 g
  • egg (beaten, for egg wash)Lácteos2 piezas
  • potatoes (for serving)Frutas y verduras600 g
  • red wine (for the wine reduction)Bebidas200 ml

por ración

Nutrición

898kcal

Carbohidratos
65 g
Proteínas
53 g
Grasas
48 g

paso a paso

Preparación

  1. Sear the tenderloin

    • Season the tenderloin roast generously with salt.
    • Sear it in a hot pan with a little oil on all sides until browned.
    Paso 1

  2. Coat with mustard and chill

    • Paint mustard all over the seared beef.
    • Set it aside in the fridge to cool.
    Paso 2

  3. Build the crepe and prosciutto base

    • Lay down a layer of crepes.
    • Top with a blanket of prosciutto slices.
    Paso 3

  4. Make the mushroom duxelles

    • Chop the mushrooms and shallots.
    • Cook them together until all the moisture has cooked out.
    Paso 4

  5. Wrap the beef

    • Spread the mushroom mixture in a layer over the prosciutto.
    • Place the beef on top and wrap everything up tightly.
    • Keep it cool while you roll out the puff pastry.
    Paso 5

  6. Wrap in puff pastry

    • Brush egg around the edges of the pastry.
    • Place the wrapped roll in the middle.
    • Wrap the pastry tightly around it.
    Paso 6

  7. Egg wash, score and bake

    • Paint the pastry with egg wash.
    • Score a decorative design on top.
    • Bake at 425°F (220°C) for 40 minutes, or until the centre reads 130°F (54°C).
    Paso 7

  8. Rest and serve

    • Let the Wellington rest before slicing.
    • Slice to reveal a juicy, wall-to-wall medium rare centre.
    • Serve with potatoes and a wine reduction.
    Paso 8
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