Plato principal
Beef Wellington
2 hPara 8Nutri-Score D€€€
D
2 h
2 hBeef Wellington
receta de
nick.digiovanni
@nick.digiovanni
6 recetas
7 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
beef fillet (trimmed, tied into an even log)Carne1,2 kg
meat glue (transglutaminase, for binding the beef)Despensa10 g- vegetable oil (for searing)Despensa30 ml
Dijon mustard (for brushing the beef)Despensa60 g- prosciutto (thinly sliced)Carne300 g
mushrooms (finely chopped for the duxelle)Frutas y verduras600 g- shallots (finely chopped)Frutas y verduras3 piezas
garlic (cloves, minced)Frutas y verduras3 piezas
thyme (sprigs, leaves picked)Frutas y verduras4 piezas
butter (for cooking the duxelle)Lácteos50 g
puff pastry (ready-rolled)Panadería700 g
eggs (beaten for egg wash)Lácteos2 piezas
salt (for seasoning)Especias10 g
black pepper (freshly ground)Especias5 g
por ración
Nutrición
660kcal
- Carbohidratos
- 38 g
- Proteínas
- 38 g
- Grasas
- 40 g
lo que usará
Utensilios
Sartén
Sartén honda
Bandeja de horno
Pincel de cocina- cling film
paso a paso
Preparación
- Paso 1
Bind and sear the beef
- Coat the beef fillet with meat glue and press it into an even log.
- Season with salt and pepper, then sear quickly in hot oil on all sides.
- Brush the seared beef all over with mustard and let it cool.
- Paso 2
Make the duxelle
- Sweat the shallots, garlic and thyme in butter until soft.
- Add the chopped mushrooms and cook until all moisture has evaporated.
- Season and spread the duxelle out to cool completely.
- Paso 3
Layer the prosciutto and duxelle
- Lay the prosciutto slices overlapping on a sheet of cling film.
- Spread the cooled duxelle evenly over the prosciutto.
- Place the mustard-coated beef on top and roll tightly, then chill.
- Paso 4
Wrap in puff pastry
- Roll out the puff pastry and wrap it around the beef and duxelle roll.
- Seal the edges and trim any excess pastry.
- Brush all over with egg wash and sprinkle with salt.
- Paso 5
Bake until golden
- Place the Wellington on a baking tray and bake until the pastry is deep golden brown.
- Let it rest before slicing.
- Paso 6
Slice and serve
- Slice the Wellington into thick portions.
- Serve immediately.