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Beef Wellington
Plat

Beef Wellington

2 hPour 8Nutri-Score D€€€
par @nick.digiovanni7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • beef fillet (trimmed, tied into an even log)Viandes1,2 kg
  • meat glue (transglutaminase, for binding the beef)Épicerie10 g
  • vegetable oil (for searing)Épicerie30 ml
  • Dijon mustard (for brushing the beef)Épicerie60 g
  • prosciutto (thinly sliced)Viandes300 g
  • mushrooms (finely chopped for the duxelle)Fruits et légumes600 g
  • shallots (finely chopped)Fruits et légumes3 morceaux
  • garlic (cloves, minced)Fruits et légumes3 morceaux
  • thyme (sprigs, leaves picked)Fruits et légumes4 morceaux
  • butter (for cooking the duxelle)Produits laitiers50 g
  • puff pastry (ready-rolled)Boulangerie700 g
  • eggs (beaten for egg wash)Produits laitiers2 morceaux
  • salt (for seasoning)Épices10 g
  • black pepper (freshly ground)Épices5 g

par portion

Nutrition

660kcal

Glucides
38 g
Protéines
38 g
Lipides
40 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Sauteuse
  • Plaque de cuisson
  • Pinceau de cuisine
  • cling film

pas à pas

Préparation

  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.
    Étape 1

  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.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4

  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.
    Étape 5

  6. Slice and serve

    • Slice the Wellington into thick portions.
    • Serve immediately.
    Étape 6
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