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Beef Wellington
Hoofdgerecht

Beef Wellington

1 u 30 minVoor 4Nutri-Score D€€€
van @jortskitchen1 import0 keer gekookt
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wat je nodig hebt

Ingrediënten

4 personen
  • beef tenderloin roast (salted, seared on all sides)Overig900 g
  • salt (for seasoning the beef)Kruiden en specerijen10 g
  • olive oil (for searing)Voorraadkast15 ml
  • mustard (painted over the seared beef)Voorraadkast40 g
  • crepes (thin, homemade or store-bought)Bakkerij4 stukken
  • prosciutto (sliced, laid in a blanket)Overig150 g
  • mushrooms (finely chopped)Groente en fruit400 g
  • shallots (finely chopped)Groente en fruit2 stukken
  • puff pastry (rolled out)Bakkerij500 g
  • egg (beaten, for egg wash)Zuivel2 stukken
  • potatoes (for serving)Groente en fruit600 g
  • red wine (for the wine reduction)Dranken200 ml

per portie

Voedingswaarden

898kcal

Koolhydraten
65 g
Eiwitten
53 g
Vetten
48 g

stap voor stap

Bereiding

  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.
    Stap 1

  2. Coat with mustard and chill

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

  3. Build the crepe and prosciutto base

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

  4. Make the mushroom duxelles

    • Chop the mushrooms and shallots.
    • Cook them together until all the moisture has cooked out.
    Stap 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.
    Stap 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.
    Stap 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).
    Stap 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.
    Stap 8
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