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Beef Wellington
Hoofdgerecht

Beef Wellington

2 uVoor 8Nutri-Score D€€€
van @nick.digiovanni7 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • beef fillet (trimmed, tied into an even log)Vlees1,2 kg
  • meat glue (transglutaminase, for binding the beef)Voorraadkast10 g
  • vegetable oil (for searing)Voorraadkast30 ml
  • Dijon mustard (for brushing the beef)Voorraadkast60 g
  • prosciutto (thinly sliced)Vlees300 g
  • mushrooms (finely chopped for the duxelle)Groente en fruit600 g
  • shallots (finely chopped)Groente en fruit3 stukken
  • garlic (cloves, minced)Groente en fruit3 stukken
  • thyme (sprigs, leaves picked)Groente en fruit4 stukken
  • butter (for cooking the duxelle)Zuivel50 g
  • puff pastry (ready-rolled)Bakkerij700 g
  • eggs (beaten for egg wash)Zuivel2 stukken
  • salt (for seasoning)Kruiden en specerijen10 g
  • black pepper (freshly ground)Kruiden en specerijen5 g

per portie

Voedingswaarden

660kcal

Koolhydraten
38 g
Eiwitten
38 g
Vetten
40 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Hapjespan
  • Bakplaat
  • Bakkwast
  • cling film

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Slice and serve

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