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Beef Wellington
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Beef Wellington

2 godz.Porcje: 8Nutri-Score D€€€
od @nick.digiovanni7 importówugotowano 0 razy
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Składniki

8 osób
  • beef fillet (trimmed, tied into an even log)Mięso1,2 kg
  • meat glue (transglutaminase, for binding the beef)Spiżarnia10 g
  • vegetable oil (for searing)Spiżarnia30 ml
  • Dijon mustard (for brushing the beef)Spiżarnia60 g
  • prosciutto (thinly sliced)Mięso300 g
  • mushrooms (finely chopped for the duxelle)Warzywa i owoce600 g
  • shallots (finely chopped)Warzywa i owoce3 kawałki
  • garlic (cloves, minced)Warzywa i owoce3 kawałki
  • thyme (sprigs, leaves picked)Warzywa i owoce4 kawałki
  • butter (for cooking the duxelle)Nabiał50 g
  • puff pastry (ready-rolled)Piekarnia700 g
  • eggs (beaten for egg wash)Nabiał2 kawałki
  • salt (for seasoning)Przyprawy10 g
  • black pepper (freshly ground)Przyprawy5 g

na porcję

Wartości odżywcze

660kcal

Węglowodany
38 g
Białko
38 g
Tłuszcz
40 g
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Przybory

  • Patelnia
  • Patelnia głęboka
  • Blacha do pieczenia
  • Pędzelek kuchenny
  • cling film

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Slice and serve

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