Main
Beef Wellington
1 h 30 minServes 4Nutri-Score D€€€
D
1 h 30 min
1 h 30 minBeef Wellington
what you need
Ingredients
beef tenderloin roast (salted, seared on all sides)Other900 g
salt (for seasoning the beef)Spices10 g
olive oil (for searing)Pantry15 ml
mustard (painted over the seared beef)Pantry40 g
crepes (thin, homemade or store-bought)Bakery4 pieces- prosciutto (sliced, laid in a blanket)Other150 g
mushrooms (finely chopped)Produce400 g- shallots (finely chopped)Produce2 pieces
puff pastry (rolled out)Bakery500 g
egg (beaten, for egg wash)Dairy2 pieces- potatoes (for serving)Produce600 g
red wine (for the wine reduction)Beverages200 ml
per serving
Nutrition
898kcal
- Carbs
- 65 g
- Proteins
- 53 g
- Fat
- 48 g
step by step
Method
- Step 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.
- Step 2
Coat with mustard and chill
- Paint mustard all over the seared beef.
- Set it aside in the fridge to cool.
- Step 3
Build the crepe and prosciutto base
- Lay down a layer of crepes.
- Top with a blanket of prosciutto slices.
- Step 4
Make the mushroom duxelles
- Chop the mushrooms and shallots.
- Cook them together until all the moisture has cooked out.
- Step 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.
- Step 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.
- Step 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).
- Step 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.