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Beef Wellington
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Beef Wellington

2 h 30 minServes 4Nutri-Score D€€€
from @thenikosknifee2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef tenderloin (trimmed, tied into an even log)Meat800 g
  • olive oilPantry30 ml
  • saltSpices8 g
  • black pepper (freshly ground)Spices3 g
  • button mushrooms (finely chopped)Produce500 g
  • shallots (finely chopped)Produce2 pieces
  • garlic (minced)Produce2 pieces
  • thyme (leaves picked)Produce4 pieces
  • butterDairy40 g
  • Parma ham (slices, laid out overlapping)Meat150 g
  • Dijon mustardPantry30 g
  • puff pastry (chilled)Bakery500 g
  • egg (beaten, for egg wash)Dairy1 piece

per serving

Nutrition

873kcal

Carbs
53 g
Proteins
48 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Sauté pan
  • Food processor
  • Baking tray
  • Pastry brush
  • Kitchen thermometer
  • Oven

step by step

Method

  1. Sear the beef

    • Season the beef tenderloin generously with salt and pepper.
    • Heat the olive oil in a frying pan over high heat and sear the beef on all sides until deeply browned.
    • Remove from the pan and brush all over with Dijon mustard, then set aside to cool.
    Step 1

  2. Make the mushroom duxelles

    • Pulse the mushrooms, shallots, garlic and thyme in a food processor until finely chopped.
    • Melt the butter in a sauté pan and cook the mixture over medium heat until all moisture has evaporated.
    • Season and spread out to cool completely.
    Step 2

  3. Wrap the beef

    • Lay the Parma ham slices overlapping on a sheet of cling film.
    • Spread the cooled duxelles evenly over the ham.
    • Place the beef in the centre and roll tightly using the cling film, then chill to firm up.
    Step 3

  4. Encase in pastry

    • Roll out the puff pastry into a rectangle large enough to wrap the beef.
    • Brush the edges with beaten egg, unwrap the beef and place it on the pastry.
    • Fold the pastry over, seal the seams and trim any excess, then brush the whole surface with egg wash.
    Step 4

  5. Bake

    • Preheat the oven to 200 °C.
    • Place the Wellington on a baking tray and bake until the pastry is golden and the beef reaches 52 °C in the centre for medium-rare.
    • Rest before slicing.
    Step 5
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