Main
Beef Wellington
2 hServes 8Nutri-Score D€€€
D
2 h
2 hBeef Wellington
what you need
Ingredients
beef fillet (trimmed, tied into an even log)Meat1.2 kg
meat glue (transglutaminase, for binding the beef)Pantry10 g- vegetable oil (for searing)Pantry30 ml
Dijon mustard (for brushing the beef)Pantry60 g- prosciutto (thinly sliced)Meat300 g
mushrooms (finely chopped for the duxelle)Produce600 g- shallots (finely chopped)Produce3 pieces
garlic (cloves, minced)Produce3 pieces
thyme (sprigs, leaves picked)Produce4 pieces
butter (for cooking the duxelle)Dairy50 g
puff pastry (ready-rolled)Bakery700 g
eggs (beaten for egg wash)Dairy2 pieces
salt (for seasoning)Spices10 g
black pepper (freshly ground)Spices5 g
per serving
Nutrition
660kcal
- Carbs
- 38 g
- Proteins
- 38 g
- Fat
- 40 g
what you’ll use
Tools
Frying pan
Sauté pan
Baking tray
Pastry brush- cling film
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Slice and serve
- Slice the Wellington into thick portions.
- Serve immediately.