Beef Wellington
Ingredients for 3-4 servings:
- Beef tenderloin 350 g
- Mushrooms 350 g
- Butter 1.5 tablespoons
- Puff pastry (frozen can be used) 375 g / 1 pack
- Egg 1 pc.
- Mustard 55 g / 2 large spoons
- Parma ham 115 g / 8 slices
Preparation:
- Blend the mushrooms into a paste in a jug or hand blender. Transfer to a pan, add salt and pepper and fry until all the liquid evaporates.
- In a separate pan, melt a tablespoon of butter and sear the tenderloin on all sides.
- Place the ham slices on a cling film, then the mushroom mousse and the tenderloin coated with mustard. Roll very tightly.
- Divide the puff pastry into two parts and roll them out gently. Place the tenderloin in the centre of one piece. Brush the edges of the dough with whisked egg. Fold the dough over the beef and flip it over so that the seam is underneath. Fold the two open ends of the dough underneath. Brush the dough with egg.
- Score the second portion of the dough every 1 cm, then take it in your hands and gently stretch it to create a spiderweb effect. Place the dough on the already wrapped first portion and also brush the top with egg.
- Place in the oven and bake according to the instructions on the display. After this time, the dish should be around 59-60°C inside, which is the best temperature for serving beef tenderloin (medium).
- After removing the dish from the oven, let it rest for about 10-15 minutes to allow the juices that have risen due to the heat to settle and for the temperature to distribute evenly.
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