Beef Wellington
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Per portion
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For 2 portions
- Beef tenderloin 0.25 kg one pieceas needed
- Puff pastry1 Pck
- Mushrooms brownOr: Mushrooms white65 g
- Parma hamOr: Serrano ham1 slice
- Eggs 1 pc for brushingas needed
- MustardOr: Dijon mustard¼ tbsp
- Shallots1 Stk
- Garlic cloves1 Stk
- Thyme¼ tsp
- Butter5 g
- Olive oil½ tbsp
- Iodized salt¼ tsp
- Pepper1 pinch
Step by step
- 1
Salt and pepper beef tenderloin, sear in hot oil on all sides and let cool.
- 2
Rub with mustard.
- 3
Very finely chop mushrooms, shallots and garlic (duxelles).
- 4
Sauté in butter with thyme until all liquid evaporates, let cool.
- 5
Lay out cling film, place ham overlapping on it.
- 6
Spread mushroom duxelles on the ham, place fillet on top and roll up tightly using the film, chill 30 minutes.
- 7
Roll out puff pastry, place rolled fillet on top.
- 8
Brush pastry edges with egg yolk, wrap fillet, place seam down.
- 9
Brush with egg yolk, score lightly.
- 10
Bake at 200°C for 35–40 minutes, core temp 54°C, rest 10 minutes before slicing.
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