Beef Wellington

Step by step

1. 1

   Salt and pepper beef tenderloin, sear in hot oil on all sides and let cool.

2. 2

   Rub with mustard.

3. 3

   Very finely chop mushrooms, shallots and garlic (duxelles).

4. 4

   Sauté in butter with thyme until all liquid evaporates, let cool.

5. 5

   Lay out cling film, place ham overlapping on it.

6. 6

   Spread mushroom duxelles on the ham, place fillet on top and roll up tightly using the film, chill 30 minutes.

7. 7

   Roll out puff pastry, place rolled fillet on top.

8. 8

   Brush pastry edges with egg yolk, wrap fillet, place seam down.

9. 9

   Brush with egg yolk, score lightly.

10. 10

    Bake at 200°C for 35–40 minutes, core temp 54°C, rest 10 minutes before slicing.