Beef Wellington

Name: Beef Wellington
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: English, Scottish, British, European
Ingredients: 454 grams beef tenderloin filet; 1 serving Salt and pepper; 1 serving Extra virgin olive oil; 454 grams mushrooms (we used half cremini, half shiitake); 4 slices thin slices ham (Parma ham if you can get it) or prosciutto; 2 Tbsps yellow mustard (we used Colemans Original English Mustard); 198 grams puff pastry (needs 3 hours to defrost in refrigerator if using frozen); 2 egg yolks, beaten

If you want to add more European recipes to your recipe box, Beef Wellington might be a recipe you should try. This recipe serves 4. One portion of this dish contains about 36g of protein, 55g of fat, and a total of 742 calories. It works best as a main course, and is done in about 2 hours and 10 minutes. Head to the store and pick up egg yolks, salt and pepper, mushrooms, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

Sear filet on all sides: Season the fillet generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat a tablespoon or two of oil in a large pan on high heat. Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown).

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove the filet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard.

Ingredients you will need

Mustard

Equipment you will use

Frying Pan

the mushroom duxelles: Chop the mushrooms and put them into a food processor and purée.

Ingredients you will need

Mushrooms

Equipment you will use

Food Processor

Heat the sauté pan on medium high heat.

Equipment you will use

Frying Pan

Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan and set aside to cool.

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Mushrooms

Equipment you will use

Frying Pan

filet in mushroom paste and ham:

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Mushrooms

Ham

Roll out a large piece of plastic wrap.

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Roll

Wrap

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Plastic Wrap

Lay out the slices of ham on the plastic wrap so that they overlap.

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Wrap

Ham

Equipment you will use

Plastic Wrap

Spread the mushroom mixture over the ham.

Ingredients you will need

Mushrooms

Spread

Ham

Place the beef filet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly.

Ingredients you will need

Beef Tenderloin

Mushrooms

Roll

Wrap

Ham

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Plastic Wrap

Wrap up the beef filet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.

Ingredients you will need

Beef Tenderloin

Wrap

Equipment you will use

Plastic Wrap

oven to 400°F.

Equipment you will use

Oven

out puff pastry, wrap beef filet: On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet.

Ingredients you will need

Puff Pastry Sheets

Beef Tenderloin

Roll

Wrap

Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough.

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Pastry Dough

Wrap

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Plastic Wrap

Brush the edges of the pastry with the beaten eggs.

Ingredients you will need

Egg

Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap).

Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.

Ingredients you will need

Egg Yolk

with egg wash and score:

Ingredients you will need

Egg

Place the pastry-wrapped fillet on a baking pan.

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Baking Pan

Brush the exposed surface again with beaten eggs.

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Egg

Score the top of the pastry with a sharp knife, not going all the way through the pastry.

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Knife

Sprinkle the top with coarse salt.

Ingredients you will need

Coarse Salt

in oven:

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Oven

Bake at 400°F for 25-35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125-130°F for medium rare.

Ingredients you will need

Meat