Beef Wellington
Tags: #british #beef #pastry #elegant #mushrooms
Serving: 6 portions
Total time: 3 hours
Tender beef tenderloin wrapped in mushroom duxelles and flaky puff pastry.
Ingredients
- 1kg beef tenderloin, trimmed
- 500g puff pastry
- 400g mixed mushrooms, finely chopped
- 200g pâté de foie gras
- 12 thin slices prosciutto
- 2 shallots, minced
- 4 garlic cloves, minced
- 60ml brandy
- 30ml olive oil
- 30g butter
- 2 egg yolks, beaten
- Fresh thyme leaves
- Salt and pepper to taste
Steps
- Season beef with salt and pepper
- Sear beef in hot pan with oil until browned all over
- Brush with pâté and let cool completely
- Sauté mushrooms, shallots, and garlic until moisture evaporates
- Add brandy and thyme, cook until dry
- Lay plastic wrap on work surface
- Arrange prosciutto slices overlapping on plastic
- Spread mushroom mixture over prosciutto
- Place beef on top and wrap tightly using plastic
- Chill 30 minutes to set shape
- Roll pastry around wrapped beef, sealing edges
- Brush with beaten egg and bake at 200°C for 25-30 minutes
Notes
Use a meat thermometer for perfect doneness. Let rest 10 minutes before slicing to retain juices.
Cooksmith