Beef Wellington
◷2 hours
Beef tenderloin in mushroom duxelles and prosciutto, baked in puff pastry. The keys are driving all the moisture out of the mushrooms and chilling the roll before the pastry goes on.
Ingredients
◎6 servings
Beef tenderloin700–800
Champignons250 g
Prosciutto(thin slices, or Parma ham)6–8
Puff pastry500 g
Dijon mustard2 tbsp
Eggs(for the egg wash)1 pcs
Wheat flourfor dusting
Olive oil2 tbsp
Fresh thyme2–3
Saltto taste
Ground black pepperto taste
Instructions
Searing the beef
Heat a pan with olive oil over high heat. Rub the tenderloin with salt and pepper and sear it on all sides, ends included, for 30–60 seconds each until browned. Set it on a plate, brush with Dijon mustard and let it cool.
Mushroom duxelles
Blitz the champignons to a paste. Cook them in a dry pan with thyme and a pinch of salt until all the liquid has evaporated — about 10 minutes. Let it cool.
Assembly and baking
1
Lay the prosciutto slices out on cling film, overlapping. Spread the mushroom paste evenly on top. Set the beef on it and wrap carefully, rolling it tightly with the film. Refrigerate for 15–30 minutes.
2
Roll the puff pastry out on a floured surface. Unwrap the beef and wrap it in the pastry, pinching the edges shut. Brush with beaten egg and refrigerate for another 10–15 minutes.
3
Heat the oven to 200 °C. Brush the pastry with egg again and score the top lightly with a knife so steam can escape. Bake for 25–30 minutes until golden — the meat should reach about 55 °C inside for medium rare. Rest for 10 minutes before slicing.
4
Cut into portions and serve with a red wine sauce, mashed potatoes or vegetables.