Beef Wellington
Tender beef tenderloin wrapped in a layer of mushroom duxelles and golden puff pastry with a perfect lattice design.
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95 min
Inglesa
4 servings
The story behind
Beef Wellington is the pinnacle of culinary technique in pastry and meats. This recipe stands out for its crispy pastry and a juicy, pink meat center.
Instructions
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1Sear the tenderloin in a very hot pan with a little oil until all sides are browned. Remove and brush with Dijon mustard while still hot.
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2Prepare the duxelles by sautéing the chopped mushrooms until all moisture has evaporated. Let cool completely.
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3Spread plastic wrap and place the ham slices in a rectangle. Cover with the duxelles and place the meat in the center. Wrap tightly and refrigerate for 20 minutes.
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4Roll out the puff pastry. Place the meat roll in the center and wrap. If you want the lattice design from the image, use a lattice cutter on a second thin layer of pastry.
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5Brush with egg yolk to achieve that intense golden shine.
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6Bake at 200°C for 25-35 minutes or until the pastry is crispy and the meat reaches the desired doneness.
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7Let rest for 10 minutes before slicing to allow the juices to redistribute.
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