Beef Wellington
Ingredients
- 800 gBeef tenderloin (trimmed into a neat cylinder)
- 500 gButton mushroom (very finely chopped)
- 1 pcPuff pastry (well chilled)
- 6 pcSerrano ham (thinly sliced)
- 1 pcEgg (beaten for egg wash)
- 30 gUnsalted butter (for cooking)
- 2 pcShallot (finely diced)
- 1 pcGarlic (minced)
- 1 pcThyme (leaves only)
- 2 tbspGrapeseed oil (for searing)
- 2 tbspMustard (for brushing)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A rare beef tenderloin heart wrapped in earthy mushroom duxelles and crispy puff pastry. The meat is incredibly tender, protected by a golden crust that cracks under the knife.
- 1
In a smoking pan with oil, sear the beef tenderloin on all sides. You need a nice brown crust without cooking the inside. Remove, brush immediately with mustard and let cool.
- 2
Finely chop mushrooms and shallots. Sauté them in butter with thyme and minced garlic. Let the vegetation water evaporate completely until the mixture is dry and coats the spoon.
- 3
On plastic wrap, spread the ham slices overlapping each other. Spread the mushroom duxelles on top, then place the beef. Roll everything tightly to form a regular log. Chill for 15 minutes.
- 4
Roll out the puff pastry. Place the meat log in the center after removing the film. Wrap the meat, sealing the edges with beaten egg. Brush the top with egg wash and score lightly with a knife without piercing.
- 5
Bake at 200°C. The pastry should be deep golden and crispy. Remove from oven and let rest for 10 minutes on a wire rack so the juices redistribute without soaking the pastry.
Frequently asked questions
How do you get this dish right?
- The duxelles must be bone dry, otherwise the moisture will soak the pastry and make it soggy.
- Resting after baking is crucial: if you cut too early, all the juices will run out and the meat will be dry.
How long does this dish keep?
Must be eaten immediately. Does not reheat well as the meat would overcook and the pastry would lose its crunch.
