התמונה להמחשה בלבדBeef Wellington
This iconic dish presents a masterful combination of premium beef tenderloin cooked to perfection, enveloped in a rich mushroom coating and delicate thin slices that offer extraordinary depth of flavor. Encased in a golden, crispy puff pastry that shatters with every bite, it stands as a magnificent centerpiece for the most festive occasions, delivering a quintessential European fine-dining experience.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
- 2Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.
Nutrition
- Calories
- 1800
- Protein
- 100g
- Carbs
- 8.7g
Recommended Equipment & Products
Chef tips
To ensure a crisp, golden-brown pastry, be sure to sauté the mushroom duxelles until all moisture has evaporated and it is completely dry before spreading it onto the beef. For a kosher version, use a non-dairy puff pastry and swap the traditional prosciutto for thin slices of smoked goose breast to add a rich, smoky aroma to the dish.
Culinary reasoning
This iconic dish presents a masterful combination of premium beef tenderloin cooked to perfection, enveloped in a rich mushroom coating and delicate thin slices that offer extraordinary depth of flavor. Encased in a golden, crispy puff pastry that shatters with every bite, it stands as a magnificent centerpiece for the most festive occasions, delivering a quintessential European fine-dining experience.
