Beef Wellington
A classic of British cuisine: succulent beef tenderloin baked in crispy puff pastry with aromatic mushroom filling and Parma ham. An impressive dish for special occasions that never fails to impress.
Ingredients
- 400 g Button or wild mushrooms
- 1 to taste English mustard
- to taste Olive oil
- 750 g Beef tenderloin
- 6 pcs Parma ham
- 500 g Puff pastry
- to taste Flour
- 2 pcs Egg yolks
Instructions
- Pulse the mushrooms in a blender or food processor until they reach a coarse paste consistency, then season with salt and pepper. Transfer the paste to a skillet and cook over high heat for about 10 minutes, stirring frequently, until all the liquid has evaporated. Spread onto a plate and allow to cool completely.
- Heat a little olive oil in a skillet over high heat. Season the tenderloin with salt and pepper, then sear for 30 seconds on each side—you only want to seal the meat and create a golden crust without cooking it through. Remove from heat, let cool, and brush with mustard on all sides.
- Line your work surface with plastic wrap and arrange the Parma ham slices in an overlapping pattern to form a rectangle. Spread the mushroom paste evenly over the ham. Place the tenderloin in the center. Roll tightly into a cylinder using the edges of the plastic wrap to help you along—the result should be a neat, compact log. Wrap the ends of the plastic wrap and refrigerate for 15–20 minutes so the roll holds its shape.
- Roll out the puff pastry on a flour-dusted surface into a large rectangle approximately 3 mm thick. Remove the plastic wrap from the roll and place it in the center of the pastry. Brush the pastry around the meat with beaten egg yolk. Wrap the pastry around the roll, tucking in the edges, and trim any excess. Turn seam-side down and transfer to a baking sheet, then brush with egg yolk. Refrigerate for another 15 minutes to let the pastry rest.
- Preheat the oven to 200°C. Score the pastry lightly at 1 cm intervals and brush once more with egg yolk. Bake for 20 minutes, then reduce the temperature to 180°C and cook for another 15 minutes. Remove from the oven and let rest for 10–15 minutes before slicing. The meat inside should remain pink—as it should be.