Beef Wellington. Remove from pan, and allow to cool completely. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends,. Beef Wellington is a prime-time party food that makes a special-occasion menu shine.
You can have Beef Wellington using 7 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Beef Wellington
- It’s 800 grams of Beef fillet.
- Prepare of English mustard.
- Prepare 600 grams of Mushrooms.
- Prepare 1 clove of Garlic.
- It’s 1 sheet of Puff pastry.
- It’s 10 slice of Parma Ham.
- It’s to taste of Salt and pepper.
Beef tenderloin is super delicious, but without bones or much marbling, it's not the most flavorful cut of beef in the world. Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin or filet mignon. It is the center cut portion of the meat that is known to be the most tender and juicy part of the cow. This decadent meat is sometimes on the pricy side and is made for special occasions or holidays.
Beef Wellington step by step
Season the beef with salt and pepper and slightly sear it on each side in olive oil using a hot pan..
Brush the beef with English mustard when it comes out of the pan and leave it to rest.
Put the mushrooms in the blender with the garlic, season with salt and pepper, and blend until it becomes a creme.
The mushrooms need to be dried out. Cook in a dry hot pan until all the water comes out.
Assemble the wellington: on a flat plastic wrap film overlap the ham slices one next to each other on two rows. The ham sheet you created has to be big enough to wrap the whole beef.
Using the back of a spoon spread the mushroom paste on the ham until few inches from each edge.
Lay the beef in the center and roll it using the film. now the beef is wrapped in the ham. Roll the film all around and twist the ends tight. place in the fridge to firm up for 20 minutes.
Time for the final wrap: remove the film and lay the beef on the puff pastry sheet. Fold the pastry all around until the edges meet and trim off the excess. Squeeze the sizes and make sure the beef is completely enclosed in the pastry. wrap everything with plastic wrap film and twist the ends tight. Leave in the fridge for 20 min.
Brush the top with egg yolk, sprinkle with salt and bake for 35-40 min at 200°C.
Leave the beef to rest for at least 10 minutes after it comes out of the oven. Do not slice it to thin..
What cut of beef is best for Beef Wellington? Beef tenderloin is the cut of beef that's most common. It cooks at a similar time as the puff pastry it's wrapped in to ensure you won't have overcooked beef. What do you serve with Beef Wellington? A traditional Beef Wellington consists of a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked.
