Beef Wellington
- Preparation and cooking time
- Total time
- 1 hour for cooling time
- More effort
- Serves 4
Ingredients
- 500g beef fillet
- 500g mushrooms
- 8 slices of parma ham
Dijon mustard for brushing beef fillet
- 400g puff pastry
- egg wash
- 2 cloves garlic, finely chopped
- 1 red onion finely chopped
- a few (8-10) sage leaf
- 1/2 glass white wine
- sea salt & freshly ground black pepper
- extra virgin olive oil
Method
- STEP 1Season beef with sea salt and freshly ground black pepper. Heat a pan with olive oil and fry beef on high heat until is brown. Let to cool.
- STEP 2In food processor mix mushrooms, onion and garlic. Add this puree on the pan and fry for a few minutes. Add a glass white wine and let to evaporated alcohol.
- STEP 3On the plastic foil put first layer Parma ham, then mushrooms puree, sage leaf and beef (brushing beef with mustard). Easy roll all in plastic foil and keep on fridge for 1 hour.
- STEP 4Preheat oven at 220'C.
- STEP 5Unwrap the meat from the cling film. Roll out the pastry and put the meat on the center. Egg wash the edge of the pastry and roll up the pastry. Turnover and egg wash over the top. Mark the pastry using the back of a small knife to make a cross hatch.
- STEP 6Baking at 220'C for about 30 minutes. Rest a few minutes before using.
