Beef Wellington

Ingredients

• 800 g trimmed beef tenderloin
• 500 g cremini mushrooms
• 8 slices Prosciutto di Parma
• 1 piece all-butter rectangular puff pastry
• 2 pieces shallot
• 1 clove garlic
• 2 tbsp Dijon mustard
• 1 piece egg
• 20 g unsalted butter
• 1 tbsp neutral oil
• 2 sprigs fresh thyme
• 1 tbsp all-purpose flour
• to taste fine salt
• to taste ground black pepper

Method

1. Season the beef tenderloin, then sear it in a very hot skillet with the oil until you get a brown crust on all sides; the inside should remain raw and soft to the touch.
2. Brush the hot meat immediately with Dijon mustard, then let it cool completely on a wire rack so the steam can escape.
3. Very finely chop the mushrooms, shallot, and garlic, then cook them with the butter and thyme until the mixture is dark, fragrant, and almost dry at the bottom of the pan.
4. Lay out the prosciutto slices on plastic wrap so they overlap, cover with an even layer of cooled duxelles, then place the tenderloin in the center.
5. Firmly roll the prosciutto around the beef using the plastic wrap to form a tight cylinder, then let it chill in the fridge until the whole thing holds its shape well.
6. Unroll the puff pastry on a lightly floured surface, place the cylinder in the center, wrap it without excess pastry, and carefully seal the edges underneath.
7. Brush the pastry with beaten egg, score the top very lightly to decorate without piercing through to the meat, then return to the fridge while the oven gets very hot.
8. Bake in the oven until the pastry is deeply golden, puffed, and crispy; the meat should remain pink and the pastry should sound hollow when tapped.
9. Let rest before slicing with a very sharp knife, then serve when the layers remain neat and the juices hardly escape anymore.

Nutrition

Per serving

Energy

700.7 kcal

Protein

69.65 g

Carbohydrate

23.5 g

Fat

38.07 g

Fibre

4.25 g

Calcium

34.69 mg

Iron

1.33 mg

Magnesium

21.45 mg