Password Login Cooking Note Editor Editing note: beef-wellington Back to note Title Description Slug Markdown Content This year no one was in the mood for Turkey, so for Christmas dinner I made Beef Wellington. ## Ingredients - Beef Tenderloin / Rinderfilet, 0.5kg, center cut - Dijon mustard - Horseradish, not the kind mixed with cream - Mushrooms, something besides Champaginons like shiitake - Butter - Shallots - Salt & Pepper - Thyme - Chives - Bourbon - Cream - Soy Sauce - Foie Gras pâté or cheaper bird pâté - Phyllo dough or crepes - Prosciutto - Puff pastry - Egg ## Instructions 1. Salt and pepper the tenderloin letting it come up to room temperature for better searing. 1. Tie it up and sear on all sides ~10min 1. Put on drying rack and let cool until handleable. 1. Mix and apply horseradish, 2 parts, with mustard, 1 part to tenderloin. 1. Place tenderloin in fridge uncovered. 1. Blend mushrooms and fry them in oil. 1. Cut and add shallots and thyme. 1. When mushrooms are sticking to pan add shallots and thyme and from more, 1. Deglaze with Bourbon. 1. Cook until Bourbon cooks off, then add soy sauce and cream cooking until mushrooms are thick. 1. Unfold the crepes or phyllo on plastic wrap and place Prosciutto in the middle and cover that with the mushroom paste. 1. Coat the meat in pâté. 1. Roll meat in the wrap, tying off the ends. 1. Let it cool in fridge for 30min 1. Wrap in puff pastry 1. Cool another 30min in fridge 1. Score and coat with egg wash 1. Bake at 215C until internal temp is ~50C ~35min. ## Pictures      There is no image with the pâté applied, because I forgot and had to do a surgery to put it in later.    # Sources - [seriouseats](https://www.seriouseats.com/the-ultimate-beef-wellington-recipe), main reference - [malteskitchen](https://www.malteskitchen.de/beef-wellington/) Tags Save Loading... Image Service Image Alt / Caption / Title Upload