Beef Wellington
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
- Salt and pepper the tenderloin letting it come up to room temperature for better searing.
- Tie it up and sear on all sides ~10min
- Put on drying rack and let cool until handleable.
- Mix and apply horseradish, 2 parts, with mustard, 1 part to tenderloin.
- Place tenderloin in fridge uncovered.
- Blend mushrooms and fry them in oil.
- Cut and add shallots and thyme.
- When mushrooms are sticking to pan add shallots and thyme and from more,
- Deglaze with Bourbon.
- Cook until Bourbon cooks off, then add soy sauce and cream cooking until mushrooms are thick.
- Unfold the crepes or phyllo on plastic wrap and place Prosciutto in the middle and cover that with the mushroom paste.
- Coat the meat in pâté.
- Roll meat in the wrap, tying off the ends.
- Let it cool in fridge for 30min
- Wrap in puff pastry
- Cool another 30min in fridge
- Score and coat with egg wash
- 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, main reference
- malteskitchen