Beef Wellington

Beef Wellington
 
alt

This recipe was uploaded
by marcedvr

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 500 g beef fillet
  • 500 g 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
  • 1 glass white wine
  • sea salt & freshly ground black pepper
  • extra virgin olive oil
Preheat oven at 220'C.
Season 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.
In 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.
On the plastic foil put first layer Parma ham, then mushrooms puree and beef (brushing beef with mustard). Easy roll all in plastic foil and keep on fridge for 30 minutes.
Unwrap 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.
Baking at 220'C for about 30-35 minutes. Rest a few minutes before using.

Enjoy...

Beef Wellington

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by marcedvr

 
 
one of my favorite recipes that we prepare with love when invited to dinner a special guest...

Method


Preheat oven at 220'C.
Season 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.
In 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.
On the plastic foil put first layer Parma ham, then mushrooms puree and beef (brushing beef with mustard). Easy roll all in plastic foil and keep on fridge for 30 minutes.
Unwrap 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.
Baking at 220'C for about 30-35 minutes. Rest a few minutes before using.

Enjoy...
Show/hide comments

comments powered by Disqus