Beef Wellington Recipe

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13392

Preparation

45 min

Baking Time

25 min

Servings

6

A favorite dish of British culinary tradition, now on your table!

Ingredient

For the fillet:

  • 1 tbsp Melted butter “Epirus”
  • 1 beef fillet about 800gr. up to 1kg
  • 2 tbsp mustard
  • 2 pieces of tortilla or crepe
  • Salt, pepper
  • 5 slices of bacon or prosciutto
  • 1 clove of garlic
  • 3 Thyme sticks
  • 1 piece of puff pastry
  • 2 egg yolks

For mushrooms:

  • 10 mushrooms
  • 1 tbsp Melted butter “Epirus”
  • 1 thyme clone
  • 2 drops of mushroom truffle (optional)

Execution

  1. Sprinkle salt and pepper over our fillet and work the meat with your hands to make sure the ingredients cover the whole fillet.
  2. Put butter in the pan and let it warm up well on high heat. Saute the fillet with thyme and garlic, saute the fillet on all sides. This process is necessary so that our fillet keeps its liquids (takes about 4-5 ‘.)
  3. Remove from pan and place the fillet on a plate along with the sauce created in the pan. While the fillet is hot, cover the whole fillet with mustard and leave it for 5 ‘.
  4. For the mushrooms: Chop the mushrooms, add the butter in the pan and let it warm up well. Sauté the mushrooms until all there ar no liquids in.
  5. Remove from heat and, if you want, add 2 drops of truffle oil.
  6. Wrap: Wipe our cooking counter with a damp cloth and then spread 2 sheets of plastic wrap. Connect the edges of the 2 sheets together. Then wipe them again with a damp cloth so that our wrap is smooth.
  7. Apply the crepe or tortilla and cut it in square shape to the size of the fillet. Shortly before the end of the crepe or tortilla, place the second sheet. Apply the slices from the prosciutto and over the chopped mushroom we sauté.
  8. Put the fillet in the center and with both hands we grab the edges of the membrane and start the wrapping. We ensure that the crepe / tortilla joint is on the underside. Push the sideways until it becomes candy-shaped. Put it for 10 minutes in the refrigerator.
  9. Apply 2 membrane sheets again (in the same way we did before) and place the puff pastry on, work its shape and thickness using a rolling pin. Remove the fillet from the refrigerator, remove the plastic wrap and put it in the center of the puff pastry.
  10. Beat 2 egg yolks with 1 cup of water and apply the mixture on dough. Wrap again, as we did before. Put it for 5 minutes in the refrigerator.
  11. Remove from refrigerator and remove wrap. Add more of the egg mixture.
  12. Using a spoon, create patterns in the puff pastry, taking care not to cut the dough. Add some salt to the puff pastry. Bake for 20-25 minutes at 190 degrees. (If you have a thermometer it should be at 50 degrees Celsius.)
  13. Remove from oven and let the meat “rest” for 7-10 ‘. Serve cutting the calf in slices.
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