Servings: 4
Ingredients
For the meat
For the duxelles
Other ingredients
- 12 slices prosciutto (or serrano ham)
- 500 g puff pastry (fresh or thawed)
- 2 egg yolks (whipped with 1 tbsp. water (for the egg glaze))
- Flower (for dusting the work surface)
Instructions
Preparing the meat:
- Season the filet mignon all around with salt and pepper.
- Heat the butter in a large skillet over high heat. Add a sprig of thyme and bay leaf and a clove of crushed garlic.
- Sear the tenderloin on all sides, up to 2 minutes per side.
- Remove the meat from the pan and let it cool completely.
- Brush the cooled meat all around with mustard and refrigerate.
Preparation of the duxelles:
- Place the mushrooms, garlic, shallot and thyme leaves in a food processor and grind to a fine paste.
- Melt the butter in a skillet over medium-high heat.
- Add the mushroom mixture and cook until most of the liquid has evaporated, about 10-15 minutes.
- Season with salt and pepper and let the mixture cool. The duxelles should be dry!
Composing:
- Place a large piece of cling film on the work surface.
- Lay the slices of prosciutto overlapping on the foil to form a rectangle large enough to wrap the tenderloin.
- Spread the cooled duxelles evenly over the prosciutto.
- Place the tenderloin on top of the mushroom mixture.
- Use the foil to wrap the prosciutto tightly around the meat, form a firm roll.
- Wrap the roll tightly in foil and refrigerate for at least 30 minutes.
Wrap in puff pastry:
- Preheat the oven to 200°C (or 180°C hot air).
- Lightly dust the work surface with flour and roll out the puff pastry into a rectangle large enough to envelop the meat.
- Remove the foil from the meat and place it in the center of the puff pastry.
- Brush the edges of the dough with the egg glaze.
- Wrap the dough around the meat and press the seams well to seal them.
- Cut away excess dough and place the Beef Wellington seam-side down on a baking sheet lined with baking paper.
- Brush the top with egg glaze. Optionally, you can apply decorations with leftover dough and brush them on as well.
- Make a few small indentations on top to allow steam to escape during baking.
Baking:
- Bake the Beef Wellington for 40-45 minutes in the preheated oven, until the puff pastry is golden brown.
- Use a meat thermometer to check the core temperature; for rare it is about 50°C.
- Remove the dish from the oven and let it rest for 10 minutes before cutting.
Serve:
- Using a sharp knife, cut the Beef Wellington into thick slices.
- Serve with side dishes of your choice, such as roasted vegetables, mashed potatoes or a fresh salad.
Tips
- Beef tenderloin is great for Beef Wellington.
Beef tenderloin consists of Chateaubriand, tournedos and Filet Mignon.
I used Filet Mignon here. - Make sure you sear the meat sufficiently and definitely crispy, otherwise it will be stewed meat rather than fried.
- If the meat rests for 10 minutes then the core may rise a few more degrees.
Keep this in mind.