As you may have gathered from browsing this blog or if you follow me regularly on social media, I’m pretty much a carnivore. Roast Beef Wellington, I think, is one of the best things I’ve ever eaten. Today, I’m sharing the recipe with you.
It is a festive dish for Christmas and New Year of course but why not also for a birthday or Valentine’s Day although maybe a bit hearty for two.
Beef Wellington recipe
Ingredients
- 1.2 kg beef tenderloin
- 1 tablespoon oil
- 300 g mushrooms oyster mushrooms and button mushrooms
- 200 gr raw foie gras
- 2 shallots
- 1 tablespoon chopped parsley
- salt
- pepper
- 2 rectangular puff pastry
- 1 egg yolk
Instructions
- The day before, oil the beef fillet. Brown it on all sides. Be careful that the meat remains blue. Set aside.
- For the stuffing, prepare the mushrooms, peel the shallots and chop everything.
- Cut up the foie gras and add it to the preparation. Add the parsley, salt and pepper.
- Spread half of the stuffing on the aluminum foil. Place the filet on top. Cover with the other half of the stuffing. Wrap the fillet and place in the refrigerator overnight.
- Unwrap the fillet. Place it between the two puff pastries. Decorate by making patterns with the tip of a knife.
- Mix egg yolk with 2 tablespoons of water. Brush on beef wellington.
- Preheat oven to 200°C.
- Bake for 35-40 minutes. It is best to stop cooking when the fillet is 55°C in the middle. Take it out and cut it carefully with an electric knife or a bread knife.
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