BEEF WELLINGTON

Here is the complete recipe for BEEF WELLINGTON

INGREDIENTS

1. 1.5kg beef tenderloin


2. Salt and pepper


3. 2 tbsp grapeseed oil


4. 1 garlic clove


5. 2 French shallots


6. 700g mushrooms


7. 80g butter


8. 200g minced veal


9. 1 sheet frozen puff pastry, thawed


10. 1 beaten egg yolk

METHODS

1. Season the beef with salt and pepper. Heat the oil in a large frying pan over medium-high heat.


2. Add the meat and cook, turning, until browned on all sides. Transfer to a plate and allow to cool.


3. Wipe out the frying pan. Peel and chop the garlic and shallots.


4. Wash and chop the mushrooms. Melt the butter in the pan over medium-high heat.


5. Add the garlic, shallots and mushrooms and cook, stirring, until any liquid has completely evaporated (the mixture must be quite dry).


6. Season with salt and pepper and set aside to cool. Add the veal and mix well.


7. Preheat the oven to 170°C/325°F/Gas Mark 3.


8. Lay the sheet of puff pastry on a work surface and spread with the mushroom mixture.


9. Place the beef fillet on top and roll up tightly. Place the wellington in a baking dish.


10. Mix the egg yolk with 1 tbsp water and brush over the pastry. Cook in the preheated oven for 25 minutes.


11. Once it is cooked and golden, remove it from the oven, cover with foil and let it rest for 5 minutes.


12. Slice and serve with duchess potatoes.

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