Beef Wellington

Ingredients for Beef Wellington Recipe

  • 300-350 gr Beef Tenderloin, Medium Cut
  • 100 gr Onion, Fine Brunoise Chopped
  • 300 gr Chestnut Mushrooms, Chopped
  • 5 g Garlic, Crushed
  • 50 g Butter
  • 5 g Fresh Thyme
  • Sunflower Oil
  • Puff Pastry Dough
  • Salt – Black Pepper
  • 100 gr Cluster Cherry Tomatoes
  • (2 slices of bacon or dried meat for those who want to use it)

For Eggwash:

  • 1 Egg Yolk
  • 50 ml Milk

How to Make Beef Wellington ?

  • Season the tenderloin. Caramelize the entire surface in sunflower oil.
  • Bake in an oven at 220 degrees C for 3-4 minutes. It can also be cooked more depending on the degree of cooking.
  • After the oven, let the meat rest for at least 20 minutes at room temperature.
  • Saute onion, mushroom and garlic in butter in order.
  • Add the thyme and cook until the water is absorbed. Then blend until smooth. Let it cool down.
  • (If bacon is to be used) Lay the bacons on the stretch film to form a surface.
  • Spread the cork over it and place the meat in the middle. Wrap it in a cylindrical shape with cling film. Be careful not to leave any spaces inside. Chill in the freezer.
  • Thin the puff pastry with flour. Remove the cling film from the rested meat, cover it tightly with the dough.
  • Apply Eggwash and bake at 180°C for 20 minutes.
  • Caramelize the tomato in a pan in sunflower oil, add olive oil and salt in the oven at 220 degrees C and cook for 2 minutes.
  • Slice the meat and serve it with tomatoes.

What are the Tips for Beef Wellington Recipe?

  • After cooking the meat in the first stage, it is necessary to rest it very well.
  • The specified steps must be followed carefully.
  • Before wrapping the puff pastry, it should be kept in the freezer for at least 30 minutes in order for the mushrooms to fully adhere to the meat.
  • Very little flour should be used when making sauce in the pan.
  • It should be made from a fresh meat.
  • Options such as bacon and dried meat can be used optionally for bacon.