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.
