Beef Wellington Timeless Elegance (Print Version)
# Ingredients:
01 -
500 grams of thick beef filet.
02 -
Fine sea salt and freshly cracked black pepper.
03 -
2 spoonfuls of quality olive oil.
04 -
2 spoonfuls of Dijon mustard (like Amora or Maille).
05 -
500 grams of mushrooms (try a mix of shiitake and button mushrooms).
06 -
4 delicate slices of cured ham or Bayonne ham.
07 -
1 sheet of puff pastry (frozen), defrosted.
08 -
2 large egg yolks, whisked.
09 -
Some flaky sea salt for sprinkling on top.
# Instructions:
01 -
Set your oven to 200°C (400°F), getting it ready before starting the Wellington.
02 -
Generously sprinkle salt and pepper on the beef filet.
03 -
Get a big pan nice and hot with olive oil, then sear all sides of the beef until browned. This should take about 2-3 minutes per side.
04 -
Let the beef sit for a bit to cool. Once cooled, brush it all over with the Dijon mustard.
05 -
Chop the mushrooms into tiny pieces, or use a food processor to make it faster.
06 -
Sauté the chopped mushrooms in the same pan over medium heat, stirring until the liquid is mostly gone. This should take 10 to 15 minutes.
07 -
Spread a sheet of plastic wrap on your surface. Lay out the ham slices evenly and cover them with the cooked mushrooms.
08 -
Put the mustard-brushed beef in the middle of the mushrooms and ham. Tightly roll it up, using the plastic as a guide. Twist the wrap at the ends to hold everything snug. Pop it in the fridge for about 20 minutes.
09 -
On a floured surface, roll out your puff pastry so it's big enough to wrap around the beef roll.
10 -
Take the chilled beef out of the fridge and unwrap it. Place it on the pastry, brush the edges lightly with beaten yolk, and fold the pastry over. Trim away extra pastry, and make sure it’s sealed tight at the edges.
11 -
Lay the pastry-wrapped beef on a baking sheet with the seam facing down. Brush the top with more beaten yolk.
12 -
Make shallow cuts on top of the pastry with a sharp knife and sprinkle some flaky salt over it.
13 -
Pop the tray into the hot oven and bake for 25–35 minutes until the pastry is golden. The beef inside should be 52°C–54°C (125°F–130°F) if you want medium rare.
14 -
Once it's out of the oven, let it sit for at least 10 minutes before you slice it into pieces about 2.5 cm (1 inch) thick.
15 -
Keep leftover pieces in the fridge for up to 2 days. Reheat in an oven preheated to 180°C (350°F).
# Notes:
01 -
Try mixing different mushrooms like button mushrooms and shiitake for complex flavors. Toss out any tough shiitake stems.
02 -
To check the meat’s temperature correctly, stick the thermometer into the middle of the beef from different spots.
03 -
Let the puff pastry thaw in the fridge for 2–4 hours. If you’re short on time, leave it out for about 40 minutes.
04 -
Once reheated, slices will be more cooked (medium or well-done).