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Beef Wellington (easy mode) • Tenderloin/Beef Filet • 250g/2..
🕑 Added 2021-04-10 11:48:35 +0000 UTC Beef Wellington (easy mode)• Tenderloin/Beef Filet
• 250g/2 cups of Mushrooms
• Cured ham
• Mustard (Dijon Mustard is optimal)
• Puff Pastry
• 1 egg for the egg wash
1. Wash, pat dry, salt heavily and sear the beef on all sides. Once you’re happy with the color set aside.
2. Wash your mushrooms and pat them dry. Cut them as small as you can get them. (We’re making mushroom duxelles here, so if you live with someone that wronged you, get them to do this job, it will take a long time or let a kitchen appliance do it for you). Cook them in a pan with a bit of butter until they form a paste/all water has evaporated.
3. Brush the beef with mustard and preheat the oven to 200°C or 390° Fahrenheit or Gas 6.
4. Get out your puff pastry, line it with the cured ham (the slices should overlap each other slightly), then top that with a layer of the mushrooms, then add your Filet.
5. Roll, then fold or cut the overlap.
6. Put it in a lightly floured casserole.
7. Score the pastry lightly and brush with egg wash. If you have any excess cut out a pretty design and put it on top then add some egg wash again.
8. Into the oven it goes! Cook for 25 min. Let it rest for 10 min, then carve.
