Wellington's famous beef is the pride of British cuisine. Juicy beef tenderloin, covered with pâté and mushroom mince, baked in puff pastry - this is the classic look of this dish. Of course, like every popular recipe, Wellington beef has many variations - it can be portioned and baked, sometimes the meat is wrapped in bacon. Only the excellent piece of beef, the layer and the crispy dough remain unchanged.
It is necessary
-
- Mushroom stuffing (Duxelles):
- 750 grams of champignons;
- 2 heads of shallots;
- 4 cloves of garlic;
- 100 ml of dry white wine;
- 2 sprigs of fresh thyme
- only leaves;
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- salt and freshly ground black pepper.
- For beef:
- 1
- 5 kg beef tenderloin (filet mignon);
- olive oil;
- salt and freshly ground black pepper;
- 12 thin slices of bacon;
- 6 sprigs of fresh thyme
- only leaves;
- 2 tablespoons Dijon mustard
- some flour;
- 500 g puff pastry;
- 2 large, lightly whipped
- eggs;
- 1/2 tsp coarse sea salt.
Instructions
Step 1
First, prepare the mushroom mince, chop the shallots and chop the garlic cloves. Put onion, garlic, mushrooms and thyme into the bowl of the food processor. Pulse the food processor and wait until all ingredients are in a single, finely chopped mass.
Step 2
Heat olive oil in a heavy-bottomed skillet, add butter and melt over medium heat. Place the contents of the food processor in a skillet, pour in the wine and cook for 8-10 minutes, until most of the liquid has evaporated. Season with salt and pepper. Leave to cool.
Step 3
Take care of beef. Tie the tenderloin with culinary twine to keep it in a cylindrical shape. Drizzle with olive oil, sprinkle with salt and pepper, and seal (sauté until crusty) in a hot, heavy skillet, lightly topped with olive oil. It shouldn't take more than 2-3 minutes.
Step 4
Prepare a piece of food grade plastic wrap. Spread the bacon on top of it so that it forms a rectangle the length of your fillet. Using a rubber spatula, place the mushrooms on top of the bacon, flatten, sprinkle with thyme. Chill the finished beef a little, cut the twine and brush with Dijon mustard. Let it cool a little more and wrap it in bacon covered with mushroom stuffing in plastic wrap. Try to make your roll as dense as possible. Make sure that the tenderloin is coated on all sides with bacon. Twist the ends of the film and place the roll in the refrigerator for 30 minutes.
Step 5
Preheat oven to 220 ° C. Roll out the puff pastry on a lightly floured surface. Take out the beef, carefully peel off the film. Place the fillets in the center of the dough sheet. Brush the edges of the dough with a beaten egg to seal it tighter. Wrap the fillets in the dough, pressing the dough with your hands in the oven for 40-45 minutes. If you have a meat thermometer, the cook temperature is 52 ° C.
Step 6
Remove the Wellington beef from the oven, rest for 10 minutes and serve, cut into thick slices.
