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Name: Beef Wellington
Total time: 1 h 45 min
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 900 g beef tenderloin; 2 tsp salt; 1 tsp black pepper; 1 tbsp vegetable oil; 2 tbsp Dijon mustard; 400 g mushrooms; 2 shallots; 30 g butter; 1 tbsp fresh thyme; 150 g chicken liver pâté; 500 g puff pastry; 1 egg yolk

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United Kingdom1 h 45 minServes 6cooked before

Beef Wellington

Ingredients12

beef tenderloin900 g
salt2 tsp
black pepper1 tsp
vegetable oil1 tbsp
Dijon mustard2 tbsp
mushrooms400 g
shallots2
butter30 g
fresh thyme1 tbsp
chicken liver pâté150 g
puff pastry500 g
egg yolk1

meatspice & sauceothervegetabledairy & egggrain

Method

Season the beef with salt and pepper, sear it in hot oil on all sides until browned, then cool completely.
Brush the cooled beef with Dijon mustard.
Finely chop the mushrooms and shallots, cook them in butter with thyme until the moisture evaporates, then cool.
Spread the pâté over the beef and cover evenly with the mushroom mixture.
Roll out the puff pastry, wrap the beef tightly, seal the edges, and chill for 20 minutes.
Brush with beaten egg yolk and bake at 200°C until the pastry is deep golden and the beef is rare to medium-rare, about 35–40 minutes.
Rest for 10 minutes before slicing and serving.