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January Recipe

Classic recipe for Beef Wellington:

– 1 ½ to 2 pounds (680 to 900g) beef tenderloin
– Salt and pepper, to taste
– Olive oil, for searing
– 1 tablespoon Martin Pouret mustard
– 8-10 slices of prosciutto
– 8 ounces (225g) mushrooms, finely chopped
Shallot Vinegar Martin Pouret
– 2 cloves garlic, minced
– 2 tablespoons White Butter Sauce
– 2 tablespoons fresh parsley, chopped
– 1 sheet puff pastry, thawed if frozen
Coarse Salt – Herio

For the Mushroom Duxelles:
1. In a skillet, melt the butter over medium heat. Add the shallots and garlic, and cook until softened.
2. Add the chopped mushrooms to the skillet and cook until the moisture evaporates and the mushrooms are tender.
3. Season with salt, pepper, and fresh parsley. Remove from heat and let it cool.

For the Beef Wellington:
1. Preheat the oven to 400°F (200°C).
2. Season the beef tenderloin generously with salt and pepper.
3. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from heat and let it cool.
4. Brush the seared beef with Dijon mustard.
5. Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping them.
6. Spread the mushroom duxelles evenly over the prosciutto.
7. Place the beef on top of the mushroom-covered prosciutto.
8. Use the plastic wrap to tightly roll the prosciutto and mushroom mixture around the beef, forming a log shape. Twist the ends of the plastic wrap to secure it. Refrigerate for 15-20 minutes to firm up.
9. On a lightly floured surface, roll out the puff pastry sheet to a size large enough to wrap the beef entirely.
10. Remove the plastic wrap from the beef and place it in the center of the puff pastry sheet.
11. Fold the pastry over the beef, sealing the edges by pressing them together. Trim off any excess pastry if needed.
12. Place the wrapped beef Wellington on a baking sheet lined with parchment paper, seam side down.
13. Brush the pastry with the beaten egg wash for a golden finish.
14. Bake in the preheated oven for about 35-40 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness.
15. Remove from the oven and let it rest for a few minutes before slicing.
16. Serve the Beef Wellington sliced into thick portions.

Beef Wellington is often served with a red wine reduction or a side of roasted potatoes and vegetables. Enjoy your homemade Beef Wellington!

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