Beef Wellington by Chef John Smith's Recipe

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

A versatile dish — perfect for breakfast, lunch, dinner, and entertaining guests. It can be enjoyed both hot and cold. A recipe from the renowned Chef John Smith.

Ingredients

Veal Tenderloin - 26.5 oz
Champignons - 14.1 oz
Parma Ham - 7.1 oz
Puff Pastry - 17.6 oz
English Dry Mustard - 2 spoons
Whole egg - 2 pieces
Wheat Flour - 0.4 oz
Olive Oil - 2 spoons
Ocean salt - a pinch
Ground Black Pepper - 0.2 oz

Step by Step guide

Step 1

Place the mushrooms in a food processor and blend them into a puree. Transfer the resulting mixture to a hot skillet and cook over high heat for about 10 minutes, stirring constantly to evaporate the moisture from the mushrooms. Transfer the mushrooms to a plate and let them cool.

Step 2

Heat a little olive oil. Season the beef with salt and pepper, and sear for 30 seconds on each side. Remove the meat from the heat, let it cool slightly, and then brush it with mustard.

Step 3

On the table, lay out a sheet of plastic wrap, overlapping slices of ham on top. Next, spread a layer of mushroom puree, and place the meat in the center on top.

Step 4

On a floured surface, roll out the dough into a rectangle about 3-4 mm thick. Remove the film from the roll and place it in the center of the rectangle, then brush the dough around it with egg yolk. Wrap the roll in the dough, trim any excess, and place the roll on a baking sheet seam-side down. Brush it with egg yolk and refrigerate for 15 minutes.

Step 5

Preheat the oven to 200 °C (392 °F). Remove the roulade from the refrigerator, make small incisions on it, and brush them with egg yolk. Bake the roulade for 20 minutes, then reduce the temperature to 180 °C (356 °F) and continue baking for another 15 minutes. Take the meat out of the oven and let it rest for 10-15 minutes. After that, the beef Wellington can be sliced and served.