Beef Wellington with Bacon

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

35–40 minutes is enough to cook the meat to medium doneness. If you prefer medium well, bake the meat for 1 hour.

Ingredients

Whole egg - 2 pieces
Veal Tenderloin - 14.1 oz
Morels - 14.1 oz
Bacon - 7.1 oz
Mustard Greens - to taste
Salt - to taste
Puff Pastry - 7.1 oz
Ground Black Pepper - to taste
Olive Oil - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Rub the meat with salt and pepper.

Step 3

Heat a pan with olive oil and sear the beef for 1.5 minutes on each side. Remove from heat and brush with mustard. Let it cool.

Step 4

Chop the mushrooms, season with salt and pepper, and blend into a puree.

Step 5

Dry the mushrooms in a hot pan to evaporate all the water.

Step 6

On a flat surface, roll out plastic wrap. Lay the bacon on it so that each slice slightly overlaps the last. Evenly spread the mushroom mixture over the bacon using a knife. Place the beef in the center and tightly roll everything into a log. Tie both ends of the wrap and refrigerate for 10–15 minutes.

Step 7

Roll out the puff pastry into a square. Brush the edges and center with egg yolk. Remove the wrap from the log and place it in the center of the pastry. Firmly press the pastry around the log, folding the edges (like an envelope) to ensure there are no gaps and the log doesn’t fall apart. Brush the rolled log with egg yolk and place it in the oven for 35–40 minutes.