Beef Wellington with Green Beans
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
18
🍽️ Servings
4
Description
Beef Wellington with Green Beans
Ingredients
- Shallot - 1.8 oz
- Puff Pastry - 7.1 oz
- Veal Tenderloin - 10.6 oz
- Champignons - 8.8 oz
- Jamón - 0.7 oz
- Carrot - 3.5 oz
- Whole egg - 1 piece
- Chinese green beans - 3.5 oz
- Red Grape Juice - 3 fl oz
- Port Wine - 3 fl oz
- Marsala - 1 fl oz
- Demi-Glace Sauce - 1 fl oz
- Olive Oil - 1 fl oz
- Butter - 6 oz
- Thyme - 1 stalk
- Truffle Oil - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Trim the fillet of any membranes, season with salt and pepper, and briefly sear in olive oil until browned on the outside while keeping the juices inside. Place the meat on a plate.
Step 2
In the same skillet, sauté the onion until soft, then add the mushrooms— the finer they are chopped, the better. Pour in the red wine and let it reduce. Add 50 grams of butter, then drizzle in the truffle oil and immediately remove from heat.
Step 3
Roll out the dough to a thickness of 4–5 mm, then lay the ham in a single layer, leaving a 2 cm border around the edges. Evenly spread the mushroom pâté on top.
Step 4
Place the fillet on top, wrap it in dough so that the ham and pâté cover the meat. Seal the edges of the dough, trim any excess, and pinch the sides. Beat the egg yolk with cold water (15 ml), brush the dough with it, and make slits on the surface to prevent it from crumbling when cut. Bake for ten minutes at 180–374°F.
Step 5
Pour thyme with Marsala and port wine, reduce to evaporate, then add demi-glace and reduce again. Season with salt and pepper, then finish the sauce with cold butter (20 g) to achieve a thick and glossy texture.
Step 6
Boil the carrots and beans, then warm them in butter. Remove the roulade from the oven, let the meat rest, and serve hot.
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