Beef Wellington with Pistachios
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Recipe from a popular American restaurant.
Ingredients
- Veal Tenderloin - 3.9 oz
- Bacon - 1.1 oz
- Puff Pastry - 1.4 oz
- Pistachios - 0.4 oz
- Duck wings - 7.1 oz
- Garlic - to taste
- Thyme - to taste
- Butter - 5.3 oz
- Apple Wine - 8 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Morels - 8.5 oz
- Shallot - 2.1 oz
- Safflower Oil - 0 fl oz
- Chicken Egg - 1 piece
- Milk - 0 fl oz
Step by Step guide
Step 1
Prepare the egg wash: whisk the egg with the milk.
Step 2
Make the meat sauce: sauté chopped chicken wings in 50 g of butter until golden brown. Add garlic, thyme, water, and simmer for 15 minutes. Strain the broth, add red wine, reduce by half, then add salt and pepper. Incorporate 100 g of room temperature butter, cut into cubes, one cube at a time, while stirring constantly.
Step 3
Prepare the duxelles: sauté finely chopped mushrooms and shallots with 4 g of garlic in sunflower oil. Cook until the mushroom mixture is dry. Season with salt to taste.
Step 4
Spread 30 g of duxelles on the pastry, add bacon, beef tenderloin, and season with salt.
Step 5
Roll the pastry into a log, brush the edges with the egg wash, and also brush the log itself. You will need a total of 6 g of egg wash.
Step 6
Bake in the oven at 356°F for 12–15 minutes.
Step 7
Serve on a plate, cut into several pieces. Drizzle with 20 ml of meat sauce and garnish with crushed pistachios.
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