Beef Wellington with Thyme and Rosemary

Main Dishes | European cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe from a popular American restaurant.

Ingredients

Veal Tenderloin - 1⅕ kg
Thyme - 0.1 oz
Fresh Rose Hips - 0.1 oz
Garlic - 0.5 oz
Olive Oil - 1 fl oz
Salt - 0.4 oz
Ground Black Pepper - 0.1 oz
Dijon Mustard - 2 fl oz
Parma Ham - 4.8 oz
Puff Pastry - 26.5 oz
Chicken Egg - 2 pieces

Step by Step guide

Step 1

Trim the fillet of any membranes, cut off the edges, and tie it with string to ensure an even shape.

Step 2

Sear the meat with thyme, rosemary, and 15 g of garlic in olive oil until golden brown, about 1 minute on each side. Then let the meat rest for 30 minutes. Remove the strings. Next, coat the tenderloin with mustard and refrigerate for 30 minutes.

Step 3

Meanwhile, prepare the duxelles. For this, finely chop the shallots and mushrooms into cubes of about 3–4 mm.

Step 4

Then sauté the shallots in olive oil until soft, add the mushrooms, butter, and garlic, and cook for 20-30 minutes over low heat, stirring occasionally.

Step 5

After 20–30 minutes, add thyme, increase the heat to high, and pour in the red wine. Sauté, stirring, until the wine has evaporated. Season the mixture with salt and pepper. It should result in a sticky mass that can be shaped into a ball.

Step 6

On a triple layer of plastic wrap, lay out slices of Parma ham (1.5 mm thick), then tightly spread the mushroom duxelles, leveling it off. Next, place the tenderloin on top and roll everything into a log. Refrigerate for 30 minutes.