Beef Wellington

INGREDIENTS:
600-800 g beef tenderloin (filet mignon) or beef sirloin or eye filet
600 g puff pastry
200 g sliced prosciutto crudo
3 tablespoons English mustard
2 yolks
1-2 tablespoons olive oil
black pepper
salt

For the mushroom duxelles:
500 g mushrooms (can be a mixture of different kinds)
1 garlic clove
fresh thyme
20 g butter
1 tablespoon olive oil
black pepper
salt

PREPARATION:
Mushroom duxelles:
Rinse and dry the mushrooms. Chop them into small cubes. You can also a blender to make your job easier. Chop the garlic clove, add fresh thyme and transfer the whole thing together with the butter and olive oil into a frying pan. Season with salt and black pepper and cook over medium heat until the whole liquid from the mushrooms evaporates. Leave it to chill.

Beef Wellington

Rinse the meat and dry it using kitchen paper. Trim any silver skin and season with salt and black pepper from all sides. Sear the meat from all sides in a heated pan with the olive oil.

Beef Wellington

Spread the mustard using a pastry brush.

Beef Wellington

Place the slices of prosciutto onto a sheet of plastic wrap as shown below.

Beef Wellington

Spread the mushroom duxelles evenly.

Beef Wellington

Put the meat onto the mushrooms.

Beef Wellington

With the help of the plastic wrap roll the whole thing as shown below.

Beef Wellington

Leave it in the fridge for about 20-30 minutes so that it chills. Remove the plastic wrap and put the meat roll onto a sheet of puff pastry, over which you have spread beaten yolks and several drops of water beforehand.

Beef Wellington

Roll the meat into the pastry bag with the ends of the puff pastry facing down at the end. Spread beaten yolks onto the puff pastry and then make thin shallow square cuts into the pastry without going all the way through it. Transfer it into a baking tray and leave it to chill in the fridge for 15-20 minutes.

Beef Wellington

Bake in a pre-heated oven at 200°С for 30 to 50 minutes depending on the thickness of the meat and your taste. To ensure that the meat will be cooked exactly as you wish, it’s best to use an instant read meat thermometer. The inner temperature of the meat should be:
for rare 50 to 52°С
for medium rare 55°С
for medium 60°С
for medium well 65°С
for well done above 70°C

If the meat browns before reaching the desired temperature cover it with tin foil so that it doesn’t burn and continue baking.
Remove from the oven and leave it to rest for 10 minutes before cutting it.

Beef Wellington

Beef Wellington

Beef Wellington

Beef Wellington

Beef Wellington

Beef Wellington

Beef Wellington