Beef Wellington is a delicious preparation where tender beef tenderloin is wrapped in a crispy pastry and stuffed with mushrooms, onions, and herbs. This recipe has become a classic dish of English cuisine, thanks to its elegance and refined taste. Perfect to serve on special occasions or for an elegant dinner.
While the puff pastry is defrosting, sauté the onion and mushrooms in butter
Add the sherry and let it cool slightly, then add the chopped parsley, a pinch of salt and pepper, and a grating of nutmeg
Sear the tenderloin in butter, turning it on all sides
Roll out the puff pastry on a little flour, spread the mushroom mixture on top, place the tenderloin in the center, and cover it with the remaining mushrooms
Roll the meat in the pastry, sealing the edges with a light finger pressure, place everything in a buttered baking dish after brushing the roll with a mixture of egg yolks and milk
Place in a preheated oven (200 degrees) and bake for 1 and a half hours until the pastry is golden brown
Turn off the oven and let the tenderloin cool for about 15 minutes with the door open
Then serve
For the mushroom mixture, you can also use half a glass of orange juice instead of sherry
Pan
Wooden Spoon
Pastry Brush
Store in the refrigerator for up to 2 days
Classic dish of English cuisine
| Energy (kcal) | 209.38 |
| Carbohydrates (g) | 9.13 |
| of which Sugars (g) | 1.24 |
| Fat (g) | 48.4 |
| of which Saturates (g) | 4.71 |
| Protein (g) | 47.11 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.08 |
