Beef Wellington
Beef Wellington or juicy beef Wellington with cream cheese. A festive English dish of beef loin in puff pastry.
Ingredients
| beef tenderloin 1 kg |
| olive oil 25 ml |
| mushrooms 0.5 kg |
| bacon 8-10 slices |
| mustard (non-spicy) 25 g |
| melted cream cheese 90 g |
| puff pastry 350 g |
| egg yolks 2 pcs |
| salt, pepper to taste |
| coarse sea salt for decoration |
Instructions
Step 1
Seasoned meat with salt, pepper and fry in oil on all sides until crusty. Then smear with mustard and let cool.
Step 2
Clean the mushrooms, chop, put them in a blender bowl. Salt, pepper and beat until homogeneous. Then fry in oil until the moisture evaporates and let cool.
Step 3
Place overlapping bacon slices on a large piece of cling film, spread the mushroom puree and grated cheese over them and wrap the meat into a tight roll, securing the shape with cling film. Place in the freezer for 15 minutes.
Step 4
After the time has passed, roll out a sheet of puff pastry, release the meat from the foil and wrap it in the pastry. Then wrap tightly in cling film and send to the freezer for another 5 minutes.
Step 5
After removing the film and put the meat on a baking tray covered with parchment, smear with egg yolk, make incisions with a knife and sprinkle with coarse salt. Bake at 200 degrees for 35 to 40 minutes. Then let rest for 10 minutes.
Step 6
Serve beef Wellington only when hot.
