Beef Wellington

Beef Wellington

41 ratings

Bernado, pianist


„This elegant and delicious Filet Wellington is my first choice for a wonderful New Year’s Eve.“

Difficulty

Hard 💪
40
min.
Preparation
10
min.
Baking
30
min.
Resting

Ingredients

Servings:-5+
1 kg
beef tenderloin
1 tbsp
pepper (freshly ground)
2 tbsp
olive oil (divided)
1
shallot
20 g
mixed Italian herbs (e.g. parsley, thyme, marjoram)
250 g
wild mushrooms (e.g. brown mushrooms, porcini, chanterelles)
50 g
butter
100 ml
white wine
½ tsp
salt
120 g
bacon (sliced)
400 g
puff pastry
1
egg yolk
flour for work surface
Metric
Imperial
  • 1 kg beef tenderloin
  • 1 tbsp pepper (freshly ground)
  • 2 tbsp olive oil (divided)
  • 1  shallot
  • 20 g mixed Italian herbs (e.g. parsley, thyme, marjoram)
  • 250 g wild mushrooms (e.g. brown mushrooms, porcini, chanterelles)
  • 50 g butter
  • 100 ml white wine
  • ½ tsp salt
  • 120 g bacon (sliced)
  • 400 g puff pastry
  • 1  egg yolk
  • flour for work surface

Utensils

  • baking sheet
  • refrigerator
  • food processor
  • oven
  • baking paper
  • rubber spatula (optional)
  • plastic wrap
  • brush
  • cooking spoon
  • cutting board
  • knife
  • 2 large frying pans
  • rolling pin

Enjoy with

Bordeaux, 2012
This blended red wine reveals a slightly spicy aroma. Bordeaux is bold and dry and the perfect compliment to most hearty meat dishes. Bordeaux releases its ideal aroma at about 16 - 18°C/40 - 65°F.

Nutrition per serving

Cal
699
Protein
45g
Fat
54g
Carb
32g

Step 1/8

Rub beef tenderloin with freshly ground pepper. Heat some olive oil in a large frying pan until hot but not smoking. Brown beef on all sides for approx. 10 - 12 min. Set aside to cool.
  • 1 kg beef tenderloin
  • 1 tbsp pepper
  • 1 tbsp olive oil
  • large frying pan

Rub beef tenderloin with freshly ground pepper. Heat some olive oil in a large frying pan until hot but not smoking. Brown beef on all sides for approx. 10 - 12 min. Set aside to cool.

Step 2/8

Finely chop shallot. Pick herb leaves and chop roughly. Cut mushrooms into cubes.
  • 1 shallot
  • 20 Italian herbs
  • 250 wild mushrooms
  • cutting board
  • knife

Finely chop shallot. Pick herb leaves and chop roughly. Cut mushrooms into cubes.

Step 3/8

In a large frying pan, heat butter and remaining olive oil. Add shallot and mushrooms and sauté until translucent.
  • 50 butter
  • 1 tbsp olive oil
  • large frying pan
  • cooking spoon

In a large frying pan, heat butter and remaining olive oil. Add shallot and mushrooms and sauté until translucent.

Step 4/8

Deglaze with white wine. Add salt and chopped herbs. Continue to sauté for approx. 10 min. until the alcohol has evaporated. Remove from heat and allow to cool.
  • 100 ml white wine
  • ½ tsp salt

Deglaze with white wine. Add salt and chopped herbs. Continue to sauté for approx. 10 min. until the alcohol has evaporated. Remove from heat and allow to cool.

Step 5/8

Transfer mushroom mixture to a food processor. Blend until smooth.
  • food processor

Transfer mushroom mixture to a food processor. Blend until smooth.

Step 6/8

Lay out a large sheet of plastic wrap on a cutting board. Line up half of the bacon slices in the middle. Spread mushroom paste over bacon. Then place beef tenderloin on top. Spread the remaining mushroom paste over the beef and cover with bacon slices. Tightly wrap beef with mushroom paste and bacon by wrapping up the plastic wrap. Cool in refrigerator for approx. 30 min.
  • 120 bacon
  • refrigerator
  • plastic wrap
  • rubber spatula

Lay out a large sheet of plastic wrap on a cutting board. Line up half of the bacon slices in the middle. Spread mushroom paste over bacon. Then place beef tenderloin on top. Spread the remaining mushroom paste over the beef and cover with bacon slices. Tightly wrap beef with mushroom paste and bacon by wrapping up the plastic wrap. Cool in refrigerator for approx. 30 min.

Step 7/8

Preheat oven to 180°C/350°F. On a lightly floured work surface, roll out puff pastry into a rectangle. Remove beef from the plastic wrap and place lengthwise in the middle. Wrap pastry around beef so long sides overlap. Fold in short sides and tightly seal.
  • 400 puff pastry
  • flour for work surface
  • oven
  • rolling pin

Preheat oven to 180°C/350°F. On a lightly floured work surface, roll out puff pastry into a rectangle. Remove beef from the plastic wrap and place lengthwise in the middle. Wrap pastry around beef so long sides overlap. Fold in short sides and tightly seal.

Step 8/8

Transfer to a lined baking sheet seam side down. Brush with egg yolk and bake in a preheated oven at 180°C/350°F for approx. 10 - 15 min. Then reduce heat to 120°C/250°F and continue to bake for approx. 10 more min. until golden. Remove from oven and allow to rest for approx. 10 min. Enjoy with a fresh salad or vegetables.
  • 1 egg yolk
  • baking sheet
  • baking paper
  • brush

Transfer to a lined baking sheet seam side down. Brush with egg yolk and bake in a preheated oven at 180°C/350°F for approx. 10 - 15 min. Then reduce heat to 120°C/250°F and continue to bake for approx. 10 more min. until golden. Remove from oven and allow to rest for approx. 10 min. Enjoy with a fresh salad or vegetables.