Beef Wellington by @gordongram
1h15
Hard
4 servings
🥩
1 kg
Beef Tenderloin
🧈
100 g
Butter
🥐
500 g
Puff Pastry
🍄
250 g
Mushrooms
🔶
15 ml
Dijon Mustard
🧅
40 g
Shallots
🍾
60 ml
Dry White Wine
🌿
2 g
Thyme
🫒
15 ml
Olive Oil
🥚
1
Egg Yolk
Preparation Steps
Step 1/3
Season beef, sear in pan.
Step 2/3
Wrap beef in duxelles, pastry.
Step 3/3
Brush with egg yolk, bake.
Composition
Ingredients
Types
Meat, Dairy, Grains, Vegetables, Condiments, Alcohol, Herbs, Fats
Ingredients
Beef tenderloin, Butter, Puff pastry, Mushrooms, Dijon mustard, Shallots, Dry white wine, Thyme, Olive oil, Egg yolk
Allergens
Milk, Gluten, Egg
Dietetics
Dietary regimen
Keto
Calories
780 kcal
Macro nutrients
Protein: 48g, Fat: 58g, Carbohydrates: 40g
Nutritional Information
Minerals
Iron: 4mg
Vitamins
to inform
Preparation
Time Information
Preparation
30 minutes
Cooking
45 minutes
Overall
1 hour 15 minutes
Difficulty
Level
Hard (3/4)
Steps
3 steps
Equipments
Utensils
Knife, Oven tray, Frying pan
Appliances
Oven
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@gordongram
Origin
Cuisine
British
Geographic
to inform
Various
Aspect
Texture
Crunchy, Tender
Flavors
Savory, Buttery
Other
Price
High
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (Keep covered), fridge : 3 days (Wrap in foil,Store in airtight container), freezer : 1 month (Wrap tightly,Freeze before baking)