Beef Wellington by @federicofusca

1h
Hard

8 servings

🥩

2 kg

Beef Fillet

🧈

30 g

Butter

🥓

300 g

Prosciutto Crudo

🍄

150 g

Champignon Mushrooms

🧂

5 g

Salt

🌶️

1 g

Pepper

🫒

30 ml

Extra Virgin Olive Oil

🥐

750 g

Puff Pastry

🟡

45 g

Mustard

Preparation Steps

  1. Step 1/12

    Pat the 2 kg beef tenderloin dry and season it all over with the salt and black pepper.

    beef tenderloin
    salt
    black pepper
    🪵cutting board

  2. Step 2/12

    Heat 1 tablespoon of extra virgin olive oil in the frying pan over high heat. Sear the beef tenderloin on every side until browned, about 1 to 2 minutes per side.

    extra virgin olive oil
    beef tenderloin
    🍳frying pan
    🥢tongs

  3. Step 3/12

    Remove the seared beef tenderloin from the frying pan and brush it all over with the mustard. Set it aside to cool completely.

    beef tenderloin
    mustard
    🥢tongs
    🖌️pastry brush

  4. Step 4/12

    Finely chop the 150 g champignon mushrooms. Melt the butter in the frying pan over medium heat.

    champignon mushrooms
    butter
    🔪chef's knife
    🪵cutting board
    🍳frying pan

  5. Step 5/12

    Cook the chopped champignon mushrooms in the butter until their moisture has evaporated and they form a dry mushroom paste. Season with a little salt and black pepper.

    champignon mushrooms
    butter
    salt
    black pepper
    🍳frying pan

  6. Step 6/12

    Lay the 300 g prosciutto crudo in overlapping slices on plastic wrap. Spread the cooled mushroom paste evenly over the prosciutto.

    prosciutto crudo
    champignon mushrooms
    🫧plastic wrap

  7. Step 7/12

    Place the mustard-coated beef tenderloin on the mushroom-covered prosciutto. Roll the prosciutto tightly around the beef using the plastic wrap.

    beef tenderloin
    prosciutto crudo
    champignon mushrooms
    🫧plastic wrap

  8. Step 8/12

    Refrigerate the wrapped beef tenderloin for 15 minutes so it firms up. Preheat the oven to 200 to 220°C.

    beef tenderloin
    🫧plastic wrap

  9. Step 9/12

    Unroll the 3 puff pastry sheets and overlap them to create a pastry sheet large enough to enclose the beef. Place the chilled wrapped beef in the center.

    rectangular puff pastry
    beef tenderloin
    🪄rolling pin

  10. Step 10/12

    Wrap the puff pastry tightly around the beef and seal the seams. Place the parcel seam-side down on the baking tray.

    rectangular puff pastry
    beef tenderloin
    🍪baking tray

  11. Step 11/12

    Bake the Beef Wellington at 200 to 220°C for 30 minutes. Check that the center reaches about 52 to 55°C for medium-rare beef.

    beef tenderloin
    rectangular puff pastry
    🍪baking tray
    🌡️food thermometer

  12. Step 12/12

    Rest the baked Beef Wellington for 10 minutes before slicing. Serve while the pastry is hot and crisp.

    beef tenderloin
    rectangular puff pastry
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Dairy, Meat, Vegetables, Fungi, Seasoning, Oil, Condiment

Ingredients

Beef fillet, Butter, Prosciutto crudo, Champignon mushrooms, Salt, Pepper, Extra virgin olive oil, Puff pastry, Mustard

Allergens

Milk, Mustard

Dietetics

Dietary regimen

High Protein, Low Carbohydrate, Ketogenic

Calories

850 kcal

Macro nutrients

Protein: 63g, Carbohydrates: 36g, Fat: 48g, Saturated Fat: 19g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Iron: 7.5mg, Zinc: 9mg, Sodium: 1150mg, Potassium: 800mg

Vitamins

Vitamin B12: 5mcg, Vitamin B6: 0.8mg, Vitamin D: 1.2mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, tongs, baking tray, rolling pin, pastry brush, food thermometer, plastic wrap

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Christmas, Holiday Dinner, Celebration, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

British, Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Flaky, Crispy, Tender, Juicy, Buttery

Flavors

Savory, Rich, Umami, Meaty, Peppery, Buttery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Wrap portions tightly,Freeze after cooling,Thaw overnight in the refrigerator)