Ingredients for Beef Wellington with Porcini Mushrooms
- 1.200 kg beef tenderloin
- 2 sheets puff pastry
- 500 gr porcini mushrooms 🍄🟫
- 200 gr chestnuts 🌰
- 1 white onion 🧅
- 3 cloves garlic 🧄
- salt, ground black pepper, meat spices
- 4-6 tbsp olive oil
- 2 tbsp butter 🧈
- 3 tbsp hot English mustard
- 12 slices Parma ham
- 2 yolks + 2 tbsp milk
Cooking Instructions for making Beef Wellington with Porcini Mushrooms
Prepare the chestnuts. You can boil them first and then peel them, or peel them first, as I did, then pour boiling water over them and boil them for ten minutes until they are soft.
Toss the beef tenderloin in a mixture of salt, ground pepper and meat spices (optional). Set aside while the mushroom mixture is being prepared.
Defrost the porcini mushrooms (if frozen), boil the chestnuts, chop the onion and garlic and blend until smooth. Just don’t turn into puree.
Heat some olive oil in a frying pan. Fry the beef on all sides over high heat until golden brown.
While the piece is still hot, coat it with mustard on all sides. Leave it to “rest” while the mushroom mass is being prepared.
Fry the mushroom mass in a frying pan after the meat, adding butter and one or two tablespoons of olive oil. In the process, add salt and season with a mixture of ground peppers to taste. After frying, let cool.
Place the Parma ham on the cling film, slightly overlapping it. About 12 slices, but use your cut of meat as a guide.
Spread the mushroom mixture over the ham in an even layer of about 3-5 mm. Smooth it out. Place a piece of beef in the middle.
Carefully and tightly roll the meat into a roll. Tie and tighten the ends. Put the roll in the freezer for 20 minutes.
Roll out the dough layer and place the chilled meatloaf, freed from the film, in the middle.
Roll the roll in the dough so that it is closed and sealed on all sides. If necessary, use a second sheet of dough. Make a grid from part of the second sheet using a special device, or simply make cuts in a checkerboard pattern.
Mix two egg yolks and two tablespoons of milk. Grease the surface of the bun. Bake the Wellington in the oven, preheated to 200 degrees, for about 35 minutes. Focus on your oven.
Let the Wellington rest briefly before slicing. Serve warm.
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