Beef Wellington

1. 1

   In a food processor, chop the mushrooms into an almost puree consistency.

   5 min

2. 2

   Transfer to a pan and sauté until all the liquid has evaporated. Let it cool.

   10 min

3. 3

   Heat a pan, add olive oil. Season the beef with salt and pepper and sear on all sides.

   5 min

4. 4

   Remove from heat, let it cool slightly, and spread with mustard.

   2 min

5. 5

   On a small piece of plastic wrap, tightly arrange the prosciutto (or bacon) slices to form a rectangular shape. Spread the mushroom puree evenly over the prosciutto, then place the beef in the middle.

   10 min

6. 6

   Grab the edge of the plastic wrap and tightly wrap the beef. Tie the ends of the plastic wrap to secure it and refrigerate for 15-20 minutes.

   20 min

7. 7

   On a floured surface, roll out the dough into a rectangle, about 3-4 mm thick.

   5 min

8. 8

   Remove the plastic wrap from the beef roll and place it in the middle of the dough. Brush the dough around it with egg yolk, fold the edges and tightly wrap the beef in the dough. Cut off excess dough.

   5 min

9. 9

   Transfer the roll to a baking sheet with the seam facing down and let it rest for 15 minutes.

   15 min

10. 10

    Then brush with egg yolk and score the surface with a knife.

    2 min

11. 11

    Bake in a preheated oven at 200 degrees Celsius for 20 minutes. Then reduce the temperature to 180 degrees Celsius and bake for another 15 minutes.

    35 min

    200°C

12. 12

    Remove the meat from the oven, let it cool for 10-15 minutes, then slice.

    15 min

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.