Beef Wellington

Recipe steps

We clean the meat of membranes, thoroughly salt and pepper it. In hot oil, we quickly sear it on all sides to seal it. Then we transfer it to a plate, coat it with mustard, and place it in the fridge to rest and cool.

We place the cleaned mushrooms into a food processor and grind them into a paste. In a pan, we sauté finely chopped onion after peeling, then add the mushroom paste, season with salt and pepper. We fry until the mushrooms have almost completely lost their water, and finally, we let the mixture cool.

On a sheet of plastic wrap, we lay out slices of ham so they slightly overlap. We need to have enough space to wrap the meat in. We add a layer of mushroom duxelles. In the center, we place the meat, wrap everything with the plastic wrap, tighten it well, and place it in the fridge for at least 15 minutes.

We roll out the dough to a thickness of about 3 mm and large enough to wrap the meat package and fold the edges over. Then we brush the edges with egg yolk.

On the dough, we place the meat package and remove the plastic wrap. We then wrap the dough around it, cut off any excess pieces, and press the edges tightly so that the juices cannot escape (we can also wrap and tighten using plastic wrap).

We place it in a baking dish and brush it with egg yolk, then decorate it with the tip of a knife but do not cut through. On top, we pierce the dough 4 times so that steam can escape and the dough does not crack.

We place it in a preheated oven at 200 °C and bake for 10 minutes. Then we reduce the temperature to 180 °C and continue baking for about 35 minutes. The dough should have a beautiful golden color, and the internal temperature of the meat should reach about 70 °C.

After removing from the oven, we let it rest for about 10-15 minutes, then slice it into about 3 cm thick pieces and serve.