Beef Wellington recipe

Beef Wellington

Ingredients (2 Servings):

• 350-400g beef tenderloin
• 1 puff pastry sheet
• 2 tbsp olive oil
• 8-10 medium champignons
• 1 egg
• salt and black pepper

 

Method of preparation:

Peel mushrooms, cut into quarters, chop in a blender and fry over high heat in a dry pan until the all liquid is gone, add salt and set aside. Rub beef with salt, pepper and butter. Fry over high heat in a dry pan on all sides until light brown, set aside. Roll out puff pastry to a thickness of abot 4-5 mm, a little longer than the tenderloin, and 3 times more broadly. Spread evenly mushrooms on puff pastry, then put tenderloin. Brush edges of puff pastry with beaten egg whites, wrap meat, cut off the extra puff pastry. Transfer to a baking sheet lined with parchment paper. Brush all with an egg yolk mixture with 1 tbsp water and let stand for 15 minutes. Bake in oven at 200°C (390 F) for 20 minutes, then at 150°C (300 F) for 10 minutes. Remove from oven, cover with a towel, let stand for 10-15 minutes. Cut into slices about 1-2 cm thick and serve.

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