Beef Wellington
recipe

A delightful celebratory dish featuring a crispy puff pastry encasing juicy beef tenderloin and delicious mushroom Duxelles. Served with red wine sauce.
Preparation Time: 2 hours
Serving Size: 6-8

Ingredients:

- 1 kg beef tenderloin
- 500 g puff pastry
- Sea salt
- Black pepper
Duxelles:
- 2 tbsp butter
- 1 garlic clove, minced
- A few sprigs of fresh thyme
- 500 g fresh chanterelles or porcini mushrooms, finely chopped
- ½ dl port wine
- 1-2 tsp truffle oil
- 1-2 tbsp parsley, chopped
For Egg Wash:
- 1 egg
For Garnish:
- Fresh parsley or oregano flowers

Instructions:

1. Take the beef out of the refrigerator about an hour before cooking. Remove any sinew and season it with salt and pepper.
2. Sear the beef on a hot pan with butter until browned on all sides. Wrap in foil and let it cool in the fridge for at least 30 minutes.
3. Prepare the Duxelles: Finely chop the mushrooms and onion. Sauté in butter with thyme, add port wine, and simmer until the liquid evaporates. Allow to cool.
4. Roll out the puff pastry into a large enough sheet. Spread the Duxelles in the center, place the browned beef on top, and cover it with more Duxelles.
5. Brush the edges of the puff pastry with the egg wash, fold the pastry around the beef, and seal tightly. Decorate if desired.
6. Chill the Wellington in the fridge for another 30 minutes. Brush the top with egg wash and bake at 200°C for about 25-30 minutes, until the crust is golden brown.
7. Let it rest for ten minutes before slicing. Serve with red wine sauce and your choice of sides.

Nutritional Information (per serving):

- Calories: 600 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 35 g
- Fiber: 2 g

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