Beef Wellington
Today a culinary topper is on the menu: Beef Wellington, once the showpiece of nobility, now the showstopper in your student kitchen. It has a long history and is named after the Duke of Wellington. Need a study break, planning a date night or want to unleash your inner Gordon Ramsay? Beef Wellington is your reliable culinary companion. And don't worry, you don't have to be a kitchen prodigy to conjure up this flavorful dish. Check out the full recipe and a clear explanation from A to Z in our bio.
Preparation
- Remove the tournedos from the refrigerator to room temperature half an hour before serving. Sprinkle some salt over the tournedos.
- Also take the puff pastry, if frozen, out of the freezer.
- Time to "sear" the tournedos: Heat a pan with a dash of olive oil until it smokes. Pepper the tournedos and quickly sear them on each side until they have a nice crust (no more than 1 minute per side). Then set them aside.
- And now it's time to add the flavor. Brush the tournedos on all sides with mustard, use a brush for this or your hands if you don't mind.
- Chop the chestnut mushrooms very finely. You may also finely chop the thyme. This one may be a little larger.
- Make the duxelles: Heat some oil in the pan and fry the mushrooms until all the liquid has evaporated. Then you may add the finely chopped thyme. Then let this mixture cool to room temperature.
- Prepare cling film and arrange the slices of prosciutto so that they are large enough to envelop the tournedos. Spread the cooled duxelles over the prosicutto bed.
- Place the tournedos at the edge of the prosciutto and roll up tightly with the foil. For inspiration, look at Gordon Ramsay's: https://www.youtube.com/watch?v=Cyskqnp1j64. Let the roll rest for an hour in the refrigerator.
- After the puff pastry comes out. Remove the tournedos from the foil and place each on a slice of puff pastry. Cover with a second slice and press the edges with a fork.
- Glaze and bake: Beat an egg yolk and spread the top of the puff pastry packets with it. Sprinkle lightly with some salt. Bake the packets on a baking sheet lined with baking paper in a preheated oven at 180°C. Do this until they are golden brown (about 20 minutes).
- Let the Beef Wellingtons rest for 10 minutes before cutting them with a sharp knife.
- And voilà - there you have your classic Beef Wellington. Perfect for those special occasions.
Ingredients:
- 600 grams of tournedos (about 150 grams per tournedos if you make 4 servings)
- 300 grams chestnut mushrooms
- 15 grams fresh thyme (about 3 sprigs, depending on size)
- 4 eggs (you only need the yolks for glazing)
- 2 tablespoons of mustard
- 2 packages prosciutto crudo
- 8 slices of puff pastry (2 per tournedos)
Supplies:
- Cling film
- Olive oil
- Salt and pepper
- Baking paper (for baking in the oven)
- Brush or brush (for applying mustard and egg yolk)
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