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Beef Wellington with mushroom mix

This dish consists of beef tenderloin wrapped in a mushroom mix and puff pastry.

Ingredients

1kgBeef tenderloin
700gMushrooms
3units.itemsCrêpes
sheet of puff pastry (approximately 100 x 70 cm, depending on the thickness of the meat)
30gParsley
2units.itemslarge shallots
5units.itemsSprigs of thyme (stripped)
2units.itemsEgg yolks
Pepper and salt

Preparation

  1. Season the meat and sear it in the pan over high heat.
  2. Let it rest on paper on the workbench.
  3. Finely chop the shallots and sauté in the pan, then add the finely chopped mushrooms. Cook over low heat until all the moisture has evaporated.
  4. Make the crêpes and let everything cool.
  5. Meanwhile, take the puff pastry out of the fridge and let it come to temperature.
  6. Add the chopped herbs to the mushrooms.
  7. Place two layers of cling film on the workbench (larger than the pastry) and make a long strip of crêpes on it.
  8. Spread the mushroom mixture over it.
  9. Place the meat at the beginning in the middle to then make a tight roll.
  10. Let this rest in the fridge for 20 minutes.
  11. Now cut off 2/3 of the pastry and place the meat so that it can be tightly wrapped in the pastry as a whole.
  12. Place on a baking tray and brush with the egg yolks.
  13. Make a lattice from the rest of the pastry using a lattice roller. Place this over the pastry and brush. Sprinkle with some Maldon salt for a nice crunch.
  14. Let the roll rest for 10 minutes and then place in a preheated oven at 186°C with 20% humidity until the core of the meat reaches a temperature of 48°C.
  15. Let the meat rest for 10 minutes after baking before slicing. The meat will then have a temperature of about 52°C.