Beef Wellington

Name: Beef Wellington
Cook time: 30 min
Total time: 70 min
Yield: 8
Ingredients: 600 g pork tenderloin; 30 g unsalted butter; 250 g chestnut mushrooms; 13 g fresh chives; 10 g fresh flat parsley; 160 g parma ham; 270 g fresh puff pastry; 1 medium sized egg

Classic tender tenderloin with a crispy crust of puff pastry.

Ingredients

Kitchen Stuff

1 baking paper
1 meat thermometer

Directions

Preheat the oven to 200 ° C.
Dab the beef fillet dry with kitchen paper and sprinkle with salt and pepper.
Heat the butter in a frying pan and fry the meat around brown. Remove from the pan and allow to cool on a plate.
Slice the mushrooms very finely. Slice the chives and the leaves of the parsley.
Heat the butter in a frying pan and fry the mushrooms over medium heat until the moisture has evaporated.
Mix in the chives and parsley and season with salt and pepper. Leave to cool down on a plate until room temperature.
Place the slices of ham in 3 rows side by side, slightly overlapping each other, on a piece of cling film of 30 x 40 cm.
Spread the mushroom mixture evenly over the ham and lay the beef fillet on it. Use the cling film to roll the ham tightly around the beef fillet.
Roll out the puff pastry on a baking tray covered with parchment paper. Take the beef fillet out of the foil and place it in the middle of the dough.
Fold the dough close to a package. The dough may overlap by 1 cm at the edges. Cut off the excess dough and press the edges well.
Gently turn over the meat so that the seam is no longer visible.
Stick or cut out figurines from the leftover dough and press them onto the dough.
Split the egg and beat the egg yolk. Brush the top of the puff pastry with it.
Insert the thermometer in the middle of the meat. Place it in the middle of the oven for about 35 minutes, or until the thermometer shows 50 ° C.
Remove the meat from the oven and let it rest for 5 minutes under aluminum foil.
Cut the meat at the table into thick slices. Yummy! .