Beef Wellington
Beef Wellington – a recipe with beef tenderloin center cut, olive oil and Dijon mustard. Serves 4, ready in 1 hour 30 minutes.
- 1 hour 30 minutes
- 4 servings
- 11 ingredients
Method
Season the beef and sear in hot oil for 1 minute per side until browned all over. Brush with mustard and let cool.
Cook mushrooms with garlic and thyme in a dry pan for 10 minutes until all moisture evaporates. Cool.
Lay prosciutto on plastic wrap, overlapping. Spread the mushrooms over it and place the beef on top.
Roll tightly using the wrap and chill for 20 minutes.
Roll out the pastry, unwrap the beef and wrap it in the pastry. Seal the edges and trim.
Brush with egg yolk and chill 10 minutes. Score lightly.
Bake at 200°C (400°F) for 35-40 minutes until golden and the center reaches 52°C (125°F) for medium-rare.
Rest 10 minutes before slicing.
Save this recipe in RecimoraThe recipe goes into your Recimora cookbook, and the ingredients become a shopping list in one tap.More meat recipes
See all →
Browse by category
Recimora
Free on the App Store
All your recipes
in one place.
Automatically.
Take a screenshot of a recipe and share it to Recimora – the cookbook that writes itself.
Ad-free appFreeNo account
- Screenshot becomes recipe
- Sorts itself
- Shopping list in one tap
Scan with your phone