BEEF WELLINGTON
SERVES : 6 People
INGREDIENTS
1.3 kilograms Certified Angus Beef ® center cut tenderloin roast
45 grams butter
1 shallot, minced
100 grams finely chopped cremini mushrooms
100 grams finely chopped button mushrooms
100 grams finely chopped shitake mushrooms
125 milliliters red wine
15 grams coarse kosher salt, divided
4 grams fresh cracked pepper, divided
30 milliliters light olive oil
490 grams frozen puff pastry, thawed
all-purpose flour as needed
1 egg yolk, lightly beaten
30 milliliters warm water
Salt and pepper to taste
INSTRUCTIONS
1. In medium skillet, melt butter; add shallot and mushrooms. Sweat mixture over medium heat. As
moisture begins to cook out, turn heat to low, stirring occasionally, until mixture is dry looking
(about 10 to 15 minutes). Add red wine and cook until dry again. Stir in 5 g salt and 2 g pepper
pepper; refrigerate.
2. Brush tenderloin roast with olive oil and season with remaining salt and pepper. In large skillet,
sear beef until it turns brown on all sides. Cover tenderloin and refrigerate until ready to assemble.
3. To assemble, roll puff pastry to length that extends 5 cm past each end of the tenderloin, and
twice as wide as the diameter; lightly flour as needed to prevent sticking. Spread thin layer of
mushroom mixture down center of puff pastry, keeping 5 cm border all around. Lay tenderloin on
top of mushroom mixture; fold puff pastry around, creating seam on bottom and tucking sides
under. Place on baking sheet lined with parchment paper, seam side down, and refrigerate 15
minutes.
4. Preheat oven to 218°C.
5. Combine egg yolk and water to form an egg wash. Brush over puff pastry and roast 20 minutes.
Turn temperature down to 204°C and bake an additional 15 minutes. If the crust begins to get
dark, tent with foil. For medium-rare, remove beef from oven when meat thermometer registers
52°C. Rest 15 minutes before slicing in 13 mm slices.