Restaurant Cristal

By Stefan Onrust

There are some dishes which are not so easy to prepare at home. That is why we selected a famous dish and made the recipe simple. For this blog we have selected the Beef Wellington; Tenderloin in a crispy coat of puff pastry stuffed with duxelles of mushrooms and ham. Served with vegetables of your choice and gravy.

Recipe for 2 persons

Ingredients:

  • Tenderloin of around 400 gr/1lb / 2oz
  • 1 tbsp olive oil
  • 250g/ 9oz  mushrooms
  • 20g/ 1oz butter
  • 1 large sprig fresh thyme
  • 40ml/ 2 fl oz dry white wine
  • 4 slices prosciutto
  • 200g/0,5lb 1oz pack puff pastry, thawed if frozen
  • a little flour, for dusting
  • 1 egg yolks beaten with 1 tsp water

For the stuffing:
Chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs.
Heat the butter with a drop of olive oil in a large pan and fry the mushrooms on a medium heat, with the fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
Season the mushroom mixture, pour over the dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. 
Remove the mushroom duxelle from the pan to cool and discard the thyme.

For the Wellington:
Heat oven to 220C/fan 200C/gas 7.
Sit the tenderloin on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. 
When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.

Dust your work surface with a little flour. Roll out the puff pastry and place on a non-stick baking sheet.
Lay 4 slices prosciutto on the puff pastry, slightly overlapping, in a double row.
Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
Beat the egg yolk with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet.
Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
Heat oven to 200C/fan 180C/gas 6. Place in the oven and Cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Add vegetables to your liking and enjoy!

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