Cooking Demo
Beef Wellington
Showcasing this stunning @harveybeefwa Tenderloin with an oven recipe you can all try at home 🤗 Treat your family and friends this weekend with our written recipe below ⬇️
Steps
- Finely dice 250g of button mushrooms
- Add 75g of butter to a pan over medium heat
- Add 1 finely diced shallot and the diced mushrooms to the pan
- Season generously with salt and add 1 tsp of chopped fresh thyme
- Sweat off the mushroom for 10 minutes while stirring regularly
- Remove from the pan and allow to cool- Remove any excess silver skin from a 1kg portion of beef tenderloin
- Add a light layer of olive oil and season with salt and pepper
- Sear off all sides of the beef tenderloin in a hot pan, then remove and allow to rest for 10 minutes
- Brush Dijon mustard on all sides
- Lay sheets of prosciutto down on to a sheet of cling wrap- Place the cooled mushroom mixture down and spread evenly
- Place the tenderloin in the center then roll the sides up tightly
- Place in the fridge for 30 minutes
- Remove the cling wrap and place the wrapped tenderloin in the center of sheets of puff pastry
- Fold over the puff pastry and seal all the edges
- Slice another sheet of puff pastry in to a lattice pattern for the top
- Lay the lattice tightly over the top
- Transfer to a wire rack and brush all sides with an egg wash
- Place in to a preheated oven set to 200C fan forced
- Roast for 30-40 minutes until the tenderloin has hit an internal temp of 52C and the pastry is golden
- Remove and allow to rest for 15-20 minutes
- Transfer to a chopping board, then slice and serve
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
