Beef Wellington

Wellington Beef


  • 1 beef tenderloin (about 1 kg)
  • 400g fresh mushrooms
  • 100g of ham (6 slices)
  • 1 roll of puff pastry
  • English mustard (to taste)
  • 1 egg yolk
  • Xxtra virgin olive oil (to taste)
  • Salt and Pepper (To Taste)



  1. Salt and pepper the outside of the tenderloin, massaging it, then put it in a hot frying pan with a little extra virgin olive oil, making sure to brown it on all sides, including the ends.
  2. The meat must not be cooked, but simply it has to seal the surface, not to lose its juices later. Brush the steak with mustard and set it aside on a plate to rest.
  3. Meanwhile, prepare the mushroom cream. Clean the mushrooms by removing the dirt with a damp cloth, then cut them into small pieces, pour them into a mixer, add a bit of salt and pepper and blend until you get a fine and homogeneous puree.
  4. Transfer the mushrooms puree in a hot frying pan and cook the cream turning, it occasionally until it is completely dry.
  5. On a sheet of plastic wrap arrange the slices of ham (depending on the length and width of them), put a pinch of pepper on the ham and then spread on them the mushroom cream, forming an even layer.
  6. Lay the fillet in the center and with the help of a plastic wrap, form a cylinder, completely wrap it in paper wrap and twist the ends in order to form a squeezed candy, so as to mix well the ingredients, and then store in the refrigerator for about 15 minutes.
  7. Roll out the puff pastry, slightly diminishing the excess with the help of a rolling pin and, after removing it, position the fillet that you took out of the fridge with all the other ingredients in the center, then wrap it with puff closing the ends (possibly eliminating the excess pastry), roll it in plastic wrap and store in refrigerator 5 others minutes.
  8. Brush the pastry with beaten egg yolk, then cut a bit the composition with a toothpick or a small knife and bake it at 200°C for about half an hour, until the pastry becomes golden.
  9. Remove from oven, let it stand for a few minutes and then cut it into slices of about 1,5 cm, and serve immediately.

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