Beef Wellington

Step 1/8

• 1 kg beef tenderloin
• 1 tbsp pepper
• 1 tbsp olive oil

• large frying pan

Rub beef tenderloin with freshly ground pepper. Heat some olive oil in a large frying pan until hot but not smoking. Brown beef on all sides for approx. 10 - 12 min. Set aside to cool.

Step 2/8

• 1 shallot
• 8 g parsley
• 8 g thyme
• 8 g marjoram
• 250 g wild mushrooms

• cutting board
• knife

Finely chop shallot. Pick herb leaves and chop roughly. Cut mushrooms into cubes.

Step 3/8

• 50 g butter
• 1 tbsp olive oil

• large frying pan
• cooking spoon

In a large frying pan, heat butter and remaining olive oil. Add shallot and mushrooms and sauté until translucent.

Step 4/8

• 100 ml white wine
• ½ tsp salt

Deglaze with white wine. Add salt and chopped herbs. Continue to sauté for approx. 10 min. until the alcohol has evaporated. Remove from heat and allow to cool.

Step 5/8

• food processor

Transfer mushroom mixture to a food processor. Blend until smooth.

Step 6/8

• 120 g bacon

• refrigerator
• plastic wrap
• rubber spatula

Lay out a large sheet of plastic wrap on a cutting board. Line up half of the bacon slices in the middle. Spread mushroom paste over bacon. Then place beef tenderloin on top. Spread the remaining mushroom paste over the beef and cover with bacon slices. Tightly wrap beef with mushroom paste and bacon by wrapping up the plastic wrap. Cool in refrigerator for approx. 30 min.

Step 7/8

• 400 g puff pastry
• flour for work surface

• oven
• rolling pin

Preheat oven to 180°C/350°F. On a lightly floured work surface, roll out puff pastry into a rectangle. Remove beef from the plastic wrap and place lengthwise in the middle. Wrap pastry around beef so long sides overlap. Fold in short sides and tightly seal.