Make beef Wellington with Christian

Based on 88 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Hard 💪
40
min.
Preparation
10
min.
Baking
30
min.
Resting

Ingredients

Servings:-5+
1 kg beef tenderloin
1 tbsp pepper
2 tbsp olive oil
shallot
1 clove garlic
10 g parsley
10 g thyme
10 g marjoram
300 g mixed mushrooms
50 g butter
100 ml white wine
½ tsp salt
120 g bacon
400 g puff pastry sheets
egg yolk
flour (for dusting)
Metric
Imperial

Utensils

  • 2 frying pans (large)
  • cutting board
  • knife
  • wooden spoon
  • plastic wrap
  • rubber spatula
  • oven
  • rolling pin
  • baking sheet
  • parchment paper
  • pastry brush

Nutrition per serving

Cal
699
Protein
45 g
Fat
54 g
Carb
32 g
  • Step 1/7

    • 1 kg beef tenderloin
    • 1 tbsp pepper
    • 1 tbsp olive oil
    • frying pan (large)

    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 2/7

    • shallot
    • 10 g parsley
    • 10 g thyme
    • 10 g marjoram
    • 300 g mixed mushrooms
    • cutting board
    • knife

    Finely chop shallots and garlic. Pick herb leaves and chop roughly. Finely cut mushrooms into cubes.

  • Step 3/7

    • 50 g butter
    • 1 tbsp olive oil
    • frying pan (large)
    • wooden spoon

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

  • Step 4/7

    • 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 5/7

    • 120 g bacon
    • 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 6/7

    • 400 g puff pastry sheets
    • flour (for dusting)
    • 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.

  • Step 7/7

    • egg yolk
    • baking sheet
    • parchment paper
    • pastry brush

    Transfer to a lined baking sheet seam side down. Brush with egg yolk and bake in a preheated oven at 180°C/350°F for approx. 10 - 15 min. Then reduce heat to 120°C/250°F and continue to bake for approx. 10 more min. until golden. Remove from oven and allow to rest for approx. 10 min. Enjoy with a fresh salad or vegetables.