Make beef Wellington with Christian

Make beef Wellington with Christian

Based on 89 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"This popular recipe has been given a new look, and a new video! Don't worry, the preparation and the ingredients remain largely the same, and overall the recipe has been improved. We added garlic, omitted the marjoram, and coated the beef fillet with mustard after searing for even more flavor. Watch the video above and I'll show you the preparation step by step. Enjoy!"

Difficulty

Hard 💪

Preparation

40 min

Baking

10 min

Resting

30 min

Ingredients

2Servings
kg
beef tenderloin
tbsp
pepper
¾ tbsp
olive oil
shallot
clove
garlic
4 g
parsley
4 g
thyme
4 g
marjoram
120 g
mixed mushrooms
20 g
butter
40 ml
white wine
¼ tsp
salt
48 g
bacon
160 g
puff pastry sheets
egg yolk
flour (for dusting)
MetricImperial

Utensils

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

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How-To Videos

how-to-clean-mushrooms

How to clean mushrooms

how-to-chop-herbs

How to chop herbs

Nutrition per serving

Cal699
Fat54 g
Protein45 g
Carb32 g
  • Step 1/7

    • kg beef tenderloin
    • tbsp pepper
    • 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
    • 4 g parsley
    • 4 g thyme
    • 4 g marjoram
    • 120 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

    • 20 g butter
    • 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

    • 40 ml white wine
    • ¼ 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

    • 48 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

    • 160 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.

  • Enjoy your meal!

    Make beef Wellington with Christian

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