Creado con IA
Beef Wellington
120 min 489 kcal por ración Avanzada
Ingredientes
4 Raciones
- beef tenderloin500 g
- mushrooms200 g
- puff pastry1 sheet
- Dijon mustard2 tablespoons
- egg1 whole
- olive oil1 tablespoon
- butter1 tablespoon
- salt1 teaspoon
- black pepper1 teaspoon
Preparación
- 1
Preheat your oven to 200°C (392°F).
- 2
Season the beef tenderloin with salt and black pepper.
- 3
Heat the olive oil in a pan over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from the pan and let it cool.
- 4
In the same pan, add the butter and mushrooms. Cook until the mushrooms are soft and all moisture has evaporated, about 10 minutes. Let it cool.
- 5
Roll out the puff pastry on a floured surface.
- 6
Spread the Dijon mustard over the cooled beef tenderloin.
- 7
Spread the mushroom mixture over the mustard-coated beef.
- 8
Place the beef in the center of the puff pastry and wrap it tightly, sealing the edges with a beaten egg.
- 9
Brush the top of the pastry with the remaining beaten egg.
