Beef Wellington

Impress family and friends with at your next dinner party with this is a tender and delicious dish.

The ingredient of Beef Wellington

• 750g beef fillet
• 2 teaspoons olive oil
• 1 tablespoon dijon mustard
• 2 sheets 25cm ready rolled puff pastry
• 1 egg yolk
• 1 egg lightly whisked
• 1 2 cup 75g plain flour
• 1 2 cup 125ml milk
• butter to grease
• 300g dried porcini mushrooms
• 50g butter
• 1 brown onion finely chopped
• 4 garlic cloves crushed
• 250g swiss brown mushrooms finely chopped
• 2 tablespoons finely chopped tarragon

The Instruction of beef wellington

• to make the crepes place the egg in a medium bowl add the flour and stir to combine gradually add the milk and whisk until smooth season with salt and pepper cover with plastic wrap and set aside for 30 minutes to rest
• meanwhile to make the mushroom filling place the porcini mushrooms in a heatproof bowl cover with boiling water and set aside for 15 minutes to soak melt the butter in a large frying pan over medium heat until foaming add the onion and cook stirring for 5 minutes or until onion softens add the garlic and cook for 2 minutes or until aromatic add the swiss brown mushrooms and cook stirring for 8 10 minutes or until mushrooms are tender and liquid evaporates remove from heat and set aside for 5 minutes to cool
• drain the porcini mushrooms and place in the bowl of a food processor add the swiss brown mushroom mixture and tarragon and process until finely chopped transfer mixture to a large sieve and using the back of a spoon gently press to remove as much liquid as possible
• heat a little butter in a 20cm base measurement frying pan over medium low heat add 2 tablespoons of the crepe batter and working quickly angle the pan so the batter evenly covers the base cook for 1 2 minutes or until the edges of the crepe curl slightly turn the crepe over and cook for a further 30 seconds or until lightly golden underneath transfer to a plate repeat with remaining batter to make 8 or more crepes set aside to cool
• season beef well with salt and pepper heat the oil in a large frying pan over high heat add the beef and cook for 2 minutes each side or until brown all over remove from heat and transfer to a plate set aside to cool
• preheat oven to 200c place a large piece of plastic wrap on a clean work surface layer the crepes overlapping slightly over the plastic wrap spread the mushroom mixture over the crepes leaving a 2cm border spread the mustard evenly all over the beef place the beef on one end of the crepe stack using the plastic wrap as a guide roll the crepes around the beef fillet to enclose wrap in plastic wrap and place in the fridge for 30 minutes to rest
• line an oven tray with baking paper cut one of the pastry sheets in half place one and half of the pastry sheets on a clean work surface overlapping slightly unwrap the beef from the plastic wrap and place on the pastry roll the beef in the pastry to enclose filling folding in ends place on the lined tray brush the egg yolk evenly over the top and sides of the pastry use a small sharp knife to gently score the pastry use a small sharp knife to cut the remaining pastry into leaf shapes and arrange on top of the pastry brush with egg and season with sea salt flakes bake in preheated oven for 40 minutes for medium rare or until cooked to your liking remove from oven and loosely cover with foil set aside for 15 minutes to rest
• place on a serving platter use a large serrated knife to cut into thick slices to serve

Nutritions of Beef Wellington

calories: 723 931 calories
calories: 39 grams fat
calories: 19 grams saturated fat
calories: 32 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 56 grams protein
calories: 174 milligrams cholesterol
calories: 331 61 milligrams sodium
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calories: nutritioninformation