Beef Wellington with Black Truffle Mayonnaise
Ingredients
- 600 gr Beef tenderloin
- Dairy butter for frying
- 200 grams of mixed mushrooms
- 1 tbsp Jean Bâton Black truffle mayonnaise
- 150 grams of Italian ham
- Fresh roll of puff pastry (rectangle) 270 grams
- 1 egg
- Pepper and salt
- Preparation time:
- 60 minutes
- Number of people:
- 4 people
- Other Supplies: Baking paper, Baking sheet, Cling film, Molds/cutters stars or similar, Baking brush, Core temperature gauge, Aluminum foil
- Remove the tenderloin from the refrigerator and allow to come to temperature. Preheat the oven to 200 °C and line a baking sheet with baking paper.
- Cut the mushroom mix as finely as possible. Melt a knob of butter in a pan and cook the mushrooms until tender over medium-high heat until all the liquid has evaporated. Spoon them into a bowl and set aside to cool.
- Meanwhile, melt a knob of butter (+/- 15 grams) in a skillet. Pat the tenderloin dry. Sprinkle the meat with salt and pepper. When the butter begins to brown, place the meat in the pan. Brown all around. Remove the meat from the pan and set aside.
- Mix the mushroom mixture with 1 tablespoon Jean Bâton Black Truffle Mayonnaise and season with salt and pepper, if necessary.
- Put a piece of cling film on the counter (30x40cm) and lay the ham slices on it, overlapping them slightly. It should be large enough to wrap the whole piece of tenderloin later. Spread the mushroom mixture on top, leaving the edges slightly free.
- Place the tenderloin in the center. Using the foil, roll the ham and mushroom mixture tightly around the tenderloin. Place in the refrigerator to rest for 45 minutes.
- Roll out the puff pastry (with baking paper what's underneath) on the baking sheet. Next, split the egg. You will use only the yolk. Beat this loose in a bowl and set this ready next to the baking sheet with a pastry brush inside.
- Remove the tenderloin from the foil and place it on the center of the puff pastry roll. Fold the dough into a parcel, letting the edges overlap by about 1 cm. You can cut off the excess dough and use it to make shapes to decorate the beef Wellington.
- Carefully turn the beef Wellington over so that the seam of the dough is no longer visible. In doing so, you can remove and discard the baking paper that was under the puff pastry (you had already lined the baking sheet with baking paper)
- Using the brush, brush the top and sides of the beef Wellington with the egg yolk. You can now glue the made decoration on top and brush with egg yolk as well.
- Roll a tube from a piece of aluminum foil and pierce it through the dough on the side of the beef Welllington, up to the meat. This acts as a sort of chimney, allowing moisture to escape during baking.
- Insert the core temperature gauge into the center of the meat and bake the beef Wellington in the oven for about 35 minutes. Pay particular attention to the temperature of the meat, when it reads 50 °C it is done. Remove the baking tin from the oven and let the beef Wellington rest for 5 minutes under a piece of aluminum foil.
- At the table, cut the beef Wellington into thick slices with a sharp knife. Serve the beef Wellington with roasted vegetables and sweet potato fries with Jean Bâton Black Truffle Mayonnaise on the side! Appetizing.