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Ingredients
Beef Wellington
- 28 oz beef tenderloin (2 pieces, 14 oz ea.)
- 3 ½ oz extra virgin olive oil
- 2 oz Dijon mustard
- 2 garlic cloves, peeled
- 1 ½ oz shallot, in pieces
- 14 oz fresh cremini mushrooms
- 7 oz button mushrooms
- 1 tsp salt, to taste
- ¼ tsp ground black pepper, to taste
- 5 sprigs fresh thyme, leaves only
- 8 slice prosciutto (approx. 3.5 oz)
- 3 oz pâté, softened (optional)
- 2 sheets puff pastry
- 2 egg yolks, slightly beaten
- 1 tsp Fleur de Sel
Sauce
- 1 oz olive oil
- 1 oz unsalted butter
- 7 oz beef tenderloin, filet mignon, in pieces (1½ in.)
- 12 black peppercorns
- 1 dried bay leaf
- 3 sprigs fresh thyme, leaves only, plus extra to garnish
- 2 tsp red wine vinegar
- 25 ½ oz red wine, e.g. merlot or cabernet (1 bottle)
-
16
oz beef broth
or 16 oz water - ½ tsp salt
- 2 tbsp corn starch
- Nutrition
- per 1 portion
- Calories
- 3012 kJ / 720 kcal
- Protein
- 37 g
- Carbohydrates
- 17 g
- Fat
- 49 g
- Saturated Fat
- 15 g
- Fibre
- 3 g
- Sodium
- 1510 mg
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