Beef tenderloin in puff pastry
This recipe is a holiday classic! Make this recipe by Rudolph.
Ingredients · Servings 4 people
- 1 piece of beef tenderloin
- olive oil
- 1 knob of butter
- 6 green cabbage leaves
- 500 g chestnut mushrooms
- 1 ui
- 1 clove of garlic
- 1 tbsp fresh thyme
- 10 slices of Parma ham
- 250 g puff pastry
- 1 egg yolk
- 1 tbsp semi-skimmed milk
- food processor or hand blender + chopper attachment
- flour to roll out
Method · 50 min
- Season the beef tenderloin on both sides with salt and pepper. Heat the olive oil in a frying pan and add a knob of butter. Sear the beef tenderloin until golden brown on all sides, remove from the pan, and let cool.
- Blanch the cabbage leaves for approximately 2 minutes in boiling water and immediately cool them in ice-cold water. Then pat dry with paper towels.
- Finely chop the mushrooms in the food processor. Dice the onion and finely chop the garlic.
- Melt a knob of butter in a frying pan and fry the mushrooms, onion, garlic, and thyme until all the liquid has evaporated from the mushrooms.
- Arrange the slices of ham overlapping each other in a rectangle on plastic wrap and place the cabbage leaves on top. Spread the mushroom mixture over them. Place the cooled beef tenderloin on top and roll up tightly using the plastic wrap. Let the package rest in the refrigerator for at least 15 minutes.
- Roll out the puff pastry so that it is large enough to wrap the stuffed beef tenderloin in.
- Place the Wellington seam-side down on a sheet of baking paper. Let it rest in the refrigerator for about 1 hour.
- Preheat the oven to 180 ºC.
- Brush the Wellington with a brush of egg yolk with milk. Bake in the oven for approximately 25 minutes until golden brown and cooked through. Let the Wellington rest for about 10 minutes after baking before slicing.
