Beef Wellington

Опубликовано: 02 Январь 2022
на канале: albert_cancook

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Beef Wellington

My family likes medium, so I wait until 135F inside. For me best - 125F.

Ingredients
2lb beef tenderloin
3ln mushrooms
1 puff pastry pack
4 oz prosciutto
1 shallot
1 tsp fresh thyme
Mustard
Salt/Pepper

Sauce
2 tbsp shallot
1/2 cup porto
2 tbsp balsamic vinegar
1/2 cup beef stock
1 rosemary spring
2oz 100% dark chocolate

Sear tenderloin all sides, brush with the mustard and put in fridge. Blend mushrooms. Sate shallot for 2 minutes, add mushrooms and evaporate the liquid. Add bourbon, thyme and deglaze the pan. Season with salt and pepper to taste. Make layer with prosciutto, add layer of mushrooms beef and roll it. Put in freezer fir one hour. Roll the puff pastry, and roll beef as shown on video. Brush with egg wash. Bake at 400F for 40 min (125F medium rare, 135F medium)

Sauce. Sate shallot for 1 min. Add balsamic vinegar and porto, evaporate for 2-3 min. Add broth, rosemary and chocolate. Wait until chocolate melt and consistency is good.

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