Piece of tenderloin for Beef Wellington
Piece of tenderloin for Beef Wellington
This piece of tenderloin has been specially selected for the preparation of a classic Beef Wellington: a luxurious and festive dish in which a whole tenderloin is coated with a layer of duxelles (finely chopped mushrooms), possibly wrapped in ham or pancetta, and wrapped in puff pastry. The tenderloin itself is the most tender part of the beef – virtually fat-free, soft in texture and elegant in taste. Thanks to these properties, it is perfect for even cooking in the oven and a refined presentation at the table.
Ingrediënten
Ingrediënten
- 100% Beef
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Let the meat come to room temperature completely. Pat dry and sprinkle generously with salt and pepper. Sear the meat briefly all around in a hot pan with butter or oil until nicely browned all over. Then let it cool completely. In the meantime, prepare the duxelles (mixture of finely chopped mushrooms, shallot, garlic and herbs) and possibly a casing of Parma ham, coppa or pancetta.
2. Yarn
Once coated with duxelles and ham, roll the tenderloin tightly in puff pastry. Brush with beaten egg for a nice shine. Bake in a preheated oven at 200 °C for 25–35 minutes, depending on thickness, until pink at the centre (approximately 48–52 °C for medium-rare). After baking, let rest for 10 minutes before cutting.
3. Serving
Cut the Beef Wellington into nice slices and serve with a classic red wine sauce, truffle jus or port sauce. Combine with fine vegetables such as green asparagus, carrots or parsnips and a potato gratin or soft mousseline.
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