Wellington beef

[For mushroom duxel:]

Wellington beef

Category: Meat dishes

Kitchen: english

Ingredients
filet mignon	2lb (just under 1kg)
salt
ground pepper
dijon mustard	4st. l.
Parma ham	1/2 lb (about 6 slices)
puff pastry	1 sheet
For mushroom duxel:
mushrooms	1 lb (454gr)
Extra virgin olive oil	1 st. l.
salt, pepper to taste
For herb pancakes:
flour	1/2 cup
eggs	2 large
whole milk	1/2 cup
chopped thyme (or onion feathers)	1 st. l.
kosher (coarse) salt	1 / 2h l.
water	4st. l.
melted butter	4st. l.

Cooking method

• Take out the puff pastry from the refrigerator and set to defrost. The dough should soften but remain a little chilled, otherwise it will be difficult to work with.
• Wipe the fillets dry with a paper towel and rub with salt and pepper.
• Cooking mushroom duxel
• Grind the mushrooms (I have frozen champignons) in a food processor until puree.
• 
• Pour a tablespoon of olive oil in a short time, heat, spread the mushrooms.
• Salt and pepper. Fry until the mixture is similar in structure to pate.
• 
• Put on a plate and set aside for now.
• Cooking salted herbal pancakes
• Beat flour and eggs.
• 
• Add 2 tablespoons of water and mix thoroughly until smooth. Then add 2 more tablespoons and mix again.
• 
• Add milk, chopped greens (I have onion leaves, a little parsley and basil) and salt.
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• Stir and leave for 30 minutes.
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• After 30 minutes, add 1 tbsp. l. ghee, beat. Use the remaining butter to grease the pan. Pour ¼ part of the dough into a greased frying pan over medium heat. When pouring the dough, tilt the pan evenly to the sides so that the dough spreads evenly over the entire surface of the pan.
• 
• Fry until golden brown on both sides.
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• Now is the time to turn on the oven and preheat it to 400 degrees Fahrenheit (about 200C)
• In the meantime, we take a large frying pan, pour canola or grape seed oil into it (I took olive oil). When the butter starts to crackle, put the fillets in the pan and fry for 1-2 minutes on each side. Remove from heat, place on a plate and let cool.
• 
• When the meat has cooled down, we begin to cook our roll. My piece turned out to be very large, at the last moment, when wrapping, I decided to cut it lengthwise into 2 parts, so I got two rolls.
• So, first we grease with mustard:
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• Then we wrap the ham.
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• Lubricate with duxel and carefully wrap with pancakes.
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• 
• Finally, thinly roll out a sheet of puff pastry.
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• We spread the meat on it and wrap it tightly.
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• Line a baking sheet with foil or baking paper, lightly grease with butter and spread the beef. Grease it with beaten egg and place in the oven for about 25 minutes.
• 
• We take out the beef, cool for about 10 minutes and chop. Bon Appetit!
• 
• 
• The recipe is taken from here 🔗

The dish is designed for

4 servings

Time for preparing:

2-2.5 hours

Cooking program:

oven, stove

Note

Usually, Wellington beef should be pink, but my beef was hard, so it didn't come out pink, I kept it in the oven a little longer. But it remained very juicy.