How to Cook Basic Beef Wellington
Basic Beef Wellington
1 Kilo of Mushrooms
2 medium onions
2 tablespoons of butter
1 tablespoon of salt
1 tablespoon of black pepper
120grams of foie gras pate
1 tablespoon of vegetable oil
1 kilo of beef tenderloin
500 grams of puff pastry
For the stuffing: Add the mushrooms and onions into a food processor and puree. Melt the butter in a skillet over a medium heat then add the mushroom and onion mixture. Cook while stirring occasionally until the combined mixture is dry. Add the salt and pepper and mash in the foie gras pate. Move the stuffing into a bowl and cool it in the refrigerator.
For the meat: Heat the vegetable oil in a skillet over a high heat then add the beef and sear on all sides. Remove the meat from the skillet and sprinkle it with salt and pepper. Then place it in the refrigerator until cool.
Then lay out the chilled puff pastry into a rectangle which will enclose the beef. Place a generous layer of stuffing on the pastry then place the beef on top. Add some more stuffing to the top of the beef. Wrap the pastry and seal, then place the Beef Wellington in the fridge to cool for at least 20 minutes.
Preheat your oven to 425F then place the Beef Wellington in the oven and then lower the heat to 350F. Roast for about 30-35 minutes.
Remove from the oven and allow Beef Wellington cool for about 20 minutes.