By: Mikkel Lunde.
Pitmaster: Badboy Butchers BBQ
Beef Wellington is a classic. The rich flavours, tender meat, and crispness from the puff pastry dough make a great combination. Serve this dish on the holidays and on the weekend, where you have more time to really invest in your cooking.
For this recipe, we use the CookPerfect Wireless Thermometer.
Preparations time: 30 min.
Cooking time: 60 min.
- 600 g chateaubriand of beef tenderloin
- 400 g mixed mushrooms
- 2 shallots
- 4 cloves of garlic
- 4 sprigs of rosemary
- 15 g brown sugar
- 1 dl. red wine, dry
- 60 g dijon mustard
- 10-12 slices of air-cured ham
- 2-3 egg yolks
- 2 rolls of puff pastry
- 2 tbsp. cooking oil
- Salt and pepper
- Flake salt
Step 1: Remove tendons and fat from the tenderloin.
Step 2: Season the tenderloin with plenty of salt and pepper. Prepare the grill for direct heat at 325-350℃.
Step 3: Cook the tenderloin on all sides. Then mix together brown sugar and mustard.
Step 4: Marinade the tenderloin immediately off the grill with the mustard mixture. Refrigerate.
Step 5: Finely chop garlic, rosemary, shallots, and mushrooms.
Step 6: Heat a pan to medium heat. Add cooking oil and the mushroom mixture.
Step 7: Stir regularly and cook until all liquid has vaporized. Then add red wine.
Step 8: Cook until you have a dry mass. Remove the pan from the heat.
Step 9: Arrange ham in a square on two pieces of cling wrap. Make sure the ham fits closely.
Step 10: Spread the mushroom blend in a 0.5 cm layer on top of the ham.
Step 11: Roll the tenderloin tightly into the cling wrap. Refrigerate for 1 hour minimum.
Step 12: Carefully remove the tenderloin and wrap it in puff pastry. Place in a refractory container and brush with egg yolk.
Step 13: Sprinkle with flake salt and insert the CookPerfect Wireless thermometer. Set the app to 54℃ for medium-rare.
Step 14: Let your beef wellington rest for at least 30 minutes when done.