Beef Wellington Recipe

Cooking Steps

1. 1

   Prepare the Beef

   Season the filet mignon with salt and black pepper. Sear in a hot pan with olive oil for 2-3 minutes on each side until browned, then let cool.

2. 2

   Prepare the Mushrooms

   Finely chop the portabella mushrooms and sauté them in the same pan until all moisture is evaporated. Let cool.

3. 3

   Assemble the Wellington

   Roll out the puff pastry on a floured surface. Spread the truffle liver pate over the pastry, then layer the sautéed mushrooms. Place the cooled filet mignon on top and wrap the pastry around it, sealing the edges.

4. 4

   Bake the Wellington

   Preheat the oven to 200°C (400°F). Place the wrapped Wellington on a baking sheet, brush with beaten egg, and cut a few slits on top for steam to escape. Bake for 25-30 minutes until golden brown.

5. 5

   Prepare the Asparagus

   While the Wellington is baking, blanch the asparagus in boiling water for 2-3 minutes. Drain and toss with olive oil, salt, and pepper.

6. 6

   Serve

   Once the Wellington is done, let it rest for 10 minutes before slicing. Serve with demi-glace and the blanched asparagus.