Beef Wellington

Beef Wellington

Preheat oven to 425°F. 

Season both sides of the filet mignon with salt and pepper. Heat half the oil in a frying pan and add meat. Cook on each side for two minutes to brown, then remove the meat from the heat and refrigerate to cool.

In a frying pan, heat the rest of the oil and sweat the shallot for a minute. Add the spinach and glaze with balsamic. 

Cook for a few minutes until the liquid reduces down a little, then remove excess liquid with a spoon. Spread the pastry on a baking sheet and top with the spinach mixture.

Take the beef out of the refrigerator and spread with mushroom truffle pâté. Place the meat in the middle of the pastry covered with spinach and wrap the pastry over the meat to enclose it. In a small bowl, beat the egg and brush the Beef Wellington all over.

Bake in the oven for 30 minutes. Check the meat temperature with a thermometer. For a nice medium-rare doneness, the temperature at the centre of the roast should be 56°C or 133°F. 




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