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Beef Wellington

  • Preparation time
    60 min
  • Number of servings
    8

Calories 1254.13 kcal

Nestlé Professional is commited to providing you the finest ingredients, operational knowledge, and uncompromised support to your business.

Ingredients
  • 5 g Egg polish
  • 20 ml Olive Oil
  • 488 g Brown Mushroom
  • 222 g Portabella Mushrooms
  • 200 g Flour
  • 33 g Garlic
  • Mix of mushroom:
  • 919 g Chateaubriand
  • 1 L Water
  • 50 g Butter
  • 2 tbsp oil for cooking
  • 2 g Salt
  • 500 g Milk
  • 59 g Flour
  • 30 g Melted Butter
  • 147 g Onion
  • 4 Eggs
  • 341 g White Mushroom
  • Pinch of Salt
  • 81 g Dijon Mustard
  • Crepe dough 1 g
  • 318 g Bacon
  • 2 g Salt
  • 943 g Puffed pastry
  • 12 g Rosemary
  • 1 g Pepper
  • 100 g Chef® Demi Glace
Preparation
  • 1
    Add the mushrooms, onions, garlic into a blender and pulse until finely chopped. Add the oil in a large skillet an set over medium high heat. Pour the blender mixture into the pan and cook for 8-10 mins. Season with salt and pepper and set aside to cool.
  • 2
    For the chateaubriand: brush the tenderloin with the Dijon mustard and wrap the beef with bacon.
  • 3
    Set the beef in the center of the puffed pastry, and it roll it tightly in the puffed pastry.
  • 4
    Brush the entire pastry with the egg polish.
  • 5
    Preheat oven and bake for 25-30 mins until the puff pastry is golden brown.
  • 6
    For Sauce: Mix 100 gms of Chef Demi-glace in 1 Liter of water and boil for a min.
  • 7
    Slice the beef wellington into thick slices and serve with Chef Demi-Glace Sauce.

Per Serving

carbohydrates 88 gm
energykilocalories 1254 kcal
fat 52 gm
fiber 12 gm
protein 85 gm
saturedfat 19 gm
sodium 2395 mg
sugar 8 gm