Beef Wellington with Chef® Demi Glace
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Brand
Calories 1254.13 kcal
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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
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1Add 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.
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2For the chateaubriand: brush the tenderloin with the Dijon mustard and wrap the beef with bacon.
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3Set the beef in the center of the puffed pastry, and it roll it tightly in the puffed pastry.
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4Brush the entire pastry with the egg polish.
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5Preheat oven and bake for 25-30 mins until the puff pastry is golden brown.
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6For Sauce: Mix 100 gms of Chef Demi-glace in 1 Liter of water and boil for a min.
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7Slice the beef wellington into thick slices and serve with Chef Demi-Glace Sauce.
| Per Serving | Amount |
|---|---|
| Energy (Kcal) | 1254 kcal |
| Protein (g) | 85 g |
| Carbohydrates (g) | 88 g |
| Sugars (g) | 8 g |
| Fiber (g) | 12 g |
| Total Fat (g) | 52 g |
| Saturated Fat (g) | 19 g |
| Sodium (mg) | 2395 mg |