Beef Wellington with Chef® Demi Glace

Name: Beef Wellington with Chef® Demi Glace
Ingredients: 5 g Egg polish; 20 ml Olive Oil; 488 g Brown Mushroom; 222 g Portabella Mushrooms; 200 g Flour; 33 g Garlic; 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; 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

Brand
Preparation time
60 min
Number of servings

8

Calories 1254.13 kcal

Master the classic Beef Wellington with CHEF® Demi Glace, an exquisite centerpiece designed to elevate upscale foodservice menus. Tender, pan-seared beef tenderloin is wrapped in savory mushroom duxelles, delicate crêpes, and golden, flaky puff pastry, then baked to golden perfection. Paired with a velvety, deeply aromatic CHEF® Demi Glace sauce, this dish delivers rich meat flavor, balanced complexity, and exceptional visual elegance.

Ideal for high-end dining establishments, catering events, and banquet operations, it provides seamless preparation efficiency, reliable kitchen performance, and an unforgettable gourmet experience for discerning guests. Nestlé Professional is commited to providing you the finest ingredients, operational knowledge, and uncompromised support to your business.

Ingredients

Chef® Demi Glace

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.

Nutrition

Nutrition

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