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Beef Wellington

Servings 8 Cook Time Calories 1254.13 kcal

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5 g Egg polish5 grams
20 ml Olive Oil20 grams
488 g Brown Mushroom488 grams
222 g Portabella Mushrooms222 grams
200 g Flour200 grams
33 g Garlic33 grams
Mix of mushroom:1 gram
919 g Chateaubriand919 grams
1 L Water1 kilogram
50 g Butter50 grams
2 tbsp oil for cooking20 grams
2 g Salt2 grams
500 g Milk500 grams
59 g Flour59 grams
30 g Melted Butter30 grams
147 g Onion147 grams
4 Eggs200 grams
341 g White Mushroom341 grams
Pinch of Salt1 gram
81 g Dijon Mustard81 grams
Crepe dough:1 gram
318 g Bacon318 grams
2 g Salt2 grams
943 g Puffed pastry943 grams
12 g Rosemary12 grams
1 g Pepper1 gram
100 g Chef® Demi Glace100 grams
1

Step 1

Cooking

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.

Step 2

Cooking

For the chateaubriand: brush the tenderloin with the Dijon mustard and wrap the beef with bacon.

Step 3

Cooking

Set the beef in the center of the puffed pastry, and it roll it tightly in the puffed pastry.

Step 4

Cooking

Brush the entire pastry with the egg polish.

Step 5

Cooking

Preheat oven and bake for 25-30 mins until the puff pastry is golden brown.

Step 6

Cooking

For Sauce: Mix 100 gms of Chef Demi-glace in 1 Liter of water and boil for a min.

Step 7

Cooking

Slice the beef wellington into thick slices and serve with Chef Demi-Glace Sauce.

Per Serving

Saturated Fats 19
gm
Sodium 2395
mg
Fiber 12
gm
Fats 52
gm
Protein 85
gm
Carbohydrates 88
gm
Energy 1254
kcal
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