Beef Wellington with Porcini Mushrooms

Name: Beef Wellington with Porcini Mushrooms
Total time: 7200 s
Yield: 5+
Cuisine: British
Ingredients: 1.200 kg beef tenderloin; 2 sheets puff pastry; 500 gr porcini mushrooms 🍄🟫; 200 gr chestnuts 🌰; 1 white onion 🧅; 3 cloves garlic 🧄; salt, ground black pepper, meat spices; 4-6 tbsp olive oil; 2 tbsp butter 🧈; 3 tbsp hot English mustard; 12 slices Parma ham; 2 yolks + 2 tbsp milk

ALEX xx ✈🇬🇧🇱🇹 @ALEX_76

Galashiels, UK

Juicy and tender beef tenderloin surrounded by aromatic porcini mushrooms and sweet chestnuts... A real treat for the house if you decide to cook it.
#january2026

ALEX xx ✈🇬🇧🇱🇹 @ALEX_76

Galashiels, UK

Juicy and tender beef tenderloin surrounded by aromatic porcini mushrooms and sweet chestnuts... A real treat for the house if you decide to cook it.
#january2026

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Ingredients

2 hours

1.200 kgbeef tenderloin
2 sheetspuff pastry
500 grporcini mushrooms 🍄‍🟫
200 grchestnuts 🌰
1white onion 🧅
3 clovesgarlic 🧄
salt, ground black pepper, meat spices
4-6 tbspolive oil
2 tbspbutter 🧈
3 tbsphot English mustard
12 slicesParma ham
2yolks + 2 tbsp milk

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Steps

2 hours

1

Prepare the chestnuts. You can boil them first and then peel them, or peel them first, as I did, then pour boiling water over them and boil them for ten minutes until they are soft.
2

Toss the beef tenderloin in a mixture of salt, ground pepper and meat spices (optional). Set aside while the mushroom mixture is being prepared.
3

Defrost the porcini mushrooms (if frozen), boil the chestnuts, chop the onion and garlic and blend until smooth. Just don't turn into puree.
4

Heat some olive oil in a frying pan. Fry the beef on all sides over high heat until golden brown.
5

While the piece is still hot, coat it with mustard on all sides. Leave it to "rest" while the mushroom mass is being prepared.
6

Fry the mushroom mass in a frying pan after the meat, adding butter and one or two tablespoons of olive oil. In the process, add salt and season with a mixture of ground peppers to taste. After frying, let cool.
7

Place the Parma ham on the cling film, slightly overlapping it. About 12 slices, but use your cut of meat as a guide.
8

Spread the mushroom mixture over the ham in an even layer of about 3-5 mm. Smooth it out. Place a piece of beef in the middle.
9

Carefully and tightly roll the meat into a roll. Tie and tighten the ends. Put the roll in the freezer for 20 minutes.
10

Roll out the dough layer and place the chilled meatloaf, freed from the film, in the middle.
11

Roll the roll in the dough so that it is closed and sealed on all sides. If necessary, use a second sheet of dough. Make a grid from part of the second sheet using a special device, or simply make cuts in a checkerboard pattern.
12

Mix two egg yolks and two tablespoons of milk. Grease the surface of the bun. Bake the Wellington in the oven, preheated to 200 degrees, for about 35 minutes. Focus on your oven.
13

Let the Wellington rest briefly before slicing. Serve warm.

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ALEX xx ✈🇬🇧🇱🇹 @ALEX_76

on January 18, 2025 09:16

Galashiels, UK

I am the mother of three sons. I love to cook and experiment in the kitchen. I try to keep a positive attitude in all situations. I believe in miracles, love and good people :)Я мама троих сыновей. Очень люблю готовить и экспериментировать на кухне. Стараюсь сохранять позитивный настрой в любых ситуациях. Верю в чудеса, любовь и хороших людей :)