Beef Wellington

Let's get started!

1. Preheat the oven to 220°C.
2. Pat the beef tenderloin dry with kitchen paper and season with salt and pepper. Heat the olive oil and butter in a large pan over high heat and sear the meat on all sides until nicely browned. Remove the meat from the pan and let it cool.
3. Finely dice the mushrooms, shallot, and garlic. Sauté them together with the thyme sprig in the same pan over medium heat until all the moisture from the mushrooms has evaporated. Season with salt and pepper, add the white wine, and cook until most of the liquid has evaporated. Remove from heat and let the mixture cool.
4. Take two large pieces of cling film and roll out the puff pastry on top. Arrange the slices of Parma ham over the puff pastry and spread half of the mushroom mixture on top. Place the beef tenderloin on this, and spread the other half of the mushroom mixture over it.
5. Use the cling film to roll everything up as a whole. Press all edges firmly together and twist the ends of the cling film as tightly as possible.
6. Let it rest in the refrigerator for at least 30 minutes to 24 hours.
7. Unwrap the beef Wellington and place it seam-side down on a baking tray or in an oven dish. Brush the puff pastry with beaten egg for a beautiful shine.
8. Insert the meat thermometer into the center of the meat and bake the beef Wellington in a preheated oven for about 25-30 minutes until an internal temperature of approx. 45 degrees for medium rare.
9. Let the beef Wellington rest for at least 10 minutes before slicing. Serve the beef Wellington in slices and enjoy this delicious classic!

Tip

Serve your beef Wellington with gravy or red wine sauce!