Beef Wellington 🥩

Méthode

1. 1

   Pulse the mushrooms to a rough paste, then fry over high heat about 10 minutes to cook out the moisture; spread on a plate to cool.

2. 2

   Sear the seasoned beef in a hot oiled pan on all sides, brush with mustard and let cool completely.

3. 3

   Lay cling film, overlap the Parma ham, spread with the mushroom paste, place the beef in the middle and roll tightly; chill 30 minutes.

4. 4

   Wrap the chilled beef in puff pastry, egg-wash, score the top, and bake at 200°C for 25-30 minutes for medium-rare; rest 15 minutes before slicing.