Beef Wellington
Nutritional values
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 818 mg | (20 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 31.8 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the beef
- 600 grams Puff pastry dough (frozen)
- 1 kilogram Beef fillet
- 1 garlic clove
- 30 grams clarified butter
- 1 Tbsp Mustard
- 1 egg
- freshly ground peppers
- For the filling
- 150 grams button Mushroom
- 100 grams cooked ham
- ½ bunch parsley
- 1 garlic clove
- 50 grams butter
- salt
- freshly ground peppers
Preparation steps
For the beef, defrost the puff pastry. Rinse the meat and pat dry. Peel the garlic, crush with a mortar and rub the meat with it. Melt clarified butter in a roasting pan and sear the meat. Remove, season with salt and pepper and brush with mustard.
Trim the mushrooms and chop finely along with the ham. Rinse the parsley, shake dry and chop finely. Peel and crush the garlic. Sauté everything in hot butter, season with salt and pepper and cook for 5 minutes.
Preheat the oven to 225°C (approximately 425°F). Brush the puff pastry with water and roll out to approximately 2 mm (approximately 1/8 inch) thick. Spread 1/2 of the filling in the center, place the fillet on it and spread the rest of the filling over the surface. Separate the egg and brush the edges of the dough with egg white. Fold the dough around the meat and press down firmly around the edges. Brush the surface with egg yolk. Set the meat on a baking sheet lined with parchment paper and bake for about 50 minutes. Allow to rest briefly, slice and serve on warm plates with your choice of side dish.
