Beef Wellington with Sherry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 960 cal. | (46 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,246 mg | (31 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 37.2 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 5 g |
Ingredients
- Beef Wellington
- 600 grams frozen Puff pastry dough (amount dependent upon size of tenderloin)
- 1 kilogram Beef fillet (center pieces)
- 1 garlic clove
- 30 grams clarified butter
- 1 Tbsp Mustard
- 1 egg
- peppers
- For the filling
- 400 grams button Mushroom
- 100 grams cooked ham
- ½ bunch parsley
- 1 garlic clove
- 50 grams butter
- salt
- peppers
- For the sauce
- 100 grams onions
- 150 grams button Mushroom
- 2 Tbsps vegetable oil
- 250 milliliters Red wine
- 250 milliliters Beef stock
- 1 Tbsp Tomato paste
- 4 centiliters sherry
- 150 grams Crème fraiche
- 3 Tbsps finely chopped Chervil
- salt
- freshly ground peppers
Preparation steps
Thaw the puff pastry. Rinse the beef and pat dry. Peel the garlic, mash and rub the meat with it. Heat the clarified butter in a roasting pan, sear the meat, remove, season with salt and pepper and brush with mustard.
Trim the mushrooms and very finely chop. Finely chop the ham, rinse the parsley, shake dry and finely chop. Peel and crush the garlic. Sauté everything in butter, season with salt and pepper and cook for 5 minutes. Preheat oven to 220°C (approximately 400°F). Unroll all but one of the puff pastry sheets, place side by side, brush seams with water, and roll to 2 mm (approximately 1/16 inch) thickness. Spoon half of the filling into the center, arrange the tenderloin on top and top with remaining filling. Separate the egg, brush the edges of the puff pastry with egg white, and cover the meat with the dough, pressing the edges firmly to seal. Roll out the remaining dough sheet, cut out pieces of dough for decorating or crimping and decorate the surface of the dough. Prick the dough several times and brush with beaten egg yolk. Place on a cold baking sheet and bake for about 40 minutes.
Let it rest in the oven 10 minutes before serving.
For the sauce, peel and chop the onion. Trim the mushrooms and finely chop. Saute everything in oil. Stir in the chervil, red wine, stock, tomato paste and sherry, allow mixture to reduce by half, strain through a sieve, stir in the creme fraiche, let reheat, and season with salt and pepper. Place he Beef Wellington on a serving platter and garnish with parsley. Serve the sauce on the side.
