Beef Wellington with Sherry Sauce

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Beef Wellington with Sherry Sauce
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Health Score:
71 / 100
1 hr 30 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie960 cal.(46 %)
Protein50 g(51 %)
Fat66 g(57 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.7 mg(88 %)
Vitamin D2.7 μg(14 %)
Vitamin E6.4 mg(53 %)
Vitamin K28.4 μg(47 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin22.8 mg(190 %)
Vitamin B₆1 mg(71 %)
Folate60 μg(20 %)
Pantothenic acid4.1 mg(68 %)
Biotin28.4 μg(63 %)
Vitamin B₁₂3.6 μg(120 %)
Vitamin C17 mg(18 %)
Potassium1,246 mg(31 %)
Calcium84 mg(8 %)
Magnesium77 mg(26 %)
Iron6.4 mg(43 %)
Iodine31 μg(16 %)
Zinc8.7 mg(109 %)
Saturated fatty acids37.2 g
Uric acid285 mg
Cholesterol269 mg
Complete sugar5 g


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
For the filling
400 grams button Mushroom
100 grams cooked ham
½ bunch parsley
1 garlic clove
50 grams butter
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
freshly ground peppers
How healthy are the main ingredients?
hamonionMustardTomato pasteparsleygarlic clove

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.