Traditional Beef Wellington
Nutritional values
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,016 mg | (25 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams Puff pastry dough
- 400 grams tan button Mushroom
- 3 shallots
- 2 Tbsps butter
- 4 centiliters Madeira Wine
- 3 Tbsps Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- 1 ½ kilograms Beef fillet
- 2 Tbsps vegetable oil
- 6 slices Prosciutto
- 2 egg yolks
- 2 Tbsps milk
Preparation steps
Thaw puff pastry.
Rinse and thinly slice mushrooms. Peel and mince shallots. Heat butter in a pan and cook shallots and mushrooms until liquid has evaporated. Stir in wine and cream and reduce over high heat. Season with salt and pepper and stir in parsley. Remove from heat and let cool.
Rinse beef, pat dry and season with salt and pepper. Heat oil in a pan and brown on all sides, then remove.
Spread prosciutto on plastic wrap, surface should be large enough to wrap around beef. Add some mushroom mixture to the prosciutto then add the beef. Add remaining mushroom mixture and use the plastic wrap to roll up.
Preheat the oven to 180°C (approximately 350°F).
Roll out puff pastry into a large rectangle. Remove plastic wrap from prosciutto roll and carefully place it on the pastry. Brush edges of pastry with egg yolk and fold dough around prosciutto roll. Trim off excess dough and use for decoration, as desired.
Place pastry on a baking sheet lined with parchment paper. Add decorative dough and brush with remaining egg yolk and milk. Bake for about 40 minutes. Remove and let rest briefly.
Slice and serve, as desired, with beans and gravy.
