Zutaten für The South Pole's Favorite Beef Wellington
- 1.5 lbs beef tenderloin
- 2 tablespoons butter
- Mushroom
- Garlic Cloves
- Red Wine
- Fresh Thyme Leave
- Frozen Puff Pastry
- Liver Pate
- 1/2 cup Dijon mustard
- 1 large egg
- Salt And Pepper
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Zubereitung von The South Pole's Favorite Beef Wellington
- Preheat oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper. Sear the tenderloin in a hot pan with 2 tablespoons of olive oil for 2-3 minutes per side, until browned. Set aside to cool slightly.
- While the beef cools, prepare the duxelles. Sauté the 1 cup finely chopped mushrooms in 2 tablespoons of butter until softened. Add 1/4 cup finely chopped shallots and cook for another 2 minutes. Stir in 2 tablespoons of chopped fresh thyme and 1/4 cup dry sherry. Cook until the sherry is reduced by half. Season with salt and pepper to taste. Set aside to cool.
- On a large sheet of plastic wrap, spread the cooled duxelles evenly into a rectangle, approximately 12x8 inches. Place the cooled beef tenderloin in the center of the duxelles.
- Spread the 1/2 cup Dijon mustard evenly over the top of the beef. Top with 4 slices of Parma ham and then 1 sheet (approx 14 x 14 inches) of puff pastry.
- Carefully lift the plastic wrap and tightly wrap the pastry around the beef, tucking in the edges to create a neat, even log. Trim any excess pastry.
- Refrigerate for at least 30 minutes to allow the pastry to firm up.
- Before baking, brush the pastry with 1 egg, beaten with 1 tablespoon of milk. Score the top of the pastry with a sharp knife to allow steam to escape.
- Bake for 30-40 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130-135°F (54-57°C) for medium-rare. Rest for 10-15 minutes before slicing and serving.
- Serve with lobster tail and at least two different kinds of mashed potatoes (as served in McMurdo Station!).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
13g
Carbs
0g