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Max L'Affamé's beef Wellington
2018-11-27
https://www.metro.ca/userfiles/image/recipes/boeuf-wellington-max-laffame-10981.jpg
PT30M
PT30M
PT1H15M
Pre-heat the oven to 400° F.In a pan, melt 2 tablespoons of butter and sear the beef on each side. Season with salt and pepper and set aside to cool.Clean the pan and melt another 2 tablespoons of butter. Brown the onions, shallot, and garlic.Add the mushrooms, rosemary, and chervil.Add the spinach and stir well.Finally, add the almonds and season with freshly ground salt and pepper. Set this mixture aside to cool.On a sheet of plastic wrap, spread the puff pastry out (if the puff pastry is divided into two pieces, simply combine them so they make one piece).Mix the egg yolks with the water. Use a brush to apply the egg wash on the edges of the pastry.Spread the mushroom and spinach mixture in the centre.Place the beef on one side of the pastry and roll the whole thing up with the help of the plastic wrap.
Make sure both ends are sealed.Throw out the plastic wrap.Place the beef on a baking sheet.
Brush the remaining egg wash on top of the pastry.Using a knife, make a few small cuts on the top of the pastry.
Sprinkle some of the fleur de sel on top.Cook in the oven for about 30 minutes.
The internal temperature should ideally be 52° C.Let the meat rest before serving.
SOURCE: Max L'Affamé
4
4
3
5
3
For the duxelles:
2 tablespoon butter
500 g button mushrooms finely chopped
1 shallot chopped
2 garlic cloves minced
2 sprigs rosemary chopped
1/4 bunch chervil chopped
300 g spinach roughly chopped
5 tablespoon almonds chopped
salt and pepper
For the beef:
1 beef filet of your choice of 2 lb (ex: filet mignon)
2 tablespoon butter
salt and pepper
4 tablespoon Irresistibles Dijon mustard with tarragon
400 g puff pastry
2 eggs yolks
2 tablespoon water
1 tablespoon fleur de sel
Max L'Affamé's beef Wellington
4
Main courses
0:30
Preparation
0:30
COOKING
1:15
TOTAL TIME
Ingredients
-
For the duxelles:
-
2 tablespoon
butter
-
500 g
button mushrooms finely chopped
-
1
shallot chopped
-
2
garlic cloves minced
-
2
sprigs rosemary chopped
-
1/4 bunch
chervil chopped
-
300 g
spinach roughly chopped
-
5 tablespoon
almonds chopped
-
salt and pepper
-
For the beef:
-
1
beef filet of your choice of 2 lb (ex: filet mignon)
-
2 tablespoon
butter
-
salt and pepper
-
4 tablespoon
Irresistibles Dijon mustard with tarragon
-
400 g
puff pastry
-
2
eggs yolks
-
2 tablespoon
water
-
1 tablespoon
fleur de sel
Preparation
Pre-heat the oven to 400° F.
In a pan, melt 2 tablespoons of butter and sear the beef on each side. Season with salt and pepper and set aside to cool.
Clean the pan and melt another 2 tablespoons of butter. Brown the onions, shallot, and garlic.
Add the mushrooms, rosemary, and chervil.
Add the spinach and stir well.
Finally, add the almonds and season with freshly ground salt and pepper. Set this mixture aside to cool.
On a sheet of plastic wrap, spread the puff pastry out (if the puff pastry is divided into two pieces, simply combine them so they make one piece).
Mix the egg yolks with the water. Use a brush to apply the egg wash on the edges of the pastry.
Spread the mushroom and spinach mixture in the centre.
Place the beef on one side of the pastry and roll the whole thing up with the help of the plastic wrap. Make sure both ends are sealed.
Throw out the plastic wrap.
Place the beef on a baking sheet. Brush the remaining egg wash on top of the pastry.
Using a knife, make a few small cuts on the top of the pastry. Sprinkle some of the fleur de sel on top.
Cook in the oven for about 30 minutes. The internal temperature should ideally be 52° C.
Let the meat rest before serving. SOURCE: Max L'Affamé
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
