Why does a Beef Wellington look raw

Beef Wellington: beef fillet wrapped in puff pastry


A wonderfully juicy fillet of beef, coated with a farce of mushrooms, shallots, parsley and mustard and baked in a wonderfully crispy puff pastry coat - a classic recipe from German cuisine!

Preparation steps

Preheat the oven to 180 ° C.
Season the beef fillet with salt and pepper, place in a pan and fry all over with clarified butter. Take out of the pan and let cool down.
For the farce, cut the mushrooms, shallots and ham into small pieces, add to the pan and fry with butter. Season with chopped parsley and mustard, leave to cool.
Roll out the puff pastry 3 mm thick. Cover with 4 slices of raw ham and brush with half of the farce. Place the fillet on top, brush with the remaining farce and cover with 4 slices of ham. Fold the puff pastry over the meat, press the edges firmly and brush all around with whisked egg yolk. Bake in a hot oven at a core temperature of 57 ° C for about 25 minutes.

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