British Beef

Classic Beef Wellington with Roasted Asparagus and Rosemary Potatoes

Name: Classic Beef Wellington with Roasted Asparagus and Rosemary Potatoes
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 4
Cuisine: British
Ingredients: 800 gram beef tenderloin; 2 tablespoon olive oil; 25 gram butter; 150 gram pâté; 6 slice prosciutto; 1 sheet ready-made puff pastry; 2 whole egg yolk; 500 gram asparagus; 750 gram potato; 2 whole shallot; 250 gram mushroom; 2 clove garlic; 2 tablespoon Dijon mustard; 2 sprig fresh rosemary; to taste salt; to taste black pepper; 1 teaspoon dried thyme

Claudete Lopes dos Reis

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Ready to create a show-stopping Classic Beef Wellington dinner? First, preheat your oven to 200°C. Sear an 800g beef tenderloin and chill. Then, create a rich mushroom duxelles with shallots, garlic, and 250g of mushrooms. Encase the beef in pâté, prosciutto, and the duxelles. Wrap it all in puff pastry, brush with egg yolk, and bake for 20-25 minutes. Roast rosemary potatoes and asparagus alongside the Wellington. Total cooking time is about an hour, with 30 minutes of chilling. Enjoy!

Meat, Eggs, & Dairy

800 grams beef tenderloin
2 tablespoons olive oil
25 grams butter
150 grams pâté
6 slices prosciutto
1 sheet ready-made puff pastry
2 whole egg yolk

Fresh Produce & Herbs

500 grams asparagus
750 grams potato
2 whole shallot
250 grams mushroom

Seasonings & Spices

2 cloves garlic
2 sprigs fresh rosemary
to taste salt
to taste black pepper
1 teaspoon dried thyme

Pantry Items

2 tablespoons Dijon mustard

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