Wellington

This is a variation on Beef Wellington without the classic duxel filling, but with a very tasty onion filling instead. A stately dish, perfect for parties, for example a New Year’s dinner!

6 servings

Description:

1. Grease the beef fillet in rapeseed oil. Salt all around.
2. Brown the meat on high heat in a lightly oiled pan until it gets the right colour. Add and cool.
3. Brush the meat with Dijon while it is still warm.
4. Slice the onion (yellow and white) and fry with butter.
5. During frying, season with a little soy and a little salt. Fry until caramelized and set aside to cool.
6. Roll out film plastic on the table and spread the puff pastry on the plastic.
7. Place about 6 slices of prosciutto in the middle of the puff pastry.
8. Spread the onion on prosciutto, edge to edge.
9. Put the meat on the onion. The filling should be just as wide as the meat.
10. Roll the meat into the puff pastry as tightly as possible. Cut off the dough on the edges so that it just covers. Be careful that there are no air pockets under the dough. Then, with the place left, put the roll in the fridge, preferably overnight.
11. Two egg yolks and some water.
12. Brush the roll all around. Rest it for 10-20 minutes until the yolk has dried, then brush again.
13. Place the roll, with the joint facing down, on a metal mold. Season with flake salt on it.
14. Heat the cub to 190 degrees hot air. Insert the meat and lower the temperature to 180.
15. Test the temperature after 25 minutes. Let the internal temperature go up to 56-58 degrees.
16. Take out and rest for at least 10 minutes.

Pairs with:

For example, hazelnut potatoes or potato gratin. Red wine sauce is classic, but a Bea is never wrong.