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Beef Wellington
Method

 

For the beef

 

  • Preheat oven to 185*-199* C (365*-390* F) Fan.
  • Place a pan over heat and let it get very hot.
  • To the beef, add some olive oil, salt and pepper. Spread with your hands to coat well.
  • Add beef to pan and sear on all sides. Transfer fillet to a wire rack.
  • Roast for 18 minutes, remove from oven and allow meat to rest on the rack for 30 minutes.
  • Refrigerate to chill.

For the mushroom mixture

  • Chop the mushrooms into pieces and beat them in a food processor in batches, to chop but not to puree.
  • Place a pan over heat and let it get very hot. Add the mushrooms along with some olive oil and sauté until golden.
  • Add the white wine, salt and pepper. Lower heat to low and cook for about 15 minutes, until the moisture is removed from the mushrooms.
  • Transfer mixture to a bowl and refrigerate immediately to cool.

For the chicken mousse

  • Preheat oven to 190* C (374* F) Fan.
  • Gently scrape the chicken with a knife to clean. Chop it into pieces and transfer to a blender. Add the egg white, salt and pepper. Beat to puree.
  • Transfer mixture to a bowl and refrigerate immediately to cool.

To assemble

  • Very slowly, add the heavy cream and gently mix with a spatula until all of the ingredients are completely combined.
  • Add the chilled mushroom mixture and mix.
  • Remove the meat from the refrigerator and remove kitchen twine.
  • Spread out a sheet of plastic wrap larger than the piece of meat and place two crepes on it, one next to the other.
  • Spread half of the chicken mousse over them and place the meat over the crepes. Spread the remaining mousse over the fillet. Wrap the fillet in the crepes, making sure to cover completely leaving no gaps.
  • Wrap tightly with plastic wrap creating a large piece of “candy”.
  • Using one sheet of puff pastry (do not let it remain at room temperature for too long) and dust both sides with flour. Roll out to make it straight, making sure there are no rips or tears on the surface of the dough.
  • Place fillet over puff pastry and remove plastic wrap. Roll the meat with the puff pastry sheet and transfer to a baking pan, seam side down.
  • Brush the whole surface of the pastry with egg wash (egg white diluted with some water).
  • Dust half a sheet of puff pastry with flour and cut with a pastry cutter to create a net.
  • Cover roll with net, brush with the remaining egg wash and bake for 25 minutes.
  • When ready, remove Beef Wellington from oven and set it aside to cool for 30 minutes before cutting into pieces with a serrated knife.
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Nutritional
Chart

Nutrition information per 100 gr.

196
Calories (kcal)
10 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

12.0
Total Fat (g)
17 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

5.8
Saturated Fat (g)
29 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

12.8
Total Carbs (g)
5 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

1.1
Sugars (g)
1 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

9.1
Protein (g)
18 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.1
Fibre (g)
4 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.3
Sodium (g)
5 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.