Featured Food Recipes

Recipes – Beef Wellington

beef wellingtonFresh Ingredients

  • 500 g  –  beef tenderloin fillet
  • 4 slices  –  parma ham
  • 200 g  –  ready-made puff pastry
  • 30 g  –  liver Pâté
  • 2  –  bay leaves
  • 3 tbsps  –  red wine
  • 1/2 tbsp  –  rosemary
  • 1  –  egg, beaten
  • 1 tbsp  –  butter

Cupboard Basics

  • 3 tbsps  –  olive oil
  • 2 tbsps  –  balsamic vinegar, salt and pepper

beef wellingtonMethods

  • Preheat the oven to a temperature of 220 °C.
  • Combine olive oil, red wine, balsamic vinegar and rosemary together; season with salt and pepper and add beef into the mixture. Allow to marinate for an hour.
  • Place ham on cellulose film and spread with liver pâté thoroughly.
  • Put the beef onto the ham; roll up tightly and refrigerate for 15 minutes to set.
  • Prepare puff pastry by flattening it. Wrap the beef with the dough and brush with the beaten egg.
  • Bake for 25 minutes. When the beef is well cooked, butter the surface. Ready to serve.

Recipes from Central Food Hall

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