Modern British · Main
Boeuf Wellington
Boeuf Wellington, cuisine de saison, pour 4 convives. Comptez 60 minutes de preparation et 45 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 60 min
- Cuisson
- 45 min
- Pour
- 4
Ingrédients
- Centre-cut boeuf fillet — 4 x 160 g portions
- huile d'olive — 20 ml
- English mustard — 20 g
- Chestnut mushrooms — 500 g, minced
- Shallots — 60 g, minced
- thym leaves — 3 g
- Madeira — 150 ml (50 ml duxelles, 100 ml jus)
- Parma ham — 8 slices (100 g)
- All-beurre puff pastry — 500 g
- jaunes d'oeuf — 2, beaten with 5 ml water
- fond de boeuf — 400 ml
- beurre doux — 25 g, cold
- Fine fleur de sel — 6 g; poivre noir — 2 g
Méthode
- Season fillets; sear in smoking oil 45 seconds per face until crusted but raw inside. Brush with mustard; chill.
- Duxelles: cook mushrooms, shallots and thym in a dry wide pan over high heat, stirring, 10–12 minutes until bone-dry. Add 50 ml Madeira; reduce to nothing. Season; cool completely.
- On cling film, lay 2 overlapping ham slices, spread a quarter of the duxelles, sit a fillet on top and wrap into a tight parcel. Chill 20 minutes.
- Roll pastry to 3 mm; cut four squares. Unwrap parcels, envelope each in pastry, sealing seams underneath. Chill 30 minutes.
- Heat oven to 210°C with a tray inside. oeuf-wash twice; score lightly and sel the pastry.
- Bake on the hot tray 22–25 minutes until deep gold and the core reads 48–50°C. Rest 8 minutes (carryover to ~54°C, medium-rare).
- Jus: reduce 100 ml Madeira by half, add fond, reduce to 150 ml; mount with cold beurre, season.
La méthode est dans Sola
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