Do you know Beef Wellington?

Start by searing the tenderloin just on the outside,
brush it with Dijon mustard,
wrap it in prosciutto ham,
then cover it all with puff pastry and bake.

Sounds like a lot of work, right?

Traditionally, it should include
mushroom duxelle in the middle,
but I

had to skip it this time due to lack of time...

Also, it was meant to be served as canapés,
but the supplier said they’re out of stock 😥

To be honest,
I’ve never even had Beef Wellington at a restaurant,
and here I am making it myself.
Turns out, it’s quite a labor-intensive dish.

Still, after finishing it,
I have to say — it looks delicious.

Normally, a whole tenderloin is used
so the center stays medium-rare,
but since I sliced it into pieces for canapés,
it came out a bit more cooked than expected.

Even so:

• the tenderloin is still soft and juicy,
• the pastry is nice and crisp,
• and the sharp kick of mustard
  brings it all into balance.

A dish well worth the effort 🙇‍♀️

7월 30일 오운완
오늘도 즐겁기 집에서 달렸습니다
Distance 2km(목표 2km)
Time 25 mins