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Ingredients
For 4 people:- 1 jar of black Tapenade 110g Jean Martin
- 1 kg of beef fillet
- 500g button mushrooms
- 6 slices of raw ham
- 1 tablespoon of mustard
- 1 rectangular puff pastry
- 1 egg yolk
- Oil
- Salt pepper
Recipe
Roughly chop and mix the mushrooms until you obtain a homogeneous paste.
Put this paste in a large hot pan and cook the mushrooms for ten minutes, stirring them often to remove moisture.
Add the Tapenade and set aside to cool.
Trim the beef fillet and brown it on each side with a little oil. Salt and pepper.
Cover it with mustard and set aside.
Spread out a piece of plastic wrap, arrange the raw ham and the mushroom duxelles. Roll around the beef tenderloin. Leave to rest for a few minutes in the freezer.
Unroll the puff pastry and wrap it around the beef.
Then brown with the egg yolk.
Bake in a hot oven at 200°C for 20 minutes, then lower the oven to 180°C and cook for 15 more minutes.
Remove the beef Wellington from the oven and let rest for 10 to 15 minutes before cutting.
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