Taste the Wonders of Australian food and wine
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Beef Wellington
By Chef Jessica Lin
Ingredients
1. 1 pc trimmed Australian beef tenderloin, approximately 1 kg
2. French mustard as needed
3. 500g mushrooms
4. 100g imported shallots
5. 4 cloves garlic
6. 2 tbsp butter
7. Black truffle paste as needed
8. Fresh thyme as needed
9. Salt and pepper as needed
10. 12 slices Parma ham or Iberico ham
11. 3-4 crepes
12. Frozen puff pastry
13. 2 egg yolks
Directions
1. Finely chop mushrooms, shallots, and garlic; sauté in butter until dry. Season with thyme, truffle paste, salt, and pepper, then cool.
2. Sear the tenderloin until browned, brush with mustard, and let cool.
3. On a work surface, lay out plastic wrap, place crepes, ham, and mushroom mixture, then
place the tenderloin on top and roll tightly. Chill for at least 1 hour before wrapping in puff
pastry.
4. Wrap the beef in puff pastry, cut off any excess, and brush with egg wash.
5. Preheat oven to 180°C (350°F) and bake for 20-30 minutes. Rest briefly before slicing.
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