boeuf-wellington-recette

The recipe for Beef Wellington from the No Diet Club.

undefined undefined 18 janvier 2021 undefined 18h58

undefined undefined 27 mars 2024 undefined 13h15

The Editor

istock

This weekend, we rolled up our sleeves, tied our aprons and embarked on a recipe that was out of this world... A beef Wellington with roasted Brussels sprouts in the oven... And of course, we have the No Diet Club to thank for the recipe!!

Ingredients for a 450g roast:

  • a tender beef roast
  • 70g fresh basil
  • 4 cloves of garlic
  • 6 slices of parma ham
  • a puff pastry
  • 1 egg yolk
  • about ten Brussels sprouts
  • Olive oil, salt, pepper

Preparation:

Wash the Brussels sprouts, cut them in half and place them in a dish covered with olive oil and coarse salt. Add 2 whole garlic cloves and bake at 180 degrees for 30 minutes (stirring halfway through).

Finely chop 2 cloves of garlic and sauté them over medium heat in a dash of olive oil, add the fresh basil for 30 seconds and remove from heat. Blend into a puree and set aside.


Season the roast with salt and pepper, then sear it on each side over high heat.


Place 2 sheets of plastic wrap on the work surface and cover them with ham. Brush the ham with the basil puree.Place the untrussed roast in the center and fold the ham over the meat. Roll and tighten to form a large compact sausage. Place in the fridge or freezer for 15 minutes. Spread the puff pastry on 2 sheets of plastic wrap. Place the meat sausage in the center without forgetting to remove the plastic. Gently wrap the dough around the sausage without breaking it. Chill for 15 minutes. Preheat the oven to 200 degrees. Remove the plastic and cover the Wellington crust with egg yolk. Bake for 25 minutes, being careful not to burn the crust. For a pink roast, it should be a maximum of 60 degrees at the center. Once cooked, let it rest for 10 minutes and cut into thick slices. We tested the recipe and approve it 20000%! Ideal when entertaining guests or just to treat yourself!