Name of Recipe: Beef Wellington

Yield: 10 servings

Ingredients

Quantity

Unit

Cost per Unit

Beef
Tenderloin
Puff Pastry
Canola Oil
Mushrooms
Mustard
Pepper
Eggs
Ham
Salt

1.13398

Kg

240/1kg

Cost per
Quantity
271.2

0.198447
0.0739338
1.13398
0.0739338
X
5
10
X

kg
L
Kg
L
X
Pcs.
Slices (kg)
X

370/1kg
65.75/500ml
50/200g
63.50/200g
5
6/pcs
40.25/200g
5

69.93
4.87
56.5
4.45
5
30
40.25
5

Total Food
Cost:
Selling Price @
35%:
Selling price in
10 Portions:

487.2

Procedures:
1. Preheat oven to 400F
2. Heat a tablespoon or two of oil in a large pan on high heat. Season the
filet generously with salt and pepper. Sear the fillet in the pan on all sides
until well browned. Remove the fillet from the pan and let cooled, brush
the fillet on all side with mustard.
3. Chop the mushroom and put them into a food processor and pure. Heat a
large saut pan on medium high heat. Scrape the mushroom pure into
the pan and let cool down, allowing the mushrooms to release there
moisture. When the moisture release by the mushrooms gas boiled away,
set aside the mushroom to cool.
4. Roll out a large piece of plastic wrap. Lay out the slice of ham on the
plastic wrap so that they overlap. Spread the mushroom mixture over the
ham. Place the beef fillet in the middle, roll the mushroom and ham over
the fillet, using the plastic wrap, do this tightly. Wrap up the beef fillet into
a tight barrel shape, twisting the ends of the plastic wrap tp secure.
Refrigerate for 20 minutes.
5. On a lighting floured surface, roll out the puff pastry sheet to size that will
wrap around the beef fillet. (Cut off any) unwrap the fillet from the plastic

wrap and place in the middle of the pastry dough. Brush the edges of the
pastry with the beaten eggs. Fold the pastry around the fillet, cut off any
excess at the ends. Place on a small plate, seam side down, and brush
beaten egg yolks all over the top. Chill for 5-10 minutes.
6. Place the pastry wrapped fillet on a baking pan. Brush the exposed
surface again with beaten eggs. Score the top of the pastry with a sharp
knife, not going all the way through the pastry. Sprinkle the top with
coarse salt. Bake for 25-30 minutes. The pastry should be nicely golden
when done. Remove from oven and let rest for 10 minutes before slicing.
Slice in 1 inch thick slice.