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Beef Wellington with Mushrooms and Cabbage



  • 10 oz beef tenderloin
  • Salt
  • Oil
  • 2 tablespoons of butter
  • 7 oz of oyster mushrooms
  • Half a chopped onion
  • 1 slice of white bread
  • About 5 oz of puff pastry
  • 3 cabbage leaves
  • Demi-glace sauce


  1. Sear the beef tenderloin in a pan for 5 minutes with salt, butter, and oil. Set aside to cool.
  2. In a pan, heat some oil and sauté the onion. Add the chopped oyster mushrooms, salt them, and cook until well dried out. Set aside.
  3. Assemble the Wellington: place a circle of puff pastry on the bottom, then the slice of bread, blanched cabbage leaves, the beef, and the chopped mushrooms.
  4. Seal with another layer of puff pastry, brush with beaten egg yolk.
  5. Bake at 375°F for at least 15 minutes.
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