Rump Wellington

This is a variation on a classic Beef Wellington which is normally made from Chateaubriand (tenderloin). 

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Rump Wellington

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smooth mustard



puff pastry



salt and pepper






green cabbage



egg yolk

Preparation method

  • Fry the rump (shaped like a chateaubriand) in a pan with frothy butter until golden brown.
  • Sprinkle with salt and pepper and brush with smooth mustard. Set to cool.
  • Finely chop the mushrooms, fry in butter, and season to taste with salt and pepper. Leave to cool.
  • Remove the leaves of the cabbage, blanch, cool, and dry.
  • Place the cabbage leaves on cling film so that they touch one another in a single layer, then cover with the mushrooms.
  • Place the rump on top and roll up tightly into a neat 'sausage'.
  • Set in the refrigerator to firm up for 6 hours.
  • Wrap the roll (without cling film) in puff pastry and seal at both ends.
  • Brush with egg yolk and bake at 180°C for 30 minutes.
  • Leave to rest for 15 minutes before cutting into slices.

Serving suggestions

  • Serve with a lovely horseradish velouté sauce.
  • As part of a composition with potato, red sweet pepper, garlic, celeriac, onion, and carrot components.

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