Let's get cooking! Sign up for our free meal planner, click here for more details.
How to make Beef Wellington with a step-by-step recipe.
Beef Wellington is a classic British dish that was extremely popular in the 1970s and has seen somewhat of a revival in recent years. It is a majestic dish that you would bring out to show off at a dinner party or if you wanted to impress someone special, and therefore is not something that you can whisk up in minutes.
This dish requires a certain amount of time and care to prepare but is well worth the effort.
The origins of this dish are unclear. Some say that it was invented in France in the form of the classic "filet de boeuf en croûte"; others say that it was named after the first Duke of Wellington; whilst some even claim that it was created in Ireland.
This dish requires a certain amount of time and care to prepare but is well worth the effort.
The origins of this dish are unclear. Some say that it was invented in France in the form of the classic "filet de boeuf en croûte"; others say that it was named after the first Duke of Wellington; whilst some even claim that it was created in Ireland.
Advertisements
There are many variations to a classic beef Wellington but in essence, the dish consists of fillet steak that is coated with pâté and duxelles mushrooms, wrapped in puff pastry and baked in the oven.
Whichever type of mushrooms you use for this recipe is your choice. Perhaps a mixture of chestnut, porcini and oyster mushrooms for example would enrich this recipe.
Various herbs and spices are also incorporated: mainly thyme and parsley, although others such as ginger and allspice can be used.
The beef, at its best, should be pink in the middle, and to prevent the pastry from turning soggy, the beef is often also wrapped in a pancake. However, more recently, chefs are substituting the pancake for Parma ham or pancetta for the same effect.
Below we offer you a traditional British recipe along with a link to a classic French recipe.
Whichever type of mushrooms you use for this recipe is your choice. Perhaps a mixture of chestnut, porcini and oyster mushrooms for example would enrich this recipe.
Various herbs and spices are also incorporated: mainly thyme and parsley, although others such as ginger and allspice can be used.
The beef, at its best, should be pink in the middle, and to prevent the pastry from turning soggy, the beef is often also wrapped in a pancake. However, more recently, chefs are substituting the pancake for Parma ham or pancetta for the same effect.
Below we offer you a traditional British recipe along with a link to a classic French recipe.
Beef Wellington recipe
Serves: 2-4 persons
Ingredients
- 1kg (2.2lb) of trimmed beef fillet
- finely chopped thyme
- salt and black pepper
For the Duxelles
- 500g (1.1lb) of chopped field mushrooms
- 55g (2oz) of butter
- 1 finely chopped clove of garlic
- 1 tbsp of chopped parsley
- few drops of truffle oil
For the "Wellington"
- 500g (1.1lb) of puff pastry (see our guide)
- 1 beaten egg
- melted butter
- mustard
Method
- Preheat the oven to 180°C (350°F).
- Season the meat with the thyme, salt and pepper.
- Cover and refrigerate for 30 minutes.
- Sear the beef in a hot pan until the meat browns all over.
- Remove from the heat and cool.
- Simmer the mushrooms with the butter and garlic.
- Stir in the parsley and truffle oil and then season with salt and pepper.
- Set aside and cool.
- Roll out the pastry so that it will completely cover the beef.
- Spread the mustard over the meat.
- Spread the mushroom mixture over half the pastry and place the beef on top.
- Roll the pastry up and around the beef and seal the edges with the beaten egg.
- Brush the pastry with melted butter and leave to chill for 30 minutes.
- Place onto a baking tray and bake in the oven for 25-35 minutes.
- Serve with steamed broccoli or spinach or roasted vegetables.
This is a classic French recipe for what is commonly known outside of France as beef Wellington. It encases fillet of beef in a beautiful puff pastry, creating a tasty dish....
Advertisements
