Beef wellington
Beef Wellington features a tender beef fillet coated in mustard, encased in mushroom duxelles and flaky puff pastry. This classic British dish offers a perfect balance of flavors and textures.
Cook time 80 min
Prep time 40 min
Ingredients:
1.50 lb beef2 tsp olive oil
1 tbsp mustard
2 sheets puff pastry
1 egg
1/2 cup all-purpose white wheat flour
1/2 cup milk (1% fat)
1/4 cup butter
1 cup mushrooms
1 onion
2 garlic cloves
2 tbsp tarragon (estragon)
Beef Wellington, a classic British dish, is a show-stopping meal that's perfect for special occasions. The tender beef fillet, coated with mustard and encased in layers of mushroom duxelles and puff pastry, presents a delightful combination of flavors and textures. Follow this recipe to create a stunning centerpiece for your next dinner party.
Instructions:
- Preheat your oven to 425°F (220°C).
- Lightly dust a clean surface with flour. Roll out the puff pastry sheets so they are ready to wrap the beef.
- Heat the olive oil in a large skillet over medium-high heat.
- Season the beef fillet with salt and pepper to taste.
- Sear the beef on all sides until it’s brown, about 2-3 minutes per side. This helps to lock in the juices. Set aside to cool.
- After it cools, brush the beef all over with mustard.
- In the same skillet, add the butter and melt over medium heat.
- Add the finely chopped onions and sauté until they become translucent.
- Add the minced garlic and chopped mushrooms. Cook until the mixture becomes soft and most of the liquid has evaporated.
- Stir in the chopped tarragon, salt, and pepper to taste. Set the duxelles aside to cool.
- Lay out one sheet of puff pastry on a floured surface. Spread half of the cooled duxelles mixture in the center, roughly the size of the beef fillet.
- Place the seared beef on top of the duxelles mixture.
- Spread the remaining duxelles over the top of the beef.
- Brush the edges of the puff pastry with a beaten egg to act as a seal.
- Place the second sheet of puff pastry over the beef and duxelles. Press the edges to seal. You can use a fork to crimp the edges and ensure they are sealed well.
- Trim any excess pastry and make a couple of slits on top to allow steam to escape.
- Brush the entire pastry with the beaten egg to give it a golden glaze.
- Place the wrapped beef on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and crisp.
- Use a meat thermometer to check for doneness. Aim for an internal temperature of 125°F (51°C) for medium-rare.
- Once out of the oven, let the Beef Wellington rest for about 10 minutes to allow the juices to redistribute.
- Slice and serve with your favorite sides.
Once you've taken your beautifully golden and flaky Beef Wellington out of the oven, allow it to rest before slicing and serving. This luxurious dish, with its savory mushroom filling and tender beef, is sure to impress your guests and become a staple in your special occasion repertoire. Enjoy it with your favorite sides and a glass of good red wine.
Beef wellington FAQ:
Bake the Beef Wellington in a preheated oven at 425°F (220°C) for about 25-30 minutes, or until the pastry is golden brown and crisp.
For medium-rare, the internal temperature should be around 125°F (51°C). Use a meat thermometer to check for doneness.
Yes, you can substitute mushrooms with finely chopped spinach or a mix of other sautéed vegetables, though the flavor will be different from traditional Duxelles.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven to maintain the pastry's crispiness.
If you can't find puff pastry, you could use phyllo dough, though it will result in a different texture and flavor. Be sure to layer it for thickness.
Tips:
- Use high-quality beef fillet for the best results.
- Ensure the beef is seared on all sides to lock in juices and develop a deep flavor.
- Chill the beef after searing to make it easier to handle and wrap in puff pastry.
- Make sure the mushrooms are finely chopped to create a smooth duxelles and cook them until all moisture evaporates.
- Wrapping the beef and mushroom mixture in a layer of crepes or prosciutto can help keep the pastry from getting soggy.
- Brush the puff pastry with egg wash for a beautiful golden finish.
- Rest the Beef Wellington for about 10 minutes after baking, which allows the juices to redistribute and make it easier to carve.
Nutrition per serving
6 ServingsCalories 970kcal
Protein 45g
Carbohydrates 55g
Fiber 2.59g
Sugar 4.07g
Fat 66g
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