Description
Beef Wellington stands tall as a British classic, with tender beef wrapped in mushroom duxelles and golden pastry. Each slice combines elegance and comfort in one impressive dish.
Ingredients
Scale
Meat and Protein:
- 600 grams (21.16 ounces) beef fillet
- 100 grams (3.53 ounces) chicken liver pate
- 2 whole eggs
- 2 egg yolks
Vegetables and Mushrooms:
- 400 grams (14.11 ounces) chestnut mushrooms
- 100 grams (3.53 ounces) spinach
- 100 grams (3.53 ounces) plain flour
Pastry and Liquids:
- 2 packs puff pastry, ready-rolled
- 300 milliliters (10.14 fluid ounces) milk
- 500 milliliters (16.91 fluid ounces) beef stock
- 100 milliliters (3.38 fluid ounces) Madeira
- 25 milliliters (0.85 fluid ounces) red wine
- Vegetable oil
- 25 grams (0.88 ounces) butter
- 15 grams (0.53 ounces) butter
Instructions
- Prepare beef tenderloin and sear at high heat until golden brown on all sides, creating a rich caramelized exterior.
- Roast the meat at 200°C for approximately 20 minutes, then allow to cool completely to room temperature.
- Sauté mushrooms in butter, cooking until moisture evaporates and they develop a deep, concentrated flavor.
- In another pan, wilt the spinach in butter, then squeeze or press out any liquid so it doesn’t make the pastry soggy.
- Create delicate, thin pancakes to act as a moisture barrier between the pastry and filling ingredients.
- Lay out puff pastry and carefully spread a layer of smooth pâté across the surface.
- Arrange the cooked mushrooms and spinach evenly over the pâté, creating a uniform base.
- Gently place the cooled beef tenderloin in the center of the prepared pastry layers.
- Carefully roll the pastry around the beef, sealing the edges with beaten egg yolk to ensure a tight closure.
- Refrigerate the wrapped Wellington for 30 minutes to help maintain its shape and set the pastry.
- Bake at 200°C for 25 minutes until the pastry turns golden brown and crisp.
- Allow the Beef Wellington to rest for 10 minutes before slicing to preserve its juices.
- Prepare a complementary sauce by simmering selected ingredients until reduced, finishing with a pat of butter for richness.
Notes
- Choose high-quality beef tenderloin for the most tender and flavorful result.
- Pat beef completely dry before searing to achieve a perfect golden-brown crust.
- Allow mushroom mixture to cool completely to prevent soggy pastry.
- Use a meat thermometer to check internal temperature for precise doneness.
- Chill pastry-wrapped beef for at least 30 minutes to help maintain shape during baking.
- Create small steam vents on top of pastry to prevent soggy bottom and ensure crisp texture.
- Gluten-free option: Replace puff pastry with gluten-free puff pastry or almond flour-based pastry.
- Make ahead tip: Prepare and wrap beef in pastry a day before cooking for easier preparation.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 630 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 180 mg