Beef Wellington is a famous British dish that now has a lot of variations. But the main ingredients always stay the same: good beef fillet steak, duxelles and puff pastry. If you enjoy read meat and are thinking of what to cook for some special occasion, a beef wellington is a perfect option.
Beef Wellington Recipe
- Beef fillet 2 lb
- Olive oil 3 tbsp
- White button mushrooms 9 oz
- Butter 2 oz
- Fresh thyme 1 sprig
- Dry white wine ½ cup
- Prosciutto 12 slices
- Puff pastry 1 lb
- Flour 1 tbsp
- Eggs 2
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- Place the beef fillet on a roasting tray, brush with1 tbsp of olive oil, season with salt and pepper. Heat the oven to 400°F and bake the meat for 15 minutes if you want it to be medium-rare and for 20 minutes – if you want it medium. Chill in the fridge afterwards.
- Finely chop the mushrooms until they look like coarse breadcrumbs.
- Melt the butter together with the rest of olive oil in a large pan and fry the mushrooms with the large sprig of fresh thyme for 10 minutes until they become soft. Add some salt, pour in the wine and cook for more 10 minutes until all the wine is absorbed. Stir constantly. Remove from heat, discard the thyme and cool the mixture down.
- Place a large piece of cling film on a chopping board. Lay the prosciutto on the cling film to make a double row. Spread half the mushroom mixture over the prosciutto, place the beef fillet on it and spread the remaining mixture over. Roll into the shape of a sausage using the edges of the cling film. Cool down while performing the next step.
- Dust a large chopping board with some flower. Roll out a third part of the puff pastry (it has to be thawed if frozen) to a 7 x 12 inches strip and place it on an oiled baking sheet. Roll out the rest of the pastry to a 11 x 14 inches strip.
- Unravel the meat from the cling film and place it on the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the edges of the pastry and the top and sides of the meat. Place the other piece of pastry over the meat and join the sides of the two pieces by pressing into its edges. Brush all over with more egg yolk and make long diagonal lines on the top of the wellington using the back of a knife. Do not cut into the pastry. Chill up to 24 hours.
- Bake at 380°F for 20-25 minutes if you want it medium-rare and 30 minutes if you want it medium.
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