Recipe Beef Wellington

Beef Wellington is a classic British dish known for its flaky golden crust, savory mushrooms, and perfectly tender beef. While its origins may be debated, what matters most is its enduring appeal as a centerpiece for special occasions. With the right techniques, you can master this dish and enjoy its impressive flavors right at home.

Ingredients

• 800g beef tenderloin
• 450g mushrooms
• 150g bacon slices
• 500g puff pastry
• 1 egg yolk
• 2 tbsp sunflower oil
• 3 tbsp breadcrumbs
• 1 bunch of parsley
• Salt and pepper to taste

Method

1. Preheat the oven to 180°C (350°F). Clean and prepare the beef tenderloin by removing any excess fat or silver skin.
2. Season the beef generously with salt and freshly ground black pepper, then let it marinate for 10 minutes.
3. For the mushroom duxelles, finely chop the mushrooms and parsley. Sauté the mixture in a pan without oil until all the moisture evaporates, then season with a pinch of salt.
4. Sear the beef on all sides in a hot pan with 2 tbsp of oil for about 3 minutes per side to create a nice brown crust. Set aside to cool slightly.
5. Roll out the puff pastry into a large rectangle. Lay the bacon slices in an overlapping pattern in the center of the pastry, and spread the mushroom duxelles evenly on top.
6. Coat the beef with breadcrumbs to absorb any excess moisture, then place it on top of the duxelles in the center of the pastry.
7. Carefully fold the pastry around the beef, sealing the edges. Trim off any excess pastry and place the wrapped beef seam-side down on a baking tray lined with parchment paper.
8. Brush the pastry with beaten egg yolk for a golden finish and make a few small cuts on top for ventilation.
9. Bake in the preheated oven for 20-30 minutes, depending on how well done you prefer the beef. Let it rest for a few minutes before slicing and serving.

Enjoy this elegant Beef Wellington, an impressive dish with a perfect blend of textures and flavors!