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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
- Preheat the oven to 180°C (350°F). Clean and prepare the beef tenderloin by removing any excess fat or silver skin.
- Season the beef generously with salt and freshly ground black pepper, then let it marinate for 10 minutes.
- 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.
- 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.
- 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.
- Coat the beef with breadcrumbs to absorb any excess moisture, then place it on top of the duxelles in the center of the pastry.
- 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.
- Brush the pastry with beaten egg yolk for a golden finish and make a few small cuts on top for ventilation.
- 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!