beef wellington recipe
A true classic of English cooking, a festive dish that has surprised everyone with its appearance and taste for centuries.
Beef Wellington – beef tenderloin baked with mushrooms in a flaky pastry, the perfect festive dish, not difficult to prepare.
- Beef loin 800g
- Puff pastry 600g
- Champignons 500g
- Onions 1 pc.
- Bacon 4-6 strips
- 2 tbsp mustard
- Thyme 1 few sprigs
- Garlic 4-5 cloves
- Black pepper to taste
- Salt to taste
- Egg yolk 2 units.
- Sesame seeds 10g.
- Vegetable oil 2 tbsp.
- Butter 15g
Step by step recipe
Take out the beef from the fridge, peel it. Meat should stay at room temperature for 3-4 hours, so that during further cooking the middle did not remain raw. Season well with salt.
Fry the garlic and thyme in a mixture of vegetable oil and butter so that the oil becomes fragrant. Make sure that the thyme and garlic do not burn, removing them immediately from the pan at the first sign of burning.
Seal the beef on all sides and on the ends too, frying for a minute and a half on each side until crispy. At this stage we need to set the crust and seal all the juices inside the meat, inside it is still raw and will be finished in the oven.
Remove the meat from the pan, coat it with mustard on all sides, pepper it, cover it with foil and leave it to rest.
Now for the duxelles. Duxelle is a mixture of very finely chopped mushrooms and onions.
In the oil that was left after frying the beef, first fry the onion until transparent, then add the mushrooms. Evaporate all the excess liquid and sauté the mushrooms until brown, add salt, black pepper and thyme to taste. Remove the duxelles from the pan and leave to cool completely.
Place bacon strips on clingfilm and top with the duxelles. Place the meat on top of the mushrooms and wrap the sirloin with clingfilm.
Roll out the puff pastry to a sheet. Carefully peel off the cling film and place the roll on the pastry, brush the edges of the pastry with egg yolk. Wrap the roll in the pastry, trimming off the excess pastry.
Brush the top of the dough with egg yolk and sprinkle with sesame seeds.
For medium, I baked for 15 minutes at 200 degrees and 15 minutes at 180 degrees. If necessary, you can cover the roll with foil to prevent the dough from sticking.
Finished beef wellington remove from the form, so that the meat is not dried out and leave to rest for 15-20 minutes, covered with foil and a towel on top, so that all the juices inside the meat spread out evenly. Cut into portions about 2-3 cm wide and serve! I recommend watching the video, it’s a beautiful recipe for meat lovers!