Recipe of Beef Wellington

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Beef Wellington Recipe



Introduction

Beef Wellington is a luxurious and classic dish that features a tender beef fillet wrapped in layers of mushroom duxelles, Parma ham, and puff pastry. It's a perfect centerpiece for any special occasion. This recipe will guide you through the steps to create a delicious Beef Wellington that will impress your guests.

Ingredients

For the Beef Wellington:

  • 1.5-2 pounds beef fillet (center-cut)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons English mustard

For the Mushroom Duxelles:

  • 1 pound cremini or button mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh thyme leaves
  • Salt and freshly ground black pepper, to taste

For Assembling:

  • 6-8 slices Parma ham or prosciutto
  • 14 ounces puff pastry (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • Flour, for dusting

Background of Beef Wellington

Beef Wellington is believed to have been named after Arthur Wellesley, the 1st Duke of Wellington. The dish has a rich history and is often associated with British cuisine and fine dining. The combination of the tender beef fillet, earthy mushrooms, and flaky pastry creates a symphony of flavors and textures that have made Beef Wellington a beloved dish around the world.

Preparation

Preparing the Beef Fillet

  1. Seasoning the Beef Fillet: Begin by seasoning the beef fillet generously with salt and freshly ground black pepper. The seasoning enhances the natural flavors of the beef.
  2. Searing the Beef Fillet: Heat the olive oil in a large skillet over medium-high heat. Sear the beef fillet on all sides until it is browned and caramelized. This should take about 2-3 minutes per side. Searing the beef helps to lock in the juices and adds a depth of flavor to the final dish.
  3. Brushing with Mustard: Remove the beef fillet from the skillet and let it cool slightly. Brush the fillet all over with English mustard. This not only adds flavor but also helps to tenderize the beef.

Making the Mushroom Duxelles

  1. Chopping the Mushrooms: Place the finely chopped mushrooms in a clean kitchen towel and squeeze out any excess moisture. Removing the moisture is crucial to prevent the pastry from becoming soggy.
  2. Cooking the Mushrooms: In the same skillet, melt the butter over medium heat. Add the shallots and garlic, and cook until softened.
  3. Adding the Mushrooms: Add the chopped mushrooms to the skillet and cook until all the moisture has evaporated. This should take about 10-15 minutes.
  4. Seasoning the Duxelles: Stir in the fresh thyme leaves and season with salt and freshly ground black pepper. Remove from heat and let the mixture cool completely.

Assembling the Beef Wellington

  1. Laying Out the Parma Ham: On a large piece of plastic wrap, lay out the slices of Parma ham, slightly overlapping to form a rectangle. The ham adds a layer of flavor and helps to keep the moisture away from the pastry.
  2. Spreading the Duxelles: Spread the mushroom duxelles evenly over the Parma ham.
  3. Wrapping the Beef Fillet: Place the beef fillet in the center of the ham and mushroom mixture. Using the plastic wrap, carefully roll the ham and mushrooms around the beef, forming a tight cylinder. Twist the ends of the plastic wrap to secure and refrigerate for 15 minutes. Chilling the wrapped beef helps it to hold its shape when wrapped in the pastry.

Preparing the Puff Pastry

  1. Rolling Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry into a large rectangle, enough to enclose the beef fillet.
  2. Wrapping with Puff Pastry: Remove the beef fillet from the refrigerator and unwrap it from the plastic wrap. Place it in the center of the puff pastry. Brush the edges of the pastry with the beaten egg.
  3. Sealing the Pastry: Fold the pastry over the beef, pressing to seal the edges. Trim any excess pastry if necessary.

Final Preparation and Baking

  1. Egg Wash: Brush the entire pastry with the beaten egg. This will give the Beef Wellington a beautiful golden-brown finish.
  2. Chilling: Place the wrapped Beef Wellington on a baking sheet and refrigerate for another 15 minutes. Preheat the oven to 400°F (200°C) during this time.
  3. Scoring the Pastry: Before baking, use a sharp knife to lightly score the top of the pastry in a decorative pattern. This will allow steam to escape during baking.
  4. Baking: Bake the Beef Wellington in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. For medium-rare beef, the internal temperature should read 125°F (52°C) on a meat thermometer.

Serving

Resting the Beef Wellington

Once baked, remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

Slicing and Plating

Using a sharp knife, slice the Beef Wellington into thick portions. Arrange the slices on a serving platter and garnish with fresh herbs if desired. Serve with a rich red wine sauce or a simple jus made from the pan drippings for an extra layer of flavor.

Suggested Side Dishes

  1. Roasted Vegetables: A medley of roasted root vegetables, such as carrots, parsnips, and potatoes, complements the rich flavors of Beef Wellington.
  2. Creamed Spinach: The creamy texture and mild flavor of creamed spinach provide a perfect contrast to the savory Beef Wellington.
  3. Mashed Potatoes: Silky mashed potatoes are a classic side dish that pairs well with the tender beef and crispy pastry.

Tips and Variations

Tips for Perfect Beef Wellington

  1. Choosing the Beef: Use a center-cut beef fillet for even cooking and a uniform shape.
  2. Chilling: Ensure the beef and the assembled Wellington are properly chilled before baking to maintain the shape.
  3. Moisture Control: Squeeze out as much moisture as possible from the mushrooms to prevent a soggy pastry.

Variations

  1. Individual Portions: For a unique presentation, prepare individual Beef Wellington portions by cutting the beef fillet into smaller pieces and wrapping them separately.
  2. Different Mushrooms: Experiment with different types of mushrooms for the duxelles, such as porcini or shiitake, for varied flavors.
  3. Puff Pastry Decorations: Use any leftover puff pastry to create decorative shapes on top of the Beef Wellington.

Conclusion

Making Beef Wellington is a rewarding culinary experience that results in a spectacular dish perfect for special occasions. By following this detailed recipe, you can create a delicious Beef Wellington that will surely impress your guests with its tender beef, savory mushroom duxelles, and flaky puff pastry.

Enjoy your Beef Wellington!

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