Beef Wellington features a succulent beef tenderloin encased in a savory mushroom pâté and flaky puff pastry. This iconic dish originates from English cuisine and is named after Arthur Wellesley, the 1st Duke of Wellington. His chef took the classic French recipe filet de bœuf en croûte (beef fillet in pastry) and gave it a personal twist. For the best results, always use the most tender cut—filet mignon.
Ingredients:
- 750 grams beef tenderloin
- 400 grams champignons
- 500 grams puff pastry
- 10–12 slices bacon
- 2 egg yolks
- 2 tablespoons mustard
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Preparation:
- Preheat a heavy-bottomed skillet over high heat and add the olive oil.
- Season the whole piece of meat with salt and pepper, then sear it on all sides for about 90 seconds until a golden crust forms.
- Remove the fillet from the pan and brush it evenly with mustard.
- Rinse and dry the mushrooms, then blend them in a food processor until they form a smooth paste. Season with salt and pepper.
- Transfer the mushroom paste to the hot skillet and cook, stirring constantly, for roughly ten minutes until all moisture evaporates.
- Lay a sheet of cling film on your work surface, arrange the bacon slices on it, and spread the mushroom pâté evenly over the bacon.
- Place the seared beef in the center, then roll everything tightly into a compact cylinder using the cling film.
- Refrigerate the wrapped roll for 10–20 minutes to firm it up.
- Roll out the puff pastry into a rectangle about 3–4 mm thick.
- Remove the meat roll from the fridge, unwrap the cling film, and set the roll onto the pastry.
- Encase the roll completely in the pastry, sealing all seams so there are no gaps. Trim off any excess dough.
- Place the wrapped roll on a baking sheet, brush the surface with beaten egg yolk, and bake at 200°C (400°F) for 35–40 minutes. Halfway through, lower the oven temperature to 180°C (350°F).
- Let the Wellington rest briefly, then slice and serve garnished with fresh herbs.
Bon Appetit!
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