Beef Wellington is a preparation of fillet steak coated with pâté and duxelles, which is then wrapped in parma ham, puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.
INGREDIENTS of Beef Wellington
- 2 x 400g beef fillets
- Olive oil, for frying
- 500g mixture of wild mushrooms, cleaned
- 1 thyme sprig, leaves only
- 500g puff pastry
- 8 slices of Parma ham
- 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
- Sea salt and freshly ground black pepper
For the red wine sauce
- 2 tbsp olive oil
- 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
- 4 large shallots, peeled and sliced
- 12 black peppercorns
- 1 bay leaf
- 1 thyme sprig
- Splash of red wine vinegar
- 1 x 750ml bottle red wine
- 750ml beef stock
Also Read: Lemonopita (Greek Lemon Phyllo Cake)
METHOD of Beef Wellington
- Wrap each piece of beef tightly in a triple layer of cling film to define its shape, then refrigerate overnight.
- Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30 to 60 seconds until they are golden everywhere and rare in the middle. Remove from the pan and let cool.
- Finely chop the mushrooms and fry them in a hot pan with a little olive oil, thyme leaves and a little seasoning.
- When the mushrooms begin to release their juice, continue to cook on high heat for about 10 minutes until all the excess moisture has evaporated and you end up with a mushroom paste.
- Remove the duxelle from the pan and let cool. Cut the dough in half, place on a lightly floured surface and roll each piece into a rectangle large enough to wrap one of the beef fillets.
- Chill in the refrigerator. Place a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Distribute half the duxelle evenly over the ham.
- Season the beef fillets, then place them on the ham covered with mushrooms.
- Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to obtain a nice, evenly thick log.
- Repeat this step with the other beef tenderloin, then refrigerate for at least 30 minutes.
- Brush the dough with the egg wash. Remove the clingfilm from the beef, then wrap the dough around each ham fillet.
- Cut out the dough and brush it completely with the porridge. Cover with cling film and refrigerate for at least 30 minutes.
- Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trim for a few minutes until they are browned on all sides.
- Stir in the shallots with the peppercorns, bay leaf and thyme and cook for about 5 minutes, stirring frequently, until the shallots turn golden.
- Pour in the vinegar and let it boil for a few minutes until it is almost dry. Now add the wine and boil until it is almost completely reduced.
- Add the broth and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing all traces of foam from the surface of the sauce, until you have the desired consistency.
- Pass the liquid through a fine sieve lined with muslin. Check the seasoning and reserve. When you are ready to cook the beef wellingtons, lightly mark the dough and brush it again with the egg wash, then bake at 200 ° C / Gas 6 for 15-20 minutes until the dough is golden and cooked.
- Rest for 10 minutes before cutting.
- Meanwhile, reheat the sauce. Serve the sliced beef wellingtons with the sauce.