Beef Wellington
BeefCuisine British
Tags Meat,Stew
Ingredients 8
Story behind the dish
There’s something truly regal about Beef Wellington — a showstopper that transforms humble ingredients into a culinary masterpiece. Imagine tender beef, enveloped in a layer of mushroom duxelles, wrapped in Parma ham, then cloaked in buttery puff pastry. It’s a dish that’s been a symbol of celebration and elegance for generations, often reserved for special occasions. The thrill lies in the artistry of each step, from searing the meat to perfectly baking the pastry, turning simple ingredients into a dish fit for royalty.
Ingredients
- 14 oz (400 g) mushrooms
- 1-2 tablespoons English mustard
- Dash of olive oil
- 1.65 lb (750 g) beef fillet
- 6-8 slices Parma ham
- 17.5 oz (500 g) puff pastry
- Dusting of flour
- 2 beaten egg yolks
Step-by-step
- Place the mushrooms in a food processor with a bit of seasoning, then pulse to create a rough paste. Transfer the mushroom paste to a pan and cook over high heat for about 10 minutes, tossing frequently to evaporate excess moisture. Spread out on a plate and let cool.
- Heat a splash of olive oil in a frying pan. Season the beef fillet and sear it for 30 seconds on each side until just colored. Do not cook through. Remove from heat, let cool, then brush all over with English mustard.
- Lay a sheet of cling film on your work surface. Arrange the Parma ham slices on it, overlapping slightly. Use a palette knife to spread the mushroom paste evenly over the ham. Place the seared beef fillet in the middle. Using the cling film, roll the Parma ham and mushroom mixture tightly around the beef, forming a barrel shape. Twist the ends of the cling film to secure. Chill in the refrigerator for 15-20 minutes to set.
- On a floured surface, roll out the puff pastry to a large rectangle about the thickness of a quarter. Remove the cling film from the beef, then place the beef in the center of the pastry. Brush the pastry edges with beaten egg yolk. Fold the pastry over the beef, trimming any excess. Turn the wrapped beef seam-side down onto a baking sheet. Brush the entire surface with more egg yolk and chill for 15 minutes.
- Preheat your oven to 400°F (200°C), gas mark 6. Lightly score the pastry at 1cm intervals and brush it again with egg yolk. Bake for 20 minutes, then reduce the heat to 350°F (180°C), gas mark 4, and bake for an additional 15 minutes. Let the Beef Wellington rest for 10-15 minutes before slicing to allow the juices to redistribute and ensure a rosy, tender center.
Chef’s tips & serving ideas
- For added flavor, chill the beef-wrapped mushroom roll thoroughly before baking to help maintain its shape during roasting.
- Serve your Beef Wellington with roasted vegetables, a rich red wine sauce, or a simple green salad to balance the indulgence.
Closing thoughts
This classic Beef Wellington is a dazzling centerpiece, perfect for impressing guests or elevating a special family dinner. Every step, from searing to baking, is an act of love, creating a dish that tastes as magnificent as it looks. With patience and care, you’ll bring a touch of culinary royalty to your table — a celebration of comfort, elegance, and delicious craftsmanship.