Beef Wellington
Beef Wellington is a well-known British classic dish, that became popular in the 19th century. It is named after Arthur Wellesley, the first Duke of Wellington, who is said to have favored this dish. This dish offers perfect elegance on special occasions, when the combination of puff pastry, mushroom mixture and juicy beef tenderloin create an unforgettable experience. This recipe brings the harmony of elegance and flavors to your table.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 400°F (200°C). Trim the beef tenderloin and season generously with salt and pepper.
2
Heat the olive oil in a large skillet over high heat. Sear the beef tenderloin on all sides until nicely browned. Set aside to cool.
3
Finely chop the mushrooms, onion, and garlic. Sauté in the same skillet until all the liquid has evaporated and the mixture is creamy.
4
Lay the ham slices on a sheet of plastic wrap, slightly overlapping each other. Spread Dijon mustard evenly over the beef tenderloin, then spread the mushroom mixture over the mustard. Wrap the ham around the beef.
5
Unroll the puff pastry on a lightly floured surface. Place the ham-wrapped beef tenderloin in the center of the pastry. Wrap the pastry around the beef, sealing the edges tightly.
6
Brush the pastry with beaten egg. Place on a baking sheet lined with parchment paper.
7
Bake at 400°F (200°C) for 30-35 minutes, or until the pastry is golden brown. Let the Wellington rest for 10 minutes before slicing to ensure it holds its shape.
8
Slice the Beef Wellington and serve with roasted vegetables or mashed potatoes.
