United Kingdom · United Kingdom
Beef Wellington (Beef Fillet Wrapped in Mushroom Duxelles and Puff Pastry)
Seared beef fillet coated in mustard and mushroom duxelles, wrapped in prosciutto and puff pastry, baked until the crust shatters.
Beef Wellington is a Victorian dish that survived because the kitchen it came from was not short of beef. The fillet is seared first because the pastry will not take the time that browning needs, and the mushroom layer stands between the meat and the pastry so the juices do not soak through. Cold joint at the table, sliced thick, no exceptions.
Ingredients
- beef fillet, trimmed900 g
- puff pastry, rolled500 g
- prosciutto slices8 pieces
- cremini mushrooms, finely chopped400 g
- shallot, minced2 pieces
- garlic cloves, minced2 pieces
- Dijon mustard30 g
- egg, beaten1 pieces
- butter30 g
- olive oil30 ml
- fresh thyme5 g
- fine salt2 tsp
- black pepper1 tsp
Directions
- 1
Sear the beef all over in a hot pan with oil and butter; cool completely.
Beef has an even deep brown crust. - 2
Brush the cooled beef all over with mustard.
Beef is coated in a thin mustard layer. - 3
Cook mushrooms, shallot, garlic and thyme in butter until dry and paste-like.
Mushroom mixture looks like a thick paste and smells nutty. - 4
Lay prosciutto on plastic, spread with duxelles, place beef on top and roll tightly to wrap.
Beef is fully encased in prosciutto and duxelles. - 5
Chill the wrapped beef for 20 minutes to firm up.
Wrap is firm and cold. - 6
Wrap in puff pastry, sealing with egg wash; score lightly and brush with egg wash.
Pastry is sealed and evenly glazed. - 7
Bake at 220°C for 25 minutes until pastry is deep golden and the beef reaches 65°C internal.
Pastry is deep golden and crisp; beef is rosy inside. - 8
Rest 10 minutes, then slice into thick rounds to serve.
Slices show pink beef inside the dark crust.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content