Classic Beef Wellington
Traditional dish · British
A quintessential British dish featuring a tender beef fillet coated in pâté and duxelles, wrapped in puff pastry, and baked to golden perfection.
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Ingredients
- Beef fillet1 kg
- Pâté de foie gras100 g
- Mushrooms (e.g., cremini or button)500 g
- Shallots2
- Garlic2 cloves
- Fresh thyme1 bunch
- Dry white wine100 ml
- Butter50 g
- All-purpose flour50 g
- Puff pastry500 g
- Egg yolk1
- Saltto taste
- Black pepperto taste
Steps
- 1
Sear the beef fillet on all sides in a hot pan with a little oil until browned. Let it cool completely.
- 2
Prepare the duxelles: finely chop mushrooms, shallots, and garlic. Sauté in butter with thyme until all moisture has evaporated. Deglaze with white wine and cook until dry. Season with salt and pepper. Let cool.
- 3
Spread pâté evenly over the cooled beef fillet.
- 4
Lay out cling film, spread the duxelles mixture over it, then place the pâté-covered beef on top. Roll tightly using the cling film to form a compact cylinder. Chill for at least 30 minutes.
- 5
Roll out the puff pastry. Remove cling film from the beef and place it on the pastry. Trim excess pastry and wrap the beef tightly, sealing the edges. Brush with egg yolk.
- 6
Chill the wrapped Wellington for at least 30 minutes.
- 7
Preheat oven to 200°C (400°F). Bake for 20-25 minutes for medium-rare, or until the pastry is golden brown and cooked through. Let rest for 10 minutes before slicing.
