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Traditional Beef Wellington
The beef wellington, is a culinary masterpiece. Celebrity chefs love to show off their variations, Gordon Ramsey’s being the one that seems to be the definitive.
I know this because I’ve seen a bunch of influencers tell me so.
There are so many things that can go wrong and I can tell you that despite years of experience making these, (We used to do individual ones for weddings – god I hated those days), I still manage to make mistakes when I’m making them. I fret and I get cantankerous and i beat myself up a little but once the mistake is done, its done, there’s no going back.
But that being said, sometimes a mistake is where genius lies. I once forgot my herbs, all of them. Not just adding them into the dish but didnt even buy them. So i decided to do something different, into my mushroom duxelle (the mushroomy paste stuff), I added a mirepoix (onion, carrot, celery), a bunch of garlic and some mustard powder. It was super yum, not in this recipe because I am going traditional but its something to think on.
Beef Wellington Recipe
Serves: 4
Preparation Time: 45 minutes
Cooking Time: 20-25 minutes (check internal temperature for doneness)
Ingredients
- For the Beef Wellington:
- 16 oz Beef Fillet
- 1 sheet of Puff Pastry (shop-bought)
- Pancetta or Porchetta slices, enough to wrap the fillet
- For the Crepes:
- 1 cup Flour
- 1 cup Milk
- 2 Eggs
- 1 tbsp Butter (melted)
- Pinch of Salt
- For the Duxelles:
- 1 cup Mushrooms, finely diced
- 1 small Onion, finely diced
- 1 tsp fresh Thyme, chopped
- 1 tsp fresh Sage, chopped
- 1 tsp Black Pepper
- Salt to taste
- For Assembly:
- 1 Egg, beaten (for egg wash)
Instructions
- Prepare the Beef Fillet:
- Season the beef fillet generously with salt and pepper. Leave it at room temperature for 20 minutes.
- Heat a pan over high heat and sear the fillet on all sides until itโs browned. Set aside to cool.
- Make the Duxelles:
- In a food processor, finely dice the mushrooms, onions, thyme, and sage.
- In a pan over medium heat, cook the mixture until all the moisture has evaporated, and the ingredients are well combined. Season with salt and black pepper. Allow to cool.
- Prepare the Crepes:
- In a mixing bowl, whisk together the flour, milk, eggs, melted butter, and a pinch of salt until smooth.
- Heat a non-stick pan over medium heat and pour a small amount of batter into the pan, swirling to coat evenly.
- Cook until the crepe is lightly browned on the bottom, then flip and cook the other side. Repeat until all the batter is used. Let the crepes cool.
- Assemble the Wellington:
- Lay out a large piece of cling film on a flat surface.
- Place the crepes in a single layer on the cling film.
- Lay the pancetta or porchetta slices over the crepes.
- Spread the cooled duxelles mixture evenly over the pancetta or porchetta.
- Place the seared beef fillet on top of the duxelles.
- Using the cling film, carefully roll the layers around the beef fillet into a tight roll. Twist the ends of the cling film to secure it and chill in the refrigerator for 30 minutes.
- Wrap with Puff Pastry:
- Preheat your oven to 200ยฐC (390ยฐF).
- Remove the beef roll from the cling film.
- Lay the puff pastry on a flat surface and place the beef roll in the center.
- Carefully wrap the puff pastry around the beef roll, sealing the edges and trimming any excess.
- Seal the ends of the pastry by pressing them tightly and tucking them underneath the roll.
- Brush the pastry all over with the beaten egg to create a golden crust.
- Bake:
- Place the pastry-covered beef roll on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (125ยฐF for rare, 135ยฐF for medium-rare).
- Remove from the oven and let it rest for 10 minutes before slicing.
Note: Cooking times can vary based on the thickness of your beef fillet and your oven. Use a meat thermometer to ensure your beef is cooked to your preference.
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