Name: Beef Wellington
Total time: 210 min
Yield: 8 personnes
Cuisine: Britannique
Ingredients: 1.2 kg beef fillet; 2 tbsp Dijon mustard; 100 g cured ham; 350 g puff pastry; 2 egg(s); 600 g mushrooms; 60 g butter; 4 shallot(s); 6 thyme stalk(s); 50 ml whisky; 30 ml olive oil; 1 pinch salt; 1 pinch pepper; 50 g flour; 130 ml milk; 1 egg(s)

Recipe

03:30 Medium ≈ 8,91 € / serving

Estimated total cost for 8 personnes: 71,27 € — average indicative prices

4.0 (2 reviews)

Servings

8 personnes

Ingredients

Instructions

Preparing the mushroom duxelles

1Finely slice the shallots.
2Melt the butter with the olive oil and sauté the shallots without browning them.
3Finely chop the mushrooms without turning them into a purée.
4Add the mushrooms and thyme, season with salt and pepper.
5Cook over medium heat for about 20 minutes, until all the moisture has evaporated.
6Pour in the whisky and let it reduce until completely evaporated.
7Refrigerate the mixture to cool it down.

Preparing the crepes

8Mix the flour, milk, and egg until you get a smooth, even batter.
9Let rest for 15 minutes.
10Heat a lightly buttered pan and cook the crepes over medium heat without browning them.
11Set aside on a plate.

Preparing the beef

12Heat a thick or cast-iron pan over high heat.
13Coat the beef fillet with a drizzle of oil, season generously with salt.
14Sear the meat on all sides, 1 to 2 minutes per side, to get a nice golden crust.
15Remove the beef from the heat and immediately brush it with Dijon mustard.
16Let cool slightly.

Assembling the beef Wellington

17Spread a large sheet of plastic wrap on the work surface.
18Lay 2 crepes flat, overlapping them slightly.
19Cover evenly with slices of cured ham, then spread the cooled duxelles over the entire surface.
20Place the beef fillet in the center, then gently roll using the plastic wrap to enclose the meat.
21Tighten firmly, wrap tightly, and refrigerate for 1 hour.
22Roll out the puff pastry on a floured work surface.
23Remove the plastic wrap from the beef and place the roll in the center of the pastry.
24Wrap carefully, seal the edges, and fold the pastry under the beef to close the seam.
25Wrap again in plastic wrap and refrigerate for 1 hour to firm up the pastry.

Cooking

26Preheat the oven to 190°C.
27Remove the plastic wrap and place the beef Wellington on a baking sheet lined with parchment paper, seam side down.
28Brush the surface with beaten egg for an even golden color.
29Sprinkle with a pinch of fleur de sel.
30Bake for 30 to 40 minutes, until the pastry is nicely golden and the internal temperature reaches 46°C for a rare doneness.

To serve

31Let the beef Wellington rest for 10 minutes after removing it from the oven.
32Slice gently and serve with homemade mashed potatoes, a red wine sauce, and some sautéed green beans.

About this dish

Beef Wellington is an iconic dish of British gastronomy, combining refinement and indulgence. It consists of a tender beef fillet, usually a filet tournedos, seared and then wrapped in a fine mushroom duxelles flavored with wine and herbs. The whole thing is then covered with a thin crepe and golden puff pastry, before being baked until achieving the perfect balance between crispy and melt-in-the-mouth. When sliced, the contrast between the pink meat, the soft duxelles, and the golden crust creates a spectacular effect. Often served with a red wine sauce or a port reduction, beef Wellington is a festive dish par excellence.