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- Meat and poultry
- Cuts of beef
- Beef fillet
Delicous beef Wellington recipe, easy to do, and just about five steps to your perfect meal. I served with sweet potato mash, honey roast swede, carrots and broccoli.
Aberdeenshire, Scotland, UK
14 people made this
- 200g chicken liver pate
- 400g sheet puff pastry
- 1 egg, beaten
- oil for frying
- 700g beef fillet
- salt and ground pepper
- 200g chestnut mushrooms
- 50g butter
- 1 onion, diced
- 3 garlic cloves, chopped
- 3 tablespoons chopped sage
- 3 tablespoons chopped thyme
- 200g plain flour
- 3 eggs
- 300ml milk
- 25g butter for frying
MethodPrep:40min ›Cook:1hr ›Ready in:1hr40min
- Preheat the oven to 190 C / Gas 5.
- First prepare the duxelles mixture. Dice the mushrooms to tiny squares. Heat the butter in a pan, fry the onion and garlic until soft but not coloured. Add the mushrooms and cook, again without colouring for 5 minutes. Season, and add thyme and sage. Leave to cool.
- Next make six pancakes. Combine the flour, eggs and milk and whisk well till smooth. Heat a small frying pan over medium high heat. Add a little of the butter. Once melted, add a ladleful of pancake batter and swirl until the bottom of the pan is covered. Cook till edges are dry and bubbles appear on the surface, then flip and cook until golden. Set pancakes aside and leave to cool.
- Mix your mushroom duxelles mix with your chicken liver pate. Set aside.
- Cover your work surface with plain flour, and roll out your pastry quite large, brush pastry with egg wash, and then layer the cooled pancakes over the top. Next add an even layer of duxelles and pate mixture on top of the pancakes.
- Next, heat a frying pan with some oil over medium high heat. Season the beef fillet on all sides, then add to the pan and cook for a couple minutes on each side, searing the outside till browned. (Cooking the fillet at this stage till just browned will result in a medium rare Wellington. For a less pink centre, cook a little longer at this stage.)
- The place your beef fillet on one end of the covered pastry. Fold over the sides and place seam-side down on a baking tray. Brush all over with egg wash.
- Bake in the centre of the oven for 35 minutes. Let it rest whilst you prepare your sides, for a good 10 minutes before slicing. Enjoy!
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
good recepi i used chestnut and shitaki mushrooms for the duxelle and used a port and red wine jus ,went down well thank you-01 Jan 2018
- 3 cloves garlic, crushed
- ½ onion, thinly sliced
- ¼ teaspoon freshly ground black pepper
- 2 ½ cups heavy cream
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon Worcestershire sauce
- 3 (4 ounce) beef tenderloin filets
- salt to taste
- 3 fresh thyme leaves
Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.
Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.
Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.
Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.
To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.
A Brief Biography of Gordon Ramsay
Gordon Ramsay is an internationally known chef with a net worth of approximately $220 million dollars. He owns 48 restaurants throughout the world and has an equally successful career as a television personality and cookbook author. However, the glamorous lifestyle he enjoys today with wealth, fame, and loving family is far removed from the humble beginnings of his youth.
Gordon was born in Scotland, the second of four children. From the age of five he was raised in Stratford-upon-Avon. Gordon’s father held (and lost) many jobs due to his alcoholism and as a result, the family relocated many times. According to Gordon his father was abusive, neglectful, and a womanizer.
Gordon once dreamt of being a famous football star at the age of 15 he joined a pro club, the Glasow Rangers. But then a bad knee injury changed the trajectory of his life plans, catapulting him from the soccer pitch to pot washer at an Indian restaurant. Now 16 years of age he had a steady (though meager income) which allowed him to escape his troubled home life. But the job had another, even greater impact on Gordon. His work at the Indian dining establishment piqued his interest in restaurant management and so he enrolled in the North Oxfordshire Technical College. A series of chef positions followed, interrupted by a study of French cuisine and mentoring by several Michelin-starred chefs. And the rest . . . is history.
- 6 medium portobello mushroom caps, chopped
- sea salt and ground black pepper to taste
- 1 ¼ pounds New York strip steak, trimmed
- 4 tablespoons olive oil
- 3 tablespoons prepared English mustard
- 8 thin slices prosciutto
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 teaspoon water
Place mushrooms in the bowl of a food processor. Blend to a very fine consistency.
Heat a frying pan over medium heat. Add mushrooms and 1 pinch salt and pepper. Cook until moisture evaporates and mixture thickens, about 5 minutes. Transfer to a plate.
Lightly season strip steak with salt and pepper. Heat a frying pan over high heat and add olive oil. Sear strip lightly on all sides to seal in juices, 5 to 7 minutes total, making sure not to overcook. Remove and baste with English mustard.
Lay out a large piece of plastic wrap and place prosciutto on top in 2 rows of 4, overlapping them. Spread mushrooms evenly on top. Place steak in the center and roll prosciutto tightly around it. Wrap tightly in plastic wrap, twisting the ends. Chill in the refrigerator for 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Roll out pastry sheet unwrap steak and place in the center. Mix egg and water in a bowl to make egg wash. Apply egg wash to the edges of the pastry using a pastry brush. Fold pastry tightly around steak. Chill for 5 minutes.
Brush egg wash over the pastry and sprinkle sea salt on top. Place on the prepared baking sheet.
Bake in the preheated oven until pastry turns golden, 25 to 30 minutes. Remove and let stand for 5 minutes before slicing into 1-inch pieces.
Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour.
Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.
Traditional Beef Wellington Recipe
This Beef Wellington recipe is a classic. It is savory and ridiculous and rich. You need time, but no special skill or equipment to achieve an impressive, delicious dinner, for a holiday or special occasion, or an unremarkable Thursday in May. To gild the lily, we served ours with creamed spinach and a dry vodka martini.
The butcher cut a beautiful piece of fillet. I chopped wild mushrooms fragrant of the middle woods. I used my favorite long rolling pin to form the puff pastry into the right shape (Mississippi-ish) and size. I added a good glug of wine to the cooking-down earthy vegetables, with marjoram instead of the more traditional thyme. I brushed lovingly with egg.
It came out of the oven and golden brown. And when we sliced, the medium-rare meat was pink in the center. There are textures and layers and such a sweet reward for your effort. I cannot recommend this one highly enough. Please enjoy!
- 2 lb beef tenderloin fillet
- Vegetable oil
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 12 oz mixed mushrooms (shitakes and creminis), very finely diced
- 2 garlic cloves, minced
- 4 sprigs marjoram, leaves removed from stems
- 1/4 cup vermouth or dry white wine
- 2 tablespoons Dijon mustard
- 6-8 pieces of prosciutto
- 1 sheet puff pastry
- Flour, for dusting work surface
- 2 egg yolks, beaten
In a large skillet over medium-high heat, get vegetable oil very hot. Season the beef with salt and pepper. Sear meat on all four sides until deep brown. Remove to a plate and allow it to rest, then rub with Dijon mustard.
For the mushroom duxelles:
In the same skillet used to sear the beef, melt butter over medium-low. Saute shallots and mushrooms, garlic and marjoram. Add the vermouth and cook down, until almost a paste. Season with salt and pepper.
Lay 12 inches of plastic wrap on your work surface. Layer prosciutto in a shingled fashion in two columns, overlapping.
Spread mushroom duxelles evenly over prosciutto.
Center the beef fillet on the mushroom mixture. Fold the sides of plastic wrap up and secure tightly around fillet. Refrigerate while you prepare pastry.
On a lightly floured work surface, roll out one sheet of (thawed) puff pastry into a rectangle.
Paint the edges with beaten egg yolks. Unwrap the beef and center on puff pastry. Fold up sides and seal. Now, the other ends, making sure to remove any excess pastry, since more than two layers of pastry will not cook completely.
Place on a baking pan, seam side down brush with egg yolks and score with the back of a knife, taking care not to go all the way through the pastry. Cook 30 minutes, or until a meat thermometer inserted into the center of the roast reads 125-130 degrees. Allow the Wellington to rest for 10 minutes before slicing into one inch thick slices.
Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.
Wow this looks fantastic! You`’ve managed to demystify a Martha Stewart type dish. My Midwestern butcher never has tenderloin. Wonder if I can do this with eye of round ? Or should I suck it up and go find tenderloin?
Thanks trish. It’s one of our objectives to demystify dishes shrouded in unnecessary obfuscation. My very ordinary grocery store was able to come up with this gorgeous beef. It is well worth seeking out!
At what temperature did you cook for 30 min?
Lovely recipe and well laid out! I’ve found a couple of tips and tricks to get a more dense and flavourful mushroom layer and to help stop the juices from making your pastry soggy…if you’re interested check them out here http://www.timedeating.co.uk/beef-wellington – I’ve added your blog to my feedly so I can check it out regularly
I made this for Christmas dinner. It was delicious beyond words! It was very easy to make thanks to the great instruction and pictures. A MUST try!
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Welcome to Meal Hack, I'm Julie!
My team and I create simple and fun recipes for friends and family.
Making meals can be stressful. Believe me, I know with a hungry family of five. That's also why Meal Hack covers more than just food.
I share other hacks that will improve your well-being and increase your productivity. That way you can get your time and energy back to enjoy the things that you love to do in life!
Turkey doesn’t have to be the only star of your holiday table. I created this epic and surprisingly easy version of the classic Beef Wellington as part of a sponsored campaign with the Florida Beef Council and a group of beef-loving friends, just in time for the holidays. But this beef wellington recipe can make any day feel like a holiday celebration.
Let’s celebrate #Beefsgiving! (Think of Friends + Thanksgiving + Beef = Awesome!)
I think you’re going to love this Epic Beef Wellington!
Why Mess With A Classic?
The Classic Beef Wellington is a classic for a reason. The gorgeous beef, beautifully wrapped in mushroom duxelles, pâté de foie gras and crisp, buttery puff pastry is luxurious. It’s served at fancy events and restaurants around the world. Why? Because it looks spectacular, but it’s actually surprisingly easy to make. (and most of the work can be done the day before!)
However, the recipe and the long preparation can be daunting, which is why I’ve never attempted it before. It has been on my cooking bucket list for years. It’s definitely not the recipe you think of as part of an “easy entertaining” meal plan. But, I tried it and I’m here to show you how you can wow friends and family this holiday season, or make any day of the year into a celebration with this epic beef wellington!
Don’t let the 30 steps in the recipe scare you. Follow them and the tips below and you’re guaranteed a winner.
Do you have a cooking bucket list or “someday list”? You know, those dishes you’ve always wanted to make but keep putting off to someday? I have a long list and I can finally cross off Beef Wellington from it. Go Make Someday Happen!
Travel Inspiration: Savoy Hotel, London
Beef Wellington is one of the signature dishes at the famous Savoy Grill at The Savoy Hotel in London. This is now one of Gordon Ramsay’s acclaimed Michelin star restaurants. However, it was once run by none other than culinary legend, Auguste Escoffier!
The Savoy Hotel was Britain’s first luxury hotel when it opened in late 1889. It introduced electric lights throughout the building, electric lifts, bathrooms in most of the lavishly furnished rooms, constant hot and cold running water and many other innovations. Could you imagine? Those things were considered “luxury” back then. We take so much for granted today. This is something we can all be thankful for.
César Ritzwas the hotel manager (yes! he eventually opened the famed Ritz Hotel and the rest is hotel history). Auguste Escoffier was chef de cuisine – who is known as the father of modern French haute cuisine and the one who codified the mother sauces I had to learn in school! They established a standard for excellence in hotel service and dining that the industry still holds in high regard today. As a hospitality professional, I grew up learning about all they established at this historic hotel. Today the hotel is managed by Fairmont Hotels and recently underwent a £220 million renovation!
A popular destination for royalty, dignitaries and Hollywood elite for over a century! Winston Churchill dined with his cabinet. James Dean and Marilyn Monroe had steak dinners. Charlie Chaplin, Humphrey Bogart, The Beatles, George Clooney… the list goes on! You may just see a celeb at the table next to you.
Dining on gorgeous Beef Wellington for two (£88!) and Crepes Suzette flambéed tableside, luxuriating with bubbles and afternoon tea, happy hour cocktails at legendary American Bar and perusing all the intricate details of the historic Savoy Hotel in London is on my “someday list”. I hope to cross this experience off the list soon and “Make Someday Happen!”
What dining or travel experience is on your bucket list? Has it inspired any of your culinary creations at home?
I will dine here someday… The Savoy Grill London
The Classic Beef Wellington vs. My Epic Beef Wellington
The classic recipe calls for a whole tenderloin to be extravagantly topped with pâté de foie gras in addition to the mushroom duxelles. It’s also often wrapped with a thin herb crepe to hold the moisture as well as the puff pastry, made from scratch, of course. This sounds fabulous and if you want the classic, check out Gordon Ramsay’s recipe. But who has time for that? For me, it’s not as approachable to make the classic at home and keep it “easy” so I made some changes.
My Epic Beef Wellington version takes our favorite steak dinner: filet mignon wrapped in bacon with a side of sautéed mushrooms, caramelized onions and garlic, topped with fresh horseradish (which we make regularly) and dresses it up in a beautiful pastry. Instead of bacon, I used prosciutto. It gives added flavor, it is fancier and wraps easier around the beef. Plus it is less fatty, which would make the pastry soggy. (a big no no!)
This recipe has a bit of my “anything goes” mentality. I like to use ingredients that I can find easily in my local grocery store and that I keep on hand. You can wrap anything around your tenderloin, as long as you keep the ingredients as dry as possible. How about spinach and blue cheese?
I may change up ingredients around to update the recipe to my liking, but two things I don’t compromise on: technique and quality ingredients. You can take any recipe and make it your own but never skimp on using the best ingredients you can buy or take short cuts in preparation that impact the final product.
This recipe requires a bit of patience to go through all the steps. You may need a glass of wine, or two. But trust me. Turn up the music and start cooking. You got this!
A well-prepared Wellington is heaven. If not done right, it’s a mushy soggy mess. No one wants that on their holiday table.
I watched Gordon Ramsay’s video for his updated Beef Wellington recipe to learn the technique from the master chef himself. He is the king of Beef Wellingtons! I followed most of what is seen in the video, however he omits and doesn’t show a few steps in the video which are probably assumed by a pro but crucial for a beginner. You will see the directions of my recipe give you a bit more explanation to help beginners tackling a beef wellington for the first time just like me. If you follow the steps, you will do just fine. I am not a fan of Ramsay’s screaming at cooks in “Hell’s Kitchen” but I do enjoy his cooking videos. He makes this Beef Wellington sexy. It shows a different side of the talented chef.
I wonder what he would say about my plate on Twitter? He is known for his zingers!
I think this looks really good for my first Beef Wellington! What do you think Gordon Ramsay?
Tips to Make the Perfect Beef Wellington for Beginners
1. Choose high quality beef. You want beef tenderloin. It’s a lean cut so you don’t have as much fat juices and as the name implies it is tender. If for any reason you overcook, it will still be edible. And if you undercook, it will be perfect. Be sure to trim it of all fat and lining.
2. Get organized before you start. Gather all your ingredients and equipment. It will help prevent your kitchen from looking like it exploded (and preserve your sanity!)
3. Sear the beef. It’s absolutely crucial to add flavor and keep juices in.
This is when I set off the fire alarm! Use a clean plan next time!
4. Mustard on Beef? I thought basting the beef with mustard was ridiculous, until I tried it. Wow. The mustard and the horseradish, which I am a fan of adding on the side after it’s cooked, do wonders for the beef during the cooking process. You can try this on any beef roast or thick steak. It adds an extra level of flavor that your guests will not be able to discern it is mustard. The acidity and spice take it to the next level. I decided to combine the mustard and horseradish and it was the perfect combo but you can do either one. You can also use your favorite mustard, English, Irish, Dijon, Spicy Brown, or yellow all work. They each do have different levels of sweet, tangy and spicy flavors so test them out first.
5. Don’t be afraid to do your thing. I’m a fan of sautéing mushrooms, garlic and onions to serve along side steaks. In the classic wellington, the mushrooms are turned into a duxelle, a French recipe that goes back centuries, where finely chopped mushrooms are cooked down into a paste. This paste is then used to surround the beef. In my version, I am using a variety of mushrooms, sweet caramelized onions and garlic in a small dice as opposed to a paste. I want to preserve some of the texture. Use any mushrooms you prefer. Mushrooms are always luxurious. Baby portobellas, white button, and cremini work well but don’t be afraid to use more exotic ones like morels, chanterelles and even a bit of truffles at the end. Some recipes call to add butter as you sautée them, however I kept the pan dry as Ramsay suggests and it was perfect.
Baby Bellas and White Mushrooms is what I found at my grocery store.
6. Get rid of the liquid. You don’t’ want the liquid from mushrooms and onions making your pastry soggy. Cook for longer period on low heat and make sure to squeeze out all the liquid.
7. It’s important to cool down all the ingredients before you wrap them with the beef to prevent them from cooking further.
8. Don’t be afraid to season liberally with salt and pepper. Fat is flavor when it comes to meat. In the absence of fat you need to add other components to give it flavor. This is where the salt, pepper, mushrooms, caramelized onions and ham come into the picture. They bring the flavor. You are basically packing flavor and fat around a tender bland cut of beef.
Not the prettiest step but this is where the flavor is at!
9. The assembly process is a bit tricky. Not going to lie. My kitchen looked like a bomb exploded from all the dirty pans and equipment. I even set off the smoke alarm! Organize your steps and your equipment in the order you will use them, and follow the directions one step at a time. Breathe. Take it easy. Don’t rush the process.
10. Use lots of plastic wrap. You want to wrap tightly so don’t skimp on the plastic wrap. Wrap like you would wrap a sushi roll.
11. Wrap the beef really tight in plastic to hold shape, which also helps it to cook evenly. The tighter the better. I did not wrap tightly the first time but you an always go back and do it again. The trick is to turn the beef into a cylinder.
12. The key to not overcooking the beef, especially to get that beautiful medium rare red, is to completely chill the beef before you wrap it in the puff pastry and then again before you bake it. This is why it’s best to assemble the day before and chill overnight. This allows the pastry to cook for the desired time while the beef takes longer to cook than usual because it is cold.
13. You can make your own pastry (who has time?) or buy from grocery store. When you buy puff pastry, follow package instructions to thaw it before you use it. It can get sticky if it gets warm so be sure to put back in the refrigerator to cool.
14. Work magic with pastry. If the sheets of puff pastry are not big enough for the size of your tenderloin, combine sheets by overlapping them and using egg wash to bind them. Put the seams on the bottom and no one will know.
15. Get the ends of the puff pastry wrapped and sealed tight to hold in the steam. It’s like wrapping a present, folding the sides.
16.If you’ve handled the pastry too much and it doesn’t look smooth, add some decorative touches with extra puff pastry. I did a lattice on mine to “dress it up”. It came out pretty good even though I couldn’t cut a straight line of pastry to save my life.
17. Brush a lot of egg wash all over the pastry right before baking. This gives it a glossy sheen. Don’t skimp on this. You can use an extra egg yolk or the egg yolk alone if you want more golden color.
18. Sprinkle liberally with coarse sea salt before baking. It may seem like a lot, but it’s not. It gives the pastry a nice crunch.
19. Always use a digital thermometer and remove beef from oven at 110F to 120F. It will continue cooking the longer it sits. Be careful when you insert the thermometer to do it in an inconspicuous area and to pierce to center of the beef.
20. Let the beef rest. Always. But in this case, don’t wait too long to serve as the pastry does lose it’s crispness due to the steam coming from the meat. 10 – 15 minutes rest time is perfect.
21. Slice it thick. You want a 2 inch wide slice to present beautifully.
22. Go smaller but beware of going bigger. This recipe can be reduced and even made into individual portions. I would not recommend making it any bigger as the tenderloin will become difficult to handle.
Beef Wellington Recipe
- 1 (8”) section center cut beef tenderloin
- Fresh ground black pepper
- 1 sheet puff pastry
- 12 slices prosciutto
- 4 egg yolks
For the duxelles:
- 24 oz mushrooms, chopped
- 1/2 cup shallots, chopped
- 4-6 cloves garlic, chopped
- 1 tsp fresh thyme
- 2 tbsp unsalted butter
- Fresh ground black pepper
Trim any silver skin or excess surface fat from the roast. Rub a small amount of oil on the surface of the tenderloin. Season with Noble Saltworks Smoked Finishing Salt and fresh ground black pepper.
Preheat a Lodge 12” cast iron skillet over high heat. Add a couple of tablespoons of vegetable oil in the skillet. Sear the tenderloin on all sides. Quickly brown all surfaces, including the ends. Remove from the skillet and immediately brush with a layer of House of Q Slow Smoke Gold Mustard Sauce. Set aside.
To make the duxelles, combine the mushrooms, shallots, garlic, and thyme in a food processor. Process until a chunky paste forms and all ingredients are well dispersed. In the same Lodge 12” cast iron skillet used before, melt the butter over medium-high heat. Add the mushroom mixture. Cook, stirring occasionally until most of the moisture has cooked out, about 10 minutes. Season with the Fresh ground black pepper and Noble Saltworks Smoked Finishing Salt. Taste and adjust seasoning, as needed. Remove from the heat and set aside.
Lay out the slices of prosciutto on a large sheet of plastic wrap. Lay out the slices in two rows, creating a sheet slightly longer than the tenderloin, slightly overlapping the slices. Spread the duxelles over the prosciutto in an even layer. Place the tenderloin on top of the duxelles at the end closest to you. Using the plastic wrap, roll the prosciutto around the tenderloin, pulling tight as you go. When the tenderloin is fully encased, twist the ends of the plastic wrap tight to form a uniform tube. Place in the refrigerator for 20 minutes.
Roll out a sheet of puff pastry wide enough to fully encase the tenderloin, about 3” longer than the tenderloin on each end (14” x 14”). Place the pastry on a large sheet of plastic wrap. Unwrap the prosciutto and duxelles wrapped tenderloin. Place on the pastry at the end closest to you. Roll the pastry around the roast. Make sure it’s fully encased. Fold the ends of the pastry in to encase the ends, as well. Wrap tightly in plastic wrap. Place in the refrigerator for 20 minutes.
Whisk together the egg yolks. Remove the beef wellington from the plastic wrap. Transfer to a parchment lined sheet pan. Brush the Wellington with the yolks. Using the back of a knife, feel free to score a design into the egg wash. Sprinkle some Noble Saltworks Smoked Finishing Salt over the top.
Place on the second shelf of the grill. Cook until the internal temperature reaches 120ºF-125ºF internal temperature, rotating halfway through the cook. Remove and rest 5 minutes before slicing.
Alvin finally enjoys his meal.
Watching someone cook Beef Wellington is already remarkable as it is, but watching Alvin’s recipe while listening to his choice of relaxing music and splendid cinematography, makes everything perfect.
Are you ready to watch it? Make sure you enjoy a cup of tea or coffee while you do because you’ll feel relaxed after watching this.
Alvin Zhou / YouTube Screenshot Source: Alvin Zhou / YouTube Screenshot
Follow Alvin’s channel for more amazing recipes, and don’t forget to share this with your family and friends.
Beef Wellington Recipe
Beef Wellington is a beautiful cut of roast beef, enrobed in puff pastry and stuffed with mushrooms. According to British tradition, it’s made with a madeira sauce, but I made the French version instead. I did some research as to the origin of this dish, and from what I can understand from here , Arthur Wellington cannot take credit at all as the dish was not anglicised until the 20th century – and even then, the dish appeared in America.
But who knows. Maybe there was some thread of connection between the two. The Beau coming to Paris after the success at Waterloo, tasting this hearty French dish, demanding that the recipe be procured … one can imagine.
My dish is made with gluten-free puff pastry, which is now available in France. It’s a little chewier and hard to cut than the wheat version, but it serves wonderfully when necessary. If I didn’t have that, this Martha Stewart recipe looks like an easy way to make your own gluten-free puff pastry. If I had access to pre-made gluten-free pie-crust, I would even make the dish with that just to try it.
As for the rest, let’s get to business.
Take your cut of meat from the refrigerator and remove any strings tying it together. This one was a kilo, so 2.2 lbs. Heat some olive oil in a skillet until its very hot, then sear the meat on each of its four sides for about a minute on each side. Don’t overdo it because you want the inside to be pink.
Remove the meat to a rack so it can drain (if necessary) and cool completely. On each of the four sides, sprinkle with salt and thyme, and on just one side, sprinkle with pepper. That adds some flavor, but you don’t want to make it too spicy since we’ll be adding Dijon mustard.
While that’s cooling, chop a quarter of a medium-sized onion and start that cooking in the skillet that you used for the meat. Stir it from time to time as you wash and slice 300 grams of button mushrooms, which comes to loosely 4 cups.
Add 30 grams of butter (a couple of tablespoons) to the skillet and stir in the mushrooms. Cook until dry. There should be no liquid. When it’s ready, mix together in a bowl a heaping tablespoon of sour cream (crème fraîche) and an egg yolk
and stir that in to the fried mushrooms.
When the mushroom are cooked, put them in the food processor. It makes it easier to spread on the beef. Added bonus – your kids will eat ’em because they won’t really know what they are!
Let those cool and make sure no liquid forms as it cools. If it does, drain it out.
When it’s time to assemble and cook, preheat the oven to 240°C (475°F). It should be super hot so that the dish gets a head-start on cooking for the first 10 minutes. Take a baking sheet and lay a piece of parchment paper on top. Sprinkle some flour on the paper (I used gluten-free, of course), and place your rolled-out dough. You’ll want to spread about a third of the mushrooms on the dough and place your meat on top of that. Then slather it with Dijon mustard.
Cover the rest of the sides with the mushroom paste
and fold the crust over it. Use some milk to pinch the dough together.
Fold the sides up and cut whatever excess you have. Using milk, continue to pinch the sides together and fill in the holes with the extra crust.
And voila! Turn it upside down (this is where the flour comes in handy. Otherwise the crust will stick to the parchment paper). If you have any excess dough, you can cut some leaves or some other decoration and stick that on with more milk. Brush egg yolk over the entire thing.
Okay, I gotta be honest. I was so proud of myself at this point, but I was worried about whether the meat would be done to perfection.
Into the oven it goes for those first ten minutes, after which you’re going to turn the temperature down to 190°C (375°F) for the remaining 25 minutes.
Now. Here’s what I did. My oven is a gas oven and I don’t trust my beef not to overcook in those temperatures. I kept it at 190 for about 5 minutes, then got nervous and turned it down to 175°C (around 325°F) for another 10 minutes, checking it to see how it was doing. And the final 10 minutes, I put it at 150°C, or 300°F. If you’ve got an electric oven, I think you can trust the original temperatures given in the recipe I used. But if yours tends to heat hot, I would start like it says, then turn it down throughout the cooking, every 5 or 10 minutes just as I did. Hopefully you know your oven well enough to estimate.
I moved it to a platter and marvelled at it.
I cut it, and oh darn the gluten-free crust made it hard to have a perfect cut. Next time I do this, I’m going to use a serrated bread knife and try gently to cut the crust, then switch to a sharp meat knife and continue the cut through the meat.
But I was able to mould them together so they were beautiful on the plate.
And oh-so-tasty! As you can see, the cuisson (pronounced kwee-sso(w)n) was perfect. Still pink on the inside.
Serve the beef Wellington with stir-fried wild mushrooms (I didn’t, though – didn’t want to push my luck with the kids) – or another type of vegetable. And though you don’t really need it, you can stir-fry some potatoes with the rest of the onion and serve that too. That’s what I did for the kids, who ate every drop of every thing on their plate.
I got the French base for my recipe here.
A reminder that The Viscount of Maisons-Laffitte is on sale for .99 this week on Amazon US, Amazon UK, and Amazon Canada if you’re looking for something light and fun (and French) to read.