Beef Wellington is a classic dish that exudes elegance and flavor, perfect for a special occasion or a gourmet dinner at home. This recipe combines tender beef fillets, savory mushroom duxelles, and flaky puff pastry, all complemented by a rich red wine sauce. Let’s dive into the ingredients, method, and tips to create this culinary masterpiece.

Ingredients:

• 2 x 400g beef fillets
• Olive oil, for frying
• 500g mixture of wild mushrooms, cleaned
• 1 thyme sprig, leaves only
• 500g puff pastry
• 8 slices of Parma ham
• 2 egg yolks, beaten with 1 tbsp water and a pinch of salt
• Sea salt and freshly ground black pepper

For the Red Wine Sauce:

• 2 tbsp olive oil
• 200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
• 4 large shallots, peeled and sliced
• 12 black peppercorns
• 1 bay leaf
• 1 thyme sprig
• Splash of red wine vinegar
• 1 x 750ml bottle red wine
• 750ml beef stock

Method:

1. Prepare the Beef Fillets:
   • Wrap each beef fillet tightly in triple layers of cling film to shape them. Chill in the refrigerator overnight.
   • Remove the cling film and sear the beef fillets in a hot pan with olive oil for about 30-60 seconds per side until browned all over. The beef should still be rare inside. Set aside to cool.
2. Make the Mushroom Duxelles:
   • Finely chop the mushrooms and sauté them in a hot pan with olive oil, thyme leaves, salt, and pepper. Cook over high heat for about 10 minutes until all moisture evaporates and you get a thick mushroom paste (duxelles). Let it cool.
3. Prepare the Beef Wellington:
   • Roll out the puff pastry on a lightly floured surface into two large rectangles. Chill in the refrigerator.
   • Lay a large sheet of cling film on a work surface and arrange 4 slices of Parma ham to form a square, overlapping slightly. Spread half of the mushroom duxelles evenly over the ham.
   • Season the seared beef fillets and place each one on top of the mushroom-covered ham. Use the cling film to roll the Parma ham and mushroom mixture tightly around each beef fillet, forming a log shape. Repeat for the second fillet. Chill for at least 30 minutes.
4. Assemble and Bake:
   • Preheat the oven to 200°C (Gas Mark 6).
   • Brush the chilled pastry with the beaten egg wash. Remove the cling film from the beef fillets and wrap each log with the pastry, trimming any excess. Brush the entire surface with more egg wash.
   • Chill the wrapped Wellingtons for another 30 minutes before baking.
   • Score the pastry lightly with a sharp knife and bake in the preheated oven for 15-20 minutes until the pastry is golden brown and cooked through. Rest for 10 minutes before slicing.
5. Prepare the Red Wine Sauce:
   • Heat olive oil in a large pan and brown the beef trimmings. Add sliced shallots, peppercorns, bay leaf, and thyme. Cook for 5 minutes until shallots are golden.
   • Pour in red wine vinegar and let it reduce. Add the red wine and boil until reduced by half. Pour in the beef stock and simmer gently for 1 hour, skimming any impurities from the surface.
   • Strain the sauce through a fine sieve lined with muslin cloth. Adjust seasoning if needed.
6. Serve:
   • Slice the Beef Wellingtons and serve with the warm red wine sauce on the side.

Conclusion

Beef Wellington is a dish that requires some effort but rewards with its exquisite flavors and impressive presentation. Perfectly cooked beef, savory mushroom duxelles, and flaky pastry, all accompanied by a luxurious red wine sauce, create a dining experience that is both comforting and gourmet. Whether for a holiday feast or a dinner party, Beef Wellington is sure to impress your guests and elevate your culinary skills to new heights. Enjoy mastering this culinary masterpiece in your own kitchen!

admin