Beef Wellington

Beef Wellington

I know that beef wellington is not that well known in our conuntry, but seeing that I live in a town called Wellington, I decided to add this beef wellington recipe as a tribute to the greatness of English cuisine. Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté and duxelles (a preparation of mushrooms sautéed with onions, shallots, garlic, and parsley and used to make stuffing or sauce), wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or parma ham (prosciutto) to retain the moisture and prevent it from making the pastry soggy.
The history of this beef wellington recipe is unknown. Meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that Beef Wellington was a timely patriotic rebranding of a trendy continental dish. If you ever run out of ideas of what to prepare for friends or family and have the time, then this beef wellington recipes should come to your rescue. It sounds like a lot of work, but believe me, the outcome is amazing and for people who are not that familiar with beef wellington, the surprise is something to remembber.
Another thing to notice about the difference between the French and English versions of beef wellington is that the French spell filet with on l as where the rest of the World spells Fillet with two l's. I hope you enjoy this beef wellington recipe. Please rate it or share it with your friends using the social media links at the bottom of the page. Thanks for being here.

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Serves: 8 Prep time: 45 Minutes Cook time: 20 Minutes Ready in: 65 Minutes

Nutrition: Calories 376 per slice Carbs: 14g per slice Protein: 15g per slice Fat: 28g per slice

1 ½ kg center-cut beef fillet (ternderloin) (3 lb)
2 tablespoons canola oil
¼ cup english mustard (60 g)
1 tablespoon butter
2 shallots (onions), minced
910 g white (button) mushrooms (2 lb), minced (cremini/porobello alternative)
5 cloves garlic, minced
225 g prosciutto (½ lb), thinly sliced, or ham
1 sheet puff pastry
2 eggs, beaten
kosher salt and black pepper to taste
If not defrosted, let the beef fillet come to room temperature. Season all over with kosher salt and pepper.
Add canola oil to a large pan on high heat. Once the oil is hot, add the fillet. Without moving the fillet, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the fillet ends.
Remove the fillet from the pan and transfer to a cutting board or wire rack and remove ties. Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry). To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste. Remove the mushrooms from the pan and let cool completely.
Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the fillet.
Lay overlapping strips of prosciutto on the plastic into an even square layer. Spread a layer of the mushrooms evenly over the prosciutto.
Tightly and evenly wrap the fillet with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes. Preheat oven to 200°C (400°F).
Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef fillet onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap. Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes. Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
Decorate with additional pastry (optional). Sprinkle with kosher salt.
Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 60°C (135°F) for medium-rare.
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