Beef Wellington

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef Wellington is a famous British holiday dish, prepared using techniques from the eternal rivals of the English - the French. There is a legend that the classic French meat in pastry, or filet de boeuf en croûte, was reinterpreted by a chef of the triumphator of the Battle of Waterloo, Arthur Wesley (by the way, he was Irish, but that’s beside the point), who later became the first Duke of Wellington. It seems more logical to assume that this dish was simply named in honor of a national hero, along with several hundred streets in various cities across the UK and even an entire city - the capital of New Zealand, aptly named Wellington. While the history of Beef Wellington may be complicated, the recipe is not. To prepare Beef Wellington, you will need time and patience, but the result is worth it.

Ingredients

Veal Tenderloin - 26.5 oz
Onion - 1 piece
Champignons - 5.3 oz
Garlic - 2 cloves
Parsley - 0.4 oz
Duck pâté - 3.5 oz
Whole egg - 1 piece
Butter - 0.9 oz
Vegetable Oil - 2 fl oz
Puff Pastry - 17.6 oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Sauté the finely chopped onion in a mixture of butter and vegetable oil until it becomes soft.

Step 3

Add finely chopped mushrooms and sauté for 5 minutes.

Step 4

Then add the minced garlic.

Step 5

After 2 minutes, add the chopped parsley and remove from heat. Let it cool.

Step 6

Trim the fillet of any membranes and sear it on high heat on all sides.

Step 7

Mix the pâté with the mushroom mixture, season with salt and pepper.

Step 8

On a floured surface, roll out the dough, place the mushrooms with pâté in the center, top with the sautéed tenderloin, and wrap it with the dough.

Step 9

Transfer the pie to a baking sheet with the seam side down, brush with egg yolk, and make light slashes on the dough without cutting all the way through to the filling.