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Chef Yevhen’s Classic English Beef Wellington Recipe
A crispy golden crust, fragrant mushrooms, and juicy, tender meat inside – we’re talking about one of the most iconic dishes of English cuisine, beef Wellington. There are several versions of this iconic dish’s origins. According to one of them, the dish got its name from the Duke of Wellington. According to another, it takes its roots from French cuisine. Nobody knows for sure, but it’s definitely a classic and delicious dish.
The correct way to prepare beef Wellington
I wouldn’t go as far as to say that beef Wellington is an easy dish to prepare. But don’t be intimidated – if you follow the recipe carefully, you’ll end up with a beautiful dish. One of the first and most important rules is to use beef tenderloin; other types of meat will not work. This is the softest and softest cut, and it is unbelievably juicy. You may also have questions about how long you should cook the meat. It all depends on what kind of roast you prefer. In the classic version, the beef should remain pink and juicy on the inside, but not everyone likes their meat medium-rare. If you want to bake the tenderloin a little more, cook it for 5-10 minutes longer, depending on the size. It is also essential to understand that during the first stage of preparing the meat, it doesn’t need to be completely cooked, you only need to form an appetizing crust, and the tenderloin will cook through later, along with the rest of the ingredients.
As always, I added a bit of a twist to the recipe. And I thought it would be great to add parsley to the mushrooms instead of onions. The result is incredibly fragrant and slightly refreshing. You can also experiment with the way you make your duxelles. You can puree the mushrooms into a smooth paste, or you can leave them a little chunkier.
Although such a classic dish might seem a little intimidating for home cooks, I insist that you try preparing it at least once. Trust me, it’s worth the extra effort!
Beef Wellington preparation
Ingredients
800g beef tenderloin
450g white button mushrooms
150g sliced bacon
500g puff pastry (thawed, if using frozen)
1 egg yolk
3 tbsp breadcrumbs
1 bunch parsley
Assorted whole peppercorns
Salt
Chef Yevhen’s Classic English Beef Wellington Recipe: Приготування
Preheat the oven to 180C. Prepare all of the ingredients you need for the beef.
If it hasn’t been removed already, cut the silverskin (connective tissue) off the tenderloin with a sharp knife.
Using a mortar and pestle, grind the peppercorns well.
Generously sprinkle the meat with the ground pepper on all sides and salt liberally. Rub the spices into the meat and let it rest for 10 minutes.
While the meat is resting, prepare the duxelles. Roughly cut up the mushrooms and place them in the bowl of a blender or food processor. Add the parsley leaves and about 2 tablespoons vegetable oil and blend.
In a hot dry pan, sautee the duxelles until the moisture has evaporated as much as possible. Add a small pinch of salt.
Sear the beef tenderloin on all sides in a frying pan (about 3 minutes per side), then transfer into the hot oven for about 5 minutes.
Roll out the thawed puff pastry into a rectangle.
Shingle the bacon slices in the center of the pastry rectangle. Spread the duxelles evenly over the bacon. Remove the beef tenderloin from the oven and dredge it in breadcrumbs. This will keep in the excess moisture and keep the pastry from becoming soggy.
Place the breaded tenderloin into the center of the duxelles-covered pastry dough.
Carefully roll up the pastry dough around the tenderloin and into a log shape. Cut off the excess pastry.
Place the beef seam side down on a parchment-lined baking sheet. Make a couple of slits in the top of the pastry using the tip of a paring knife. Using a silicone brush, brush all sides of the pastry with a whisked egg yolk. Bake for about 20-30 minutes, depending on how cooked-through you prefer your meat.
Cooking is easy!
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