beef-wellington-recipe

Superb Beef Wellington Recipe from our Kitchen to yours

Beef Wellington has had an interesting past as no one seems to be able to verify the true origins of this delicious dish. Some say that Beef Wellington provide the “fuel” for the British Duke while he was fighting the French. This dish was created to recognize his feat during the Battle of Waterloo. This is not so hard to believe as the British were serving meat dishes in pastry for quite some time. Beef Wellington also closely resembles the French dish, filet de bœuf en croûte. Perhaps this was a tit-for-tat rebranding of the popular French dish.. or perhaps it was simply named after a pair of shoes.

Regardless, this meaty beauty is still popular today and has become the dish to go to at many restaurants and in many kitchens. Finicky to prepare, the results are amazing and are sure to please anyone joining your table.

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Instructions

  • 1. Heat skillet with olive oil
  • 2. Brown the beef
  • 3. Preheat the oven to 200°C/400°F/Gas mark 6. In a roasting tin, roast the beef in the middle of the oven for 25–30 minutes. Turn off the oven and allow the beef to cool completely, then discard the larding fat and strings. Skim the fat from the pan juices; reserve the juices.
  • 4. In a heavy frying pan, cook the garlic in butter then add the mushrooms over a medium-low heat, stirring, until all liquid has evaporated and the mixture is dry. Season with salt and pepper and allow to cool completely.
  • 5. Spread the beef evenly with the mustard and then the foie gras, covering the top and sides, and spread the mushrooms evenly over the mix.
  • 6. On a floured work surface, roll the puff pastry into a rectangle of about 50cm/20in x 30.5cm/12in or large enough to enclose the beef completely. Invert the beef in the middle of the pastry, and fold up the long sides to enclose it, brushing the edges of the pastry with some egg white to seal. Fold the ends of the pastry over the beef; seal with the egg white.
  • 7. Transfer the beef, seam side down, to a baking tin, and brush the pastry with the egg yolk wash. Chill for at least 1 hour.
  • 8. Preheat the oven 200°C/400°F/Gas mark 6. Bake the fillet in the middle of the oven for 30 minutes. Reduce the heat to 180°C/350°F/Gas mark 4, and bake for a further 5–10 minutes until the pastry is cooked through. Leave to stand for 15 minutes
  • 9. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by a quarter. Add the arrowroot mixture, stock and truffles. Season with salt and pepper. Cook the sauce over a medium heat, stirring, for 5 minutes or until thickened, being careful not to let it boil.
  • 10. Garnish with Thyme
  • 11. Serve the beef cut into thick slices, accompanied by the sauce.

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