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–+ servings

Beef Wellington: A Culinary Masterpiece for Special Occasions

Beef Wellington is the ultimate luxurious dish, combining a tender beef fillet, flavorful mushroom duxelles, and golden puff pastry for a show-stopping centerpiece. Perfect for holidays or special occasions, this elegant recipe is surprisingly simple to make with the right guidance.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine British
Servings 4
Calories 650 kcal

Ingredients
  

For the Beef Wellington

  • 1 large egg plus 1 yolk (for glazing)
  • 120 ml milk
  • 50 g plain flour
  • ½ tsp fine sea salt
  • 10 g butter
  • 1 tbsp oil
  • 400 –500g beef fillet in one thick piece
  • 1 shallot diced
  • 250 g chestnut mushrooms finely chopped
  • 1 tsp chopped thyme leaves
  • 1 clove garlic crushed
  • 75 ml Madeira wine
  • 3 tbsp chopped parsley
  • 1 tbsp Dijon mustard
  • 1 x 375g sheet ready-rolled puff pastry

For the Porcini Sauce

  • 10 g dried porcini mushrooms
  • 400 ml hot beef stock use ½ stock pot or cube
  • 1 shallot finely sliced
  • 1 tbsp oil
  • ½ tsp tomato purée
  • 1 tsp chopped thyme leaves
  • 15 g plain flour
  • 50 ml Madeira wine
  • Worcestershire sauce to taste

Instructions
 

Step 1: Prepare the Beef Fillet

  • Preheat the oven to 200°C (400°F).
  • Heat 1 tablespoon of oil in a skillet over high heat. Season the beef fillet with salt and pepper.
  • Sear the beef on all sides until browned, then remove it from the skillet and let it cool completely.

Step 2: Make the Mushroom Duxelles

  • In the same skillet, melt the butter and sauté the diced shallot until soft.
  • Add the mushrooms, thyme, and garlic. Cook until most of the moisture has evaporated (about 10 minutes).
  • Stir in the Madeira wine and cook until reduced. Mix in the parsley and let it cool.

Step 3: Prepare the Puff Pastry

  • Roll out the puff pastry on a floured surface, ensuring it’s large enough to wrap the beef.
  • Spread the cooled mushroom duxelles evenly over the center of the pastry.

Step 4: Assemble the Wellington

  • Brush the beef with Dijon mustard and place it on the mushroom layer.
  • Fold the pastry over the beef, sealing the edges tightly. Trim any excess pastry and press to seal.
  • Place the Wellington seam-side down on a baking sheet lined with parchment paper.

Step 5: Glaze and Bake

  • Beat the egg and yolk with a splash of milk and brush it over the pastry.
  • Bake for 25–30 minutes, or until the pastry is golden. Use a meat thermometer to check doneness:
  • Medium-rare: 125°F (52°C)
  • Medium: 135°F (57°C)

Step 6: Rest and Serve

  • Let the Wellington rest for 10 minutes to retain its juices.
  • Slice into thick portions and serve.

For the Porcini Sauce

  • Soak porcini mushrooms in hot beef stock for 10 minutes. Strain and reserve the stock.
  • Heat 1 tablespoon of oil in a saucepan. Sauté the shallot, then stir in tomato purée and thyme.
  • Sprinkle in the flour and gradually add the reserved stock.
  • Stir in the Madeira wine and simmer until thickened. Add Worcestershire sauce to taste.

Nutrition

Calories: 650kcal
Keyword special occasion dinners
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