Beef Wellington is one of the well-loved recipes at home.
It is a normally a fillet steak or tenderloin which is coated with pâté which is a mixture of ground meat and fat in a spreadable paste mixed with other herbs and spices. Then it is wrapped in duxelles. Duxelles is a paste made of minced mushrooms, cream, shallots, and herbs sautéed in butter.
Here are two recipes of Beef Wellington that will be your family’s favorite. It might be a bit technical but once you make these recipes for Beef Wellington, you won’t settle for anything less.
Classic Beef Wellington Recipe
Prepare Time: 30 Minutes
Cook Time: 30 Minutes
If you want to learn the English classic Beef Wellington and original recipe, then this is the best recipe to follow. Serves 6.
25 grams butter
1 onion, minced
150 grams chestnut mushrooms, minced
2 cloves of minced garlic
3 tablespoons flat leaf parsley, finely chopped
100 grams liver pate (preferably the smooth kind)
750 grams beef fillet
Salt and ground black pepper to taste
500 grams puff pastry (store bought)
1 egg, beaten for glazing
1 tablespoon of flour for dusting
1. Heat the oven to 400. Melt the butter and cook the minced onion for 5 minutes until the onion is translucent.
2. Add the chestnut mushrooms and cook for another 5 minutes until the mushroom is soft. Add the garlic and flat leaf mushroom and season it with salt and pepper. This is the duxelle. Set aside to cool.
3. Once the duxelle is cooled, you can mix it with the pâté. Roll out the store bought puff pastry on a floured surface in a sheet pan or large baking dish to cover enclose the beef fillet.
4. Spread the duxelle and pâté mixture in the center of the puff pastry and put the beef fillet on top of the duxelle and pâté mixture.
5. Use the beaten egg mixture to brush the edges of the pastry and fold the pastry over the beef fillet into a clean parcel making sure that the edges are sealed properly. Place the parcel into the baking dish with the sealed side down.
6. You can use the remaining puff pastry to decorate the top of the parcel by cutting some flowers or leaves. Brush the decorations with the beaten egg and let them rest for 10 minutes in the chiller.
7. Add the decorations and bake the parcel in the oven for 30 minutes for medium rare fillet or until the pastry is golden brown.
8. Once it cooked, let it rest for 10 minutes before cutting. Slice the Beef Wellington thick and serve with grilled asparagus (See: Asparagus Recipes) and baked potatoes.
Fillet of beef en croute (French Beef Wellington) Recipe
Prepare Time: 1 Hour
Cook Time: 1 Hour
Here is a délicieux French counterpart of the English Beef Wellington that can be also one of your special occasion’s main courses. It may be more time consuming but hey, it is worth the wait.
1.5 kilos of beef fillet
1 kilos of mixed wild mushrooms (morels, trumpets of death, oyster mushrooms)
400 grams store bought puff pastry
2 shallots, minced
3 pieces of truffles and some truffle juice
1 egg yolk, beaten
2 tablespoons Oil
2 tablespoons softened Butter
salt and pepper to taste
1. Tie the beef fillet. Add 2 tablespoons of oil makes sure that the pan is hot before putting the beef fillet. Leave it in the pan for turning every 2 minutes to ensure that all sides are seared. Let the meat rest for 10 minutes and remove the tie.
2. Clean and slice the wild mushrooms thinly. Sauté minced shallots with 2 tablespoons of butter. When the shallots are translucent, add the wild mushrooms and let it sauté under low heat for 5 minutes. Remove the wild mushrooms from pan and add thinly sliced truffles and 1 drop of truffle juice.
3. Roll out the puff pastry and make sure that it is around 3 to 4 millimeters in thickness. Add some flour so that it won’t stick into the rolling pin.
4. Spread the wild mushroom and truffle mixture into the middle of the puff pastry. Place the beef fillet in the middle of the mushroom mixture. Brush some egg yolk on the sides of the puff pastry. Enclose the beef in the puff pastry making sure that the sides are sealed.
5. Place the enclosed beef fillet in place on a baking sheet. Poke some holes on the puff pastry using a fork. Brush the rest of the pastry with egg yolk.
6. Bake the pastry in a preheated oven at 400. Bake it for 20 minutes for medium rare and 15 minutes for rare. Depends upon your preference.
7. Let it rest for 10 minutes before cutting. For the meantime, you can make a glaze to go along with your Fillet of beef en croute.
8. Sauté 2 minced shallots in butter. Add 1/2 cup of veal or beef stock and 1 teaspoon of truffle juice. Reduce in low heat until syrupy in consistency.
9.Cut thick slices of the Fillet of beef en croute and add the sauce on the side or pour it on top. Serve with wild mushroom sauté or baked potatoes.
Whether you like it the Classic English Beef Wellington or do the French Beef Wellington, you and your family will definitely love this beloved traditional dish. Try these recipes of Beef Wellington on Christmas or Thanksgiving.
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