Beef Wellington: A Classic English Feast

Let’s cook up a traditional English festive dish: Beef Wellington. This is a truly iconic meal that impresses foodies and is perfect for special occasions.

Ingredients:

For the Beef Filling:

• 1 kg beef tenderloin (Chateaubriand)
• Salt and pepper
• 30 ml olive oil
• 50 ml Dijon mustard
• 4 crepes
• 6 slices prosciutto
• 2 sheets puff pastry
• 2 large eggs (beaten)
• 0.5 teaspoon coarse salt

For the Duxelles Filling:

• 700 g mushrooms
• 2 shallots (peeled and chopped)
• 3 cloves garlic (minced)
• 2 sprigs fresh thyme (leaves only)
• 30 g unsalted butter
• 30 ml extra virgin olive oil
• Salt and pepper

Red Wine Sauce:

• 60 g unsalted butter (chopped)
• 1 shallot (finely chopped)
• 1 sprig thyme
• 10 g all-purpose flour
• 30 ml brandy
• 350 ml red wine
• 1 beef bouillon cube

Instructions:

Duxelles Filling:

1. Let’s start with the duxelles filling: add the mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. If your food processor isn’t large enough, you might need to do this in batches.
2. Add the butter and olive oil to a large skillet over medium heat. Add the mushroom mixture, season generously with salt and pepper, and cook for about 8-10 minutes, until most of the liquid has evaporated. Set aside to cool.

Beef Filling:

1. Prepare the beef: you’ll need the center cut of the tenderloin, called Chateaubriand (trim the ends, leaving only the center portion of even thickness). Let the Chateaubriand come to room temperature.
2. Pat the beef dry with paper towels, then season generously with salt and pepper all over.
3. Add 2 tablespoons of olive oil to a hot skillet large enough to hold the entire piece, then sear it on all sides for about 2 minutes per side, until browned. Don’t forget to sear the ends too.
4. Transfer the Chateaubriand to a plate and immediately brush it with Dijon mustard. Do this while the beef is still hot to help it absorb some of the mustard. Let the beef cool to room temperature.

Crepe Wrapping:

1. Prepare the outer wrapping (crepes, duxelles, and prosciutto): lay 3-4 crepes on a large cutting board, slightly overlapping. Lay the prosciutto slices over the crepes. Spread a thin, even layer of duxelles over the prosciutto.
2. Place the beef on top of the duxelles and carefully roll the crepes around it, tucking in the ends.
3. Wrap the roll tightly in plastic wrap and refrigerate for at least 30 minutes, or up to a few hours.

Assembly:

1. Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface. Brush the pastry with beaten egg.
3. Remove the beef from the plastic wrap and place it on the puff pastry. Wrap the pastry around the beef, trimming any excess. Seal the edges well. Tuck in the ends and trim if necessary.
4. Place the Beef Wellington on the prepared baking sheet. Brush the entire surface with beaten egg.
5. Optional: create a decorative lattice pattern on top using strips of the remaining puff pastry. Brush the lattice with beaten egg and sprinkle generously with coarse salt.

Baking:

1. Bake for 40-45 minutes, until the pastry is golden brown and the beef is medium-rare (use a meat thermometer to ensure perfect doneness).
2. Remove from the oven and let it rest before slicing into thick pieces.

Red Wine Sauce:

1. Sauté the shallots and thyme: add 2 tablespoons of butter to a saucepan over medium heat. Add the shallots and thyme and cook for 2-3 minutes, until the shallots are softened. Sprinkle the shallots with flour and stir. Add the brandy and cook for a minute, stirring.
2. Add the red wine, stir well, and bring to a boil. Add the beef bouillon cube, stir until dissolved, and simmer over medium heat until the sauce has reduced by two-thirds. Stir in the remaining butter until smooth.
3. Strain the sauce through a sieve for a smooth consistency and serve with the Beef Wellington.

Enjoy your delicious Beef Wellington!