Dish
Beef Wellington
Beef Wellington is made by searing filet mignon steaks in a hot pan until they are browned on the outside and cooked to your desired level of doneness on the inside. The steaks are then wrapped in a layer of pâté and a layer of duxelles (a mixture of finely chopped mushrooms, onions, and herbs). The wrapped steaks are then wrapped in puff pastry and baked until the pastry is golden brown and flaky. This dish is typically served with roasted vegetables and a red wine sauce.
Origins and history
Beef Wellington is believed to have been created in the early 19th century by the French chef Marie-Antoine Carême. The dish was popularized in England by the Duke of Wellington, who was said to be a fan of the dish.
Dietary considerations
This dish is not suitable for vegetarians or those with a gluten intolerance due to the use of beef and puff pastry.
Variations
Variations of this dish may include different types of pâté or mushrooms in the duxelles, and may use different types of pastry crust or seasonings.
Presentation and garnishing
Beef Wellington can be garnished with fresh herbs such as thyme or rosemary, and can be presented on a decorative plate or in individual servings.
Tips & Tricks
To ensure the pastry crust is flaky and golden brown, brush it with an egg wash before baking and let it rest for a few minutes before slicing.
Side-dishes
Roasted vegetables and a red wine sauce are common side dishes for Beef Wellington.
Drink pairings
A full-bodied red wine such as a Cabernet Sauvignon or Merlot pairs well with this dish.
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