Beef Wellington with a Twist

Recipe

Beef Wellington with a Twist

Savory Delight: A Modern Twist on Beef Wellington

4.7 out of 5

Indulge in the rich flavors of British cuisine with this modern twist on the classic Beef Wellington. This recipe combines tender beef fillet, savory mushroom duxelles, and a flaky puff pastry crust, resulting in a dish that is both elegant and comforting.

Jan Dec
Meat Dish› Beef Dish› Beef Wellington
European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Preparation time

30 minutes

Cooking time

35-40 minutes

Total time

1 hour and 10 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Low-carb (if puff pastry is substituted with a low-carb alternative), Keto (if puff pastry is substituted with a keto-friendly alternative), Paleo (if puff pastry is substituted with a paleo-friendly alternative), Gluten-free (if puff pastry is substituted with a gluten-free alternative)

Allergens

Wheat (if using traditional puff pastry), Dairy (if using traditional puff pastry), Eggs

Not suitable for

Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free

Ingredients

Nutrition

  • Calories: 450 kcal / 1884 KJ
  • Fat: 28g (Saturated Fat: 10g)
  • Carbohydrates: 20g (Sugar: 1g)
  • Protein: 30g
  • Fiber: 2g
  • Salt: 1.5g

Preparation

  1. 1.
    Preheat the oven to 200°C (400°F).
  2. 2.
    Season the beef fillet with salt and pepper. In a hot skillet, sear the fillet on all sides until browned. Remove from heat and let it cool.
  3. 3.
    In the same skillet, melt the butter and olive oil. Add the mushrooms, shallots, garlic, and thyme. Cook until the mushrooms release their moisture and the mixture becomes golden brown. Remove from heat and let it cool.
  4. 4.
    Roll out the puff pastry on a floured surface to a thickness of about 0.5cm (0.2 inches). Spread a layer of the mushroom duxelles over the pastry.
  5. 5.
    Place the seared beef fillet on top of the mushroom duxelles. Carefully wrap the pastry around the fillet, sealing it tightly.
  6. 6.
    Brush the pastry with the beaten eggs for a golden finish. Use any remaining pastry to create decorative designs on top.
  7. 7.
    Place the Beef Wellington on a baking sheet and bake for 35-40 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
  8. 8.
    Remove from the oven and let it rest for 10 minutes before slicing. Serve hot and enjoy!

Treat your ingredients with care...

  • Beef fillet — Make sure to sear the fillet on high heat to create a flavorful crust while keeping the inside tender.
  • Mushroom duxelles — Finely chop the mushrooms to ensure a smooth texture and even distribution of flavors.
  • Puff pastry — If using store-bought puff pastry, allow it to thaw according to the package instructions before rolling it out.

Tips & Tricks

  • For a more intense flavor, you can add a layer of pâté on top of the beef fillet before spreading the mushroom duxelles.
  • To ensure a crisp and flaky pastry, refrigerate the wrapped Beef Wellington for 15-20 minutes before baking.
  • Serve with a red wine reduction or a creamy mushroom sauce for an extra touch of indulgence.
  • If you prefer your beef cooked to medium-rare, reduce the baking time by 5-10 minutes.
  • Leftover Beef Wellington can be enjoyed cold the next day or reheated in the oven at a lower temperature to maintain its tenderness.

Serving advice

Slice the Beef Wellington into thick portions and serve it on a warm plate. Accompany it with roasted vegetables or a fresh green salad for a well-rounded meal.

Presentation advice

To enhance the presentation, garnish the plate with a sprig of fresh thyme or a drizzle of balsamic reduction. The decorative pastry designs on top of the Beef Wellington will add an elegant touch to the dish.

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