Dutch Beef Wellington

Ingredients

While the British Beef Wellington typically uses English mustard and pâté, this Dutch version incorporates Dutch mustard and a creamy mushroom duxelles. Additionally, the puff pastry is seasoned with Dutch herbs and spices, giving it a unique flavor profile. We alse have the original recipe for Beef Wellington, so you can check it out.

• 1.5 kg (3.3 lbs) beef fillet 1.5 kg (3.3 lbs) beef fillet
• 2 tablespoons Dutch mustard 2 tablespoons Dutch mustard
• 500g (1.1 lbs) mushrooms, finely chopped 500g (1.1 lbs) mushrooms, finely chopped
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 500g (1.1 lbs) puff pastry 500g (1.1 lbs) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 40g
• 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, then sear it in a hot pan until browned on all sides. Remove from heat and brush with Dutch mustard.
3. 3.
   In the same pan, melt the butter and sauté the shallots and garlic until translucent. Add the mushrooms and cook until they release their moisture and turn golden brown. Stir in the thyme and season with salt and pepper.
4. 4.
   Roll out the puff pastry on a floured surface to a thickness of about 0.5cm (0.2 inches). Spread the mushroom mixture evenly over the pastry.
5. 5.
   Place the seared beef fillet on top of the mushroom mixture and wrap the pastry around it, sealing the edges. Brush the pastry with beaten egg for a golden finish.
6. 6.
   Transfer the wrapped beef fillet onto a baking sheet and bake in the preheated oven for 30-35 minutes for medium-rare, or adjust the cooking time according to your desired doneness.
7. 7.
   Allow the Dutch Beef Wellington to rest for a few minutes before slicing. Serve hot and enjoy!

Treat your ingredients with care...

• Beef fillet — For a tender and juicy result, make sure to sear the beef fillet on high heat to seal in the juices before wrapping it in the pastry.
• Dutch mustard — Choose a good quality Dutch mustard with a slightly tangy flavor to enhance the taste of the dish.
• Puff pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before rolling it out.

Tips & Tricks

• To prevent the puff pastry from becoming soggy, make sure the mushroom mixture is well-cooked and drained of excess moisture before spreading it on the pastry.
• For an extra touch of flavor, you can add a layer of thinly sliced Dutch cheese, such as Gouda or Edam, on top of the mushroom mixture before wrapping the beef fillet.

Serving advice

Serve the Dutch Beef Wellington with a side of creamy mashed potatoes and steamed seasonal vegetables for a complete and satisfying meal.

Presentation advice

To present the Dutch Beef Wellington beautifully, slice it into thick portions and arrange them on individual plates. Garnish with a sprig of fresh thyme or parsley for an elegant touch.