Beef Wellington

Ingredients

The French adaptation of Beef Wellington incorporates the traditional British elements while infusing it with the refined techniques and flavors of French cuisine. The use of French herbs and spices, such as thyme and Dijon mustard, adds a distinctively French twist to the dish. Additionally, the puff pastry is often made with a buttery, flaky French-style dough, elevating the overall texture and taste. 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
• 500g (1.1 lbs) mushrooms, finely chopped 500g (1.1 lbs) mushrooms, finely chopped
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 500g (1.1 lbs) puff pastry 500g (1.1 lbs) puff pastry
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 500 kcal / 2092 KJ
• Fat: 30g (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. Heat olive oil in a pan over high heat and sear the beef on all sides until browned. Remove from the pan and let it cool.
3. 3.
   In the same pan, add the mushrooms, shallots, and garlic. Cook until the mushrooms release their moisture and it evaporates. Remove from heat and let it cool.
4. 4.
   Spread Dijon mustard evenly over the cooled beef fillet.
5. 5.
   Roll out the puff pastry on a lightly floured surface to a thickness of about 0.5cm (0.2 inches).
6. 6.
   Spread the mushroom mixture evenly over the puff pastry.
7. 7.
   Place the beef fillet on top of the mushroom mixture and wrap the puff pastry tightly around the beef, sealing the edges.
8. 8.
   Brush the pastry with the beaten egg for a golden finish.
9. 9.
   Place the wrapped beef Wellington on 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.
10. 10.
    Remove from the oven and let it rest for a few minutes before slicing.

Treat your ingredients with care...

• Beef fillet — For the best results, choose a high-quality cut of beef fillet with good marbling for tenderness and flavor.
• Mushrooms — Use a mix of flavorful mushrooms such as cremini, shiitake, and porcini for a rich and earthy taste.
• Puff pastry — If making your own puff pastry, ensure that the butter is properly incorporated into the dough for a light and flaky texture.
• Dijon mustard — Opt for a good-quality Dijon mustard to enhance the flavors of the beef and mushrooms.
• Fresh thyme — Use fresh thyme leaves for a fragrant and herbaceous note in the mushroom duxelles.

Tips & Tricks

• To ensure a crisp and golden pastry, brush the beef Wellington with egg wash just before baking.
• Let the beef Wellington rest for a few minutes before slicing to allow the juices to redistribute and ensure a tender and juicy result.
• Serve the beef Wellington with a rich red wine sauce or a classic French bordelaise sauce for an extra touch of indulgence.
• If you prefer a more well-done beef, increase the cooking time accordingly, but be cautious not to overcook the fillet.
• For a vegetarian adaptation, substitute the beef fillet with a large portobello mushroom and adjust the cooking time accordingly.

Serving advice

Serve the Délicieux Beef Wellington as the centerpiece of an elegant dinner. Slice the Wellington into thick portions and arrange them on individual plates. Accompany with a side of roasted potatoes and a medley of seasonal vegetables. Drizzle the plate with a flavorful sauce, such as a red wine reduction or a creamy peppercorn sauce, for a truly decadent experience.

Presentation advice

To present the Délicieux Beef Wellington beautifully, place each slice on a warm plate. Garnish with a sprig of fresh thyme or a sprinkle of chopped parsley for a pop of color. Arrange the roasted potatoes and vegetables around the Wellington, creating an appealing and balanced plate. Serve with the sauce on the side or drizzled over the Wellington for an elegant finishing touch.