Beef Wellington

Ingredients

While the original British Beef Wellington is a hearty and comforting dish, this haute cuisine version focuses on refined flavors and meticulous presentation. The ingredients remain true to the essence of the dish, but the cooking techniques and plating elevate it to a whole new level of sophistication. We alse have the original recipe for Beef Wellington, so you can check it out.

• 1.5 kg (3.3 lbs) beef tenderloin 1.5 kg (3.3 lbs) beef tenderloin
• 2 tablespoons olive oil 2 tablespoons olive oil
• 250g (8.8 oz) foie gras 250g (8.8 oz) foie gras
• 500g (17.6 oz) wild mushrooms, finely chopped 500g (17.6 oz) wild mushrooms, finely chopped
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 500g (17.6 oz) puff pastry 500g (17.6 oz) puff pastry
• 2 egg yolks, beaten 2 egg yolks, beaten
• Salt and black pepper to taste Salt and black pepper to taste

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 35g (Saturated Fat: 14g)
• Carbohydrates: 25g (Sugars: 1g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the beef tenderloin with salt and black pepper.
3. 3.
   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.
4. 4.
   In the same pan, sauté the shallots, garlic, and thyme until fragrant. Add the chopped mushrooms and cook until the moisture evaporates. Remove from heat and let it cool.
5. 5.
   Roll out the puff pastry on a floured surface to a thickness of about 0.5cm (0.2 inches).
6. 6.
   Spread a layer of foie gras over the cooled beef tenderloin.
7. 7.
   Spread the mushroom mixture evenly over the foie gras.
8. 8.
   Carefully wrap the beef, foie gras, and mushroom mixture in the puff pastry, sealing the edges.
9. 9.
   Brush the pastry with beaten egg yolks for a golden finish.
10. 10.
    Place the wrapped beef on a baking sheet and bake for 25-30 minutes for medium-rare.
11. 11.
    Allow the Beef Wellington to rest for 10 minutes before slicing and serving.

Treat your ingredients with care...

• Beef tenderloin — For the best results, choose a high-quality, well-marbled piece of beef tenderloin.
• Foie gras — Opt for a smooth and creamy foie gras for a luxurious flavor.
• Wild mushrooms — Use a mix of wild mushrooms such as porcini, chanterelle, and shiitake for a rich and earthy taste.
• Puff pastry — Ensure the puff pastry is properly chilled before rolling it out to achieve a light and flaky texture.
• Egg yolks — Beating the egg yolks well will give the pastry a beautiful golden color when baked.

Tips & Tricks

• To prevent the puff pastry from becoming soggy, make sure the mushroom mixture is well-cooked and drained of excess moisture.
• For an extra touch of luxury, drizzle a red wine reduction or truffle sauce over the sliced Beef Wellington before serving.
• If you prefer a more well-done beef, increase the cooking time by 5-10 minutes.
• Serve the Beef Wellington with a side of roasted vegetables or a creamy potato gratin for a complete haute cuisine experience.
• Don't rush the resting time after baking, as it allows the juices to redistribute and ensures a tender and juicy result.

Serving advice

Serve the Beef Wellington as the centerpiece of an elegant dinner. Slice it into thick portions and arrange them on individual plates. Garnish with fresh herbs and accompany with a sauce of your choice.

Presentation advice

To create a visually stunning presentation, place the sliced Beef Wellington on a bed of wilted spinach or a potato puree. Drizzle the plate with a reduction sauce and garnish with edible flowers or microgreens for an added touch of elegance.