Hungarian Beef Wellington

Ingredients

While the British Beef Wellington traditionally uses English mustard and duxelles made with button mushrooms, the Hungarian adaptation incorporates Hungarian paprika and a mixture of wild mushrooms for a distinct flavor profile. Additionally, the puff pastry is seasoned with a sprinkle of Hungarian spices to add an extra layer of depth to the dish. 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 vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon Hungarian paprika 1 tablespoon Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 250g (8.8 oz) wild mushrooms, finely chopped 250g (8.8 oz) wild mushrooms, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 500g (17.6 oz) puff pastry 500g (17.6 oz) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): Approximately 600 kcal / 2510 KJ per serving
• Fat: 40g (total), 15g (saturated)
• Carbohydrates: 30g (total), 2g (sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Rub the beef fillet with salt, pepper, and Hungarian paprika.
4. 4.
   Sear the beef fillet on all sides until browned. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the caraway seeds and wild mushrooms. Cook until the mushrooms release their moisture and become golden brown.
6. 6.
   Add the minced garlic and cook for an additional minute.
7. 7.
   Remove the skillet from heat and stir in the chopped parsley. Season with salt and pepper to taste.
8. 8.
   Roll out the puff pastry on a lightly floured surface to a size large enough to wrap the beef fillet.
9. 9.
   Spread the mushroom mixture evenly over the puff pastry.
10. 10.
    Place the seared beef fillet on top of the mushroom mixture.
11. 11.
    Carefully wrap the puff pastry around the beef, sealing it tightly.
12. 12.
    Brush the puff pastry with the beaten egg for a golden finish.
13. 13.
    Transfer the wrapped beef Wellington onto a baking sheet.
14. 14.
    Bake in the preheated oven for 30-35 minutes for medium-rare, or adjust the cooking time according to your desired level of doneness.
15. 15.
    Remove from the oven and let it rest for a few minutes before slicing.
16. 16.
    Serve the Hungarian Beef Wellington sliced into thick portions.

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.
• Hungarian paprika — Opt for a high-quality Hungarian paprika for an authentic and robust flavor.
• Wild mushrooms — Use a variety of wild mushrooms such as porcini, chanterelle, or oyster mushrooms to enhance the earthy taste of the dish.
• Puff pastry — If you prefer a lighter version, you can use a reduced-fat puff pastry or even a homemade low-carb or gluten-free alternative.

Tips & Tricks

• To ensure a crispy puff pastry, make sure the beef fillet and mushroom mixture are cooled before wrapping.
• Allow the wrapped beef Wellington to rest in the refrigerator for 15-20 minutes before baking to help the puff pastry hold its shape.
• Serve the Hungarian Beef Wellington with a side of creamy mashed potatoes and a tangy cucumber salad for a complete Hungarian meal.

Serving advice

Serve the sliced Hungarian Beef Wellington on individual plates, accompanied by the suggested side dishes and a drizzle of rich beef gravy.

Presentation advice

For an elegant presentation, garnish the plate with a sprig of fresh parsley and a sprinkle of Hungarian paprika. The golden-brown puff pastry will be the centerpiece of the dish.