Beef Wellington

Ingredients

While the original British Beef Wellington is a hearty and robust dish, our Nouvelle Cuisine adaptation focuses on refining the flavors and presentation. We aim to create a lighter and more elegant version by using a thinner layer of mushroom duxelles, incorporating unique herbs and spices, and presenting the dish with artistic flair. We alse have the original recipe for Beef Wellington, so you can check it out.

• 500g (1.1 lb) beef fillet 500g (1.1 lb) beef fillet
• 250g (8.8 oz) mushrooms, finely chopped 250g (8.8 oz) mushrooms, finely chopped
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry 500g (1.1 lb) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (12g saturated)
• Carbohydrates: 25g (1g sugar)
• Protein: 28g
• 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 fillet on all sides until browned. Remove from heat and let it cool.
3. 3.
   In the same pan, melt butter and sauté the shallots and garlic until translucent. Add the mushrooms and cook until they release their moisture and become golden brown. Stir in thyme, parsley, salt, and pepper. Remove from heat and let it cool.
4. 4.
   Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm (1/8 inch). Spread the mushroom mixture evenly over the pastry.
5. 5.
   Place the seared beef fillet on top of the mushroom mixture. Carefully wrap the pastry around the fillet, sealing it completely.
6. 6.
   Brush the pastry with the beaten egg to create a golden crust.
7. 7.
   Transfer the wrapped beef Wellington to a baking sheet and bake for 25-30 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 a few minutes before slicing.

Treat your ingredients with care...

• Beef fillet — For a tender and juicy result, make sure to sear the fillet on high heat to seal in the juices before wrapping it in the pastry.
• Mushrooms — Finely chop the mushrooms to ensure they cook evenly and create a smooth duxelles mixture.
• Puff pastry — Roll out the puff pastry to a thin and even layer for a delicate and flaky crust.

Tips & Tricks

• To add an extra layer of flavor, consider adding a thin slice of foie gras or truffle between the beef and mushroom duxelles.
• For a more refined presentation, garnish the plated Beef Wellington with microgreens or edible flowers.
• If you prefer a well-done beef fillet, increase the cooking time by 5-10 minutes.
• Serve the Beef Wellington with a rich red wine reduction or a velvety béarnaise sauce for an indulgent experience.
• Leftover Beef Wellington can be enjoyed cold as a delicious sandwich filling.

Serving advice

Serve the Beef Wellington sliced into thick medallions, allowing the layers of beef, mushroom duxelles, and puff pastry to be beautifully displayed. Accompany it with a side dish and sauce of your choice.

Presentation advice

To create an elegant presentation, place the sliced Beef Wellington on individual plates, drizzle the sauce artistically, and garnish with fresh herbs or edible flowers.