Beef Wellington

Ingredients

While the British Beef Wellington traditionally uses English mustard and pâté, this Russian adaptation incorporates a flavorful mushroom duxelles and a hint of garlic for a more earthy and aromatic profile. The puff pastry remains the same, providing a golden and crispy exterior that contrasts beautifully with the succulent beef. 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
• 500g (1.1 lb) mushrooms, finely chopped 500g (1.1 lb) mushrooms, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 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 (kcal / KJ): Approximately 500 kcal / 2090 KJ per serving
• Fat: 30g total, 12g saturated
• Carbohydrates: 30g total, 2g sugars
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, melt the butter and vegetable oil over medium heat.
3. 3.
   Add the minced garlic and sauté for a minute until fragrant.
4. 4.
   Add the finely chopped mushrooms and thyme leaves to the skillet. Cook until the mushrooms release their moisture and it evaporates, about 10 minutes. Season with salt and pepper to taste. Set aside to cool.
5. 5.
   Season the beef fillet with salt and pepper. In a separate skillet, sear the fillet on all sides until browned. Remove from heat and let it cool.
6. 6.
   Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap the beef fillet.
7. 7.
   Spread the cooled mushroom mixture evenly over the puff pastry.
8. 8.
   Place the seared beef fillet on top of the mushroom layer.
9. 9.
   Carefully wrap the puff pastry around the beef, sealing the edges.
10. 10.
    Brush the pastry with the beaten egg wash.
11. 11.
    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.
12. 12.
    Remove from the oven and let it rest for a few minutes before slicing.
13. 13.
    Serve the Russian Beef Wellington in thick slices, accompanied by your favorite side dishes.

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 robust taste.
• Puff pastry — If you prefer a lighter version, you can use phyllo dough instead of puff pastry for a delicate and crispy texture.
• Garlic — Adjust the amount of garlic according to your personal preference for a stronger or milder flavor.
• Thyme — Fresh thyme leaves provide a fragrant and herbaceous note, but you can substitute with dried thyme if needed.

Tips & Tricks

• To ensure a crispy bottom crust, place the wrapped beef Wellington on a preheated baking sheet before baking.
• Letting the beef fillet rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the Russian Beef Wellington with a dollop of sour cream or a creamy mushroom sauce for an extra touch of Russian flavor.
• If you prefer a more well-done beef, increase the cooking time by 5-10 minutes.
• Leftover beef Wellington can be enjoyed cold or reheated gently in the oven to maintain its crispness.

Serving advice

Serve the Russian Beef Wellington as the centerpiece of a special dinner. Slice it into thick portions and arrange them on individual plates. Garnish with fresh herbs, such as parsley or dill, for a pop of color. Accompany with a side dish and a sauce of your choice.

Presentation advice

To present the Russian Beef Wellington beautifully, place each slice on a plate with the puff pastry side facing up. Drizzle a small amount of the mushroom sauce or gravy around the plate for an elegant touch. Add a sprig of fresh thyme or a dusting of paprika for a final flourish.