Wellington's famous beef is the pride of British cuisine. Juicy beef tenderloin, topped with pate and minced meat, baked in airy puff pastry - this is the classic look of this dish. Of course, like every popular recipe, Wellington beef has many variations - it can be portioned and baked with a piece, sometimes the meat is wrapped in bacon. Only the excellent piece of beef, the layer and the crispy dough remain unchanged.
Pick your recipe
You will need
-
- Mushroom Stuffing (Duxelles):
- 750 grams of champignons;
- 2 shallots;
- 4 cloves of garlic;
- 100 ml of dry white wine;
- 2 sprigs of fresh thyme
- only leaves;
- 2 tablespoons unsalted butter;
- 2 tablespoons of olive oil;
- salt and freshly ground black pepper.
- For beef:
- 1
- 5 kg beef tenderloin (filet mignon);
- olive oil;
- salt and freshly ground black pepper;
- 12 thin slices of bacon;
- 6 sprigs of fresh thyme
- only leaves;
- 2 tablespoons of Dijon mustard;
- some flour;
- 500 g of puff pastry;
- 2 large slightly whipped
- eggs
- 1/2 tsp coarse sea salt.
Instruction manual
1
First, prepare the mushroom stuffing. Cut shallots, chop the cloves of garlic. Put onion, garlic, mushrooms and thyme into the bowl of the combine. Turn on the combine in pulsating mode and wait until all the ingredients are a single, finely chopped mass.
2
Heat olive oil in a pan with a thick bottom, add cream to it and melt over medium heat. Put the contents of the harvester in a pan, pour in the wine and fry for 8-10 minutes until most of the liquid has evaporated. Season with salt and pepper. Leave to cool.
3
Take care of beef. Dress the tenderloin with the cooking string to keep it cylindrical. Sprinkle with olive oil, sprinkle with salt and pepper and "seal" (fry until crusty) in a hot heavy frying pan lightly covered with olive oil. This should not take more than 2-3 minutes.
4
Cooking a piece of food-grade plastic film. Lay the bacon on it so that it forms a rectangle equal in length to your fillet. Using a rubber spatula, put the mushrooms on the bacon, smooth, sprinkle with thyme. Cool the finished beef a bit, cut the twine and grease with Dijon mustard. Let it cool slightly and wrap in bacon, covered with minced mushroom, in cling film. Try to make your roll as tight as possible. Make sure that the tenderloin is coated with bacon on all sides. Twist the ends of the film and put the roll in the refrigerator for 30 minutes.
5
Preheat the oven to 220 ° C. Roll puff pastry on a lightly floured surface. Remove the beef, carefully remove the film. Place the fillet in the center of the dough. Smear the edges of the dough with a beaten egg to seal it tightly. Wrap the fillet in the dough, pressing the dough with your hands to the oven for 40-45 minutes. If you have a meat thermometer, then the prepared temperature is 52 ° C.
6
Remove the Wellington Beef from the oven, let it rest for 10 minutes and serve it, cut into thick slices.
note
According to the same recipe, you can cook lamb, salmon, sausages. All these dishes will be called Wellington - lamb Wellington, salmon Wellington, etc.
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