Beef Wellington is a very interesting and tasty beef dish. Slightly roasted beef tenderloin wrapped in prosciutto and mushrooms, baked in a crunchy puff pastry crust … doesn’t sound yummmy? I decided to show you how to make puff pastry dough for this recipe. For a quicker version use store bought puff pastry.
Beef Wellington Recipe
The origins of this recipe are disputed by both French and English. Some say that the name of this dish comes from the Duke of Wellington. Others that a very patriotic English chef named this dish after the Duke during the Napoleonic Wars. One of the first mentions of this recipe in a cook book dates back to 1966.
In this way you can prepare lamb, salmon or even sausages.
- beef tenderloin - 600 grams (optional Black Angus)
- mushrooms - 250 grams, champignon
- prosciutto - 6 slices
- mustard - 2 teaspoons
- butter - 50 grams
- olive oil - 3 tablespoons
- thyme - 1 teaspoon, dried
- garlic - 2 cloves
- eggs - 2 pieces
- white wine - 100 ml, dry
- salt - to taste
- pepper - to taste
- For the puff pastry
- flour - 450 grams
- cream - 300 grams, heavy
- butter - 350 grams
First the dough. You will see it is a pretty laborious dough but it's worth it:
- Mix the butter with four tablespoons of flour until very smooth. Use a food processor if you have one. Shape the mixture into a flat square. Wrap it very well in plastic and put in the fridge for 10 minutes.
- Mix the remaining flour with a pinch of salt. Add cream, bit by bit, and mix until you make an elastic dough. It shouldn't be sticky. If it is, add more flour. Shape this dough into a rectangular twice as long as the butter square. Wrap it in plastic and chill for 10 minutes.
- Take the flour dough and the butter dough out of the fridge. Place the butter dough at one end of the flour dough. Seal the butter dough in the flour dough. Pinch the edges together to seal them.
- Now using a rolling pin carefully roll the dough and butter. Roll in one direction making a large rectangle. Now fold the dough into thirds. Turn the dough around and roll it again making another large rectangle. Fold the dough again into thirds. Wrap it in plastic and put in the fridge for 10 minutes. After the ten minutes roll it again, fold, turn it, roll, fold and again in the fridge. Repeat this process six times. The purpose of this rolling and folding is to obtain as many layers of dough and butter as possible.
- You can make this dough in advance and keep in the freezer for future uses.
Prepare the beef tenderloin now:
- Season it with salt and pepper. Heat a few tablespoons of olive oil in a pan and lightly cook the beef for 2-3 minutes on all sides, just give it a nice crust. The beef must be medium rare.
- While the meat is still hot coat it with mustard. Cover it very well. Keep aside while preparing the mushrooms.
- Roughly chop the mushrooms. Mince them,with the garlic, in a food processor or a blender to make a smooth mixture.
- Melt butter in pan and when it's hot add chopped mushrooms. Season with salt, pepper and thyme. Add white wine and let it simmer until it evaporates.
- On a rectangular plastic foil arrange prosciutto slices. Put on top of them mushroom mixture made earlier. Cover all of the prosciutto with mushrooms to create and even layer.
- Put the beef tenderloin over the mushrooms at one end. Using the plastic foil draw the layer of prosciutto and mushrooms around the beef, making a sausage like shape. Twist the ends of the plastic foil to seal everything it. Keep it in the fridge for 20 minutes.
- Take the puff pastry and beef out of the fridge. Roll the puff pastry in a similar size as the beef. Carefully arrange the rolled beef in the middle of the pastry sheet. Roll the pastry around the beef and remove the excess pastry. Seal the beef in the pastry. Encase it. Now cover the hole thing in plastic and refrigerate it, for the last time, for 20 minutes.
- Cook the beef wellington in tray covered with baking paper. Using the back of the knife make some superficial cuts (to decorate) on the top of the pastry roll. Season the roll with salt and pepper and coat it with two beaten egg yolks.
- Bake it in the preheated oven for 25-30 minutes until the pastry is done.
- Let it cool for 20 minutes before slicing it.
Enjoy your meal!
- Keep the dough for 10 minutes in the freezer instead of the fridge. It will achieve the right temperature faster.