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Inicio Classic Beef Wellington

Classic Beef Wellington

Festive Main course Beef Impressive Christmas Special

Putting a Beef Wellington on the table is a statement. It takes some patience and attention, but the result is more than worth it. For this you need a good roasting pan to cook the Wellington evenly and get a nice colour in the oven. Make sure your meat is at room temperature before you start, so you'll end up with that perfect pink centre we're aiming for.

x_ckl_recipe_markerClassic Beef Wellington Juicy beef tenderloin, wrapped in a layer of mushroom duxelles and crisp puff pastry. This is the dish that will silence every dinner guest. How to make a classic Beef Wellington? Main course British 4 servings 30 min 30 min 10 min 30 min 100 min

Take the beef tenderloin out of the fridge 30 minutes before cooking. Pat dry with kitchen paper and season generously with salt and pepper.
Heat a splash of oil in a frying pan over high heat. Sear the beef tenderloin all over for 2 to 3 minutes. Let cool on a wire rack.
Make the duxelles: finely chop the mushrooms in a food processor. Melt the butter in the pan, add the mushrooms, shallot and garlic and cook over medium heat until all the moisture has evaporated, about 10 minutes. Season with salt, pepper and thyme. Let cool completely.
Place a sheet of plastic wrap on the work surface. Arrange the Parma ham overlapping like roof tiles on the wrap into a rectangle wide enough to completely enclose the meat. Spread the cooled duxelles evenly over the ham.
Brush the beef tenderloin with a thin layer of Dijon mustard. Place the meat at the edge of the ham layer and roll tightly using the plastic wrap. Twist the ends closed and chill for 30 minutes.
Preheat the oven to 200°C (conventional heat).
Roll out the puff pastry on a lightly floured surface. Remove the plastic wrap from the roll and place it on the pastry. Roll tightly, press the edges well to seal and trim away excess pastry. Brush the whole with beaten egg.
Place the Wellington on a greased roasting pan. Optionally score a diamond pattern in the pastry for a nice finish. Brush again with egg yolk and sprinkle with some coarse sea salt.
Bake for 25 to 30 minutes until the pastry is golden brown and crisp. Use a meat thermometer: 52°C for medium-rare, 57°C for medium.
Remove the Wellington from the oven and let it rest for 10 minutes before slicing. Cut into thick slices and serve immediately.

Festive Main course Beef Impressive Christmas Special 800 g beef tenderloin, at room temperature 2 tbsp Dijon mustard 12 slices Parma ham 400 g mushrooms 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 tsp fresh thyme 30 g butter 1 sheet puff pastry (rectangular, 275 g) 2 egg yolks, beaten Salt and freshly ground pepper Oil for frying Coarse sea salt for garnish Roasting pan Frying pan Food processor Meat thermometer Plastic wrap Rolling pin Wire rack Pastry brush Sharp knife Cutting board Asaderas asaderas Rodillos de amasar rodillos-de-amasar Robot de cocina robot-de-cocina Sartén sarten Fuente para horno / bandeja para asar Alva de hierro fundido Nori + asas de cuero gratis - 30 x 21 x 8.2 cm - capa antiadherente esmaltada Alva Bandeja para asar Cookinglife Grill BBQ Bandejas de Aluminio / Bandeja para Parrilla BBQ - 32 x 26 cm - Reutilizable - 5 unidades Grill Fanatics ["Bandejas de aluminio para barbacoa"] Cosy & Trendy Bandeja para asar Acero inoxidable - 34 x 26 x 7 cm Cosy & Trendy Bandeja para asar Pechuga de pavo rellena con castañas y arándanos foodies-pechuga-de-pavo-rellena-con-castanas-y-arandanos Pechuga de pato glaseada con salsa de naranja y anís estrellado foodies-pechuga-de-pato-glaseada-con-salsa-de-naranja-y-anis-estrellado Pavo de Navidad con mantequilla de hierbas y verduras asadas foodies-pavo-de-navidad-con-mantequilla-de-hierbas-y-verduras-asadas Rindsrouladen con salsa de vino tinto foodies-rindsrouladen-con-salsa-de-vino-tinto

Receta

Classic Beef Wellington

Juicy beef tenderloin, wrapped in a layer of mushroom duxelles and crisp puff pastry. This is the dish that will silence every dinner guest.

Pandilla	Main course
Cocina	British
Porciones	4 servings

Tiempo de preparación

Tiempo de preparación	30 min
Tiempo de horneado	30 min
Endurecer mínimo.	10 min
Tiempo de enfriamiento	30 min
Total	100 min

Materiales necesarios

Roasting pan
Frying pan
Food processor
Meat thermometer
Plastic wrap
Rolling pin
Wire rack
Pastry brush
Sharp knife
Cutting board

Ingredientes

800 g beef tenderloin, at room temperature
2 tbsp Dijon mustard
12 slices Parma ham
400 g mushrooms
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 tsp fresh thyme
30 g butter
1 sheet puff pastry (rectangular, 275 g)
2 egg yolks, beaten
Salt and freshly ground pepper
Oil for frying
Coarse sea salt for garnish

How to make a classic Beef Wellington?

Take the beef tenderloin out of the fridge 30 minutes before cooking. Pat dry with kitchen paper and season generously with salt and pepper.
Heat a splash of oil in a frying pan over high heat. Sear the beef tenderloin all over for 2 to 3 minutes. Let cool on a wire rack.
Make the duxelles: finely chop the mushrooms in a food processor. Melt the butter in the pan, add the mushrooms, shallot and garlic and cook over medium heat until all the moisture has evaporated, about 10 minutes. Season with salt, pepper and thyme. Let cool completely.
Place a sheet of plastic wrap on the work surface. Arrange the Parma ham overlapping like roof tiles on the wrap into a rectangle wide enough to completely enclose the meat. Spread the cooled duxelles evenly over the ham.
Brush the beef tenderloin with a thin layer of Dijon mustard. Place the meat at the edge of the ham layer and roll tightly using the plastic wrap. Twist the ends closed and chill for 30 minutes.
Preheat the oven to 200°C (conventional heat).
Roll out the puff pastry on a lightly floured surface. Remove the plastic wrap from the roll and place it on the pastry. Roll tightly, press the edges well to seal and trim away excess pastry. Brush the whole with beaten egg.
Place the Wellington on a greased roasting pan. Optionally score a diamond pattern in the pastry for a nice finish. Brush again with egg yolk and sprinkle with some coarse sea salt.
Bake for 25 to 30 minutes until the pastry is golden brown and crisp. Use a meat thermometer: 52°C for medium-rare, 57°C for medium.
Remove the Wellington from the oven and let it rest for 10 minutes before slicing. Cut into thick slices and serve immediately.

Modo cocina Evita que la pantalla se apague

A good oven dish starts with the right tools. A sturdy, enamelled roasting pan distributes heat evenly so your puff pastry browns and crisps perfectly all over. That way you can be sure your Wellington will come out of the oven perfectly.

Serve the Beef Wellington with a classic red wine gravy, roasted potatoes and braised haricots verts. Carve at the table into thick slices for that real 'wow' moment. This is a dish that people remember long after the last bite.

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