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Home 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 Roasting slides roasting-tin Doughrollers rolling-pin Food Processor food-processors Frying Pan frying-pan Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles Alva Braadslede Cookinglife Grill BBQ Aluminium Trays / BBQ Grill Tray - 32 x 26 cm - Reusable - 5 pieces Grill Fanatics BBQ Aluminium bakjes Cosy & Trendy Roasting pan - 34 x 26 cm Cosy & Trendy ["Braadslede"] Stuffed turkey breast with chestnut-cranberry filling foodies-stuffed-turkey-breast-with-chestnut-cranberry-filling Glazed duck breast with orange–star anise sauce foodies-glazed-duck-breast-with-orange-star-anise-sauce Christmas turkey with herb butter and roasted vegetables foodies-christmas-turkey-with-herb-butter-and-roasted-vegetables Rindsrouladen with red wine sauce foodies-rindsrouladen-with-red-wine-sauce

Recipe

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.

Course	Main course
Kitchen	British
Servings	4 servings

Preparation time

Preparation time	30 min
Time in oven	30 min
Stiffen up min.	10 min
Cooling time	30 min
Total	100 min

Equipment

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

Ingredients

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.

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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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