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Beef Wellington


Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras.

The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully yourself.
29,9834/5 for 20 ratings
Grade this recipe:

Last modified on: December 12th 2018

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
55 min.14 min.48 min.1 hour 57 min.
Keeping: Should be eaten immediately.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 2 min.
Beef Wellington : Photo of step #1

Prepare the beef

Ask your butcher for a good chunk of fillet in one piece.

Salt and pepper all over.

Stage 2 - 4 min.
Beef Wellington : Photo of step #2
Heat 2 tablespoons oil in a frying pan on high heat.

When good and hot, brown the beef all over.

Note: this is not to cook it, just colour the outside for about 1 minute on each side.

Stage 3 - 10 min.
Beef Wellington : Photo of step #3
Leave the meat on a wire rack to rest and cool.

Stage 4 - 10 min.
Beef Wellington : Photo of step #4

Prepare the mushroom duxelles

Prepare 1 shallot and chop finely.

Peel the mushrooms and chop small.

Stage 5 - 8 min.
Beef Wellington : Photo of step #5
Pour 4 tablespoons olive oil into a frying pan on medium heat.

When hot, add the chopped shallot, salt and pepper and cook for 1 minute without colouring.

Then add the mushrooms, but do not add any more salt at this stage. Cook for 2 to 3 minutes.

Stage 6 - 1 min.
Beef Wellington : Photo of step #6
Remove from the heat, add 1 tablespoon parsley, salt and pepper, then mix well.

Leave to cool and set aside.

Stage 7 - 4 min.
Beef Wellington : Photo of step #7

Make the stuffing

Cut 30 g Foie gras into small pieces and put in a bowl.

Stage 8 - 2 min.
Beef Wellington : Photo of step #8
Add the mushroom duxelles and mix well.

The stuffing is now ready.

Preheat your oven at 390°F (200°C).

Stage 9 - 5 min.
Beef Wellington : Photo of step #9

Assemble the beef Wellington

Roll out 200 g Puff or flaky pastry (pâte feuilletée) (if not ready rolled) and pierce a small hole or two in the centre to let out the steam.

Lay the pastry in a loaf tin, as in the photo, leaving the excess pastry draped over the side. This trick helps to keep everything in shape during assembly.

Stage 10 - 2 min.
Beef Wellington : Photo of step #10
Place the beef on a buckwheat pancake...

Stage 11 - 1 min.
Beef Wellington : Photo of step #11
...and wrap up firmly.

This is another good tip (fron Thierry Marx): the pancake absorbs the excess meat juices during cooking and this helps to keep the pastry nice and crisp. The pancake blends in with everything else when eaten and your guests might not even notice it.

Stage 12 - 3 min.
Beef Wellington : Photo of step #12
Spread a layer of mushroom-foie gras stuffing in the bottom, about the same length as the beef.

Stage 13 - 1 min.
Beef Wellington : Photo of step #13
Lay the wrapped beef on the stuffing.

Stage 14 - 3 min.
Beef Wellington : Photo of step #14
Spread the rest of the stuffing over the top.

Stage 15 - 3 min.
Beef Wellington : Photo of step #15
Lastly, fold over the sides of the pastry to seal everything in.

To lighten the calorific load, you can trim off the excess pastry.

Stage 16 - 1 min.
Beef Wellington : Photo of step #16
Glaze top.

Stage 17 - 2 min.
Beef Wellington : Photo of step #17
Turn the beef Wellington out of the tin onto a sheet of cooking parchment laid on a baking sheet. Glaze the top side of the pastry.

Stage 18 - 40 min.
Beef Wellington : Photo of step #18
Cooking should take around 30 to 40 minutes for 750g of meat, but the best way to be sure is to use an electronic thermometer stuck into the centre of the meat. Stop cooking at 140°F (60°C) for "just done" or 122°F (50°C) for "rare".

Stage 19 - 15 min.
Beef Wellington : Photo of step #19
While the meat is cooking, prepare your choice of sauce. This dish is traditionally served with port sauce (blond roux and port left to reduce), but I am not really a fan. I prefer a marchand de vin sauce made with blond roux and Noilly Prat left to reduce, as shown in this photo.

Stage 20
Beef Wellington : Photo of step #20
Take the beef Wellington out of the oven and leave to rest for 5 minutes before serving in thick slices...

Stage 21
Beef Wellington : Photo of step #21
...with your chosen accompaniment, potato purée in this case.

Remarks

The quality of the meat is of great importance for this recipe, so it is worth spending the extra to get the best you can.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Beef Beef : You can check-out other recipes which use it, like for example: Two-stage beef chuck , How to cook red meat properly, Home-made doner kebab, Boeuf (beef) bourguignon, Taos hotpot, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Penne with Mushrooms, Crunchy courgette and mushroom salad, Vol-au-vent, Rabbit with mustard, Summer Salmon Blanquette, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Smoked salmon sacristains, Tomato tart, Leek and fresh tuna tart, Thin endive tart, Ham spirals, ... All
Foie grasFoie gras: You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Sarladaise potatoes, Duck Parmentier, Paté en croute (terrine in a pie crust), Tournedos Rossini, ... All

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