Beef Wellington - European Recipe

Beef Wellington

🌍 European, England, United Kingdom Difficulty: ●●●○○

Though named after the 1st Duke of Wellington, there is no definitive historical evidence connecting the dish to him; it likely emerged in British celebration cookery of the 19th century.

Ingredients

• 1 kg beef tenderloin, trimmed and tied
• 400 g chestnut mushrooms, finely chopped (duxelles)
• 2 shallots, minced
• 2 cloves garlic, minced
• 8 slices Parma ham
• 500 g puff pastry, rolled to large rectangle
• 2 tbsp English mustard
• 1 egg yolk mixed with 1 tbsp milk (egg wash)
• 2 tbsp butter
• Salt and pepper

Method

1. Seasoning — Season beef generously; sear in hot pan on all sides until browned. Brush with mustard while hot. Cool completely.
2. Cooking — Cook shallots and garlic in butter until soft; add mushrooms. Cook over high heat, stirring, until all moisture evaporates and mixture is dry, about 15 minutes. Season well. Cool completely.
3. Step 3 — Lay plastic wrap flat; arrange Parma ham in overlapping layer.
4. Spreading — Spread mushroom mixture (duxelles) over ham.
5. Placing — Place beef at edge; roll tightly in ham using plastic wrap to form cylinder. Refrigerate 30 minutes.
6. Preheating — Preheat oven to 220°C (425°F).
7. Placing — Place ham-wrapped beef on puff pastry; roll up and seal edges with egg wash. Chill 15 minutes.
8. Scoring — Score pastry decoratively; brush with egg wash.
9. Roasting — Roast 25–30 minutes for medium-rare (internal temperature 55°C (130°F)). Rest 10 minutes before slicing.

Tags: beef tenderloin, chestnut mushrooms, shallots, garlic, parma ham · Source: Observatory Recipe Research Kitchen