Beef Wellington - European Recipe
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Beef Wellington
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
- Seasoning — Season beef generously; sear in hot pan on all sides until browned. Brush with mustard while hot. Cool completely.
- 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.
- Step 3 — Lay plastic wrap flat; arrange Parma ham in overlapping layer.
- Spreading — Spread mushroom mixture (duxelles) over ham.
- Placing — Place beef at edge; roll tightly in ham using plastic wrap to form cylinder. Refrigerate 30 minutes.
- Preheating — Preheat oven to 220°C (425°F).
- Placing — Place ham-wrapped beef on puff pastry; roll up and seal edges with egg wash. Chill 15 minutes.
- Scoring — Score pastry decoratively; brush with egg wash.
- Roasting — Roast 25–30 minutes for medium-rare (internal temperature 55°C (130°F)). Rest 10 minutes before slicing.