Vida Recetas Editorial
Beef Wellington is an iconic British dish that combines beef with a layer of mushroom duxelles, serrano ham, and foie gras, all wrapped in flaky puff pastry. Its origin is attributed to Arthur Wellesley, Duke of Wellington, and it has become a symbol of culinary elegance.
This recipe is ideal for celebrations and special dinners, as its presentation impresses and its flavor is unmatched. The key lies in perfectly searing the meat to retain its juices, and in a well-dried duxelles that adds depth without excess moisture. Serrano ham and foie gras add a gourmet touch that elevates the dish.
With patience and practice, you will achieve a Wellington worthy of a fine dining restaurant.
Prep
60 min
Cook
40 min
Servings
4
Sealing the Meat
To begin, it is essential to generously season the beef fillet with salt and pepper. In a hot pan, add oil and sear the meat on all sides until browned. This process helps retain the meat's juices. Once seared, it's important to let the fillet cool.
Preparing the Duxelles
Chop the mushrooms in a food processor until they form a paste. Then, in a hot pan with olive oil, add the chopped shallots and the mushrooms. Cook over medium heat, stirring occasionally, until all the liquid evaporates. Incorporate thyme, minced garlic, and white wine, cooking until the liquid reduces. Then, remove from the heat and let it cool.
Assembling the Fillet
Place strips of prosciutto on a flat surface, slightly overlapping them. Spread the duxelles mixture over the prosciutto and place the fillet that has been brushed with mustard on top. Carefully wrap the fillet using plastic wrap, ensuring that the ends are well sealed. This helps it maintain its shape during cooking. It’s advisable to refrigerate the package for at least 30 minutes.
Final Wrap with Puff Pastry
Roll out the puff pastry on a floured surface. Place the wrapped fillet in the center and cover it completely, sealing the edges well. Make sure there is no air trapped inside. With a knife, you can make decorative cuts on the top of the pastry. Before baking, brush the surface with a mixture of beaten egg and water, which will give it a shiny golden finish when baked.
Baking Process
Preheat the oven to 180°C (350°F). Place the Wellington fillet on a baking tray and bake for 30 to 40 minutes, ensuring the pastry is golden and crispy. Once baked, let it rest for 10-15 minutes before slicing.
This recipe has a hard difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 40 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
