Beef Wellington

Rating 5 5 (1 reviews) Add rating
5 1
Region England
Categories Main courses
Tags Christmas recipes, Classics, Luxury dishes
Servings: 8
Preperation time: 60 minutes.
Cooking time: 45 minutes.
Recipe by:

A dish to impress. A dish with a few pitfalls too; perhaps the most important thing is that you don't see what is happening because of the puff pastry. You must therefore trust your preparation (and your recipe). In addition, it is important not to make it too moist; if the dish gets too moist, you won't get a nice crispy puff pastry crust. Although my Beef Wellington had succeeded well here, I'm inclined to add some breadcrumbs next time on the side that will be on the bottom during baking; this way you have an extra safety net to collect some of the moisture to prevent your dish from becoming too moist. The breadcrumbs themselves that absorb the moisture and extra flavors will not be a disturbing factor at all.

So I am already busy with the next time I am going to make a Beef Wellington and while I am doing that I also still enjoy the previous Beef Wellington.

Serve the Beef Wellington with various vegetables; the puff pastry fills the dish with enough and you need enough vegetables to make a nice meal out of it. I have opted for some caramelized carrots and grilled zucchini .

Beef Wellington

The ingredients for beef wellington:

  • 800 gram steak; one piece
  • 250 gram chestnut mushrooms; chopped
  • 4 cloves garlic; chopped
  • mustard;
  • 5 gram thyme; only the leaves
  • 8 slices raw ham;
  • 250 gram puff pastry;
  • olive oil;
  • pepper;
  • salt;
  • 1 egg; beaten

How to make beef wellington?

  1. Take the steak.
  2. Flavor with the pepper and the salt
  3. Grab a new pan.
  4. Add the olive oil to the pan.
  5. Sear the steak on high heat. Just briefly sear it on all sides, make sure you don't cook it. we just want to make sure all sides are roasted.
  6. Remove from pan and set aside.
  7. Give it a light coating of mustard. Use a brush if you have one this works best.
  8. Let it rest for 5 minutes.
  9. Mix the chestnut mushroom, the garlic and the thyme.
  10. Grab a new pan.
  11. Bake the chestnut mushroom, the garlic and the thyme in a hot dry pan to remove liquids. Do this until most of the moisture is gone.
  12. Remove from pan and set aside.
  13. Make a layer of raw ham on a sheet of cling foil.
  14. Add a layer of chestnut mushroom, garlic and thyme.
  15. Lay the steak on top
  16. Roll this together and make a nice and tight package of it. The tighter the better!
  17. Keep in the fridge for at least 15 minutes. After this time it's ready to use.
  18. Preheat the oven at 200°C.
  19. Remove cling foil from the the steak package. Leave the package intact!
  20. Make a layer of puff pastry on a sheet of cling foil.
  21. Lay the steak on top
  22. Roll this together and make a nice and tight package of it. The tighter the better!
  23. Keep in the fridge for at least 5 minutes. After this time it's ready to use.
  24. Remove cling foil from the the puff pastry package. Leave the package intact!
  25. Give it a light coating of egg. Use a brush if you have one this works best.
  26. Use a fork or knife to create a nice patter into the puff pastry.
  27. Bake in the oven for 30 minutes.
  28. Let it rest for 10 minutes.
  29. Your dish is ready, enjoy!

More about the ingredients used: