Beef Wellington RecipeOrigin: Britain Period: Traditional |
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Beef Wellington is one of those classic dishes that many are afraid of taking on. This is always accepted as a classic English dish. Though in fact it's an English take on the French filet de boeuf en croûte which fell out of favour during the time of the Napoleonic Wars (early 1800s). As a result the dish was re-named by an enterprising chef after Arthur Wellesley, 1st Duke of Wellington, victor of Waterloo.
Ingredients:
1kg middle cut fillet of beef 
Beef Wellington Preparation:Method:Liberally season the beef with the thyme leaves, sea salt and black pepper and set aside to infuse for 30 minutes. After this time add a little olive oil to a pan and use to sear the beef on each side until golden brown. Set the beef aside to cool. Roll the pastry on a lightly-floured surface until slightly wider than the beef. Coat the pastry (leaving a 2cm rim) with the pâté then take half the duxelles and use to cover the pastry half that's closest to you. Cover the beef with the mustard then place on top of the duxelles. Use the remaining duxelles to cover the visible surfaces of the beef then lift the pastry to entirely cover the beef. Trim the ends of the pastry so they're flush with the beef and crimp together (use the egg and milk mix to seal). Cut a piece of baking paper so it's the same size as the beef Wellington. Grease with butter and use a spatula to lift the beef Wellington on top. Transfer to a baking tray and place in a refrigerator to set for 40 minutes. Take out of the refrigerator at the end of this time, brush with melted butter to glaze then place in an oven pre-heated to 180°C and bake for about 25 minutes, or until the pastry has puffed up and is a dark golden brown in colour. Take the beef Wellington out of the oven, cover and set in a warm place to rest for 10 minutes then slice and serve with roast vegetables and creamed mashed potatoes or roast potatoes. |
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