Homemade Beef Wellington

Beef Wellington is a classic dish made with fillets wrapped with mushroom duxelles, ham, and puff pastry. Originally from England, the dish has become well-known through the infamous Wellingtons on Gordon Ramsey’s Hells Kitchen and is now a popular holiday dish.

Today I decided to test my hand at making this mouthwatering yet complex classic!

09-02-2016-image

Ingredients:

– Beef fillet with fat trimmed

– Parma ham (or choice of ham, e.g. serrano)

– Shitake mushrooms (or any dry mushroom)

– Garlic

– Mustard (German, Dijon, your choice)

– Rosemary or choice of herb

– Puff pastry

– Egg yolk

– Olive oil, salt, pepper, etc.

 

Procedure:

Quickly sear the fillet on all sides (1 minute total) and season with salt and herbs.

Quickly sear the fillet on all sides (1 minute total) and season with salt and herbs.

Rub the seared meat with mustard.

Rub the seared meat with mustard.

Pulse seasoned mushrooms in food processor until they are in a rough paste. To make the duxelle, dry the mushrooms in a pan for 10 minutes. Do not add water or oil to the pan.

Pulse seasoned mushrooms in a food processor until they are in a rough paste. To make the duxelle, dry the mushrooms in a pan for about 10 minutes. Do not add water or oil to the pan.

Once the beef and mushrooms are done, begin to construct the wellington. Layer the ham on plastic wrap and spread out the mushrooms on top. Make sure it is sturdy, as this will seal the wellington.

Once the beef and mushrooms are done, begin to construct the wellington. Layer the ham on plastic wrap and spread out the mushrooms on top. Make sure it is sturdy, as this will seal the wellington.

Then, place the beef on top of the ham and mushrooms and wrap together. Place the entire wrap in the fridge for 10 minutes to set.

Then, place the beef on top of the ham and mushrooms and wrap together. Place the entire wrap in the fridge for 10 minutes to set.

While the wrapped beef is setting, roll out the puff pastry for other outer layer of the wellington.

While the wrapped beef is setting, roll out the puff pastry for other outer layer of the wellington.

Then, take the beef wrapped in ham and roll the puff pastry around the wrap. Make sure the puff pastry is cold and not sticky.

Finally, the wellington is ready for the oven! Bake the wellington at approximately 375 degrees (preheat the oven beforehand) for around 35 minutes, depending on the size of meat and desired doneness of the meat. Personally, I prefer medium-rare. Bake for 10-15 more minutes if a medium to medium-well doneness is desired!

The final product after resting the meat. Pastry did sort of fall of, unfortunately. :(

The final product after resting the meat. Pastry did sort of fall of, unfortunately. 😦

Overall, the wellington was quite a success, although the pastry did fall off in some places. If I were to make this recipe again, I would roll out the pastry better and make sure it was cold, not sticky, to create a perfect layer around the beef. Happy cooking/eating!

14 thoughts on “Homemade Beef Wellington

  1. This recipe sounds wonderful .I also sometimes have problems with pastries/coatings falling off – and often can’t figure out why it works fine sometimes and other times it doesn’t.

    Liked by 2 people

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