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!
– Beef fillet with fat trimmed
– Parma ham (or choice of ham, e.g. serrano)
– Shitake mushrooms (or any dry mushroom)
– Mustard (German, Dijon, your choice)
– Rosemary or choice of herb
– Puff pastry
– Egg yolk
– Olive oil, salt, pepper, etc.
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!
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!