Beef Wellington
- Gerald Berbling
- Jul 3
- 1 min read
Updated: Jul 5
Blog....
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let the meat cool before proceeding to maintain tenderness.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent a soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to maintain flakiness. If it becomes too soft, chill it and score the top lightly without cutting through.
Notes
1
Season the beef fillets generously with sea salt and freshly ground black pepper. Heat a drizzle of olive oil in a very hot pan and sear the fillets for about 2 minutes per side until a rich, golden-brown crust forms. Remove from the pan, brush lightly with a thin layer of mustard (optional, such as Dijon mustard), and allow to cool.
2
Finely chop the chestnut mushrooms (or pulse them briefly in a food processor for a finer texture). Heat olive oil in a pan over medium heat, add the mushrooms and a sprig of fresh thyme, and cook for 10–15 minutes until the moisture evaporates and a thick, paste-like duxelles forms. Remove from heat and let cool.
3
Lay plastic wrap on a flat surface. Arrange the Parma ham slices in a slightly overlapping layer. Spread the cooled mushroom duxelles evenly over the ham. Place the seared and cooled beef fillets on top, then roll tightly using the plastic wrap. Chill for 20–30 minutes in the fridge.
4
Roll out the puff pastry on a lightly floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges with an egg wash. Brush the entire pastry with egg wash and chill for 15–20 minutes to ensure the pastry remains firm and flaky.
5
For the red wine sauce, heat olive oil in a large saucepan and add the beef trimmings. Sauté for about 5 minutes until browned. Add the sliced shallots, black peppercorns, bay leaf, and a sprig of fresh thyme; cook for another 5 minutes. Stir in 15 ml red wine vinegar and cook for 1 minute. Pour in the red wine and simmer until it reduces by half. Add the beef stock, bring to a boil, then simmer until the sauce reaches a thick, sauce-like consistency. Strain the sauce before serving.
Instructions
2 beef fillets (approximately 14 oz each)
Quality Olive oil
Approximately 4 cups chestnut mushrooms (adjust to yield 500g when finely chopped)
1 sprig fresh thyme
Approximately 4 cups puff pastry (by volume—weight is preferred)
8 slices Parma ham
2 egg yolks (beaten with 1 tbsp water and a pinch of salt)
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots (peeled and sliced)
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
A splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Head Chef
Sarah Baker
Beef Wellington
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
4 Servings
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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