Beef Wellington – Sumptuous Dining

1/5 - (1 vote)

Today’s recipe is for Beef Wellington – Sumptuous Dining. It is an expensive dish to make, so is not an everyday meal. But, my goodness, it is such a wonderful treat occasionally. Beef Wellington is similar, or the same as Boeuf en Croûte. There may be a few differences to the French dish, but basically the same. At least mine is, from my understanding.

Now I should explain, rightaway, that this recipe takes time. It requires very distinct steps. There is puff pastry or, as in my case, a wonderful rough puff pastry. Mushroom duxelles is used to wrap around the pastry. So too is prosciutto. In addition some crêpes, or pancakes, are used to encase every the beef, fillet, prosciutto and duxelles before being wrapped in the pastry. So to make things simpler for this recipes I have already posted the recipes for Mushroom Duxelles and for Savoury Crêpes.

Beef Wellington - Ingredients

Keep It Simple

Again, in the spirit of keeping things as simple as possible, but still making everything from scratch I made rough puff pastry. However you can use shop-bought puff pastry to make things even easier.

One good idea is to make as much as possible in advance. So the duxelles and crêpes can be made the day before and stored in the fridge. So too can puff, or rough puff, pastry. The prosciutto is expensive so you can use some very thinly sliced ham instead if you wish. Personally, though, I prefer the prosciutto.

Making the various components in advance keeps the process simple.

Duxelles & Crêpes

Process for Beef Wellington

Season the beef fillet and sear it all over. Set is aside to cool. Make the rough puff pastry and chill it. Then begin assembly of the wellington. Lay crêpes on some plastic wrap. Cover them with prosciutto. Then spread mushroom duxelles over the prosciutto. Place the beef fillet onto the top and carefully rollup the pancakes, encasing everything. Use the plastic wrap to tightly form a large log shape. Chill it in the fridge.

Then roll out the pastry into a large rectangle and use it to encase the previously created crêpes log. Give it all an egg wash and chill again. Score a pattern on the top and apply another egg wash. Bake the beef wellington for about 40 minutes, until the internal temperature reaches at least 30C/ 87F. Rest it, on the baking tray, for about 45 minutes. During that time the internal temperature will increase to about 65C/149F. The beef will be medium rare and ready to serve. Of course you can cook it for less, or more time, to suit your taste.

My Wellington

Beef Wellington

My beef wellington was just perfect for me. The taste was wonderful. The tender beef and the earthy duxelles was exactly as I like it. I took most of it round to my niece for her dinner and the report came back from her husband, saying “I didn’t want my dinner to end, it was perfection 10/10”. I must say, though modesty should forbid it, that I agree.

Beef Wellington – Video

Another great dish is Deep Filled Minced Beef Pie.

Beef Wellington – Sumptuous Dining

Recipe by geoffcooCourse: Pies, TartsDifficulty: Medium/Hard
Servings

4

servings
Prep time

3

hours 
Cooking time

40

minutes

Ingredients

  • Mushroom duxelles, from previous post

  • Savoury crêpes, from previous post

  • 400g(2 2/3 cups, based on scooping packed flour into a 250ml cup)bread flour

  • 400g(1 3/4 cups+1 tsp) cold unsalted butter, cubed – for pastry

  • 200g(1/2 cup+1/3 cup) ice cold water

  • 7g(1 1/4 tsp) salt

  • 1kg(2.2 lbs) beef fillet

  • 120-240g(about 12 slices) prosciutto

  • 80g(5 2/3 tsp) unsalted butter for searing

  • salt and pepper to season the beef.

  • 2 egg yolks, mixed with a little milk for a wash

Directions

  • Preheat the oven to 200C/180C Fan/390F.
  • Rub salt and pepper over the beef fillet.
  • Heat the butter in a large frying pan and sear the beef fillet all over.
  • Place the pan into the oven and cook for 8 minutes.
  • Remove the beef from the oven and allow it to cool completely.
  • Place the flour and butter into a bowl, adding the salt as well.
  • Cut the butter into the flour until it the cubes are reduced in size to small pearls,
  • Add the water, holding a little back, and stir until everything starts to clump together.
  • Add more water if necessary. Then use your hands to squeeze everything into a large square. The butter will be marbled through the flour.
  • Four the work surface and roll out the dough into a long rectangle.
  • Brush off the excess flour and fold the top third down over the dough.
  • Keep brushing as you work, fold the bottom third up over the top.
  • Wrap the dough in plastic wrap and chill for 30 minutes.
  • Place the dough on the floured surface, with an open end facing you.
  • Roll it into a rectangle as before and fold again, 1/3 from top and bottom 1/3 over it.
  • Turn the dough again so an open end is facing you, and roll it again the same way.
  • Wrap the dough again and chill it for at least 30 minutes and then roll again twice more as before.
  • Chill again and do two more rolls and folds. The dough should be nice and smooth by now.
  • Wrap it again and chill until needed.
  • Lay some plastic wrap on the work surface and place two crêpes on it, over lapping to make a rectangle large enough to encase the beef, duxelle etc.
  • Cover the crêpes with prociutto.
  • Spread the duxelle over the prosciutto.
  • Lay the beef fillet on the duxelle, towards the top of the rectangle.
  • Carefully roll the crêpes up to fully encase the beef in all the filling. Tuck in the ends.
  • Wrap tightly in the plastic wrap to form a tight log.
  • Place it in the fridge for an hour.
  • Roll out the pastry, on a floured surface to a rectangle large enough to entirely cover the log.
  • Place the log at the top of the rectangle.
  • Brush the sides of the pastry with egg wash.
  • Roll the pastry from the top, over the log to enclose it.
  • Brush egg wash over the pastry before sealing it as you roll.
  • Trim excess pastry from the sides and neatly tuck the sides under the rolled log.
  • Place the wellington on a parchment lined baking tray.
  • Brush all over the pastry with egg wash and place the wellington in the fridge as you preheat the oven to 200C/180C Fan/390F.
  • Use a knife to score a pattern on the pastry, without cutting right through.
  • Brush again with egg wash.
  • Bake the wellington for 35 to 40 minutes, for medium rare, until the internal temperature reaches 30C/87F. For rare to medium rar. (You can bake longer for medium to well done, but cover the pastry with foil partway to prevent excess browning).
  • Rest the wellington on the baking tray for 45 minutes, until the internal temperature has risen to between 60C-65C/140 – 149F, for rare medium rare.

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