Beef Wellington Recipe

in Food & Beverage
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2 pieces of beef fillets approximately 400g beef fillets

Olive oil

500g mixture of cleaned mushroom – you can use the kind of mushrooms you want

1 thyme, leaves only

500g puff pastry

2 egg yolks, they must beat with 1 tablespoon of water and a pinch of salt

Sea salt and black pepper


For the red wine sauce

2 tablespoon olive oil

200g beef trimmings

4 large shallots, peeled and sliced

12 black peppercorns

1 bay leaf

1 thyme sprig

The Way of Making A Delicious Beef Wellington

It is a bit complicated, but it will give very good results, so it's worth every effort. First, there is a portion of the meat to be taken. Try to take the whole portion of the tenderloin as much as possible. Because the upper side is too thick and the bottom side is too thin, we don't use them, so we have a piece of meat that is as coherent as possible. This is also important for all sides cooking at the same rate.

After thoroughly flavoring the meat with salt and pepper, add 1 tablespoon olive oil and heat it well for 3-4 minutes. In the meantime, the branches of rosemary thrown into the ceiling, a small contribution to the flavor of the meat. After sealing the meat, get to a plate while it is warmer and cover it all with a Dijon mustard and keep it on a side to cool.

Crop the mushrooms then fry in a hot pan with olive oil. The olive oil you use must be little. After that when the mushrooms begin to release their juices you should continue to high heat approximately 10 minutes until all the excess moisture has evaporated. Let it be cool on one side.

Now it is time for pastry, cut it in half and put it on a floured surface. And roll each piece large enough to envelop the fillets. And put it into the refrigerator to chill.  With a large piece of stretch film, it is necessary to assemble the puff pastry in a way that covers the entire mixture around one piece. Then, on the pastry again to a complete layer, lay on the top of the mushroom mixture as possible to cover a flat coat. By placing the flesh on all these layers, with the help of the stretch film, wrap all the materials. After making sure that all sides are, flutter the egg on it and heated it to 200 degrees in advance in the turbo setting.

Let it rest for 10 minutes and serve them in slices. You can put asparagus, steamed broccoli or brussels sprouts like green vegetables and mashed potatoes. Be sure to try this fabulous dish. Bon appetite!

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