A classic of the British table, Beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. The recipe is based on a classic French boeuf en croute, beef wrapped in pastry. It is a great dish for a celebration and often served at Christmas for that reason. But don't save it for just once a year; it deserves so much more. Make a change with your Sunday lunch. What a treat that would be! Though you may want to forget the Yorkshire Pudding, as both may be too filling.
Many shy away from making a Beef Wellington, as it has a reputation for being difficult. This recipe shows that it isn't. It is a tried and tested recipe, and it works. Just follow the steps, and you will be amazed at the results.
This classic Beef Wellington recipe comes courtesy of Angela Boggiano from her book Pie and is a truly classic British recipe.
- 1 ounce/25 grams butter
- 1 onion (peeled and finely chopped)
- 5 ounces/150 grams chestnut mushrooms (finely chopped)
- 2 cloves garlic (minced)
- 3 tablespoon flat leaf parsley (finely chopped)
- 3 1/2 ounces/100 grams smooth liver pate
- 1 1/2 pounds/750 grams beef fillet
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 pound/500 grams ready-made puff pastry
- 1 egg (beaten, for glazing)
Heat the oven to 400 F/200 C/Gas 6.
Melt the butter in a large frying pan, and cook the onion for about 5 minutes until beginning to soften.
Add the mushrooms, and cook for a further 5 minutes until soft and creamy.
Stir in the garlic and parsley, and season with a little salt and pepper. Set aside to cool.
Beat the pate into the mushroom mixture, and set aside.
Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef, reserving the offcuts for decoration.
Spread the pate mixture down the middle of the pastry, and lay the beef on top of the mixture.
Brush the edges of the pastry with beaten egg.
Fold the pastry over the meat to enclose it in a neat parcel, sealing the edges well.
Place the meat parcel on to a baking sheet, seam side down.
Cut decorative leaves from the reserved pastry. Brush the parcel with beaten egg, decorate with the leaves, and chill for about 10 minutes.
Bake for 40 to 45 minutes until the pastry is golden and puffed up.
Transfer to a serving board, and leave to stand for 10 minutes.
Serve cut into thick slices.
Serve the Wellington with a little gravy on the side, along with fresh vegetables and the admiration of your fellow diners.
- Letting the meat rest after it's been cooked will allow for the muscle fibers to relax and redistribute the juices so that your Beef Wellington remains juicy, tender, and flavorful when you cut it.