Traced back to 1903, Beef Wellington was found across Europe, from France to even the U.K. Considering the simplicity of the dish, one has to follow each step to the ‘T’. The use of ‘duxelles’ which is a mixture made of sautéed mushrooms & onions, is used to coat the loin thereby giving intense flavour to the dish. Serve with your choice of sauce.
Beef tenderloin – 220gm
Puff pastry dough – 80gm
Butter – 1tsp
Button mushroom – 50gm
Onion chopped – ½ no.
Thyme – few sprigs
Mustard – 2tsp
Olive oil – 2tsp
Liver pate – 2tbsp
Salt – to taste
Crushed black pepper – to taste
1) As always, begin your recipe by first collecting your mise en place.
2) To a hot pan, add in your olive oil. Once the oil is hot, sear the fillet of beef on all sides, so that the piece of meat is sealed well so it doesn’t lose much moisture. Once sealed well, take the fillet off the pan & rest for about 10 min. Once cool, smear the mustard on the piece of meat & coat evenly on all sides.
3) For the duxelles, chop the mushrooms as fine as you can. Take the same pan in which the beef was seared. Add in a spoon of butter, then the onions & mushrooms & thyme. Sauté till the mushrooms have lost all the humidity. Add a pinch of salt & pepper. Take off the flame & cool. Once cooled, add in the liver pate & mix. This will help coat the beef well.
4) Roll out your puff pastry dough. Add a layer of your duxelles & place the fillet of beef right side down. This way when you bake it you will have the right side up. Seal the edges of the puff to form a smooth & even parcel. Brush the top with egg wash & bake in a pree heated oven at 220 degrees for 15 min. or till golden brown.
5) Once out of the oven, rest the wellington for about 5 min. this will help retain all the juices within the beef. Serve with you choice of sauce & veggies!!