Beef wellington – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Beef Wellington is a traditional English delicacy that exudes elegance and sophistication, often reserved for the grandest of occasions. Heralding from the rich culinary heritage of England, this dish features a tender beef tenderloin coated with mushroom duxelles and pâté, all wrapped in a buttery puff pastry. This culinary marvel is the perfect centerpiece for a special dinner, showcasing a mastery of flavors and techniques.
Ingredients
- beef tenderloin – 2 lbs / 900 g
- mushroom duxelles (finely chopped mushrooms, shallots, garlic, thyme) – 2 cups / 240 g
- prosciutto – 6 slices
- puff pastry – 1 sheet
- egg yolk – 1, beaten
- English mustard – 2 tbsp / 30 ml
- salt and pepper – to taste
- olive oil – 2 tbsp / 30 ml
- pâté (optional) – 3 tbsp / 45 g
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper.
- In a hot skillet, sear the beef on all sides with olive oil to create a crust, then let it cool.
- Spread English mustard all over the seared beef.
- Lay out the prosciutto slices on a sheet of cling film, overlapping them slightly.
- Spread mushroom duxelles over the prosciutto, then place the coated beef on top of this layer.
- Use the cling film to roll the prosciutto and duxelles around the beef into a tight log, then chill in the refrigerator.
- Roll out the puff pastry on a floured surface, unwrap the beef from cling film and place on pastry.
- Wrap the pastry around the beef, sealing edges with beaten egg yolk.
- Brush the outside of the pastry with more egg yolk.
- Bake for 25-30 minutes until the pastry is golden brown.
- Let it rest for 10 minutes before slicing and serving.
Substitutions
- prosciutto -> bacon or parma ham
- pâté -> soft cheese like cream cheese or omit entirely
- English mustard -> Dijon mustard
Enhancements in the Next Evolution
- Allow the beef tenderloin to dry age for a few days to enhance its flavor.
- Marinate the beef in red wine for a couple of hours before searing.
- Use a mix of wild mushrooms in the duxelles to add depth of flavor.
- Consider adding some truffle paste to the mushroom mixture for an extra luxurious touch.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
