Beef Wellington
Named after the Duke of Wellington. The centrepiece of a British celebration dinner.
Beef tenderloin wrapped in mushroom duxelles and puff pastry, baked until the pastry is golden and the beef is perfectly pink. Britain's most impressive dinner party dish.
Ingredients
Method
Sear beef on all sides. Brush with mustard. Cool.
Cook mushrooms until completely dry. Mix with pâté. Cool.
Lay ham on cling film. Spread mushroom mix over. Roll beef inside. Chill 30 minutes.
Wrap in pastry. Glaze with egg. Bake at 220°C for 25 minutes for medium rare.
Rest 10 minutes before slicing.
The mushroom mixture must be completely dry — moisture makes the pastry soggy.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
