Easy Cook, Classy Look
Beef Wellington is simple enough to put together – this recipe is a pushover for the Beginner Cook. It looks amazing on the table, like a restaurant dish
Really classy, elegant in its individual serve, with some fresh herbs to garnish and served with baked potatoes and french beans. Or just serve it up with a big bowl of crisp green salad and a glass of dry red wine.
Here’s how to How to make Mushroom Duxelles
- 1 kilo centre-cut beef tenderloin (fillet steak) trimmed
- 2 cups mushroom duxelles
- 1 shallot, chopped
- 200 g butter
- 10 thin slices prosciutto or smoked ham
- pkt puff pastry sheets , thawed
- 1 sprig thyme
- 1 egg, beaten
- flour for dusting
- Using kitchen twine, tie meat in 4 places. Season generously with salt and pepper.
- Over high heat, coat bottom of a heavy pan with olive oil. Once pan is nearly smoking, sear meat until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total).
- Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge.
- Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Place the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the meat. Spread the duxelles evenly and thinly over the prosciutto.
- Season meat again, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
- Heat oven to high. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the meat log.
- Remove meat roll from plastic wrap and place on a sheet of puff pastry. Brush the edges of the pastry with egg wash, then tightly roll beef into pastry.
- Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
- Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.
- .Bake until pastry is golden - about 40 to 45 minutes for medium. Let rest 10 minutes before carving and serving.
Why is this called Beef Wellington?
Some say it’s named after Arthur Wellesley, 1st Duke of Wellington who favoured a dish of beef, truffles, mushrooms, Madeira wine, and pate cooked in pastry.. (The Earls of Cardigan and Sandwich left their mark on the English language too)
Some say it’s named because of its resemblance to the Duke of Wellington’s boot.
Mediterranean Beef Recipes
Beef Cookbook: Fast and Easy Beef Soup, Salad, Casserole, Slow Cooker and Skillet Recipes Inspired by The Mediterranean Diet: Healthy Cooking on a Budget (Healthy Dinners)
Moderate beef consumption is good for your health as long as you choose leaner cuts and prepare it with lots of vegetables, legumes, nuts, herbs and spice. Surprisingly easy recipes which don’t require any special equipment and perfect for inexperienced cooks. Examples – Minced Beef and Chickpeas Casserole, Stuffed Cabbage Leaves, Beef and Broccoli Stir Fry, Potato Moussaka, more.