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clove of garlic
button mushrooms
Beef Wellington
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Beef Wellington

This is an amazing recipe. I am quite happy to find a famous English recipe, so unusual. The name came after the Duke of Wellington and his love for meat, mushroom, wine and pate. Other theory is that this recipe is the variant of the French recipe Beuf au crouton.

Well I do like the first theory and stick to it.

The Beef Wellington is a fillet steak slow cooked and prepared with mushrooms, wine, pork pate and covered with puffy pastry.

Ingredients for 6 people:

450 grams of puffy pastry (You can either buy it frozen or make it fresh .I prefer it fresh)

For the pastry: 200 grams flour, 200 grams butter at room temperature but not soft, about 100 ml cold water, 1 teaspoon of salt.

750 grams of beef fillet, 400 grams Porcini, chestnut and button mushrooms, 1 onion, 1 clove of garlic, ½ glass of cognac, ½ dry white wine , 100 grams of liver pate, 1 egg, 6 spoons of olive oil ,a spoon of butter, salt and pepper. Some flour for dusting.

1. In a mixing bowl sift the flour, and then add the salt. Cut the butter into square chunks about 2 square metres and add it to the flour. Start to mix with your hands and little by little add the cold water. Keeping mixing until it becomes a firm mass. You can add some extra water if you need. Cover it with a wet cloth for half an hour.

2. Clean the mushroom with a wet cloth taking off all the soil. Never wash them under the water. Chop the mushroom, garlic and onion and put them in a pan with some oil and butter. Cook them with some until reduced. Season them with salt and pepper. Leave them the cool. Blend the mushrooms until it becomes nearly a paste.

3. Brush the fillet with some oil and season it with pepper; in a fry pan add some oil and brown the fillet for about 15-20 minutes. Cool it down.

4. Now on a floured baking sheet roll half of the pastry, take the liver pate and spread it, put the fillet on top, then add the mushroom paste all around the bottom and the top. Lay the other pastry, spread some more liver pate and then put it on top of the beef. Join the two pastries together and trim it with a knife. Make sure you seal them well. With a fork you can draw some lines on top, to make it prettier. Whisk the egg and brush it on top.

5. Bake it for in a pre-heated oven at a temperature of 200@degrees for 20-25 minutes for a medium –rare; 30 minutes for medium, 40 minutes for well done.


Street Talk

Ooh! Your article has me remembering food... time to eat... well written! Nice. Too good of a photo though:-)

Reply
  about 5 years ago

Now this sounds awesome.

Reply
  about 5 years ago
Barbara9  

seems like a delicious article

Reply
  about 5 years ago

The first and only attempt to make Beef Wellington, the pastry became too moist from the mushrooms and juices from the meat, Do you know what I was doing wrong? It was a different recipe however?

Reply
  about 5 years ago

You needed to cook more the mushrooms as they loose plenty of water, and then brown the meat for 15-20 minutes.

Reply
  about 5 years ago

Looks awesome!

Reply
  about 5 years ago
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