Beef Wellington is made with seared filet steak, layers of pâté and mushrooms, and baked in crispy puff pastry. Beef Wellington is traditionally often prepared with pâté de foie gras and a paste known as duxelles, which is a mixture of mushrooms, shallots, herbs and pepper. You can replace these ingredients with any other beef or poultry pâté and use button mushrooms instead of duxelles. This classic British dish is perfect for special occasions, and we love to serve it with cooked vegetables and Cumberland sauce.
More Recipe from our Meal of the Month Series
Click on the links below to get more recipes from this month’s meal series:
- Chicken Lentil Tortilla Wraps
- Ravioli Soup with Vegetables
- Spanakopita – Delicious Greek Spinach Pie
- Cherry Strudel
Cumberland Sauce Recipe
Cumberland sauce is a fruity, port-wine based sauce that tastes wonderful with non-white roasts, duck, game, and meat pies.
Materials
- 200 g (7 oz) currant jelly
- 1 tsp Dijon mustard
- 60 ml (1/4 cup) dry sherry
- 2 tbsp cognac
- 1 – 2 tbsp orange juice
- the peel of one orange peel, finely cut or
- salt
- a pinch of ground ginger
- a dash of cayenne pepper
Instructions
Stir the jelly until creamy. Add the Dijon mustard, sherry, cognac, and orange juice. Make sure the sauce doesn’t become too runny. Add the orange peel and the spices. Mix until combined.
Beef Wellington Recipe
Beef Wellington is made with seared filet steak, layers of pâté and mushrooms, and baked in crispy puff pastry. Beef Wellington is traditionally often prepared with pâté de foie gras and a paste known as duxelles, which is a mixture of mushrooms, shallots, herbs and pepper. Using a meat thermometer will ensure that Beef Wellington is perfectly cooked medium-rare or medium. Optionally, use herbs such as thyme or parsley to further enhance the flavor of filling.
Ingredients
- 850 g beef filet steak
- 2 tbsp oil
- 2 tbsp butter
- salt
- black pepper
- 100 g goose pâté with truffle
- 200 g button mushrooms, thinly sliced
- 375 g puff pastry, thawed according to manufacturer’s instructions
- 1 egg yolk, beaten for glazing
Instructions
Sear the beef. Tie the filet steak with butcher’s twine. In a heavy bottom pan, melt the oil and butter. Brown the meat in the hot pan for 2 to 3 minutes on each side. Let cool for ten minutes than generously season with salt and pepper. Allow to cool until the filet steak is cool enough to be handled and remove the twine.
Wrap the steak with puff pastry. Roll out the puff pastry. Rub the beef with the pâté and then apply a layer of mushrooms. Wrap the meat in the puff pastry and make sure the seam is on the bottom of the meat. Use any leftover puff pastry to create decorations such as leaves. Brush the puff pastry with egg yolk.
Bake the Beef Wellington. Place on the prepared baking tray and allow to bake in the oven for 35-40, a convection oven is ideal for this step. After 30 minutes, insert a meat thermometer into the middle of the filet steak to check the meat’s temperature. The steak is perfectly cooked once the temperature reaches 80°C to 85°C (175°F to 185°F). Remove from the oven and let the Wellington rest for 10 to 15 minutes before cutting it into slices.
