Beef Wellington is a classic British dish that originated in the 19th century. It features a beef fillet coated in a mushroom and pâté mixture, which is then wrapped in puff pastry and baked until golden brown. This dish is perfect for special occasions and dinner parties, as it is both impressive and delicious.
Growing up, my family would always make Beef Wellington for Christmas dinner. It was our tradition, and we looked forward to it every year. I remember watching my mom prepare the beef and the puff pastry, and the delicious aroma that filled the house as it baked in the oven. Now that I'm an adult, I've taken on the tradition and make Beef Wellington for my family every Christmas. It's a dish that brings back fond memories and fills our home with warmth and love.
- 1 whole beef tenderloin
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup finely chopped shallots
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pâté (chicken liver or mushroom)
- 1 sheet puff pastry
- 1 egg, beaten
- Preheat the oven to 425°F.
- Season the beef tenderloin with salt and pepper. Heat the olive oil and butter in a large skillet over high heat. Add the beef tenderloin and sear on all sides until browned. Remove from the skillet and let cool.
- In the same skillet, add the shallots and mushrooms and cook until softened and the liquid has evaporated, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook for an additional 2 minutes. Remove from heat and let cool.
- On a lightly floured surface, roll out the puff pastry to a thickness of about 1/4 inch. Spread the pâté over the puff pastry, leaving a 2-inch border around the edges.
- Spread the mushroom mixture over the pâté.
- Place the cooled beef tenderloin on top of the mushroom mixture.
- Brush the edges of the puff pastry with the beaten egg.
- Carefully fold the puff pastry over the beef tenderloin, making sure to seal the edges.
- Place the Beef Wellington seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg.
- Bake for 35-40 minutes or until the puff pastry is golden brown and the beef is cooked to your desired doneness.
- Let the Beef Wellington rest for 10 minutes before slicing and serving.
Beef Wellington is a showstopper dish that is perfect for special occasions such as Christmas dinner or a dinner party. Serve with roasted vegetables, mashed potatoes, and a red wine sauce for a complete meal.
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