Pastry Beef Wellington “Wellington era before more distant era, has long been a traditional French cuisine. So what to serve with beef wellington?
However, in order to commemorate the heroes of the Battle of Waterloo the Duke of Wellington, this dish is to be renamed “pastry Beef Wellington”, since the name was extended so far up.
Dish, at the beginning of the 19th century AD banquet, very popular, especially the Duke of Wellington’s favorite dishes, and this is known.
Traditionally, this dish with mushrooms, diced bacon and chopped mixed fresh herbs plant fillings made, of course, now chefs will be creative in terms of fillings will make a different recipe.
This classic recipe makes a showstopper centrepiece for any dinner party.
Nutritional info per serving
Based on 6 sharing
Fat47.9g (21.4g saturated)
Carbohydrates48g (2.3g sugar)
1 (weighing about 900g-1.2kg) beef fillet, cut from the middle and trimmed of any fat or sinew
2 tbsp mild olive oil or vegetable oil
2 x 375g packs ready-rolled puff pastry
Plain flour, for dusting
1 medium free-range egg, beaten with 2 tbsp milk
1 portion of chicken liver and Madeira parfait
1 portion of mushroom duxelles
01.Rub the fillet well with the oil, salt and pepper, then heat a cast-iron frying or griddle pan until it smokes. Sear the meat all over for 1 minute each side. If you don’t want the finished beef to be medium-rare, double the searing time. Transfer to a cooling rack and allow to go cold.
02.Preheat the oven to 200°C/fan180°C/gas 6. Unroll both sheets of pastry on a lightly floured work surface and trim each so that they are about 2cm wider and longer than the fillet. Keep the trimmings handy.
03.Place 1 piece of pastry on a baking tray lined with baking paper. Egg wash the pastry and place the fillet in the centre. Smear the top and sides of the fillet with parfait. Finally, press the duxelles onto the parfait. Drape the second piece of pastry over the top and crimp the edges, trimming again if necessary.
04.Roll out the pastry trimmings to create a lattice over the top of the Wellington, like an old-fashioned pie, and egg wash the pastry.
05.Bake the Wellington for about 20 minutes, turning the tray halfway (no need if you have a fan oven). It’s ready when the pastry is golden and crisp – if not, it might need 5-10 minutes more in the oven.
06.Allow the Wellington to rest for 10 minutes before carving – at the table, of course, where it will wow everyone.