The origin of beef wellington is not clear, said to have taken inspiration from various places and cultures. For centuries, beef encased in pastry were popular in England and some believe, this dish is an English variation of the French filet de boeuf en croûte. Food historians feel that the dish was named after Arthur Wellesley, the first Duke of Wellington, who defeated Napoleon at Waterloo. Others claim that it resembled Wellington’s popular dashing rain boots hence, the name.
Beef wellington consists of a filet of seared beef, wrapped with prosciutto and duxelles (mixture of cooked finely chopped mushrooms). The concoction is then wrapped in puff pastry and baked in the oven. Perfect for a party, can be assembled ahead and refrigerated. Just before serving, brushed with egg wash and baked at 400 F or 200 C until the pastry is golden and meat cooked to desired doneness. Allowed to rest for 10 minutes before it is carved. Succulent, incredibly delicious and a real show-stopper to grace the table during the holidays, special occasions or for an ultimate Sunday dinner indulgence.
Beef tenderloin is an expensive cut of meat from the loin of the cow. It is a long cylindrical muscle, which does very little work hence, it is lean and tender. Delicate in flavour with a fine buttery texture even with a low fat content. In some parts of the world, it is known as either an eye fillet, filet, fillet or filet mignon.
Beef wellington consists of a filet of seared beef, wrapped with prosciutto and duxelles (mixture of cooked finely chopped mushrooms). The concoction is then wrapped in puff pastry and baked in the oven. Perfect for a party, can be assembled ahead and refrigerated. Just before serving, brushed with egg wash and baked at 400 F or 200 C until the pastry is golden and meat cooked to desired doneness. Allowed to rest for 10 minutes before it is carved. Succulent, incredibly delicious and a real show-stopper to grace the table during the holidays, special occasions or for an ultimate Sunday dinner indulgence.
Beef tenderloin is an expensive cut of meat from the loin of the cow. It is a long cylindrical muscle, which does very little work hence, it is lean and tender. Delicate in flavour with a fine buttery texture even with a low fat content. In some parts of the world, it is known as either an eye fillet, filet, fillet or filet mignon.
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Beef Wellington
(Serves 4 or 6)
Ingredients:
1 kg beef tenderloin (room temperature)
640 grams mushrooms (finely chopped in a food processor)
1 tablespoon breadcrumbs
1/4 cup English mustard
8 slices of prosciutto
397 grams tenderflake puff pastry (available in Canada)
2 egg yolks (lightly beaten)
2 tablespoons olive oil
freshly cracked black pepper
salt
Method:
To make the duxelles - In a pan, add mushrooms with salt and pepper. Cook until all the moisture has evaporated and dry. Mix in breadcrumbs to absorb any leftover liquid. Take off the heat and set aside to cool.
On a work surface, sprinkle salt and freshly cracked black pepper. Then, roll the beef tenderloin over on all sides to season.
In a cast iron pan, heat oil on high flame. Sear the meat to form a brown crust, about 3 minutes per side including both the ends.
Transfer the tenderloin to a work surface and when warm, brush with mustard all over. Allow to cool.
Overlap two large sheets of plastic wrap on a work surface.
Layer the prosciutto slices on top of the plastic wrap overlapping slightly into two rows (four on top and four down) to form a rectangle. Spread the duxelles evenly on top of the prosciutto. Now place the meat on top of the mushroom layer. Using the cling film, roll the prosciutto over the beef to cover completely. Then, seal with the plastic wrap, twisting the ends tightly. Refrigerate for 30 minutes to maintain its shape.
Preheat oven to 400 F or 200 C with only the bottom rack.
Lightly flour a work surface and roll one block of pastry into 12-inch x 12-inch. Cover the prosciutto-wrapped tenderloin and trim off excess pastry. Brush edges with egg wash, seal bottom and sides firmly. Transfer seam side down onto a baking tray lined with parchment paper or silpat. Brush egg wash all over the pastry. With a knife or fork, score pastry on top to form a design. Alternatively, roll the second block of puff pastry and cut various shapes to decorate the pastry.
I used a pastry cutter to cut the second rolled out block of pastry. The sides trimmed off and pattern opened up carefully before placing on top to adorn the pastry.
Brush any pastry cut-outs on top again with egg wash.
Bake for 40 minutes until the pastry is golden brown or when a meat thermometer inserted into the centre of the roast registers 135 F (57 C) for medium rare, 150 F (65 C) for medium.
Rest for 10 minutes before carving. Use a serrated knife and cut into 1-inch thick slices. Do not slice it thin, the pieces will fall apart.
Serve a slice drizzled with red wine gravy accompanied with baked potatoes and green beans.
Note:
Baked Baby Red and White Potatoes
Wash potatoes in a colander. Drain well, cut each into half. Transfer to a baking sheet. Season potatoes with garlic powder, freshly cracked black pepper and salt. Drizzle olive oil and mix well. Place cut side up and bake in a preheated 400 F or 200 C oven for 20 to 25 minutes.
Green Beans
Trim both ends of the beans, wash in a colander and drain well. Melt two tablespoons butter in a pan, add the beans, salt and pepper powder. Cover and cook on low heat until tender without any water. Garnish with orange zest.
Red Wine Gravy
Melt 2 tablespoons butter, add 1/4 cup flour and cook well with a whisk. Then pour a dash of red wine, mixing avoiding lumps. Slowly incorporate some beef or chicken stock and keep stirring. Bring to a boil, season with a pinch of bouillon cube, salt, freshly cracked black pepper and dried thyme. Once thick, shut off the flame.
(Serves 4 or 6)
Ingredients:
1 kg beef tenderloin (room temperature)
640 grams mushrooms (finely chopped in a food processor)
1 tablespoon breadcrumbs
1/4 cup English mustard
8 slices of prosciutto
397 grams tenderflake puff pastry (available in Canada)
2 egg yolks (lightly beaten)
2 tablespoons olive oil
freshly cracked black pepper
salt
Method:
To make the duxelles - In a pan, add mushrooms with salt and pepper. Cook until all the moisture has evaporated and dry. Mix in breadcrumbs to absorb any leftover liquid. Take off the heat and set aside to cool.
On a work surface, sprinkle salt and freshly cracked black pepper. Then, roll the beef tenderloin over on all sides to season.
In a cast iron pan, heat oil on high flame. Sear the meat to form a brown crust, about 3 minutes per side including both the ends.
Transfer the tenderloin to a work surface and when warm, brush with mustard all over. Allow to cool.
Overlap two large sheets of plastic wrap on a work surface.
Layer the prosciutto slices on top of the plastic wrap overlapping slightly into two rows (four on top and four down) to form a rectangle. Spread the duxelles evenly on top of the prosciutto. Now place the meat on top of the mushroom layer. Using the cling film, roll the prosciutto over the beef to cover completely. Then, seal with the plastic wrap, twisting the ends tightly. Refrigerate for 30 minutes to maintain its shape.
Preheat oven to 400 F or 200 C with only the bottom rack.
Lightly flour a work surface and roll one block of pastry into 12-inch x 12-inch. Cover the prosciutto-wrapped tenderloin and trim off excess pastry. Brush edges with egg wash, seal bottom and sides firmly. Transfer seam side down onto a baking tray lined with parchment paper or silpat. Brush egg wash all over the pastry. With a knife or fork, score pastry on top to form a design. Alternatively, roll the second block of puff pastry and cut various shapes to decorate the pastry.
I used a pastry cutter to cut the second rolled out block of pastry. The sides trimmed off and pattern opened up carefully before placing on top to adorn the pastry.
Brush any pastry cut-outs on top again with egg wash.
Bake for 40 minutes until the pastry is golden brown or when a meat thermometer inserted into the centre of the roast registers 135 F (57 C) for medium rare, 150 F (65 C) for medium.
Rest for 10 minutes before carving. Use a serrated knife and cut into 1-inch thick slices. Do not slice it thin, the pieces will fall apart.
Serve a slice drizzled with red wine gravy accompanied with baked potatoes and green beans.
Note:
- Beef tenderloin was 9-inches long.
- Baby bella brown mushrooms were used.
- Watch Gordon Ramsay's two minute video: https://www.youtube.com/watch?v=TE2omM_NoXU
Baked Baby Red and White Potatoes
Wash potatoes in a colander. Drain well, cut each into half. Transfer to a baking sheet. Season potatoes with garlic powder, freshly cracked black pepper and salt. Drizzle olive oil and mix well. Place cut side up and bake in a preheated 400 F or 200 C oven for 20 to 25 minutes.
Green Beans
Trim both ends of the beans, wash in a colander and drain well. Melt two tablespoons butter in a pan, add the beans, salt and pepper powder. Cover and cook on low heat until tender without any water. Garnish with orange zest.
Red Wine Gravy
Melt 2 tablespoons butter, add 1/4 cup flour and cook well with a whisk. Then pour a dash of red wine, mixing avoiding lumps. Slowly incorporate some beef or chicken stock and keep stirring. Bring to a boil, season with a pinch of bouillon cube, salt, freshly cracked black pepper and dried thyme. Once thick, shut off the flame.
