Beef Wellington. Beef Wellington is an English pie made of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in Parma ham and puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy. How to make the classic Beef Wellington.

Beef Wellington is actually not hard to make, even though it seems like it might be. You just have to give yourself time to go through the steps, which we'll go over below. Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. You can have Beef Wellington using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Beef Wellington

It's 800 grams of Beef fillet.
You need of English mustard.
It's 600 grams of Mushrooms.
It's 1 clove of Garlic.
It's 1 sheet of Puff pastry.
It's 10 slice of Parma Ham.
You need to taste of Salt and pepper.

Based on Gordon Ramsay Beef Wellington recipe. The beautiful fillet of beef should always be the star of Beef Wellington - Discover Gordon Ramsay's recipe for the perfect Beef Wellington here. Note that Beef Wellington should always be served with the center slightly pink. Beef Wellington. this link is to an external site that may or may not meet accessibility guidelines.

Beef Wellington instructions

Season the beef with salt and pepper and slightly sear it on each side in olive oil using a hot pan..
Brush the beef with English mustard when it comes out of the pan and leave it to rest.
Put the mushrooms in the blender with the garlic, season with salt and pepper, and blend until it becomes a creme.
The mushrooms need to be dried out. Cook in a dry hot pan until all the water comes out.
Assemble the wellington: on a flat plastic wrap film overlap the ham slices one next to each other on two rows. The ham sheet you created has to be big enough to wrap the whole beef.
Using the back of a spoon spread the mushroom paste on the ham until few inches from each edge.
Lay the beef in the center and roll it using the film. now the beef is wrapped in the ham. Roll the film all around and twist the ends tight. place in the fridge to firm up for 20 minutes.
Time for the final wrap: remove the film and lay the beef on the puff pastry sheet. Fold the pastry all around until the edges meet and trim off the excess. Squeeze the sizes and make sure the beef is completely enclosed in the pastry. wrap everything with plastic wrap film and twist the ends tight. Leave in the fridge for 20 min.
Brush the top with egg yolk, sprinkle with salt and bake for 35-40 min at 200°C.
Leave the beef to rest for at least 10 minutes after it comes out of the oven. Do not slice it to thin..

So, you've decided to make Beef Wellington. You are about to make your dinner guests Below, we break down all the elements of a classic Beef Wellington from the inside out, so. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. Moisten your cutting board with a damp towel.