Beef Wellington

img

By Darren Purchese

This is an absolute winner of a dish and it will really show off your skills as a cook. Getting the correct ‘doneness’ of the meat correct while ensuring crispy puff pastry is the real trick to success. Don’t let this put you off though, use a digital thermometer to make sure you can carve in front of your guests with absolute confidence that you have nailed it.

You can make this to order, give yourself a few hours or wrap the Welly and put it in the fridge uncooked for up to a day, just remember to bring it to room temperature to ensure even cooking of the meat.

Beef Wellington, a classic British ‘entertainers’ dish.  The origins of the Beef Wellington are unclear though most recognise that it was named after the Duke of Wellington – Arthur Wellesley. It first appeared in an English cookbook in 1970 but had made an appearance in the US when featured by Julia Child when she cooked it on her TV show in 1965.

Time

3

hour

0

minutes

Degree of Difficulty

Advanced

Save

1

Portions

6
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.

PUFF PASTRY

540g plain flour, plus extra for dusting
80g salted butter, cold diced
10g salt flakes
280 ml cold water
500g salted butter, cold 2 X 250 g blocks

DUXELLES

500g mushrooms, mixed – button, field, portobello, Swiss
1tbsp thyme leaves, finely chopped
1 garlic clove
2tbsp extra virgin olive oil
1tsp tarragon leaves, finely chopped

BEEF

750g beef fillet, trimmed and at room temperature
 extra virgin olive oil
 salt flakes
2tbsp Dijon mustard
15 Prosciutto, thin slices

EGG WASH

3 egg yolks
2tbsp cream, thickened
1 pinch salt

TO SERVE

125g creme fraiche
10g finely grated horseradish
1 pinch salt flakes
1 pinch cracked black pepper
100g watercress, picked and washed
 extra virgin olive oil
 red wine vinegar
1

For the puff pastry, add flour, 80g cold butter and salt to the chilled bowl of a stand mixer fitted with the dough hook. On medium speed, knead for about 5 to 6 minutes, or until a fine crumb forms. Add the water and knead on medium until mixture starts to come together. Reduce speed and knead for 3 to 4 minutes, or until a smooth dough forms. Remove from the bowl and shape into a flat square, wrap in plastic wrap and place in the freezer for 10 minutes.

 

2

Meanwhile, cut the two blocks of butter, lengthways into 5mm thick slices. Refrigerate until ready to laminate pastry.

 

3

Prepare duxelles, working in batches, roughly chop the mushrooms. Place in a food processor, season with salt and pepper and pulse until coarsely chopped. Transfer to a bowl and repeat with remaining mushrooms. Finely grate the garlic over the mushrooms, add the thyme and stir to combine. Set aside.

 

4

To laminate the pastry, remove dough from the freezer and turn out on to a lightly floured work surface. Roll into a 25cm x 45cm rectangle. Arrange 400g of the butter slices, in a single layer, onto one half of the pastry rectangle, leaving a 2cm border from the edges. Discard remaining (100g) butter. Fold the other side of pastry over to enclose butter. Seal the dough around the edges of the butter, pressing out any air as you go. Roll the pastry gently and evenly into a 30cm x 60cm rectangle. Position the pastry rectangle with long edge closest to you.

 

5

For the first double fold, fold both the short ends to meet in the centre. Fold this rectangle in half, (like closing a book). Gently and evenly press together. Keeping pastry in the same position, wrap in plastic wrap. Make a small pen mark in the bottom lefthand corner on the plastic. Place in the freezer for 10 minutes.

 

6

Meanwhile sear the beef: Heat a large frypan over a high heat. Rub the beef with oil and a generous amount of salt flakes. Cook the beef, turning on all sides and ends until browned all over and a crust has formed. Transfer to a clean tray and brush with mustard. Refrigerate for 10 minutes, then remove and set aside on the bench until ready to assemble. Reserve frypan for duxelles.

 

7

Cook the duxelles; heat oil in the reserved frypan over a high heat. Add the mushroom mixture and cook, stirring, until liquid has evaporated and mixture is dry. Transfer to a tray and freeze until cool. Stir in tarragon.

 

8

Meanwhile, for the second double fold; remove the pastry from the freezer, unwrap and place onto a lightly floured bench, returning it to the same position using the pen mark as a guide. Turn pastry 90 degrees and roll out to a 35cm x 60cm rectangle. Position the pastry so long edge is closest to you. Fold both the short ends to meet in the centre. Fold this rectangle in half, (like closing a book), press together. Keeping pastry in the same position, wrap in plastic wrap. Make a small pen mark in the bottom lefthand corner on the plastic. Place in the freezer for 15 minutes.

 

9

For the prosciutto & duxelles; slightly overlap two long pieces of plastic wrap on the bench, short edge closest to you. Lay out prosciutto, slightly overlapping, to form a long rectangle, ensuring it is the width of your beef fillet and long enough to completely encase the meat when rolled Spread the duxelles evenly over the prosciutto.

 

10

To wrap the beef; place beef, lengthways, on the end closest to you. Using the plastic wrap to help you, roll prosciutto and duxelles tightly around beef to completely enclose. Using either ends of the excess plastic wrap, roll the beef on the bench to form a tight cylinder. Freeze until ready to assemble.

 

11

Preheat the oven to 220°C fan forced.

 

12

Remove pastry from freezer, unwrap and place onto a lightly floured work surface, returning to the same position (using the pen mark as the guide). Turn the pastry 90 degrees and roll out to form a 35cm x 50cm rectangle.

 

13

Cut the pastry into two; Cut a 15 cm x 35 cm rectangle from pastry. Remaining pastry should measure a 35cm x 35cm square. Roll the square of pastry into a 35 cm x 45 cm rectangle, 3 – 4 mm thick. Transfer to a sheet of baking paper, cover with baking paper and loosely roll up. Place on a tray in the fridge.

 

14

To cut the lattice; roll out the remaining rectangle of pastry on your bench to 45cm x 20cm rectangle, 3 – 4mm thick. Transfer to a sheet of baking paper. Using a floured lattice cutter, firmly run it through the centre of the pastry, ensuring the pastry has been cut all the way through. Gently tease apart and refrigerate until needed.

 

 

15

For the egg wash; combine the egg yolks, cream and a pinch of salt in a small bowl and whisk with a fork until combined.

 

16

To wrap wellington; take pastry roll from the fridge, remove top layer of paper. Brush egg wash in the centre of pastry, the same width and length of the beef roll. Remove the beef from the freezer and unwrap. Place beef onto the egg washed pastry, with prosciutto seam facing up. Cut four squares away from each corner to form a plus symbol (+). Set these aside. Fold short sides of the pastry over the beef so that they meet in the middle. Brush with egg wash, then lift one long side of pastry up and over the beef. Brush with egg wash and repeat with remaining long side to completely enclose beef. Press together to seal and brush with egg wash. Carefully transfer wellington, seam-side down, to a shallow roasting pan lined with baking paper. Brush all over with egg wash.

 

17

For the decorative lattice; Remove lattice from fridge. Carefully and neatly, lay the lattice over the top of the beef ensuring it is even, and covers the whole roll. Trim excess and discard. Brush generously with egg wash.

 

18

For the steam spout; use a 2½cm round cutter, cut a small hole in the centre, top of the Wellington (to allow steam to escape during cooking). From a reserved pastry square, cut out a ring, place neatly around the steam hole and brush with egg wash.

 

 

19

To bake Wellington; cook in the oven for 35 minutes, rotating tray halfway through. Reduce the oven to 200C and cook for a further 5 minutes. Remove from the oven. The internal temperature of the beef should be approx. 50C-52C. Rest on tray for 5 minutes.

 

20

Meanwhile make horseradish cream; add crème fraiche and grated horseradish, in a bowl and mix to combine, season to taste. Transfer to serving bowl. Wash and pick watercress, toss in dressing.

Transfer Wellington to the serving board with horseradish cream and watercress salad.

 

 

 

 

1
0 hours 0 minutes

For the puff pastry, add flour, 80g cold butter and salt to the chilled bowl of a stand mixer fitted with the dough hook. On medium speed, knead for about 5 to 6 minutes, or until a fine crumb forms. Add the water and knead on medium until mixture starts to come together. Reduce speed and knead for 3 to 4 minutes, or until a smooth dough forms. Remove from the bowl and shape into a flat square, wrap in plastic wrap and place in the freezer for 10 minutes.

2
0 hours 0 minutes

Meanwhile, cut the two blocks of butter, lengthways into 5mm thick slices. Refrigerate until ready to laminate pastry.

3
0 hours 0 minutes

Prepare duxelles, working in batches, roughly chop the mushrooms. Place in a food processor, season with salt and pepper and pulse until coarsely chopped. Transfer to a bowl and repeat with remaining mushrooms. Finely grate the garlic over the mushrooms, add the thyme and stir to combine. Set aside.

4
0 hours 0 minutes

To laminate the pastry, remove dough from the freezer and turn out on to a lightly floured work surface. Roll into a 25cm x 45cm rectangle. Arrange 400g of the butter slices, in a single layer, onto one half of the pastry rectangle, leaving a 2cm border from the edges. Discard remaining (100g) butter. Fold the other side of pastry over to enclose butter. Seal the dough around the edges of the butter, pressing out any air as you go. Roll the pastry gently and evenly into a 30cm x 60cm rectangle. Position the pastry rectangle with long edge closest to you.

5
0 hours 0 minutes

For the first double fold, fold both the short ends to meet in the centre. Fold this rectangle in half, (like closing a book). Gently and evenly press together. Keeping pastry in the same position, wrap in plastic wrap. Make a small pen mark in the bottom lefthand corner on the plastic. Place in the freezer for 10 minutes.

6
0 hours 0 minutes

Meanwhile sear the beef: Heat a large frypan over a high heat. Rub the beef with oil and a generous amount of salt flakes. Cook the beef, turning on all sides and ends until browned all over and a crust has formed. Transfer to a clean tray and brush with mustard. Refrigerate for 10 minutes, then remove and set aside on the bench until ready to assemble. Reserve frypan for duxelles.

7
0 hours 0 minutes

Cook the duxelles; heat oil in the reserved frypan over a high heat. Add the mushroom mixture and cook, stirring, until liquid has evaporated and mixture is dry. Transfer to a tray and freeze until cool. Stir in tarragon.

8
0 hours 0 minutes

Meanwhile, for the second double fold; remove the pastry from the freezer, unwrap and place onto a lightly floured bench, returning it to the same position using the pen mark as a guide. Turn pastry 90 degrees and roll out to a 35cm x 60cm rectangle. Position the pastry so long edge is closest to you. Fold both the short ends to meet in the centre. Fold this rectangle in half, (like closing a book), press together. Keeping pastry in the same position, wrap in plastic wrap. Make a small pen mark in the bottom lefthand corner on the plastic. Place in the freezer for 15 minutes.

9
0 hours 0 minutes

For the prosciutto & duxelles; slightly overlap two long pieces of plastic wrap on the bench, short edge closest to you. Lay out prosciutto, slightly overlapping, to form a long rectangle, ensuring it is the width of your beef fillet and long enough to completely encase the meat when rolled Spread the duxelles evenly over the prosciutto.

10
0 hours 0 minutes

To wrap the beef; place beef, lengthways, on the end closest to you. Using the plastic wrap to help you, roll prosciutto and duxelles tightly around beef to completely enclose. Using either ends of the excess plastic wrap, roll the beef on the bench to form a tight cylinder. Freeze until ready to assemble.

11
0 hours 0 minutes

Preheat the oven to 220°C fan forced.

12
0 hours 0 minutes

Remove pastry from freezer, unwrap and place onto a lightly floured work surface, returning to the same position (using the pen mark as the guide). Turn the pastry 90 degrees and roll out to form a 35cm x 50cm rectangle.

13
0 hours 0 minutes

Cut the pastry into two; Cut a 15 cm x 35 cm rectangle from pastry. Remaining pastry should measure a 35cm x 35cm square. Roll the square of pastry into a 35 cm x 45 cm rectangle, 3 – 4 mm thick. Transfer to a sheet of baking paper, cover with baking paper and loosely roll up. Place on a tray in the fridge.

14
0 hours 0 minutes

To cut the lattice; roll out the remaining rectangle of pastry on your bench to 45cm x 20cm rectangle, 3 – 4mm thick. Transfer to a sheet of baking paper. Using a floured lattice cutter, firmly run it through the centre of the pastry, ensuring the pastry has been cut all the way through. Gently tease apart and refrigerate until needed.

 

15
0 hours 0 minutes

For the egg wash; combine the egg yolks, cream and a pinch of salt in a small bowl and whisk with a fork until combined.

16
0 hours 0 minutes

To wrap wellington; take pastry roll from the fridge, remove top layer of paper. Brush egg wash in the centre of pastry, the same width and length of the beef roll. Remove the beef from the freezer and unwrap. Place beef onto the egg washed pastry, with prosciutto seam facing up. Cut four squares away from each corner to form a plus symbol (+). Set these aside. Fold short sides of the pastry over the beef so that they meet in the middle. Brush with egg wash, then lift one long side of pastry up and over the beef. Brush with egg wash and repeat with remaining long side to completely enclose beef. Press together to seal and brush with egg wash. Carefully transfer wellington, seam-side down, to a shallow roasting pan lined with baking paper. Brush all over with egg wash.

17
0 hours 0 minutes

For the decorative lattice; Remove lattice from fridge. Carefully and neatly, lay the lattice over the top of the beef ensuring it is even, and covers the whole roll. Trim excess and discard. Brush generously with egg wash.

18
0 hours 0 minutes

For the steam spout; use a 2½cm round cutter, cut a small hole in the centre, top of the Wellington (to allow steam to escape during cooking). From a reserved pastry square, cut out a ring, place neatly around the steam hole and brush with egg wash.

 

19
0 hours 0 minutes

To bake Wellington; cook in the oven for 35 minutes, rotating tray halfway through. Reduce the oven to 200C and cook for a further 5 minutes. Remove from the oven. The internal temperature of the beef should be approx. 50C-52C. Rest on tray for 5 minutes.

20
0 hours 0 minutes

Meanwhile make horseradish cream; add crème fraiche and grated horseradish, in a bowl and mix to combine, season to taste. Transfer to serving bowl. Wash and pick watercress, toss in dressing.

Transfer Wellington to the serving board with horseradish cream and watercress salad.

 

 

 

Recipe Tags beef, mushrooms, puff pastry