A whole beef tenderloin wrapped in mushroom duxelles and golden puff pastry, sliced to reveal a perfect pink centre.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden carving board
Garnishes: watercress, horseradish cream
Accompaniments: roasted root vegetables, red wine jus
Instructions
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1
Season beef and sear in a hot skillet with oil until browned on all sides. Brush with Dijon mustard. Cool completely.
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2
Sauté mushrooms, shallots, garlic, and thyme until all moisture evaporates to form a dry duxelles. Cool.
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3
Lay cling film on a surface, overlap turkey slices to form a rectangle. Spread duxelles evenly over the turkey.
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4
Place beef on the edge and roll tightly using the cling film to form a cylinder. Twist ends tight. Chill 30 min.
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5
Roll out puff pastry, unwrap the beef log, place on pastry and roll up. Seal edges with egg wash. Score the top.
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6
Bake at 220°C (425°F) for 25-30 min until pastry is golden and internal temp reads 52°C for medium-rare. Rest 10 min before slicing.
Did You Know?
Despite the name, there is no proven link to the Duke of Wellington — the dish may be named for its resemblance to a Wellington boot.
Chef's Notes
Equipment Tips
- large skillet
- rolling pin
- baking sheet
- meat thermometer
Garnishing
watercress, horseradish cream
Accompaniments
roasted root vegetables, red wine jus
The Story Behind Beef Wellington
Beef Wellington became a symbol of British fine dining in the 19th century, though its origins are debated. The technique of wrapping meat in pastry descends from medieval pies. It reached peak popularity in the 1960s and has been revived by modern British chefs.
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