Traditional recipes

Beef Wellington

Beef Wellington

We start by cleaning the mushrooms, garlic and onion. Finely chop and put to harden in butter and hot oil, over medium heat until completely reduced, season with salt, pepper and thyme and leave to cool.

Beef is greased with olive oil and seasoned with salt and pepper. Then brown over high heat on all sides and leave to cool until it reaches room temperature. Then grease with mustard.

Start the assembly, put the thin slices of ham on a plastic sheet, so that it covers the beef muscle completely. Put the mushroom mixture over the ham, then put the beef muscle, fold it and leave it in the fridge for 10-20 min.

Roll out the dough into a thin sheet, remove the muscle from the refrigerator and place in the dough, wrap, and fold the edges inside. Prick it with a fork and grease it with beaten egg. Put it in the tray with baking paper and put it in the oven on the right heat for about 40-50 minutes (until the dough turns golden).


Wellington beef is a special recipe whose origin is still disputed by the English and French. However, its origin is less important, but the final result is crucial. Because it is a more complex recipe, I will present it in 5 steps as follows:

Step 1 - Mushrooms, Onions and Garlic Mushrooms

Chop the onion and garlic (washed and cleaned) (with a knife or food processor). Add thyme (quantity according to preference) Heat a pan in which you put a cube of butter and approx. 2 teaspoons olive oil. Cook the mixture over medium heat until almost all the liquid has evaporated. Add salt, pepper and leave to cool.

Beef is greased with olive oil, salted and peppered. Brown over high heat on all sides and leave to cool. When it reaches a decent temperature in order to be reached, it is spread everywhere with Dijon Mustard.

The simplest option is with plastic wrap, but of course you can try in any other way. So, on a plastic sheet, arrange the slices of prosciutto (so as to form a "parallelepiped" :) which can cover the entire muscle). A layer of Step 1 "Mushrooms, Onions and Garlic" is spread evenly over the ham. The muscle is rolled in the composition described above, folded in foil and left in the refrigerator (min 10 minutes).

The puff pastry is spread with the foil (about 1/2 of the initial thickness, the "Assembly" (of course without the plastic foil :)) is wrapped in dough and the edges are folded inside. Prick the top of the dough with a fork (so that the steam can come out).

Oven, 220 degrees Celsius. Tray, baking paper. Place the "arrangement" in the pan, grease with beaten egg and leave in the oven for about 40 minutes (the dough should be golden).

After removing the Wellington beef muscle from the oven, leave it to cool for 10 minutes and cut thick slices (3-4 cm). Extra options: Baked potatoes, green pepper sauce. Other recommended beef recipes:


Contents

The origin of the name is unclear, with no definite connection to Arthur Wellesley, 1st Duke of Wellington. [1]

Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French beef fillet in crust (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish". [2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line. [3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear. [ citation needed ]

In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925): "Uniwersalna książka kucharska" ("The Universal Cooking Book"), there is a recipe for "Polędwica wellington style "(wellington style beef fillet). The recipe does not differ from the dish later known under this name. It is a beef filet wrapped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners". [4] [5]

In the The Kitchen Directory a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes, lettuce, castle apples".

An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "Beef Wellington" on its menu. [6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust. [2]

Similar dishes of different types of protein baked in pastry include sausage and salmon. Various vegetarian Wellington recipes, such as mushroom and beet Wellingtons, also exist. [7]


Beef Wellington recipe

Preheat the oven to 220 ° C / 425 ° F / gas 7. Trim the beef then, using string, tie it into a log shape. This will help it keep its shape while it cooks.

Heat the oil and half the butter in a large frying pan, add the beef and fry, turning it every couple of mins, until it starts to brown all sides.

Place the beef in the oven and roast for 20 mins. When cooked, allow to cool before removing the string.

Meanwhile, fry the sliced ​​mushrooms in the remaining butter until soft. Allow to cool and mix with the pate.

On a lightly-floured surface, roll out the pastry into a large rectangle until it’s about 0.5 cm (1/4 inch) thick. Spread the pate and mushroom mixture along the center of the pastry then place the beef on top in the center.

Brush the edges of the pastry with the beaten egg then fold the pastry edges over the top of the beef. Turn the Wellington over so the join is underneath and place on a baking tray.

If you want to be fancy, decorate the outside of the Wellington with pastry leaves cut from the trimmings and brush with the remaining egg.

Bake for 30 mins, remove and cover with foil before baking for a further 25 mins. Allow to rest for 10 mins before serving with carrots, green veg and gravy.


Step 4/8

Deglaze with white wine. Add salt and chopped herbs. Continue to sauté for approx. 10 min. until the alcohol has evaporated. Remove from heat and allow to cool.


Beef Wellington for 2

Peel the onion and roughly chop with the mushrooms. Put a 30cm non-stick frying pan on a high heat. Season the steak with sea salt and plenty of black pepper and rub with 1 teaspoon of olive oil. Turning with tongs, sear the steak all over for 2 minutes in total, then remove to a plate. Return the pan to a medium heat with the onion and mushrooms. Strip in the thyme. Cook for 15 minutes, or until soft, stirring regularly. Blitz in a food processor until spreadable, season to perfection, and remove. Blitz 1 egg, the flour, spinach, a pinch of salt and 1 mug of water in the processor until smooth. Put your pan back on a medium heat, rub with oil, then pour in a thin layer of batter. Cook for 1 minute on each side without color. Tip on a plate to cool. Cover the leftover batter and chill for breakfast or brunch.

Preheat the oven to 220 ° C. Sit your pancake on a large sheet of clingfilm. Evenly spread over the mushroom pâté. Place the steak in the center, then gather up the clingfilm and twist into a parcel. Sit the wrapped steak (clingfilm discarded) on the pastry, 2cm from one side. Eggwash all the pastry, then fold and mold the excess over the wrapped steak, leaving a pastry border around it. Trim to 2cm, pinch the edges to seal, eggwash, and decorate with the trimmings, if you like. Cook on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crispy underneath, for blushing, juicy beef. Rest for 2 minutes, then serve.


How to make individual beef blessings

The first step is to mark the threads. Be sure to use a thermometer with instant reads or probes to avoid overheating. Note that I tied the thread with a piece of string to force it into a round shape.

If you got here before reading the recipe, you can find the recipe here.

Brown fillets.

Cook the fillets on both sides and the edges. You want to reach an internal temperature of 120 degrees, but be careful not to raise the temperature , then pull the thread off the heat. When it is finally ripe, you will reach a perfect medium-rare thread.

Do the duxels

1. Cut the mushrooms into a food processor, then soak a cotton towel.

2. Roll up the towel and squeeze as much moisture as you can over the sink.

3. Finish with a slightly dry granular mixture.

4. Melt the mixture until golden brown.

Place the pastry

1. Open a pastry sheet and put 2 or 3 tablespoons of candy in the center. Note: Depending on the size of your tokens, you may need to shake your passion a little to make sure it is large enough.

2. Place the thread over the showers. Be sure to remove the thread at this point if you have tied the threads.

Remove the pastry

Wrap the threads

First, do the egg washing.

1. Fold a flap, brush the opposite flap with eggs, then bend it and press to seal it.

2. Remove the edges of the bottom flap by washing the eggs, fold over the top, insert the edges and press to seal them. Repeat with the top flap.

3. Now you should have a complete package, gently press the edges and top to secure the seals.

4. Turn the package over and, if desired, remove some kind of shape from the pastry and stick it on top of the package with eggs for washing. Then brush the whole package with wash eggs and bake.

Bake to perfection.

Bake for 30 minutes and serve. Beef Wellington deserves reputation. It is both elegant, delicious and fully prepared for a final baking the day before, perfect for any special occasion.

This tutorial was edited by Joy Nordenstrom, Romantic Dining Expert


Beef Wellington Pot Pie

For the rough puff pastry

  • 2 cups all-purpose flour, plus extra for dusting
  • 2 tsp. leap
  • 1 cup (2 sticks) butter, cold
  • 1 / 2-2 / 3 cup cold water

For the short ribs

  • 3 lbs. boneless short ribs, trimmed of any excess fat
  • 1 large shallot, minced
  • 3 large cloves garlic, minced
  • 3 sprigs fresh thyme (do not used dried, because dried thyme is garbage)
  • 1/2-oz. package dried morels, chanterelles, or whatever nice dried wild mushrooms you can find at your supermarket
  • 1 1/2 cups red wine
  • Black pepper
  • 3 Tbsp. butter
  • 3 Tbsp. flour

For the duxelles

  • 1 large shallot
  • 6 cloves garlic, minced
  • 3 (8-oz.) Packages mushrooms, your choice
  • Approximately 1/2 tsp. fresh thyme leaves
  • 1/4 cup brandy

For the rest

  • 1/4 lb. thinly sliced ​​ham
  • Package of the finest pate you can find at your supermarket (I personally like Les Trois Petits Cochons Mousse de Foie de Canard au Porto)
  • 1 egg

First, make the pastry

In a large bowl, stir together the flour and salt with a fork. Use a butter knife to cut the butter into thin pats — about 1/8 & quot, but don’t stress if they’re not perfect. As you cut, toss them into the flour, making sure they’re fully coated and not sticking together.

Add 1/2 cup of water while stirring, turning the flour into dough. Don’t try to smoosh up the butter! Just make sure there is no dry flour, adding more water if necessary. It’s okay if it’s a little on the wet side, as you’ll be adding more flour as you roll it out.

Lay out a large sheet of parchment on your counter (at least 2 feet) and dust the parchment, your rolling pin, and your hands liberally with flour. Plop the dough onto the paper and begin smooshing it out with your hands, dusting with more flour when it sticks (and it will be sticky!), Then use your rolling pin to roll it out into a rectangle-ish shape about 1 & quot thick ( again, don't worry about being perfect).

Fold in the shorter edges of the dough rectangle so they meet in the center, lifting the parchment to help you out. Pat down, and then fold it again once more across the center, like a book. Lift up the dough, flour the underside a little bit, then rotate it 90 degrees. Smack the dough with the rolling pin to flatten it out a bit, then repeat the rolling and folding process. Give it a few more good smacks with the rolling pin so it’s all sticking together, then wrap up tightly in the parchment and put it in the fridge. If you decide to make this well ahead of time, wrap it once more in plastic wrap. Store it in the fridge for up to three days, or freeze for up to six months.

Next, make the short ribs

Put a skillet (preferably cast iron) over high heat, and let it preheat until it’s lightning hot. Cut any excess fat off the short ribs, pat dry with paper towels, and season all sides with a bit of salt. Add a few tablespoons of oil to the pan and sear all six sides of the short ribs until they are deeply, deeply brown. This takes some time (about 20 minutes), but the browner they get, the better the flavor will be.

While the short ribs are searing, put a tablespoon of oil into an Instant Pot, and turn it to the saute function. Once it preheats, add the shallot and garlic, stirring occasionally until softened, then add the whole sprigs of thyme and turn off the heat. Add the red wine, the dried mushrooms, and a generous amount of freshly cracked pepper. When the short ribs are seared, move them directly to the Instant Pot, turning them over a few times to coat with the wine mixture. Seal the pot, then cook for 40 minutes on high pressure. Allow a 15-minute natural release, then vent the remaining steam.

While the short ribs are cooking, make the duxelles

After the short ribs come out of the pan, reduce the heat to medium low, then add the shallot and garlic. Cook, stirring occasionally, until barely translucent, then add enough mushrooms to cover the bottom of the pan. Sprinkle with a bit of salt, turn the heat up to medium high and cook, stirring occasionally, for about 5 minutes until the mushrooms lose a good amount of volume, then add more mushrooms and continue cooking. It will take a few additions to get all those mushrooms in, but don’t worry about them cooking unevenly — the goal is to cook almost all the water out of them, which takes quite a while. After about 30 minutes of cooking (again, stirring occasionally), add the thyme leaves. When the mushrooms have concentrated to the point that they’re barely covering the bottom of the pan, add the brandy to deglaze, scraping up all the brown bits stuck to the bottom. Cook for another minute or so, taste for seasoning (adjusting as necessary), then set the duxelles aside to cool.

When the short ribs are ready.

. move them to a bowl to rest while you make the sauce. Remove the Instant Pot insert and drain the braising liquid into a gravy separator discard the thyme sprigs, add the rest to the bowl with the short ribs. Replace the insert and set the Instant Pot to saute and add the butter when it melts, whisk in the flour to make a roux. Whisk in the reserved braising liquid, discarding the fat that’s risen to the top, bring to a boil, then turn off the heat.

Slice the short ribs into bite-sized pieces, then put them back in the bowl with the sauce and mix well.

Now, let’s make a pot pie

Preheat the oven to 450 degrees Fahrenheit. Take your puff pastry out of the refrigerator, as well as the ham and pate.

First, add the short ribs and their sauce to the bottom of a 2-liter casserole dish, then evenly distribute the duxelles over the top and pat down. Next, dot the duxelles with slices of pate — how much you add will depend on how much you personally enjoy pate. Then, tear the ham into pieces (they don’t have to be very small) and cover the top, overlapping them a bit, to create a barrier between the wet ingredients below and the pastry you’re about to put on top.

Crack the egg into a small cup and whisk vigorously with about a tablespoon of water.

Unwrap the puff pastry and use your rolling pin to smack it out a bit into a 1 & quot thick rectangle. Dust the top of the dough and your rolling pin with a little flour, if necessary, and roll out the pastry so that it’s at least 1 & quot bigger than the casserole dish on all sides. Use a pizza cutter to trim off about 1/4 & quot from the edges, then drape the pastry over the pot pie and press it down on the edges of the pan, letting any overhang dangle. Cut a few vent holes in the pastry, then brush the entire top well with egg wash. If you so desire, take the trimmed edges and turn them into decorations for the top, then add egg wash to those too.

Put the pot pie on a baking sheet and slide onto the center rack of the oven. Bake for 20 minutes, then reduce the heat to 375 degrees and bake for another 10 minutes. Allow the pot pie to cool for 10 minutes before serving.


Beef Wellington: a recipe surrounded by legends

Did you think that only famous jewelry, such as those of the Romanov Family, benefits from this advantage? Well, no! And in the kitchen there are many recipes wrapped in fabulous stories. Debates about its origin have arisen around this dish. So, the first version, suitable for those who love history, is that the recipe was named after the famous Arthur Wellesley, the first Duke of Wellington. Thus, we can go back to the 1800s, to see one of the greatest military leaders, who also became Prime Minister. Each of us knows the episode of the Battle of Waterloo. It is said that this dish was created precisely to celebrate Arthur's victory over Napoleon.

The second version, suitable for geography lovers, claims that the recipe was created especially for a dinner that took place in Wellington, New Zealand, as the organizers had asked for a fresh and unique dish.

As for the first clear references, although with little resemblance to today's recipe, they date from 1903, being made in "The Los Angeles Times".

Here was published the recipe for "beef fillet, à la Wellington". "The Oxford English Dictionary" indicates a 1939 guide in which it is recommended as a dish in New York: "Tenderloin of Beef Wellington."

No matter where your mind comes from when referring to the Beef Wellington recipe, it is important to cook it correctly.

Here are the ingredients you need:

1 kg. beef tenderloin muscles
3 tablespoons oil
140 gr. boletus
8 living rooms, finely chopped
2 cloves garlic, finely chop
140 g of finely chopped brown mushroom mushrooms
2 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
100 g of salad mix
6 sheets of pie, each about 38 × 30 cm
1 teaspoon food starch
5 tablespoons red wine
350 ml chicken soup
2 teaspoons Dijon mustard

For preparation, we have the following steps:

Preheat the oven to 220 ° C. Tie the meat with mesh from the food cord to give it a regular shape. Heat two teaspoons of oil in a pan. Place the muscle in the pan and fry at high temperature on all sides, about 2 minutes on each side (face or close the meat).

It is then placed on a baking tray.

Season with pepper and a pinch of salt and bake for 18-20 minutes (so that the steak is sparse or bloody, as some say). Add a teaspoon of oil to the same pan used for frying the meat (without washing it in the meantime).
Saute the salads, garlic, brown mushrooms and mushrooms for 4-5 minutes at a high temperature, stirring often - so that all the liquid evaporates and the mushrooms soften. Set aside, add the parsley and tarragon, season with pepper and a pinch of salt and leave to cool.
Wash the greens, then finely chop and add to the mushroom mix in the pan. Wallpaper a tray with baking paper.
When the meat is ready, take it out of the oven and let it rest in the pan for 10 minutes, so that all the juices drain from it. Change the oven temperature to 200 ° C. Remove the meat from the pan (keep the juices left to prepare the sauce) and place on a paper towel until it cools and dries enough so that it can be wrapped in foil. pie.
Grease the pie sheets with oil and place them on top of each other.

Then place the beef on top of them and place the cooked stuffing in the pan on top. Bring the pie sheets so that they wrap the filling completely. Return the "package" with the sheets glued to the bottom. Wrap well and cut from the pie sheets if they are too big. Place on baking paper. Grease with oil.
Place the last sheet of pie on the work surface with the length facing you and cut it into five strips. It is placed one by one, overlapping slightly, over the packaged meat. The strips are gently folded at each end to create the feeling of volume. Grease the surface with the remaining oil and bake everything for 30 minutes until the outside turns golden.
If the pie sheets brown too quickly, cover them very lightly with aluminum foil. Then take it out of the oven and let it rest for 5-10 minutes.

Meanwhile, make the sauce. Heat the remaining juice from the meat and mix well. Gradually pour the wine. Then add the soup and the juice left over from the mushrooms.


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