Wellington beef is a traditional English dish served on the table during the holidays. In fact, this is a fillet of beef baked in a dough with a layer of mushrooms and pâté. It may seem that the dish is quite difficult to prepare at home, but this is only at first glance, and the ingredients for it are sold in any store.
Wellington beef at home: ingredients
- 1 kg of beef fillet (preferably oblong);
- 400 g of champignons;
- 4 shallots (alternatively 1 onion);
- 2 cloves of garlic;
- a jar of duck liver pate (80-100 g);
- 1 egg;
- puff pastry - 1 pack;
- black pepper and salt to taste;
- Dijon mustard - 3 tablespoons;
- oil for frying.
Optional: baking paper.
Wellington beef: the cooking process
In a frying pan, which will include the whole meat, heat the oil. Fry the beef, grated with salt and pepper, from all sides until crispy, "sealing" the juice. We shift it to another dish, put it aside.
Cut the pre-peeled champignons into small cubes, chop the onion and garlic.
Fry the onion and garlic over low heat for 5 minutes (very little oil is needed for this), add the mushrooms, fry for another 10 minutes so that there is no excess liquid left.
Lubricate the beef fillet with Dijon mustard on all sides with a thin layer.
Add the pate and the remains of Dijon mustard to the fried and cooled vegetables, mix until smooth.
Preheat the oven to 200C. Cover the baking sheet with baking paper, spread the puff pastry on top. On top of the dough, distribute the filling according to the size of the meat, lay out the beef and distribute the rest of the filling on the sides and on top - the layer should be as uniform as possible so that the meat looks very beautiful in the cut.
Carefully cover the Wellington beef with dough, pinch the edges, make several punctures with a fork (otherwise, the escaping steam can spoil the appearance of the finished dish). Lubricate the finished roll with a beaten egg so that during the baking process the dough acquires a beautiful golden color.
Baking time is 20-25 minutes. If you do not like meat with blood, lower the temperature to 170 ° C and leave the meat in the oven for another 20 minutes. It is important that the dough does not burn!
Wellington beef is best served hot, and sliced with a sharp knife. A good accompaniment will be a sauce made from blueberries or other wild berries, and as a side dish, you can serve any kind of potatoes, asparagus or other vegetables to taste.
Now that you know how to cook Wellington beef, why not do it this coming weekend?
