Beef Wellington with Pate
8 servings
30 minutes
Beef Wellington is an iconic dish of British cuisine named after the Duke of Wellington. It is a true gastronomic symphony of flavors: tender beef fillet covered with aromatic pâté and mushrooms, wrapped in crispy puff pastry. The golden crust conceals the juiciness of the meat and richness of the filling, creating an exquisite combination of textures. The dish is baked to perfection, allowing the flavors to fully develop. It is served with green beans and fresh rosemary, adding a touch of freshness and balancing the richness of the dish. Perfect for festive dinners and special occasions when you want to truly delight yourself and your guests.
1
Shape the meat into a roll and secure it with strings. Heat vegetable oil in a pan over high heat and fry the meat until golden brown. Remove the meat from the heat, cut the strings, and let it cool.
- Vegetable oil: 1 tablespoon
- Beef fillet: 1.25 kg
2
Spread the meat with pâté and attach pieces of mushrooms to it.
- Liver pate: 125 g
- Fresh mushrooms: 60 g
3
Roll out 375 grams of dough, place meat on it, and wrap it into a tight envelope. Seal the edges of the dough with an egg. Transfer the meat to a greased baking tray.
- Yeast puff pastry: 625 g
- Chicken egg: 1 piece
- Beef fillet: 1.25 kg
4
Cut decorations from the remaining dough and attach them on top with an egg. Brush the entire surface with egg and bake at 190 degrees for 45 minutes, then reduce the heat and cook for another 1-1.5 hours.
- Yeast puff pastry: 625 g
- Chicken egg: 1 piece
5
Serve with beans, garnished with rosemary.
- Green beans: to taste
- Fresh rosemary: to taste