Beef Wellington with Thyme
8 servings
55 minutes
Beef Wellington is the embodiment of elegance in British cuisine. The origins of this dish are linked to Arthur Wellesley, the Duke of Wellington, who defeated Napoleon at Waterloo. Juicy beef infused with thyme aroma is seared to a golden crust and then gently wrapped in a pancake and puff pastry, creating a crispy shell with a soft, rich filling. The mushroom mixture adds zest while mustard highlights the depth of flavor. The dish is perfect for a formal dinner where making an impression is important. Beef Wellington pairs well with wine sauce and a side of green vegetables, complementing the rich taste of the meat delicacy. This culinary masterpiece requires patience but rewards with delightful texture and complex, layered flavors.
1
Mushroom mixture: finely chop the mushrooms and sauté in 50 grams of butter with garlic until the moisture evaporates. Add chopped parsley and season with salt and pepper. Let it cool to room temperature.
- Champignons: 500 g
- Garlic: 1 clove
- Butter: 50 g
- Parsley: 20 g
- Salt: to taste
- Ground black pepper: to taste
2
To make the pancake batter, whisk the eggs, flour, and milk until smooth. Add melted butter (1 tablespoon) and cognac, and whisk again. Let the batter rest for an hour. Preheat the oven to 180 degrees, pour the batter into a non-stick pan to make a rectangular pancake large enough to wrap around the beef fillet.
- Chicken egg: 3 pieces
- Wheat flour: 2 glasss
- Milk: 2.5 glasss
- Butter: 50 g
- Cognac: 1 tablespoon
3
Season the fillet with finely chopped thyme, salt, and pepper, and let it rest for 30 minutes. Then, fry the fillet in a hot pan on all sides until golden brown. Remove and let cool.
- Beef fillet: 1 kg
- Thyme: 0.5 bunch
- Salt: to taste
- Ground black pepper: to taste
4
To roll out puff pastry, place the dough between two sheets of parchment paper lightly dusted with flour and roll it into a fairly thin rectangle, about 3 cm wider and 2.5 times longer than the fillet. Remove the top sheet of parchment and shake off excess flour from the dough. Cover half of the rectangle with the mushroom mixture. Brush the fillet with mustard on all sides. Then tightly wrap the fillet in the pancake and place it at the edge of the dough over the mushrooms. Carefully but tightly roll the fillet with mushrooms in the dough, leaving 3 cm at the end. Brush this part with egg to seal the seam. Make sure the seam is at the bottom of the roll (if there is excess dough, it should be trimmed). Line the baking tray with buttered parchment paper. Place the roll in the baking tray.
- Puff pastry: 500 g
- Wheat flour: 2 glasss
- Champignons: 500 g
- Mustard: to taste
- Chicken egg: 3 pieces
- Butter: 50 g
5
Brush the top of the roll with egg and let it sit for 30 minutes before baking.
- Chicken egg: 3 pieces
6
Bake in a preheated oven at 180 degrees for about 45 minutes (depending on the size of the fillet).
7
Remove the beef Wellington from the oven and let it rest for 10-15 minutes before slicing.