Beef Wellington with Green Beans
4 servings
40 minutes
Beef Wellington is an exquisite dish of European cuisine rooted in British culinary traditions. According to legend, it was created in honor of the Duke of Wellington, the victor of the Battle of Waterloo. In this recipe, juicy beef tenderloin is baked in a golden puff pastry crust with a delicate filling of mushroom pâté and ham. The rich flavor of red wine and truffle oil adds depth to the meat, while fresh green beans and carrots complement it with lightness. A sauce based on marsala, port wine, and demi-glace highlights the complexity of flavors. This culinary masterpiece is perfect for festive dinners where elegance and taste come together on one plate. Enjoy this delightful dish that reveals all the luxury of traditional cuisine!
1
Clean the cut from films, season with salt and pepper, lightly fry in olive oil to sear the outside while keeping the juice inside. Place the meat.
- Beef tenderloin: 300 g
- Olive oil: 40 ml
- Salt: to taste
- Ground black pepper: to taste
2
In the same pan, sauté the onion until soft, add mushrooms - the finer they are chopped, the better. Pour in red wine and let it evaporate. Add 50 grams of butter, then truffle oil, and immediately remove from heat.
- Shallots: 50 g
- Champignons: 250 g
- Red dry wine: 100 ml
- Butter: 170 g
- Truffle oil: 5 ml
3
Roll out the dough to 4–5 mm thick, lay out a layer of ham, leaving 2 cm from the edges. Spread the mushroom pâté evenly.
- Yeast-free puff pastry: 200 g
- Hamon: 20 g
4
Place the cut on top, wrap it in dough so that the ham and pâté cover the meat. Seal the edges of the dough, trim the excess, and pinch the sides. Beat the yolk with cold water (15 ml), brush the dough, and make slits on it to prevent crumbling when cutting. Bake for ten minutes at 180–190 degrees.
- Egg yolk: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Pour thyme with marsala and port wine, evaporate them, add demi-glace and evaporate again. Add salt and pepper, thicken the sauce with cold butter (20 g), it will become thick and glossy.
- Thyme: 1 stem
- Marsala: 50 ml
- Port: 100 ml
- Demi-glace sauce: 50 ml
- Butter: 170 g
6
Boil the carrots and beans, then heat them in butter. Remove the roll from the oven, let the meat rest, and serve hot.
- Carrot: 100 g
- Black Eyed Peas: 100 g
- Butter: 170 g