Beef Wellington with Bacon
4 servings
60 minutes
Beef Wellington with bacon is an exquisite dish of European cuisine that embodies a wealth of flavors and textures. Its roots lie in English gastronomy, and the recipe is named after the Duke of Wellington. Tender beef fillet, seared and coated with tangy mustard, is wrapped in a fragrant mixture of mushrooms and bacon, then sealed in puff pastry. During baking, the pastry develops a golden crispy crust while retaining a juicy and rich meat filling inside. This dish is perfect for festive dinners or special occasions, impressing with both its appearance and refined taste. It is served with sauces or sides that complement its rich aroma.
1
Preheat the oven to 200 degrees.
2
We rub the meat with salt and pepper.
- Beef fillet: 400 g
- Salt: to taste
- Ground black pepper: to taste
3
Heat the pan with olive oil and fry the beef for 1.5 minutes on each side. Remove from heat and brush with mustard. Let it cool.
- Olive oil: to taste
- Beef fillet: 400 g
- Mustard: to taste
4
Chop the mushrooms, salt and pepper them, and blend into a puree.
- Mushrooms: 400 g
- Salt: to taste
- Ground black pepper: to taste
5
We dry the mushrooms in a hot pan to evaporate all the water.
- Mushrooms: 400 g
6
On a flat surface, we roll out plastic wrap. We lay bacon on it so that each slice slightly overlaps the last one. Using a knife, we evenly spread the mushroom mixture on the bacon. We place beef in the center and tightly roll everything into a log. We tie both ends of the wrap and put it in the refrigerator for 10-15 minutes.
- Bacon: 200 g
- Mushrooms: 400 g
- Beef fillet: 400 g
7
Roll out the puff pastry into a square. Brush the edges and center with egg yolk. Remove the film from the roll and place it in the center of the dough. Firmly press the dough around the roll and fold the edges (like an envelope) to avoid gaps and prevent the roll from falling apart. Brush the rolled-up roll with yolk and place it in the oven for 35-40 minutes.
- Puff pastry: 200 g
- Egg yolk: 2 pieces
- Egg yolk: 2 pieces
