Beef Wellington with Mushrooms
6 servings
60 minutes
Beef Wellington is a true masterpiece of British culinary art. This luxurious dish, named after the Duke of Wellington, features tender beef fillet covered with aromatic mushroom duxelles and thin slices of prosciutto, wrapped in golden puff pastry. The deep, rich flavor of the meat is complemented by the subtle spiciness of Dijon mustard and the earthy notes of portobello mushrooms. When baked, the pastry achieves a crispy texture, creating a perfect contrast with the juicy filling. Beef Wellington is the centerpiece of festive tables, delighting with its elegant appearance and wonderful combination of flavors. This masterpiece is served with a side of seasonal vegetables and a delicate sauce to highlight its magnificence.
1
Heat olive oil in a pan over high heat and fry the meat until golden brown.
- Beef fillet: 1.5 kg
- Olive oil: to taste
2
Place the meat on the board and brush it with Dijon mustard on all sides.
- Dijon mustard: 125 g
3
Chop the portobello mushrooms using an immersion blender.
- Portobello mushrooms: 150 g
4
Dry the mushroom mixture in a pan for five minutes, stirring constantly. Add a pinch of salt and pepper, mix, and cook for another five minutes.
- Portobello mushrooms: 150 g
- Salt: to taste
- Ground black pepper: to taste
5
Lay the prosciutto on plastic wrap, top with the sautéed mushroom mixture evenly spread with a spoon, then add the beef tenderloin.
- Prosciutto: 150 g
- Portobello mushrooms: 150 g
- Beef fillet: 1.5 kg
6
Wrap the mass tightly in film, send it to the refrigerator to cool for about ten minutes.
7
Roll out the dough, place the meatloaf on it. Brush the dough around the loaf with egg yolk using a brush and wrap it.
- Unleavened dough: 500 g
- Egg yolk: 3 pieces
8
Transfer the roll in dough to a baking sheet lined with parchment. Brush the top of the roll with egg yolk, make small cuts on the dough with a knife, and place it in an oven preheated to 160 degrees for fifty minutes. The internal temperature of the meat should reach 55 degrees (use a thermometer).
- Egg yolk: 3 pieces
9
Transfer the meat to a board, let it cool slightly, and serve it at the table, cutting it into equal pieces.
