A stunning centrepiece for a memorable supper is beef Wellington. With a layer of crêpes, this delectable rendition maintains the pastry’s crispness. This recipe is the perfect recipe for a Sunday night dinner when you have a relaxing Sunday afternoon in to cook a nice family meal! This recipe takes 30 minutes to 1 hour to prepare, and 1 to 2 hours to cook, so set yourself some time and let’s get cooking this super easy, super quick, and mouth meltingly delicious beef wellington!
Beef wellington- ingredient list!
Here is the list of ingredients you need in order to make this delicious Sunday meal;
For the mushroom duxelle;
25g/1oz of butter
A tablespoon of vegetable oil
Eight chopped chestnut mushrooms, two shallots, coarsely chopped, and two tablespoons of cream
For the Wellington;
a little vegetable oil to cook
12 ounces of beef fillet, 1.2 kg/2 lbs, salt and pepper to taste
Three to four crêpes (you may use premade ones)
Premade puff pastry, 225g/8oz
Two lightly beaten yolks from free-range eggs
For the potato dauphinoise;
One half garlic clove, one kilogramme or two pounds, four ounces of waxy potatoes, peeled and thinly sliced (ideally using a mandoline)
Double cream, 500ml/18fl oz, salt, and pepper to taste
For the Madeira and port reduction;
a butter knob
One coarsely chopped onion, 100ml/3½fl oz of port Madeira veal stock, 500ml/18fl oz (or beef or chicken stock)
One tablespoon of drained truffle peelings in brine
Beef wellington- step by step method!
Step 1
Heat the vegetable oil and butter in a frying pan for the mushroom duxelle. After it’s heated, add the chopped shallots and cook for two minutes, stirring constantly. Add the chopped mushrooms and stir. Lower the heat slightly and keep tossing and cooking until the mushrooms are tender and their liquid has evaporated, about 10 minutes. After adding the cream and cooking for a further two minutes, turn off the heat and let it cool.
Step 2
Heat the oil in a frying pan over high heat for the Wellington. Sprinkle salt and pepper on the whole fillet. Add the steak to the smoking oil and cook it on both sides until it turns a beautiful caramel-brown. After transferring to a platter, let it cool. (Note: Do not clean the pan. Later, use this to reduce the port and Madeira.)
Step 3
Place the crêpes onto the work surface, one layer thick, but overlapping – you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes.
Step 4
Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle. Encase the meat in the crêpes and mushrooms by carefully rolling the side next to you over it. Trim off any extra crêpes that cover the meat on both sides.
Step 5
Wrap the fillet firmly into a cylinder and place it on a piece of clingfilm. Place in the refrigerator for approximately 30 minutes or until totally chilled. Preheat the oven to 150C/300F/Gas 2 in preparation for the potato dauphinoise.
Step 6
Rub the inside of a deep baking dish or casserole with the raw garlic. Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Stir to coat the potatoes, then lay them evenly in the garlicky baking dish.
Step 7
Bake the dish in the oven for half an hour after covering it with foil. While you make the Wellington, take off the foil and continue to cook for another 20 to 30 minutes. On a lightly floured board, roll out the pastry to a rectangle that is around 3 mm thick. Apply the beaten egg yolk to the pastry. Place the beef fillet on the centre of the pastry after removing the clingfilm.
Step 8
Cover the steak fillet with the pastry. To make the seam less thick, gently extend one edge, then firmly press to close.
Step 9
After this, you ought to have a tube with both ends open. To thin and seal the pastry, lightly push the ends together with a rolling pin. Next, cut the edges on each side into a triangular shape using a tiny knife. Brush the triangle of pastry with a small amount of egg and press it on the Wellington’s side. After repeating with the opposite side, turn the Wellington over so that the seam side is facing down.
Step 10
Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes. Increase the oven temperature to 180C/350F/Gas 4 (the dauphinoise should remain in the oven). Remove the Wellington from the fridge and score a pattern of your choice onto the top.
Step 11
Place in the oven with the potatoes dauphinoise and bake for 25 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested.
Step 12
Heat the butter in the same pan as the beef fillet over medium heat for the Madeira and port reduction. Add the shallot and cook for 3–4 minutes, or until it becomes tender, after it has begun to bubble.
Step 13
Add the port and Madeira and turn up the heat. Add the stock and simmer until the liquid content has decreased by half. Cut in half again. Strain through a fine strainer after the sauce reaches a thick, syrupy consistency. Before serving, stir in the truffle peelings and keep heated.
Step 14
Serve slices of the beef Wellington with the potato dauphinoise alongside and the Madeira and port reduction
That is it! That is all you need to do in order to make this amazing beef wellington! For more articles, recipes, reviews and more like this, click on this link right here!
For more delicious Sunday dinner recipes, click on this link here!
