Beef Wellington is a classic and elegant dish that is perfect for special occasions or when you want to impress your guests. This dish features tender beef fillet wrapped in a layer of savory mushroom duxelles and encased in flaky puff pastry. Here’s a step-by-step guide on how to make a mouthwatering Beef Wellington:
Allow about 5-6oz of fillet per head
1. Prepare the Beef Fillet:
– Start by trimming any excess fat and silver skin from the beef fillet.
– Season the fillet generously with salt and pepper.
– Heat a skillet over high heat and sear the fillet on all sides until browned. This will help seal in the juices.
2. Make the Mushroom Duxelles:
– Finely chop mushrooms, preferably cremini or button mushrooms.
– Heat some butter and olive oil in a pan and sauté the mushrooms until they release their moisture and turn golden brown.
– Add minced garlic, thyme, and a splash of red wine for extra flavor. Cook until the mixture is well combined and most of the liquid has evaporated.
3. Assemble the Wellington:
– Roll out a sheet of puff pastry on a lightly floured surface. Place the mushroom duxelles in the center, leaving enough space to wrap the beef fillet.
– Place the seared beef fillet on top of the mushroom duxelles.
– Carefully fold the pastry over the beef, sealing it tightly.
– Brush the pastry with beaten egg for a golden finish.
4. Bake to Perfection:
– Preheat the oven to 400°F (200°C).
– Place the Beef Wellington on a baking sheet lined with parchment paper.
– Bake for about 25-30 minutes or until the pastry is golden brown and the beef reaches your desired doneness. Use a meat thermometer for accuracy.
5. Rest and Serve:
– Allow the Beef Wellington to rest for a few minutes before slicing.
– Serve the slices on a platter and garnish with fresh herbs, such as parsley or thyme.
– Pair it with a side of roasted vegetables or creamy mashed potatoes for a complete meal.
Now you can impress your family and friends with your homemade Beef Wellington. Enjoy this delicious and elegant dish that is sure to be a showstopper at any gathering.
Here's a handy chart to help determine the right portion sizes for meat joints based on appetite size:
| Appetite Size | Boneless Meat (g per head) | Bone-in Meat (g per head) |
|---|---|---|
| Small Appetite | 125–150 g | 200–250 g |
| Medium Appetite | 150–200 g | 250–300 g |
| Large Appetite | 200–250 g | 300–350 g |
| Extra Large Appetite | 250–300 g | 350–400 g |
These portions are for the main course. If the meat is part of a larger meal with substantial sides, you could reduce the quantities slightly. For feasts or special occasions where people may indulge, consider the higher end of the range.