The classic Beef Wellington, a tender steak wrapped in flaky pastry with earthy mushrooms and savory prosciutto, is a showstopper dish. Here’s a simplified guide to mastering it.
Start with high-quality beef tenderloin (about 500g). Pat it dry, then sear all sides in hot oil until browned—this locks in juices. Season with salt, pepper, and optionally, a layer of Dijon mustard.
Next, prepare the mushroom duxelles. Finely chop cremini mushrooms, sauté with garlic, thyme, and shallots until moisture evaporates, then let cool. Spread this mixture evenly over a sheet of prosciutto, then place the seared steak in the center. Carefully wrap the prosciutto and mushrooms around the beef, ensuring no gaps.
Roll out puff pastry (store-bought works) on a floured surface, place the beef in the center, and wrap it tightly, trimming excess pastry. Brush the surface with beaten egg for a golden finish. Chill for 30 minutes to set the shape.
Bake at 200°C (400°F) for 25–30 minutes for medium-rare, or until the pastry is puffed and golden. Rest for 10 minutes before slicing. Serve with red wine jus or a simple salad.
With these steps, you’ll create a restaurant-worthy Wellington that’s sure to impress!
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