The origin of the dish is not exactly known, and there's not much primary research I can add to the wealth of theories that aren't already aptly covered by the Wikipedia article on the subject ( it might be named after the 1st Duke of Wellington, it might be a patriotic English name for a French dish, it might be named after a pair of shoes, or it may be from the land of Hobbits and Nelwyns). But we're not after pedagogical discussions of origin or etymology. We're interested in one thing, and one thing only Deliciousness.
There's no doubt that Beef Wellington is delicious. How can it not be? The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. You slice through it to reveal layers of the finest ingredients in the Western world: slivers of prosciutto, a duxelles of wild mushrooms bound with cream, and finally foie gras, all encasing a core of medium-rare, buttery-soft beef tenderloin.
As the be-all-end-all to decadent roasts and as an absolute classic, is there really much we can do by way of improving the recipe? What exactly is there left to explore?
Well not all recipes need overhauls. Sometimes, a few tweaks here and there to bring out the best in each ingredient is all it takes. Let's go through the Wellington from the outside in.
Ingredients
- 3 tbsp. olive oil, divided
- 8 (5 oz) tenderloin fillets, 1-inch thick
- 1 lb. mushrooms, finely chopped
- 1/3 cup dry red wine
- 1/3 cup finely chopped green onions
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (17 oz) package frozen puff pastry sheets
- 1 egg, beaten with 1 tbsp water
Procedures
- First heat 2 tbsp oil in a large skillet until hot. Add fillets and sear 3 minutes over med-high heat, turning once. Steak will only be partially cooked at this point.
- Next remove from heat and drain steaks on paper towel. Chill.
- Then Thaw pastry for 20 minutes. Heat remaining 1 tbsp. oil in the same skillet. Add mushrooms and stir until tender.
- Next Add wine and cook 2-3 minutes.
- After that Stir in green onion, thyme, salt and pepper. Cook 1 minute longer. Remove from heat and cool.
- Now On a lightly floured surface, roll each pastry into a 14-inch square.
- Then Cut each sheet into four (7-inch) squares.
- Next Place about 2 tbsp. of mushroom mixture in the center of each square.
- Now Place a fillet on top of each.
- Next Brush pastry edges with egg wash and wrap around each steak, pinching edges to seal.
- Then Place on an ungreased baking sheet, seam-side down.
- Now Decorate tops with pastry trimmings, if desired.
- Then Bake at 375°F. for 20-25 minutes or until pastry is golden. If necessary, cover loosely with foil during last 5 minutes to prevent over browning.
- That's it.You're all done Serve hot.
So hope you enjoyed the entire recipe.Don not forget to share your thoughts about this recipe through your comments.
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