Beef Wellington - British Cuisine

"This is a very easy recipe that I learned when I was living in England.

Note that Beef Wellington should always be served with the center slightly pink. Enjoy!"

It is generally said that the dish was created in celebration of the first Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo on June 18 1815. The Duke was given his title after defeating Napoleon Bonaparte the year before, and not long after he became Prime Minister. Such an iconic character needed immortalising, so (naturally) they named a pastry ensconced beef dish after him.

Whilst Wellingtons are extremely popular in Europe, they have also found fame in the United States. Beef Wellington was reportedly Richard Nixon’s favourite dish (it was included in the White House cookbook), and in 1965 the New York Times outlined the gold standard of the dish as a beef tenderloin cooked in a rich pastry crust and ‘embellished with pate de fois gras, truffles and cognac’.

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Serves
8
Prep
30 m
Cook
30 m
Ready In
1 h
Difficulty
Nutritions
1. Calories:
  744 kcal
  37%
2. Fat:
  57.2 g
  88%
3. Carbs:
  29.6 g
  10%
4. Protein:
  26.2 g
  52%
5. Cholesterol:
  131 mg
  44%
6. Sodium:
  434 mg
  17%

Method for Beef Wellington

1
Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
2
Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
3
Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
4
Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
5
Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
6
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.