Classic Beef Wellington

300x600

Classic Beef Wellington

As the classic British cuisine of this recipe I I recommend for any fans of beef Wellington, for its own history named after Wellington, Duke Wellington in 1851 has been decorating the British table since then. This recipe is based on the classic French Boeuf croéte or beef wrapped in pastries. This is a great dish to make celebrations and is often served on Christmas for this reason. Beef Wellington is worth to enjoy more than just during the holiday season. Consider changing your Sunday lunch or classic family grilled meal with this meal
Many chefs shy away from making beef Wellington, as it has a reputation for being difficult to prepare. But this time the recipe is not difficult. It has proven its value and, more importantly, it works. Just follow the steps and you will be amazed at the results.
Good luck

Ingredients

• 1 ounce/25 g unsalted butter
• 1 yellow onion (peeled and finely chopped)
• 5 ounces/150 g chestnut mushrooms (finely chopped)
• 2 cloves garlic (minced)
• 3 tablespoons finely chopped flat-leaf parsley
• Salt
• Freshly ground black pepper
• 3 1/2 ounces/100 g smooth liver pâté
• 1 pound/500 g frozen puff pastry (defrosted overnight in the refrigerator)
• 1 1/2 pounds/750 g beef fillet (tenderloin)
• 1 egg, lightly beaten (for glazing)

Steps to Make It

1.  Gather the ingredients
2.  Heat the oven to 400 F/200 C/gas 6
3. Melt the butter in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring frequently.
4. Add the mushrooms and cook until the mushrooms soften, release their moisture, and the liquid evaporates, about 5 minutes more, stirring occasionally
5. Stir in the garlic and parsley, and season with salt and pepper to taste. Set aside to cool to room temperature.
6. Add the pâté to the mushroom mixture and mix well; set aside.
7. Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef. Trim the edges and reserve the scraps for decoration.
8. Spread the pâté mixture over the pastry, leaving a 1-inch border at the edges. Place the beef in the center of the mixture.
9. Brush the exposed edges of the pastry with the beaten egg.
10. Fold the pastry over the meat to enclose it in a neat parcel and seal the edges well.
11. Place the meat parcel on a rimmed baking sheet, seam-side down.
12. Cut decorative leaves from the trimmed pastry. Brush the parcel with beaten egg, decorate with the pastry leaves, and chill for 10 minutes.
13. Transfer to the oven and bake until the pastry is puffed and golden and a meat thermometer inserted into the center registers 125 to 130 F for medium-rare (or to your desired doneness), 40 to 45 minutes.
14. Transfer to a serving board and let rest for 10 minutes.
15. Cut into thick slices