This Beef Wellington Recipe is a well-loved classic on our dinner tables that’s here to stay.
It is not entirely clear as to where the name “Beef Wellington” originates. The natural leaning would be to Arthur Wellesley, the 1st Duke of Wellington, the man who famously spanked Napoleon’s bottom on the battlefield at Waterloo in Belgium, not on the site of the train station in London. His name has also been given to “Wellington boots” which were actually worn by the man.
Another theory reverts back to the Wellington boots in that the finished product looks a bit like a Wellington boot, if you think that’s ridiculous you’d be right.
A final theory put forward by Clarissa Dickson Wright (one of two fat ladies) is that the dish “has nothing to do with that splendid hero, the Duke of Wellington, it was invented for a civic reception in Wellington, New Zealand, but is a splendid addition to any party.”
Regardless of it’s origin it is a great dish!!!
All of your guests will be admiring this one and singing your praises when you serve it. Just remember to slice the Beef Wellington an inch thick to enjoy the full no-nonsense flavor
For the best results use a good quality steak
- 1 (2-3lb) center-cut beef tenderloin roast, trimmed
- 1 1/2 lbs white button mushrooms
- 2 shallots, chopped
- 5 cloves garlic, chopped
- 3 sprigs fresh thyme
- 4 1/2 tbsp unsalted butter
- 6oz duck pate
- 12 slices prosciutto
- 1 (14-16oz) package all-butter puff pastry, thawed
- all purpose flour, for dusting
- 1 egg, lightly beaten
- Oil for frying
1. Add the mushrooms, shallots, garlic, and thyme to a food processor. Pulse until all the ingredients are finely chopped and well incorporated.
2. Heat the 3 tbsp butter and olive oil in a skillet over medium heat. Add the mushroom mixture and sauté for 10 minutes. Season with salt and fresh ground black pepper. (Note: You want most of the liquid to evaporate, but be careful not to dry out completely). Remove the mixture from the heat and set aside to cool.
3. Take the beef tenderloin and season with salt and fresh ground black pepper.
4. Take 1 1/2 tbsp. of the butter and heat in a skillet over medium high heat. Place the tenderloin in the pan. Brown it on all sides, making sure to get the top, bottom and both sides. Once the roast is browned remove from the pan and set aside to cool.
5. In a medium bowl combine the pate with the cooled mushroom mixture. Mix it until it is smooth.
6. Lay out a sheet of plastic wrap on a flat surface. On top of the plastic wrap lay out the slices of prosciutto in a shingle patters, so that it forms a rectangle big enough to encompass the entire piece of beef. Spread the mushroom pate mixture evenly of the surface of the prosciutto. Season with salt and pepper, and sprinkle the thyme leaves on top of the mushroom mixture.
7. Place the beef tenderloin on the edge of the prosciutto and mushroom mixture and roll it so that the beef is completely encased by the prosciutto. Make sure to tuck in the sides. Roll the entire thing in plastic wrap and refrigerate for 30 minutes.
8. Preheat the oven to 425 degrees F.
9. Roll out the puff pastry on a flat floured surface. Take the beef out of the refrigerator and remove the plastic wrap. Place the beef in the middle of the puff pastry. Brush the edges of the pasty with an egg wash. Roll the beef up in the pastry, making sure all the edges are sealed. Place the beef on a baking sheet, seal side down. Brush the top of the pastry with the egg wash.
10. Bake at 425 degrees F for 40-45 minutes, until golden brown and the beef reaches an internal temperature of 125 degrees F.
11. Allow to rest before serving.