- Searing the Beef and Preparing Duxelles
Sear the beef fillets in a hot pan for 30 seconds on each side just to color them; do not cook them through. While they cool, brush them with Dijon mustard. In the same pan, sauté the finely chopped mushrooms with thyme until all the moisture has evaporated and it forms a thick paste (duxelles). Moisture is the enemy of puff pastry, so this paste must be dry.
- Wrapping and Chilling
Lay out a sheet of plastic wrap. Place the prosciutto slices on it, spread the mushroom duxelles over the prosciutto, and place the beef fillet in the center. Use the plastic wrap to roll it into a tight log. Chill in the fridge for 20 minutes. This setting period helps the Wellington hold its shape during the final bake.
- Pastry Enclosure and Baking
Roll out the puff pastry and wrap it around the chilled beef log, sealing the edges with egg wash. Score the top of the pastry with a knife for decoration and brush with egg yolk for a golden finish. Bake at 400°F (200°C) for 20-25 minutes until the pastry is puffed and golden. Let it rest for 10 minutes before slicing to ensure the juices stay in the meat.
- سعرات حرارية:750 سعرات حرارية%37%
- بروتين:42 g%84%
- الكربوهيدرات:30 g%11%
- سكر:3 g%3%
- ملح:2.2 g%37%
- طاقة:3140 كيلو جول%37%
- سمين:52 g%74%
Beef Wellington is the ultimate showstopper of British “High Cuisine,” named after Arthur Wellesley, the 1st Duke of Wellington. Traditionally a large centerpiece for holiday banquets, this individual version offers a more manageable but equally luxurious experience. It consists of a tender beef fillet coated in “duxelles” (a finely chopped mushroom paste), wrapped in salty prosciutto, and finally encased in a buttery, flaky puff pastry. It represents the pinnacle of savory pastry work, requiring a perfect balance so the pastry is crisp while the meat remains medium-rare.
