- Searing and Chilling the Beef
Season the beef fillet and sear it in a smoking hot pan for only 30 seconds per side. Brush immediately with Dijon mustard and let it cool. This creates a flavor barrier and helps the mushrooms stick.
- Preparing the Duxelles and Wrapping
Cook minced mushrooms until all moisture is gone (very dry). Lay out prosciutto, spread mushrooms, place beef in the center, and roll tightly in plastic wrap. Chill for 20 minutes to set the shape.
- Pastry Wrapping and Baking
Wrap the chilled beef in puff pastry, seal with egg wash, and score a pattern on top. Bake at 400°F (200°C) until the pastry is golden.
- Calorias:720 kcal%36%
- Proteína:45 g%90%
- Carboidratos:30 g%11%
- Açúcar:2 g%2%
- Sal:2.2 g%37%
- Energia:3010 kJ%36%
- Gordo:48 g%68%
Beef Wellington is the crown jewel of British festive dining, named after Arthur Wellesley, the 1st Duke of Wellington. It is a masterpiece of complex layering: a center of tender beef fillet, a savory mushroom duxelles coating, a layer of salty prosciutto to protect the pastry from moisture, and finally a buttery, golden-brown puff pastry crust. Culturally, it represents the ultimate “celebration dish,” requiring precision to ensure the beef remains pink and juicy while the pastry is perfectly crisp.
