Baked Beef Wellington
Origin of the recipe
Beef Wellington is a traditional English dish and a truly festive one. Served for Christmas, New Year's, or simply for a family dinner, this tender, well-cooked meat, layered with mushrooms and baked in pastry, will provide a true gastronomic delight and a festive atmosphere for everyone lucky enough to be at your table. Documented descriptions of this dish first appeared in culinary history in the 1960s. According to one version, the recipe for "Beef Wellington" was introduced by the chef of the famous English commander, Arthur Wellesley Wellington, as an English version of the commander's favorite French dish, "Filet de bœuf en croûte" (beef baked in pastry with truffles). According to another, the dish was invented to commemorate the victory of British troops led by the Duke of Wellington over the armies of Napoleon Bonaparte at the Battle of Waterloo in 1815.
What do you need for cooking?
Ingredients
-
Beef tenderloin
-
Champignons
-
Puff pastry
Kitchen utensils
- Knife
- Board
- Baking tray
- Pan
Beef Wellington – a recipe that will help you prepare this elegant and impressive dish with tender meat and a crispy crust. Follow these simple steps and you'll impress your guests.
Step-by-step recipe
Step 1:
Trim the edges of the tenderloin, leaving a uniform center. Trim any membranes from the meat. Sprinkle with salt and pepper on all sides.
Step 2:
Heat enough sunflower oil in a frying pan to cover the entire bottom of the pan.
Step 3:
Once the oil is hot, fry the meat until it forms a light crust. Make sure you're frying the meat directly in the oil, not the pan itself. Otherwise, if you fry the meat directly in the pan, the juices will run out and the surface will be dry.
Step 4:
Grind the mushrooms in a blender or chop finely, then fry in a pan until all the liquid has evaporated.
Step 5:
Place the thin dough on plastic wrap, distribute the mushrooms evenly over the dough, and place the tenderloin on top. Using plastic wrap, wrap the meat tightly in the dough, trapping the mushrooms between the meat and the dough.
Step 6:
Trim off any excess dough around the edges and pinch the dough so that it completely covers the meat and mushrooms.
Step 7:
Brush the dough with egg yolk and place in the oven for 15 minutes at 200 degrees, then finish cooking by lowering the temperature to 150 degrees (about 10 minutes or a little more). 
Cooking tips
The most important thing in this recipe is not to overcook the meat; it should be cooked to medium! In some recipes, the mushrooms are spread on a layer of ham or cheese laid on plastic wrap. The wrap is then tightly wrapped around the ham and mushrooms, trying to squeeze out any excess air, and the meat is refrigerated for 1 hour. The meat and ham are then wrapped in the dough, brushing the edges with egg yolk. This technique allows the meat to cool sufficiently to retain its pink center during baking. It is also believed that this method will allow the dough to adhere better to the meat, resulting in a smoother finished dish.
Some recipes include wrapping the meat in bacon and adding a variety of vegetables, nuts, mushrooms, cheeses, and more.
