Wellington beef tenderloin: our tips and recipes for success

It is a festive recipe a little forgotten, but which regains its brilliance with the return of the great classics of traditional cuisine: the Wellington beef tenderloin will amaze your guests!

Are you looking for an original meat recipe for Christmas? Try the Wellington beef tenderloin! We explain this emblematic and ultra-gourmet dish that changes from the capon!

All about the origin of Wellington beef

British or French? The recipe for Wellington beef tenderloin appears in any case under this name in the nineteenth century, after the Napoleonic Wars, and takes its name from that of the Duke of Wellington, leader of the English armies, a great lover of crusted beef fillet. Since then, the recipe has been very popular on both sides of the Channel. But in reality, coating a piece of beef with dough is an old tradition of French cuisine… The preparation of Wellington beef tenderloin is distinguished by the use of a mixture of finely chopped mushrooms of Paris, returned with onion and shallot to form a duxelles, and raw foie gras diced. This rich preparation covers the beef fillet and everything is then enclosed in a puff pastry and cooked in a stew. Wellington beef tenderloin is served in slices, cold or hot, sometimes accompanied by Madeira sauce and small vegetables. Quality ingredients and a spectacular presentation make it a party dish par excellence!

Slide 2 of 8: Wellington Beef with Black Tapenade

Individual Wellington beef fillet: our unbeatable recipe

To definitively score points and spirits at the end of the year, opt for an individual presentation for your Wellington beef tenderloin! Indeed, it is not always easy to cut well and present a sliced net… In addition, this recipe allows you to prepare your fillets in advance, and even freeze them!

Ingredients for 4 people:

  • 4 slices of regular beef fillet, about 2 cm thick
  • 400 g mushrooms
  • 2 shallots
  • 1 clove garlic
  • 100 g foie gras
  • 800 g puff pastry
  • Salt, pepper, butter
Slide 3 of 8: Wellington Beef at the Fourme d'Ambert PDO

The preparation steps:

  1. Quickly fry the slices of meat above and below. They should not cook, just color. Let cool and set aside.
  2. Chop the mushrooms, shallots and garlic clove and sauté in a little butter. Let the water from the mushrooms evaporate and add the diced foie gras at the very end of cooking.
  3. As soon as the liver begins to melt, reduce the heat and whisk the whole to emulsify. The liver must not make fat! Let cool and set aside.
  4. Spread the puff pastry and form 4 rectangles about 2 mm thick. On each, place a little mushroom filling, a slice of beef, and finish with some filling. Close the dough in a slipper format, the weld underneath. Brown with egg yolk and bake for 15 minutes at 220 °C.

Tip: you can make the whole recipe, or only some steps, such as the mushroom-foie gas filling, using a Thermomix! Serve your individual Wellington beef fillets with a mix of carrots and diced turnips, snow peas, or potato patties.

Slide 6 of 8: Wellington Roast with Truffled Juice and Banyuls

Cyril Lignac, Thierry Marx, Gordon Ramsay: the tips of great chefs

Wellington beef remains a safe bet in the culinary tradition; the greatest chefs did not hesitate to face this monument and add their personal touch! For the British Gordon Ramsay, it is the Parma ham, interspersed between the puff pastry and the duxelles: an additional refinement and an additional touch of flavor that highlights the sometimes a little heavy character of this dish. At Cyril Lignac, the broken dough replaces the puff pastry and the chef recommends an onion-morel mixture for the duxelles: refinement guaranteed! Finally, Thierry Marx uses a particularly well-thought-out trick to preserve all the crispiness of the dough and prevent it from getting soggy: surround your beef tenderloin with a buckwheat cake before arranging the duxelles and dough. The patty will absorb the cooking juices and its relatively neutral taste will not disturb the flavors of your dish.

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