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  • Beef Wellington - beef in puff pastry

Beef Wellington - beef in puff pastry

Beef Wellington is one of the most prestigious dishes of British cuisine. The beef fillet is first seared in a pan, then wrapped in a layer of mushroom duxelles (finely chopped mushrooms sauteed with shallots), Parma ham, and finally encased in puff pastry. It is baked until the pastry turns golden and the meat reaches the desired level of doneness. The dish is named after the Duke of Wellington, the victor of the Battle of Waterloo.

Beef Wellington - beef in puff pastry
  • The dish is named after the 1st Duke of Wellington, Arthur Wellesley, victor of the Battle of Waterloo.
  • The mushroom duxelles must be thoroughly dried out, otherwise it will make the pastry soggy.
  • The layer of Parma ham acts as a barrier between the moist duxelles and the delicate puff pastry.
  • The ideal internal temperature for medium rare is 52-55 °C, measured immediately after removing from the oven.
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Recipes with Beef Wellington

Beef Wellington with duxelles and prosciutto

Beef Wellington with duxelles and prosciutto

Mushroom3h0
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