Introduction
Beef Wellington is a classic dish that showcases the tender flavors of beef fillet, complemented by a rich mushroom pâté and encased in a flaky puff pastry. This elegant meal is perfect for special occasions and festive gatherings. Paired with homemade gravy, this dish becomes the centerpiece of any dinner table. Follow this recipe to create a delicious Beef Wellington, accompanied by savory pancakes and a rich gravy that enhances the flavors beautifully.
Ingredients
*For the Beef Wellington:*
20g dried porcini or shiitake mushrooms
2 sprigs of fresh rosemary
230g center fillet of beef, trimmed
Olive oil
2 cloves of garlic
1 red onion
250g mixed mushrooms
Optional: truffle oil
1 heaped teaspoon English mustard
1 x 320g sheet all-butter puff pastry
1 large free-range egg
*For the Pancakes:*
1 large free-range egg
1 mug semi-skimmed milk
1 mug self-raising flour, plus extra for dusting
100g baby spinach
*For the Gravy:*
1 red onion
Olive oil
2 sprigs of fresh thyme
1 heaped teaspoon blackcurrant jam
50ml port
1 heaped tablespoon plain flour
500ml organic beef stock
Prep Time
Preparation Time: 30 minutes
Cook Time
Cooking Time: 35 minutes
Total Time
Total Time: 1 hour 5 minutes
Yield
Serves 4
Following this recipe ensures that your Beef Wellington will be the star of the meal, bringing delightful flavors and textures together in perfect harmony. Enjoy it with the added touch of savory pancakes and delicious homemade gravy for a truly memorable dining experience.
Detailed Directions and Instructions
Prepare the Mushrooms
Soak the dried mushrooms in 250ml boiling water for 10 minutes, then drain and finely chop, reserving the soaking liquid for the gravy.
Season the Beef
Finely chop 1 sprig of rosemary, season with sea salt and black pepper, then roll the beef fillet in the mixture until coated.
Sear the Beef
Heat 1 tablespoon of olive oil in a non-stick pan over high heat. Lightly crush the unpeeled garlic cloves and add them to the pan along with the beef. Sear the beef for 5 minutes, turning with tongs. Remove the beef and garlic from the pan and let them cool.
Cook the Mushroom Mixture
Wipe out the frying pan and return it to medium heat. Peel and roughly chop the red onion, then squeeze the softened garlic flesh into the pan. Strip in the leaves from the remaining rosemary sprig, then tear in the mixed mushrooms. Add the soaked mushrooms and any resting juices from the beef. Cook for 15 minutes, stirring regularly, until the mixture is soft and starting to caramelize.
Blitz the Mushroom Mixture
Transfer the mushroom mixture to a food processor, add a few drops of truffle oil (if using), and blitz to a spreadable consistency. Taste and season as needed.
Make the Pancake Batter
For the pancakes, crack the egg into a blender, add the milk, self-raising flour, baby spinach, and a pinch of salt and pepper. Blitz until smooth.
Cook the Pancakes
Place a large (28cm) non-stick frying pan over medium heat, rub it with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side for 2 minutes, or until lightly golden, then flip and cook for another 10 seconds. Transfer to a plate to cool.
Preheat the Oven
Preheat the oven to 220°C/425°F/gas 7.
Assemble the Beef Wellington
To assemble, lay a large sheet of clingfilm on a clean surface and place the pancake on top. Spread 1 heaped teaspoon of English mustard over the pancake, then spread the mushroom pâté evenly, leaving a 1cm border. Place the cooled beef fillet in the center, then gather up the clingfilm and twist it into a parcel.
Prepare the Pastry
On a flour-dusted surface, cut the puff pastry sheet in half. Remove the clingfilm from the beef and place it on one piece of pastry. Beat the egg and brush it over the pastry base and the pancake. Drape the remaining piece of pastry over the top to cover, pressing to seal as if making a large ravioli. Trim any excess pastry, transfer to a greased baking tray, and brush all over with the beaten egg.
Bake the Wellington
Bake the Wellington on the bottom shelf of the oven for 25 minutes, or until the pastry is golden on top and crisp underneath, and the beef is blushing and juicy.
Make the Gravy
While the Wellington is baking, make the gravy. Peel and roughly chop the red onion, place it in a large pan over medium heat with a tablespoon of olive oil, and strip in the thyme leaves. Cook for 20 minutes, stirring occasionally, until the onion is soft and starting to caramelize.
Finish the Gravy
Stir in the blackcurrant jam and simmer until dark and shiny. Add the port, carefully flame it with a match, and cook until the alcohol has burned off. Stir in the plain flour, followed gradually by the beef stock and the reserved mushroom soaking liquid. Simmer until the gravy reaches your desired consistency, then blitz with a stick blender and strain through a sieve.
Serve
Let the Wellington rest for 5 minutes before slicing and serving with the gravy. Serve deliciously with steamed greens.
Notes
Mushroom Usage
Select either dried porcini or shiitake mushrooms based on availability and personal preference.
Pancake Consistency
Ensure that the pancake batter is well-blended for a smooth texture; adjust the milk as needed for the right consistency.
Oven Temperature
Make sure to check the Wellington towards the end of the baking time for the desired doneness.
Gravy Consistency
Adjust the gravy thickness by how long you simmer it or by adding more stock if it is too thick.
Resting Time
Allowing the Wellington to rest is crucial for achieving juicy cuts without losing moisture.
Cook techniques
Soaking Dried Mushrooms
Soaking dried mushrooms in boiling water rehydrates them, enhancing their flavor and texture. The soaking liquid can be reserved for sauces or gravies, adding depth to the dish.
Beef Coating with Herb Mixture
Mixing finely chopped rosemary with sea salt and black pepper creates a flavorful coating for the beef fillet. This technique infuses the meat with herbs and enhances its flavor during cooking.
Searing Meat
Searing beef in a hot pan caramelizes the exterior, locking in juices and adding a rich flavor. It’s essential to turn the meat with tongs to ensure even cooking.
Cooking Mushroom Mixture
Cooking a mixture of fresh and dried mushrooms, onions, and garlic at medium heat allows the ingredients to caramelize. This technique develops a deep flavor profile, creating a delicious filling.
Making Pancake Batter
Blending ingredients for pancake batter ensures a smooth consistency. Incorporating spinach adds nutrition and color, resulting in a visually appealing and healthy pancake.
Cooking Pancakes
Pouring a thin layer of pancake batter into a hot, oiled pan ensures even cooking and a golden finish. Swirling the batter aids in creating a perfect circle.
Assembling Beef Wellington
Using clingfilm to wrap the beef fillet with pancake and mushroom pâté creates a tight parcel, helping to maintain the shape and ensuring the flavors meld during baking.
Egg Wash for Puff Pastry
Brushing puff pastry with beaten egg before baking promotes a golden, shiny finish. This technique is essential for achieving an attractive presentation.
Baking Method
Baking Beef Wellington at a high temperature allows the pastry to become crispy while keeping the beef juicy. Positioning the dish on the bottom shelf of the oven prevents the pastry from browning too quickly.
Making Gravy
Sautéing onions in olive oil until caramelized provides a sweet base for gravy. Adding blackcurrant jam and port introduces complexity, while incorporating flour and stock creates a rich, thick sauce.
FAQ
Can I use fresh mushrooms instead of dried?
Yes, you can use fresh mushrooms, but the flavor and umami richness of dried mushrooms will be less pronounced.
What type of beef is best for Beef Wellington?
Center fillet is recommended for its tenderness and flavor, but other cuts like sirloin can also be used.
How can I make this dish vegetarian?
To make a vegetarian version, substitute the beef with a hearty vegetable or mushroom filling and use vegetarian stock for the gravy.
What can I serve with Beef Wellington?
Beef Wellington pairs well with steamed greens, roasted vegetables, or a fresh salad for a balanced meal.
How do I know when the beef is cooked to the right doneness?
Using a meat thermometer is the best way to ensure it’s cooked to your preference; 50-55°C (120-130°F) for rare, 60-65°C (140-150°F) for medium, and 70°C (160°F) for well done.
Conclusion
The Beef Wellington, paired with the spinach pancakes and rich gravy, showcases a delightful marriage of flavors and textures. The seared beef, creamy mushroom pâté, and flaky pastry create an unforgettable dish that is both elegant and comforting. The addition of pancakes provides a unique twist, making it a creative meal option for special occasions or playful dinners.
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