Beef Wellington Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Main Dish
Serves: 6
Ingredients
  • 1 rolled puff pastry (not sweet)
  • 1 roast beef around 2 lbs
  • 300 g button mushrooms - about 4 cups
  • 2 egg yolks - used separately
  • 1 large spoon of sour cream or crème fraîche
  • 30 grams of butter, or a couple tablespoons
  • ¼ onion
  • 2 tablespoons Dijon mustard
  • salt, pepper, thyme to taste
  • olive oil for frying
Instructions
  1. First remove any strings from the meat and fry it on a very hot skillet with some olive oil. No more than a minute on each of its four sides.
  2. Let it drain and cool, then sprinkle all sides with salt, pepper (just one side), & thyme.
  3. Chop a quarter-onion and stir-fry it in the skillet which held the meat.
  4. Wash and slice the mushrooms. Add the butter, then the mushrooms to the pan.
  5. Mix the sour cream and egg yolk and add that. There should be no liquid in the mushroom mix.
  6. Purée the mushrooms and let them cool.
  7. Take a baking sheet and lay parchment paper on top, sprinkle with flour.
  8. Spread ⅓ of the cooled mushrooms on top of that.
  9. Place the meat on top and cover it with Dijon mustard.
  10. Spread the rest of the mushrooms on all sides of the meat.
  11. Fold the dough over it on all sides and pinch the dough together with milk.
  12. Cut off any extra and fill in the empty spaces with dough, and turn the dish over.
  13. If you have enough dough for decorations, do that and attach it with milk.
  14. Otherwise, brush yolk over the whole thing.
  15. Preheat the oven to 240°C (475°F).
  16. Cook the Wellington at that temperature for 10 minutes.
  17. Turn the oven down to 190°C (375°F) and cook for 25 more minutes. See my post if you think it might be too hot for your oven.
  18. Serve with wild mushrooms or potatoes or vegetables or all three.
Recipe by A Lady In France at https://aladyinfrance.com/beef-wellington/