Beef Wellington Recipe
Total time
Recipe type: Main Dish
Serves: 6
- 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
- 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.
- Let it drain and cool, then sprinkle all sides with salt, pepper (just one side), & thyme.
- Chop a quarter-onion and stir-fry it in the skillet which held the meat.
- Wash and slice the mushrooms. Add the butter, then the mushrooms to the pan.
- Mix the sour cream and egg yolk and add that. There should be no liquid in the mushroom mix.
- Purée the mushrooms and let them cool.
- Take a baking sheet and lay parchment paper on top, sprinkle with flour.
- Spread ⅓ of the cooled mushrooms on top of that.
- Place the meat on top and cover it with Dijon mustard.
- Spread the rest of the mushrooms on all sides of the meat.
- Fold the dough over it on all sides and pinch the dough together with milk.
- Cut off any extra and fill in the empty spaces with dough, and turn the dish over.
- If you have enough dough for decorations, do that and attach it with milk.
- Otherwise, brush yolk over the whole thing.
- Preheat the oven to 240°C (475°F).
- Cook the Wellington at that temperature for 10 minutes.
- 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.
- Serve with wild mushrooms or potatoes or vegetables or all three.
Recipe by A Lady In France at https://aladyinfrance.com/beef-wellington/
3.5.3226