Description
A delicious and impressive Beef Wellington made with a flavorful duxelles and perfectly seared beef fillet, all encased in golden puff pastry.
Ingredients
Scale
- 1 medium onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 4 sprigs fresh rosemary, leaves picked and finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lb 1.6 oz minced beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large egg, beaten
- 1 lb 1.6 oz puff pastry, thawed
Instructions
- Prepare the Duxelles: Finely chop the onion, carrot, and celery to a minced consistency. Mince the garlic and finely chop the rosemary leaves. Heat olive oil in a skillet over medium heat, add chopped vegetables, and cook until softened (8-10 minutes). Add garlic and rosemary, cook for 1 minute until fragrant.
- Add the minced beef to the skillet with the vegetables. Break up the meat and cook until browned. Drain excess fat. Season generously with salt and pepper. Spread the duxelles mixture onto a parchment-lined baking sheet and let it cool completely to prevent a soggy bottom.
- Assemble the Wellington: Lightly flour a clean surface and unroll the thawed puff pastry. Roll it into a rectangle large enough to encase the beef and duxelles. Season a beef fillet (approx. 1 lb 1.6 oz) with salt and pepper. Sear the beef fillet on all sides in a hot skillet until browned. Let it cool slightly.
- Spread the cooled duxelles evenly over the seared beef fillet. Carefully place the duxelles-coated beef in the center of the puff pastry. Bring opposite sides of the pastry up and over the beef, overlapping slightly to seal. Bring the remaining sides up and tuck them in to fully enclose the beef and duxelles, creating a snug package. Trim excess pastry and use scraps for decoration if desired, attaching with beaten egg.
- Place the wrapped Wellington seam-side down on a parchment-lined baking sheet. Brush the entire surface with the beaten egg wash for a golden sheen. Lightly score the top of the pastry with the back of a knife for decoration and to allow steam to escape.
- Bake the Beef Wellington in a preheated oven at 400°F (200°C) for 25-35 minutes, or until the pastry is golden brown and puffed. If it browns too quickly, tent loosely with aluminum foil. Let the Wellington rest for at least 10 minutes before slicing with a sharp serrated knife. Serve immediately.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg