Beef Wellington
Beef Wellington, a classic British dish, presents an elegant centerpiece that is surprisingly straightforward to prepare.
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Instructions
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Preheat the oven to 400 F.
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Melt butter in a large skillet, then cook the onion for 5 minutes until softened.
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Add mushrooms and continue cooking, stirring occasionally, until all liquid evaporates, about 15 minutes.
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Stir in garlic and parsley, season with salt and pepper, then remove from heat and cool completely.
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Combine the pâté with the cooled mushroom mixture.
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Roll out puff pastry on a floured surface to a size sufficient to enclose the beef, then trim the edges and reserve scraps.
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Spread the pâté mixture over the pastry, leaving a 1-inch border, and place the cold beef in the center.
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Brush the exposed pastry edges with beaten egg, then fold the pastry over the meat to create a sealed parcel.
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Place the beef parcel seam-side down on a rimmed baking sheet.
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Decorate the parcel with reserved pastry trimmings and brush with beaten egg.
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Bake for 40-45 minutes, until the pastry is puffed and golden and a meat thermometer inserted into the center reads 125-135 F for medium-rare or 150 F for medium.
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Transfer to a cutting board and let rest for 10 minutes before slicing and serving.