Beef Wellington

Beef Wellington

Meat "Wellington» (Beef Wellington, Eng.) - A remarkable original dish for a family dinner festive table. Strictly speaking, this is a piece of beef tenderloin, baked in pastry with mushrooms. The dish has a story. Some mistakenly believe that this dish comes from the eponymous capital of New Zealand - Wellington. In fact, the recipe of beef "Wellington" coined by the famous English chef commander Arthur Wellesley as the British version of the traditional French dishes - "fillet in dough." The name coined in honor of the brilliant victory of the British troops led by the Duke of Wellington over Napoleon Bonaparte's armies at the Battle of Waterloo in 1815.

How to cook beef "Wellington"?

So prepare beef "Wellington".


  • 0.6-1 kg of good beef tenderloin (best piece, located along the spinal vertebrae);
  • 500 g puff pastry (you can buy ready-made at the supermarket);
  • 1-2 onions;
  • 250-300 grams of mushrooms;
  • 1-2 egg yolks dough for lubrication;
  • 2 tablespoons Dijon mustard;
  • freshly ground black pepper;
  • 4-5 tablespoons vegetable oil for frying (good use of sunflower chilled and filtered cold pressed oil);
  • salt.


First, a few tips for choosing the best cuts. The meat should be chilled (ice cream instead), with virtually no streaks and, of course, desirable from a young animal.

Meat prisalivaem one piece and sprinkle with freshly ground pepper on all sides evenly. Now fry a piece of meat on all sides in a well-heated frying pan until golden brown crust color. Roasting is necessary to start with a good heating oil over high heat. Why is that? It must acquire a crust, which, as it seals the inside of a piece of meat juice. If the pan is not sufficiently warmed up, the temperature is insufficiently high roasting, meat juice will have time to escape into the pan.

Prepare the mushrooms

After roasting the meat Let cool slightly and daubed on all sides Dijon mustard. Let cool yet within 40 minutes and pre-wrapped in a piece of plastic wrap, remove for an hour in the refrigerator. Prepare onion-mushroom mixture. Washed and peeled obsushennye mushrooms and onions shred (it is possible to combine, but individually). Preheat a small frying pan and fry the onion in vegetable oil. Remove onions spatula and fry the mushrooms until golden brown also. Of fungi must evaporate excess moisture.


After this time, remove the meat from the refrigerator. The thawed puff pastry sheet, expand and cut in half. Roll out into the desired configuration. We spread a sheet of dough in a greased baking tray. Spread on a sheet of thin layer 1/4 onion-mushroom mixture so as to obtain a substrate for a piece of meat. We spread the meat on top and daubed on all sides by the remaining onion and mushroom mixture. Top cover with a second sheet of dough and folded the edges, cutting off the excess. Now grease dough with egg

Beef Wellington
yolk and make the cuts (as in bread loaf) with a sharp knife. Slots are necessary in order to spare pair could go.


Place the baking sheet in the preheated to a temperature of approximately 200 C oven. Bake about 20 minutes, then reduce the temperature to 170 degrees and bake another 20-30 minutes. Carefully remove our beef "Wellington" and carefully passed on to a serving plate and cut into slices. You can decorate with sprigs of greenery and serve, for example, a dark beer "Guinness" or ginger ale. Of course, a good idea is suitable and red table wine or dry sherry.

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