Wellington, if you're a fan of napoleonic wars history you probably know that name. It's refering to the Arthur Wellesley, prime minister of his majesty and general of the british army who defeated Napoleon during the Waterloo battle. The dish probably comes from France but was taken by british.
My welligton beef with potatoes (cooked in duck fat)
So, what is Wellington beef ? It's a pie, made of beef fillet steak, wrapped in a puff pastry, with duxelles. There are multiple versions some with foie gras, sometimes with ham like mine.
First, you will make your duxelles, which is a very finely chopped mixtures of mushrooms. You can do it with a knife ou a food mixer (it's easier with the mixer). Then you cook it in a pan, with butter, some herbs like thyme or parsley. It has to reduce to a kind of paste. For a 1 / 1.25kg fillet steak you should need 250g of mushrooms.
You should have something looking like this. We will let it cool, get colder to avoir damaging our puff pastry.
Then we will brown the meat, on all sides, it will help keep the blood inside the meat during the cooking in the oven. Use a large pan for exemple, with some butter or olive oil.
The fillet steak, raw, before this step.
Then you will need your puff pastry, you need two rectangles, a large one and a smaller one. For the large one take the size of your fillet and and something like 4-5 centimeters all around. Put your fillet on the bottom pastry. Onto the fillet put your duxelles. On top of the duxelles i put slices of ham, some people put foie-gras i don't.
When it's down all over the top put your second pastry and "weld" the two pastries.
Then make with a knife in several places on the top of the wellington chimneys (little holes to let the steam out).
Put egg yolk with a brush all over the top and put everything in the oven.
The cooking depending the size of the fillet and your oven will take like 45min at 220°C for medium rare meat. The best is using a cooking thermometer. 54°C for rare, 57°C for medium rare 62°C for well done.
Enjoy
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