BEEF WELLINGTON – ROYAL FEAST WITH KARPATEN PREMIUM ANGUS BEEF
While historians believe the dish is named after Arthur Wellesley, the first Duke of Wellington, the exact origin of the name is unclear and no exact link has been found between the dish and the Duke’s name.
Beef Wellington is an English steak dish made from beef sirloin topped with pâté (often foie gras pâté) and Duxelles mushrooms, wrapped in fluffy batter, then baked in the oven.
The exterior is made of a crispy golden crust. Inside are several layers of ingredients: slices of prosciutto, wild Duxelles mushrooms and foie gras. All of this encases a beef tenderloin core.
Ingredients:
1 kg Angus beef fillet
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp mustard
1 kg Duxelles mushrooms
4-6 slices of ham (Parma or Iberico ham)
1 sheet of dough, defrosted
2 egg yolks
Preparation method:
Browning of beef tenderloin:
Salt and pepper the Angus beef tenderloin.
Fry in a frying pan over medium-high heat for about 2-3 minutes on each side, until the muscle gets a golden brown crust.
Preparing Duxelles mushrooms:
In a food processor add the mushrooms, garlic and onion and chop to a paste. Heat the pan over medium-high heat and add the mixture. Cook for a few minutes then add the salt until the water drops out. Remove from heat and let cool.
Wrapping the beef fillet:
Lay out a sheet of plastic wrap and place slices of prosciutto, so that they are equal and overlap. Spread the mushroom mixture on top.
Brush the tenderloin with mustard and then wrap the tenderloin with the prosciutto slices and mushroom mixture, folding the sides around the tenderloin as you wrap it. Wrap the plastic wrap tightly around the beef and refrigerate for 30 minutes.
Add the batter:
Heat the oven to 200 degrees Celsius. Roll out the pastry sheet and place the beef tenderloin in the centre. Brush the egg mixture around the beef tenderloin and roll the beef tenderloin tightly in the pastry sheet. Then brush the remaining egg mixture on the outside of the pastry sheet and notch the top.
Baking:
Bake at 200 degrees until the batter is golden brown and the beef reaches 120 degrees for rare.
About 45 minutes.
Remove from oven and let rest for 10 minutes before slicing.
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