Festive Beef Wellington: Juicy Meat in Puff Pastry

The famous dish is now on your table! Beef Wellington is juicy meat baked in puff pastry. Today it is one of the most famous dishes of English cuisine. They prepare it for the holidays. Served with different sauces.
cook time: 1h 30 min
Elijah Stroud
Festive Beef Wellington: Juicy Meat in Puff Pastry

Nutrition Facts (per serving)

191
Calories
13g
Fat
10g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Puff pastry 500 g

Main course:

Beef 700 g
Champignon 400 g
Bulb onions 2 pc
Vegetable oil 50 g
Butter 35 g
Salt to taste
Ground black pepper to taste
Thyme, thyme 1 g

Sauce:

Milk 1.5 cup
Wheat flour 1.5 tbsp
Butter 35 g
Onion 1 pc
Salt to taste
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
Prepare all the necessary products. Take fresh, meaty, boneless beef. The champignons are strong, light, without blemishes. Thaw the puff pastry slightly.

Step 2

Step 2
Clean the beef tenderloin from films and dry. If the meat does not hold its shape very well, tie it with kitchen twine. Heat a large frying pan well, pour a little oil on it and fry the meat on all sides (even from the ends, holding the meat with forks, tongs or a spatula) until golden brown.

Step 3

Step 3
Place the meat on a plate, sprinkle with salt and crushed black pepper, and cool.

Step 4

Step 4
In another frying pan over medium heat, heat the vegetable oil, add the butter, and melt. Cut the champignons into slices and onions randomly. Fry the mushrooms with onions until golden brown, add salt and pepper.

Step 5

Step 5
Place the mushrooms in a blender and puree, making sure that small pieces of mushroom remain in the finished mixture. Cool.

Step 6

Step 6
Sprinkle the work surface of the table with flour, roll out the puff pastry into a layer about five millimeters thick.

Step 7

Step 7
Place some mushroom paste in the center of the dough. Place meat on top.

Step 8

Step 8
Coat the meat piece tightly with the remaining mushroom paste. Brush the edges of the dough with lightly beaten egg and pinch this large “pie” together as desired.

Step 9

Step 9
Cover a baking sheet with parchment, dust it with flour, place our “pie” seam side down, brush with egg and bake in an oven preheated to 190 degrees for 45 minutes. Determine the exact time based on your oven model.

Step 10

Step 10
Meanwhile, prepare a simple sauce. Finely chop the remaining onion, place it in the pan where the meat was fried, along with a good piece of butter. Cook until the onion is translucent, stirring.

Step 11

Step 11
Add a spoonful and a half of flour to the onion, stir, pour in the milk and simmer, stirring constantly with a whisk, until thickened. Salt and pepper. Serve this sauce along with cooked meat. In the meantime, let it cool.

Step 12

Step 12
Remove the finished pie from the oven and cool slightly.

Step 13

Step 13
Cut into portions with a sharp knife. Serve hot, topped with sauce. Finita! Bon appetit!

Additional rubrics

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