Today, I want to present a traditional Beef Wellington recipe, perfect for Christmas. This dish involves multiple steps and may seem complicated, but every moment spent preparing it is worth it. The result is guaranteed to impress your guests and make your holiday table unforgettable. Let’s dive into the details of this iconic Beef Wellington dish and see what makes it so special.

How to Make Beef Wellington

• ‍Prepare the Beef: Season the beef for Beef Wellington generously with salt and pepper on all sides.
• Heat 2-3 tbsp of cooking oil in a pan and sear the beef until browned on all sides.

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• Do not cook through.
• Remove from the pan, brush with Dijon mustard, and let it cool completely (at least 30 minutes).

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• Make the Mushroom Duxelles: In the same pan, sauté the diced mushrooms without oil, adding a pinch of salt to draw out moisture.

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• After 1-2 minutes, add olive oil, the chopped shallot, minced garlic, pepper, and Worcestershire sauce. Cook for 3-4 minutes.‍
• Prepare the Crepes:‍
• Whisk together 1 egg, a pinch of salt, 4 tbsp flour, and 150ml milk to make a smooth batter.

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• Cook thin crepes in a non-stick pan, about 30-45 seconds per side.

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• Set aside.‍
• Make the Plum Sauce: Cook the diced plum with lemon juice, brown sugar, star anise, black peppercorns.

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• Add red wine over medium heat for 4-5 minutes.

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• Stir in 1 tbsp butter, mix well, and set aside.‍
• Assemble the Wellington:‍
• Lay plastic wrap on your work surface, then layer the crepes, prosciutto, and mushroom duxelles.

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• Place the beef on top and roll tightly, securing the ends. Chill for 1 hour.

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• Wrap in Puff Pastry: Roll out the puff pastry, brush with egg wash, and wrap the chilled beef roll.

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• Seal the edges and brush with more egg wash.
• To create a decorative lattice design on top, roll out a second sheet of cold puff pastry (100g) on a lightly floured surface.
• Use a lattice roller or a sharp knife to carefully cut through the dough in a crisscross pattern. Gently pull apart the lattice to open up the design.
• If needed, use a paring knife to perfect the cuts.
• Brush the base pastry with egg wash, then carefully lift the lattice and place it over the Wellington.
• Tuck the edges neatly under the wrapped pastry, ensuring it’s secured.
• Brush the lattice with additional egg wash for a golden finish and add sesame seeds.

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• Bake at 400°F (200°C) for 40-45 minutes. Let rest for 10 minutes before slicing.‍
• Prepare the Vegetables: Simmer baby carrots and broccolini in salted water for 3-4 minutes, then cool in ice water.

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• Sauté halved baby zucchini in butter with minced garlic for 1-2 minutes. Add carrots and broccolini, cooking for another 2-3 minutes.

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• Serve: Spoon plum sauce onto plates, add a slice of Wellington, and arrange the sautéed vegetables alongside.

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The Story Behind Beef Wellington

So, what is Beef Wellington? It is a classic dish made by wrapping a beef tenderloin in mushroom duxelles, prosciutto, and puff pastry.

The Beef Wellington origin is often associated with Arthur Wellesley, the Duke of Wellington, but it also has some roots in French cuisine. Over time, this luxurious dish became a staple at festive tables worldwide.

My inspiration for this version came from combining classic elements with a touch of creativity. The addition of plum sauce introduces a subtle sweetness, balancing the savory layers. Unlike the traditional beef wellington recipe, which uses foie gras or pate, I opted for crepes to create a barrier between the beef and pastry, ensuring crispiness.

Nutritionally, this dish is rich in protein from the beef and mushrooms. The vibrant vegetables add fiber and essential vitamins, while the puff pastry contributes indulgent, flaky layers. Though not a low-calorie option, it’s perfect for celebratory occasions.

FAQs About Beef Wellington

Curious about the nuances of this dish? Here are answers to some common questions:

Q: Can Beef Wellington be frozen?

A: Yes, you can freeze it before baking. Wrap it tightly in plastic wrap and freeze for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.

Q: Can beef wellington be made in advance?

A: Absolutely. Prepare it up to the puff pastry wrapping stage and refrigerate overnight.

Q: How much Beef Wellington per person?

A: Plan for 150-200g of beef per person, depending on appetites and side dishes.

Q: How is Beef Wellington served?

A: Traditionally, it’s paired with potatoes and greens. My version includes sautéed baby vegetables for a fresher, lighter accompaniment.

Q: What does Beef Wellington taste like?

A: This dish is a harmonious blend of tender beef, earthy mushrooms, and buttery pastry, complemented by sweet and tangy plum sauce.

Conclusion

I hope you’ll try this delicious beef wellington recipe and share your creations with us. The full video tutorial is available on YouTube, so be sure to check it out. Don’t forget to like and subscribe for more festive recipes! Enjoy cooking, and happy holidays!

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