A masterpiece of British cuisine - beef tenderloin wrapped in mushroom pâté and puff pastry. The meat is seared, surrounded by mushroom duxelles and Parma ham, wrapped in golden pastry. Sliced, it reveals a pink interior in a crispy crust. A festive dish for special occasions that requires precision but rewards with unforgettable flavor.
💡 Kliknij na składnik aby oznaczyć jako użyty
Rub the tenderloin with salt and pepper, sear it in a hot pan.
We spread hot meat with mustard and let it cool.
Chop the mushrooms and shallot very finely.
Sauté in butter with thyme until all moisture evaporates (duxelles).
On the foil, we layer the slices of ham overlapping.
Spread the duxelles, place the meat, and roll tightly.
Chill for 30 minutes, then wrap in rolled-out dough.
Brush with beaten egg, score patterns.
Bake for 25-30 minutes at 200°C. The meat inside should reach 52°C.
Beef Wellington is often considered a dish that has become a symbol of British cuisine, and its name may come from the Duke of Wellington, who defeated Napoleon at the Battle of Waterloo.
Serve Beef Wellington on an elegant plate, preferably accompanied by mashed potatoes or roasted vegetables. Garnish the plate with fresh herbs, and serve the dish at room temperature to preserve its full flavor.
Store leftover Beef Wellington in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months, and before reheating, it's best to use the oven to keep the pastry crispy.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...
See all recipes in this categoryEuropean cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...
See all recipes in this category
Comments (0)
Be the first to comment on this recipe!
Add a comment