MEAT

BEEF WELLINGTON
Beef Wellington is a classic and luxurious dish, embodying the elegance of fine dining. This esteemed recipe features a succulent beef tenderloin, coated with a rich layer of mushroom duxelles and often wrapped in a layer of prosciutto or Parma ham, all encased in a golden, flaky puff pastry. The dish is renowned for its harmonious blend of textures and flavors - the tender beef complements the umami-rich mushrooms, and the crisp pastry adds a delightful contrast. Beef Wellington is often reserved for special occasions, celebrated for its grand presentation and sumptuous taste.
Recipe and Ingredients for 4 Guests
Ingredients
- Beef Tenderloin: 800 grams, center-cut
- Puff Pastry: 500 grams
- Mushrooms: 300 grams, finely chopped
- Prosciutto: 8 slices
- Dijon Mustard: 2 tablespoons
- Egg Yolk: 1, for glazing
- Butter: For frying
- Thyme: 1 teaspoon, chopped
- Salt and Pepper: To taste
preparation
Steps
- Season and Sear Beef: Season the beef with salt and pepper. Sear on all sides in a hot pan with butter. Brush with Dijon mustard and let cool.
- Prepare Mushroom Duxelles: Sauté mushrooms in butter with thyme until the moisture evaporates. Let cool.
- Assemble: Lay out prosciutto on cling film, spread mushroom duxelles over it, place the beef on top, and roll tightly. Chill for 15 minutes.
- Wrap in Pastry: Roll out the puff pastry, unwrap the beef from the cling film, and place it on the pastry. Wrap tightly, sealing the edges. Glaze with egg yolk.
- Bake: Bake at 200°C (390°F) for around 25 minutes, or until the pastry is golden.
Total Time: Approximately 1.5 hours



food cost
Estimated Costs
- Beef Tenderloin: 800 grams. Approximate cost: ¥200 per 500 grams. Total: ¥320.
- Puff Pastry, Mushrooms, Prosciutto, Dijon Mustard, Egg Yolk, Butter, Thyme: Approximate total cost: ¥80.
Total Cost for 4 Servings
- Ingredients: ¥400
Total Ingredient Cost: ¥400
Cost Per Serving
Cost Per Serving = ¥400 / 4 ≈ ¥100 per serving
Wine Pairing Suggestion
A rich and full-bodied red wine like Amarone or a Bordeaux or a Cabernet Sauvignon pairs excellently with Beef Wellington. These wines complement the savory depth of the beef and the earthiness of the mushrooms, enhancing the overall dining experience.
List of Allergens
- Gluten: Present in puff pastry.
- Eggs: Used in the glaze.
- Dairy: Butter is used in frying and preparing the duxelles.
- Mustard: Can be an allergen for some individuals.