Recipe for Beef Wellington

Beef Wellington is a preparation of filet steak coated with duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in bacon/spinach/ crêpe to retain the moisture and prevent it from making the pastry soggy.

For Mushroom Duxelle
Fresh Champignon mushroom 400g
Truffle mushroom 2g
Chestnut cooked 50g
Chopped onions 10g
Chopped garlic 5g
Fresh thyme 2g
Salt and pepper pinch
Olive oil 50 ml

Method
Chopped the mushroom, chestnut, onions, garlic and thyme in a food processor
Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high.

Add olive oil, and add the mushroom mixture, add 1 tablespoon butter and swirl to melt and avoid burning, Stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes.

Season with salt n pepper, Remove from heat and cool.

For the beef fillet wrap into spinach
Beef fillet             1 kg
Blanch spinach   30 g
Salt n Black pepper crusted pinch

Season fillet with salt and crusted black pepper, than seared on the very hot large pan all the side till become black brown, rest for 2 minutes then wrapped with cling film and let it seat into the fridge for 15 minutes. Wrap the fillet with spinach.

For rolling the beef with bacon, mushroom duxelle and puff pastry

Turkey bacon           100g
Puff pastry 1 sheet - 40X40 cm

Arrange turkey bacon on the plastic cling film than spread with duxelle mushroom. Place the beef (rolled with spinach) on the center of duxelle then roll until it tightens.

Make a thin layer (1 inch) of puff pastry, then place on the cleaned table, brush with egg yolk and top with beef wrapped then roll it

And put in the oven at 230°C for approximately 15 minutes or until brown color.

Served with roasted potatoes and caramelize onions.


/Chef Chadi Salloum/