📂 Meat
#Reino Unido
#Plato principal
Beef Wellington: Britain's Iconic Tenderloin Masterpiece
🥩 Discover the majestic Beef Wellington, an English classic combining tender beef fillet, mushroom duxelles, and flaky puff pastry. A traditional gourmet recipe, perfect for dazzling your guests.
🛒 Ingredients
- 1 kg de solomillo de ternera (pieza central)
- 2 cucharadas de aceite de oliva
- Sal y pimienta negra recién molida al gusto
- 500 g de champiñones portobello o cremini
- 2 chalotas, finamente picadas
- 2 dientes de ajo, picados
- 100 ml de vino blanco seco (opcional)
- 100 g de paté de hígado de pato o foie gras (opcional)
- 6-8 lonchas finas de jamón serrano o prosciutto
- 500 g de hojaldre fresco (2 láminas rectangulares)
- 1 huevo batido
- Mostaza de Dijon (para untar)
🥩 Britain's Culinary Jewel: Beef Wellington
Beef Wellington is an iconic dish of British cuisine, synonymous with elegance. It consists of a succulent, seared beef tenderloin, covered with aromatic mushroom duxelles, and encased in golden puff pastry. It demands precise technique for perfect cooking and a crisp exterior, making it ideal for special celebrations.
🌍 Origin and History of the Dish
- Controversial Origin: Its name is believed to honor Arthur Wellesley, Duke of Wellington, after the Battle of Waterloo. While older recipes exist, the name gained popularity.
- French Influences: Though quintessentially English, its concept of meat wrapped in pastry has French roots (e.g., "filet de bœuf en croûte"). Duxelles itself is also of French origin.
- Symbol of Status: Historically, it was a dish for special occasions and high society, due to the cost of premium ingredients and the complexity of its preparation.
📝 Detailed Step-by-Step Preparation
- Sear the Tenderloin: Season the tenderloin (1 kg) with salt and pepper. Sear in a pan with 2 tablespoons of oil over high heat, 2-3 minutes per side. Cool and spread with Dijon mustard.
- Prepare the Duxelles: Finely chop 500g mushrooms, 2 shallots, 2 cloves of garlic. Sauté shallots and garlic (3-4 min), then add mushrooms. Cook over medium-high heat until all the liquid has evaporated (15-20 minutes). Season and cool.
- Assemble the Base: Lay out a sheet of plastic wrap. Arrange 6-8 overlapping slices of serrano ham. Spread with 100g pâté (optional). Cover with the cooled duxelles.
- Wrap the Tenderloin: Place the seared tenderloin on top of the duxelles. Use the plastic wrap to tightly roll it, creating a compact log. Refrigerate for at least 30 minutes.
- Encase in Puff Pastry: Roll out 500g of puff pastry. Remove the plastic wrap from the tenderloin. Place the tenderloin onto the pastry, wrap it, seal the edges, and trim any excess. Brush with 1 beaten egg.
- Bake: Transfer to a baking sheet lined with parchment paper. Bake at 200°C for 25-35 minutes, until the pastry is golden and crisp, and the tenderloin reaches your desired internal temperature.
- Rest and Serve: Let the Beef Wellington rest out of the oven for 10-15 minutes before slicing. This ensures the juices settle and the meat remains tender.
With patience, your Beef Wellington will undoubtedly be the undisputed star of your table!
