Name: Beef Wellington
Prep time: 1 h
Cook time: 40 min
Total time: 41 min
Yield: 8 servings
Ingredients: 300-350 g of beef tenderloin (middle section); 100 g onion (fine Brunoise); 300 g cremini mushrooms (chopped); 5 g garlic (crushed); 50 g butter; 5 g fresh thyme; Sunflower Oil; Puff Pastry; Salt; Black pepper; 100 g cherry tomatoes; 2 slices of bacon or beef jerky (optional); For Eggwash:1 Egg Yolk; 50 ml milk

The Beef Wellington is one of the most popular recipes recently. Although it is a bit daunting to make, this magnificent mixture of meat, mushrooms, and puff pastry is quite delicious. So, how to make Beef Wellington? What should be considered when making Beef Wellington? What are the tricks of the Beef Wellington recipe? Instructor chef İbrahim Arslanoğlu from Okan University Gastronomy Department both made Beef Wellington at Lezzet Kitchen School and explained the tricks for those who want to try the Beef Wellington recipe.

You can optionally make this British-origin dish with the addition of bacon or dried meat. Let's take a closer look at the ingredients required for making Beef Wellington, the stages of making it, alternative suggestions, and the tricks of the recipe.

Beef Wellington

Ingredients

300-350 g of beef tenderloin (middle section)
100 g onion (fine Brunoise)
300 g cremini mushrooms (chopped)
5 g garlic (crushed)
50 g butter
5 g fresh thyme
Sunflower Oil
Puff Pastry
Salt
Black pepper
100 g cherry tomatoes
2 slices of bacon or beef jerky (optional)

For Eggwash:

1 Egg Yolk
50 ml milk

Beef Wellington

Instructions Hide Photos

Season the tenderloin. Caramelize the entire surface with sunflower oil. Bake in a 200-degree oven for 3–4 minutes. It can be cooked further. Rest the meat at room temperature for at least 20 minutes after baking.
Saute the onion, mushrooms, and garlic in butter, respectively. Add thyme and cook until the water is absorbed. Then blend until smooth. Leave it to cool.
If using bacon, lay the bacon on the cling film to form a surface. Spread the mushrooms and place the meat in the middle. Wrap it in a cylinder with cling film. Take care not to leave any gap inside. Let it rest in the freezer.
Roll out the puff pastry with flour.
Remove the cling film from the rested meat and cover tightly with the dough.
Brush with egg wash and bake at 180 °C for 20 minutes.
Caramelize the tomato in sunflower oil in a pan, add olive oil and salt, and cook in the oven at 220 C for 2 minutes.
Slice the meat and serve with the tomatoes.
Enjoy your meal.

Expert Tips

After cooking the meat in the first step, it is necessary to rest it very well.
The specified steps must be followed carefully.
Before wrapping the puff pastry, it should be kept in the freezer for at least 30 minutes so that the mushrooms adhere well to the meat.
Very little flour should be used when making sauce in a pan.
It should be made from fresh meat.
Bacon can be optionally replaced with dry meat.

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World Cuisine Recipes Beef Recipes

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