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Beef Wellington

The delicious main course from New Year’s Eve: Steak, potatoes and sauce, with a little green side … but the meat eater strikes again;). Beef Wellington is a good mix of meat and crisp bread. Like a small gift package with lovely tender meat in the middle. The recipe takes some time to prepare and the individual parts are a bit of a hassle, but easier than you would think. The smart thing is that you can make it in advance, even the day before. You can store the packets in the refrigerator until they go in the oven.

BEEF WELLINGTON 
2 PERS.

2 GOOD, PREFERABLY SIRLOIN, STEAKS, 180 GRAMS EACH
100 G BUTTON MUSHROOMS
1 CLOVE OF GARLIC
1 SMALL ONION
1 TBSP. OLIVE OIL
1 SMALL KNOB OF BUTTER
2 TBSP. RED WINE
200 G PUFF PASTRY
2 TSP. DIJON MUSTARD
1 EGG YOLK
2 TBSP. MILK
SALT AND PEPPER

First, sear the steaks in a little oil on all sides to hold in the juices, set them aside on a piece of paper to rest and cool.

Peel onion and garlic.

Wash the mushrooms and cut of the stem, blend them with onions and garlic.

Add the mixture to a dry pan and cook at high heat for a couple of minutes.

Add butter and olive oil, season with salt and pepper and stir well while the water from the mushrooms evaporates.

Add red wine, turn down the heat and keep stirring it.

When the red wine and the remaining mushroom liquid have evaporated, remove the mixture from the heat and place it in a sieve lined with a piece of kitchen paper.

Squeeze out excessive liquid, the mixture must be as dry as possible before the mushrooms can be spread put onto the pastry, otherwise it will become too soft and goory when baked.

Whisk egg yolk and milk together.

Roll the pastry on the kitchen table and brush it with the egg mixture, which will help keep moisture away from the pastry.

Save the rest of the egg mixture for later.

Cut the dough down the middle and add half the mushroom mixture to one part and the rest on the other.

Spread the mixture into a thin layer, covering the area where the steak will be.

Brush the steaks with mustard and place them on the mushroom mixture, season with salt and pepper and fold the dough around the steaks as a small gift or envelope.

Cut excess dough away, it can be used for decoration.

Make sure the folds are sealed, to prevent liquid from leaking during cooking.

Put the packets in the fridge until it’s time to cook them. It also allows the puff pastry to get cold, making it crispier when baked.

Preheat the oven to 220 degrees celsius and meanwhile heat a baking sheet lined with baking paper inside.

To avoid the bottom of the wellington burning due to the high heat, place two baking plates on top of each other inside the oven.

Take the packages out of the fridge, brush them with the rest of the egg mixture on all sides.

Put the packages with the folds facing down on the hot baking sheet and bake them for 15-20 minutes. until the puff pastry is golden brown and crispy.

Remove the Beef Wellingtons and let them rest for at least 15 min.

Serve with peas, Roast Potatoes og Homemade Whisky Sauce.

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