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Classic Beef Wellington
Classic Beef Wellington with a lean beef tenderloin enveloped in a duxelles of seasoned mushrooms and Parma ham, all wrapped in puff pastry. The meat is seared to seal its juices, then chilled before being baked to a flawless golden finish with an egg‑wash glaze. The recipe highlights the use of English mustard for seasoning and meticulous technique to achieve a tender, juicy interior and a crisp, flaky pastry shell.
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Cost Breakdown
Critical Success Points
- • Prep and season the beef.
- • Sear the beef.
- • Prepare the mushroom filling.
- • Assemble the filling and roll it up.
- • Prepare the puff pastry and wrap it.
- • Place the Beef Wellington in the oven and bake it.
Safety Warnings
- • Handle sizzling pans with care to avoid burns.
- • Make sure the beef reaches a safe internal temperature, preferably 63 °C for medium‑rare.
- • Exercise caution when carving the Wellington to prevent injury.
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