Beef Wellington originated in France, named in honor of the Duke of Wellington, a hero of the Battle of Waterloo. Legend has it that the Duke was so fond of the dish that he named it that. As early as 1450, the French invented the "meat pie," a dish in which minced meat is placed in puff pastry and baked. This can be considered the predecessor of Beef Wellington. The Duke of Wellington improved on this, personally enjoying a baked dish that combined beef, mushrooms, wine, and truffles in a pie crust. Hence, the dish was named "Beef Wellington."

How did I come up with this dish? A while ago, I was at a Western restaurant with friends, and when I ordered this dish, I was told I needed to make a reservation in advance. This piqued my curiosity. After some research, I discovered that this dish truly requires skill and patience to prepare. The complex process makes it difficult to prepare and eat immediately, and once prepared, it's also difficult to reheat or use again. So, I understand why restaurants require reservations. The ingredients for Beef Wellington vary from recipe to recipe, but most of the ingredients here are fairly common and make a good portion for a family of three or four. You can try making this classic dish yourself! While the steps are a bit involved, the sense of accomplishment is immense. And by following the detailed instructions, you won't have to worry about failing. Let's get started!

The anhydrous butter used for the folded pastry is my favorite [Belloi Anhydrous Butter], and the fried mushroom sauce uses [Belloi Black Truffle Cream]. The Wellington steak has a crispy skin, the beef is juicy and delicious, and it has a mixed aroma of truffle, butter and nuts. One piece is super satisfying.

Recipe Sharing

【Puff pastry dough ingredients】

All-purpose flour (Queen Earl Horn T45) 122g

65g water

1/4 teaspoon salt

Coat with butter (Beloy anhydrous butter) 60g

【Marinated steak】

            400g fillet steak 

Red wine                       in moderation

Rosemary                     as needed

Red rock salt                   as needed

1 tablespoon yellow mustard sauce (Little Bear is Coming)

Garlic cream (Belloi) (for frying steak)

【Homemade Mushroom Sauce】

6 white mushrooms

Black pine mushroom cream (Beloy) as needed

Black pine mushroom sauce (optional)

Chopped pine nuts (optional)

Grind lemon, black pepper and salt (Little Bear is here) as needed

【Wrapping material】

8-10 slices of Spanish ham

【Brush face】

Appropriate amount of whole egg liquid

【practice】

1. First, make the puff pastry, wrap it in butter greaseproof paper, roll it into a rectangle with a rolling pin, and refrigerate it for later use. Beat the dough into a ball (no need to roll it out of the film), refrigerate it for 1 hour, take it out and roll it out to the size that matches the butter, then wrap it in the dough, fold it twice, wrap it with plastic wrap, and refrigerate it for 30 minutes. Roll it out and fold it for the third time, wrap it with plastic wrap, and refrigerate it for more than half an hour (for later use).

2. Prepare the beef part. It is best to use a whole piece of beef tenderloin. I used filet steak instead. Marinate it with appropriate amount of rosemary and rock salt. Take it out and put it on plastic wrap. Arrange it neatly at the junction. Then roll it up and fix the two ends. Refrigerate it for one hour (for later use). Put butter in a frying pan, take out the formed steak, roll it around and fry it until it is colored (do not fry it until cooked, it will need to be put into the oven later) for later use

3. Make the mushroom sauce. Use a food processor to grind six white mushrooms into small particles. Put garlic butter in a frying pan and stir-fry the mushrooms until the water is dry. Add black pine mushroom sauce and a little salt to taste. Finally, add the crushed cooked pine nuts, stir well and let cool.

4. Finally, assemble. Place plastic wrap on the chopping board, overlap the ham slices, spread the prepared mushroom sauce, evenly spread the mustard sauce on the fried steak, place it on the ham slices, and roll it up tightly with plastic wrap.

5. Take out the puff pastry that has been refrigerated and roll it into a rectangle that is slightly larger than the wrapped steak. Then roll it up and wrap it tightly. Refrigerate it for 1 hour.

6. Take out the shaped Wellington steak, brush the surface with egg liquid, use a knife to cut out the desired pattern, preheat the oven to 180 degrees, and bake for 35 to 40 minutes. The center temperature of the baked steak should be around 55 to 60 degrees. The steak is more tender and juicy in this temperature range.

7. Finished product

【Tips】

 If you are afraid of the difficulty of making puff pastry, you can buy ready-made

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