Get your hands on this recipe for an easier version of beef Wellington. Yes, it is different that the original, but it is still so delicious.
I decided to make a puff pastry classic, Beef Wellington. But in a very easy version, because I was just lazy (and I made the pastry myself, so I decided to give myself a break). And the good news is, you can make this as difficult as you like. Try a little bake off of your own by making the pastry yourself or take the fast lane and just use a store bought roll of puff pastry. I know the classic contains mushrooms and pâté (or ham), but this is the easy version, so I’ve cut out a few of the ingredients to keep it simple.
- Yield: 3 servings 1x
Ingredients
- 600 gr 4/3 pound of beef fillet
- 1 tbsp of mustard
- 1 egg
- 1 tbsp of milk
- salt & pepper
- 1 roll of ready-to-use puff pastry (230 gr / 8 oz OR make it yourself (1 day in advance!) see link with instruction video by Paul Hollywood in post)
For homemade puff pastry you need:
- 300 gr 2.5 cups of flour
- 2 eggs
- 100 ml of water
- pinch of salt
- 200 gr 3/4 cup + 2 tbsp of cold unsalted butter
Instructions
- Take out the beef and let it get to room temperature
- Take a pan, heat a bit of butter and season the beef with salt & pepper
- Sear the beef just shortly on all sides, just to give it colour
- Take it out and allow it to cool, make sure it has cooled off before you wrap it in dough
- Rub the beef with the mustard
- Take out the puff pastry and roll out on a piece of baking paper
- Place the beef in the middle and wrap the pastry around it, cut of the extra pastry
- Cut the extra pastry in small strips and decorate the beef wellington
- Place it in the fridge for 30 minutes
- Preheat the oven to 200 C (390 F), place your baking sheet in the oven so that this gets really hot too
- Slightly beat the egg and mix in the milk
- Brush twice with egg wash and place in the oven
- Bake for 25 minutes
- Leave to rest for 10 minutes before cutting
Notes
If you decide to make your own puff pastry, be sure to make it a day in advance, cause it needs to rest overnight in your fridge. The good news is that it freezes really well, so you can make it well in advance or make a lot and freeze it in smaller portions to have it ready when you need it.
- Category: Main
