A traditional English healthy dinner dish, Beef Wellington is beef tenderloin coated with pâte, wrapped in puff pasty and baked in the oven. In this version by Chef Timothy Barton, beef tenderloin is topped with sautéed mushrooms enhanced with red wine, cream and veal glaze, a preparation known as mushroom ragout then wrapped in puff pastry and baked in the oven until golden brown. Two kinds of mushrooms are used to make this recipe: oyster mushrooms and button mushrooms.
Traditional Beef Wellington was named after Arthur Wellesley, the First Duke of Wellington and the man who defeated Napoleon at Waterloo. The original version of meat recipes dish, however, was probably quite simple: A paste of flour and water placed over the beef, which was then baked. Later, it became a fancier dish, featuring puff pastry and pâte. The common problem encountered when creating classic Beef Wellington, aside from its fussiness, is that the pastry on the bottom inevitably becomes soggy. In some recipes, the coated meat is wrapped in crepe to prevent the pastry from turning soggy. Chef Timothy Barton’s version, however, comes up with a simpler solution and turns the dish into something even amateur chefs can pull off.
Ingredients: 1 Sheet of Puff Pastry, 8 oz. Centre Cut of Beef Tenderloin, 1 cup sliced button mushrooms, ½ Torn Oyster mushrooms, 1 tsp. finely chopped shallots, 2 oz. red wine, ½ cup 35% cream, 1 cup veal glaze, 1/3 tsp. finely chopped garlic, 2 eggs, Salt and Pepper
Season and grill the beef tenderloin searing all sides, and remove from grill and cool. In a sauté pan, heat up two tablespoons of canola oil until almost smoking. Add mushrooms, toss in pan repeatedly. Add shallots and garlic, toss repeatedly. Add red wine, and flame. Add veal glaze, add 35% cream and reduce for 2 minutes until thick. Remove from heat, and place on cooling dish, and cool to room temperature. On a separate cutting board layout puff pastry sheet, approximate size, 6 x 10 inches. Cut one thin strip lengthwise with an approximate width of 2 inches. Cut one square piece, approximately, 4 x 4 inches. Place beef tenderloin on a baking tray, put a tablespoon of the mushroom ragout on the top of the tenderloin. Whisk egg yolks in a small bowl and add a touch of cream and a pinch of salt to create an egg wash. Brush both sides of the 10 x 2 inch puff pastry in the egg wash. Wrap the strip of pastry around the outside of the beef tenderloin. Brush both sides of the square piece of puff pastry with egg wash. Place on top of the beef tenderloin, tucking the sidepieces underneath, and pressing down onto the sidepiece, to form a tight seal. Place in the refrigerator for half an hour to an hour. Preheat oven to 375 degree F if using a convection oven. Preheat to 425 degrees F in a conventional oven. Place the Beef Wellington in the oven, approximately 12 to 15 minutes, until pastry has risen and is golden brown. Remove from oven, and let rest for two to three minutes. Place on plate and serve.
A mushroom ragout is essential to this version of Beef Wellington, and consists of cooking oyster and button mushrooms sautéed in a pan until golden. Then aromatic garlic and shallots are added. With red wine, the whole is flambéed and veal stock is added for additional flavor. Finally, cream is added to thicken the ragout. To keep the puff pastry from becoming soggy, the mushroom ragout must be cooled completely before it is topped over the grilled beef tenderloin, which should have been cooled too. After the whole thing is wrapped in puff pastry it is chilled in the fridge to keep it in tact as it bakes.