New Year's Star - Wellington Beef * Recipes

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Wellington beef belongs to the category of those dishes that are prepared without fail for a holiday. And if the calendar isn’t a holiday at all, the legendary beef baked in rosy dough will certainly make it solemn and non-trivial.

However, let's leave dishes such as Wellington for special dates. And do not doubt that it will become the highlight of the holiday menu and will be eaten among the first.

Wellington Beef Served with Sauce and Vegetables

Based on the classic recipe, Wellington beef is cooked according to the following principle: a piece of tenderloin is coated with a fragrant paste and wrapped in puff pastry, then baked and served. However, many cooks prefer to initially cut the tenderloin into portioned pieces, each wrapping in a layer of paste and dough, and served in the form of pies.

You can endlessly experiment with the manner of cooking beef and its serving, and in the meantime, we will share with you the original Wellington recipe. And if you have not tried this dish before, then you can only be kindly envied - the first impressions of such beef are enchanting and unique!

For the sauce, boil port wine with broth, flavor it with thyme and pepper

To cook Wellington beef you will need:

800 g high quality beef tenderloin;
100 g butter;
3 sprigs of rosemary;
1 sprig of thyme;
1 medium onion red onion;
3 cloves of garlic;
600 g of fresh or soaked dried mushrooms;
100 g chicken liver;
2 tbsp breadcrumbs;
2 tbsp Worcester sauce;
1 pack of puff pastry;
cooking oil for frying;
salt and pepper to taste.

At the initial stage, you need to gently wipe the tenderloin from the moisture with a paper towel and set the meat aside for about 30 minutes so that it "rests" after storage in the refrigerator.

Meanwhile, you need to finely chop the leaves of 1 sprig of rosemary, add salt and ground black pepper to them and roll the tenderloin in this mixture of spices from all sides.

Other dishes from baked lamb, sausages, chicken and turkey are also known under the name Wellington.

Next, you need to heat vegetable oil in a pan and melt a piece of butter in it. When it melts, send thyme and rosemary to the pan. When the greens begin to fry, carefully remove it from the oil - you will no longer need it.

Put the tenderloin in aromatic oil and fry until a delicious “caramel” blush. The main thing at this stage is simply to provide the meat with an even crust. To do this, it is enough to hold the meat in oil on each side for about 30-60 seconds. After the tenderloin is covered with a uniform crust, transfer it to a plate.

After the meat is fried, you need to spasse finely chopped onions, chopped garlic and leaves of 1 sprig of rosemary in the same oil, slightly salted. When the onion begins to golden, pour mushrooms into the pan (smash large ones with your fingers). Ideally, if the mushrooms are of different varieties.

Fragrant Herbs - Beef's Best Friends

The mushrooms will release the juice, and you will need to wait until the liquid has evaporated. This usually takes about 15 minutes when frying over medium heat.

When the juice has evaporated, add the chicken liver, cut into small pieces, into the pan. Top with two tablespoons of vegetable oil and Worcester sauce.

Ten minutes after you add the liver to the mushrooms. It is necessary to transfer the contents of the pan to a large cutting board and chop finely and finely with a knife. Topped minced meat should be sprinkled with breadcrumbs.

Traditionally, the dish is served in the form of portioned slices.

Roll the puff pastry into a layer half a centimeter wide, spread the minced meat from the liver on it, leaving 3-cm edges free from the filling - these “voids” need to be greased with a raw yolk.

Put the fried meat on the minced meat and wrap everything in a dough roll in the way that you like best. The sides can be tamped with palms or pressed with a fork. If you wish, you can apply a pattern or ornament to the surface of the roll using a fork or knife.

Grease the dough on top with raw yolk, after which you need to shift the roll onto a baking sheet covered with parchment. Wellington beef is baked in an oven preheated to 200 degrees Celsius for 40 minutes.

The pattern on the finished dish can be absolutely anything!