Juicy beef covered with a tasty duxelles and wrapped in crêpes and pastry. Try this and you know why it's a classic Beef Wellington recipe. But this time without mushrooms, really delicious.
Beef Wellington was one of the most famous dishes not yet covered on this blog. But there was one problem, the classic version contains mushrooms. And because of my annoying intolerance I can not eat them. Often, and I did this right here, I replace it with sun-dried tomatoes. So if you don't have an intolerance and you want to make the real classic version, replace the sun-dried tomatoes with 100 grams portobello mushrooms. But I can assure you, the replacement of the mushrooms with sun-dried tomatoes is certainly a very tasty variant.
- By using a crêpe between the meat and the puff pastry, juices are even better contained in the meat and the pastry remains pretty crisp. Crêpes baking is not very difficult, so do not be put off by this.
- In the original recipe foie gras was used. But you can also just use pate from chicken livers as I did.
- Use a meat core thermometer to make sure your meat is done. The temperature should be 57 degrees Celsius.
- Substitute sun-dried tomatoes with 100 grams Portobello mushrooms.
- When you use mushrooms, you can also opt for a pate with truffle.
- In this recipe you use beef tenderloin. But did you know that it's very nice to do with pork tenderloin?
- Substitute the shallot for a finely chopped half onion.
- Plant fresh parsley, chives and basil in a pot. You will enjoy this for months and you will end up much cheaper.
- Instead of whole milk, use semi-skimmed milk and margarine for the crêpes instead of butter.
- Use a cream pate for this recipe.
The price of this budget friendly variant is € 2.55 per person.
- Make the Beef Wellington a day in advance, but do not bake them yet. Instead, wrap each wellington in plastic wrap and store them in the refrigerator. Before you bake them in the oven the next day, take them out of the refrigerator 30 minutes in advance so that they have a good temperature.
- Furthermore, you cannot save Beef Wellington. The puff pastry does not go well and the structure will change.
Other delicious holiday meat
- Duck breast fillet with honey balsamic sauce
- Oven baked saltimbocca
- Cranberry stuffed turkey fillet
- Sirloin steak in sesame soy sauce
It's a good taste!
recipe Classic Beef
Did you make this classic Beef Wellington? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Classic Beef Wellington
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- 2 tablespoons butter unsalted, room temperature
- pinch salt
- 2 eggs size L
- 30 grams butter unsalted
Beef Wellington preparation
- 10 sheets puff pastry thawed
- 1 egg ligthly beaten
- 1 teaspoon butter unsalted, room temperature
- Heat a frying pan with the butter and oil.
- Add the shallots and cook until translucent (about 3 to 4 minutes).
- Add the sun-dried tomatoes and cook for about 10 minutes. (If your using mushrooms bake about 15 minutes until the mushrooms are done)
- Taste and add salt and pepper to taste.
- Mix the parsley into the duxelles.
- In a bowl mix the flour and salt.
- Make a hole in the middle and break the eggs above.
- Pour 4 tablespoons milk with the batter, and stir well until smooth.
- Pour in the remaining milk, while whisking, to dilute the batter.
- Melt butter in a frying pan.
- Remove 1 tablespoon butter in the pan and mix it into the batter.
- Pour 4 tablespoons of batter into the pan and swirl the pan so that the batter is well spread over the pan.
- Bake the crepe about 1-2 minutes at that side and then turn it over. Bake for another 30 seconds.
- Then remove the crepe from the pan and keep it on a plate until further use.
- Bake crêpes from the remaining batter
Beef Wellington preparation
- Remove the steaks half an hour before baking from the refrigerator. (That way it will bake more evenly)
- Pat the meat dry and season with salt and pepper.
- Heat the oil in the frying pan and bake the steaks on all sides brown (it doesn't have to be done though)
- Place the steaks on a plate and let cool to room temperature.
- In a bowl mix the pâté and the duxelles with a fork until you get a paste.
- Lay a crêpe in front of you and spread a little layer pate on top.
- Place the steak in the middle and fold the crepe around.
- Cut the excess crêpes away.
- Repeat for all steaks.
- Lay two sheets of puff pastry in front of you, just overlapping.
- Press the seam firmly.
- Place the steak in the middle and roll the pastry loosen around it. Press firmly add the seam.
- Brush with beaten egg and place on a baking plate covered with baking paper paper. Make sure the seam is faced to the bottom.
- Place the Beef Wellington at least 15 minutes in the refrigerator to let the meat rest.
- Preheat the oven to 240 degrees Celsius.
- Cut with a knife sharp notches in the top of the puff pastry.
- Put the beef Wellington in the oven and reduce the oven temperature immediately to 220 degrees Celsius.
- Bake for 10 minutes, and then lower the temperature to 200 degrees Celsius.
- Bake the Beef Wellington until the meat thermometer inserted in the thickest part of the meat indicates a core temperature of 57 degrees Celsius, after about 20 to 25 minutes.
- Take the Beef Wellington from oven and let the meat rest for 10 minutes before serving. Enjoy!
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- a good pair of knives
- cutting board
- Brushes, spatulas and other cooking utensils
- frying pan
- Sheet pan, baking tray or baking sheet
- Baking paper or baking mat
- Immersion hand blender and hand mixer