Classic Beef Wellington recipe
- 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!
This post is also available in: Dutch