Description
Succulent classic Beef Wellington emerges as a pinnacle of British culinary craftsmanship, showcasing tender beef wrapped in golden pastry. Rich layers of prosciutto and mushroom duxelles create an elegant centerpiece you’ll savor with pure gastronomic delight.
Ingredients
Scale
Main Ingredients:
- 2 pounds mixed mushrooms (shiitake, oyster, cremini)
- 4 large portobello mushrooms (810 ounces / 229–283 grams total)
- 1 (14-ounce / 397 grams) package puff pastry
- 4 shallots, finely chopped (about 1 packed cup)
- 2 small yellow onions, cut into 1/4-inch rounds
Seasonings and Flavor Enhancers:
- 1/2 cup plus 5 tablespoons olive oil
- 6 garlic cloves, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1/3 cup port or 1–2 tablespoons aged balsamic vinegar
- 2 tablespoons soy sauce
- 3/4 teaspoon light or dark brown sugar
- Kosher salt and black pepper, to taste
Additional Ingredients:
- 1 cup finely chopped toasted walnuts (about 4 ounces / 113 grams)
- 3 tablespoons unsalted butter
- 1 cup apple cider or apple juice
- 1 tablespoon aged balsamic vinegar (optional)
- 1 large egg, beaten
- All-purpose flour (for dusting)
- Ice (for cooling)
Port Reduction (Optional):
- 2 tablespoons olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 2 teaspoons
Instructions
- Carefully cleanse the portobello mushrooms, removing stems and trimming edges to create an even surface. Generously coat with olive oil and season with salt and pepper.
- Sear the mushrooms in a hot skillet, cooking each side for approximately 5 minutes to develop rich caramelization. Transfer to a cooling rack.
- Process mixed mushrooms into a fine texture, separating some for a more rustic chop. Create an ice bath for rapid cooling.
- In a skillet, sauté mushrooms, shallots, garlic, and rosemary until fragrant and moisture evaporates. Incorporate port, soy sauce, and thyme, cooking until liquid reduces completely.
- Fold toasted walnuts into the mushroom mixture and chill rapidly using the prepared ice bath.
- Caramelize onions in butter, adding sugar and seasoning. Deglaze with cider, allowing liquid to absorb fully. Finish with a splash of balsamic vinegar and let cool.
- Roll puff pastry into a thin rectangle on a floured surface. Layer mushroom filling centrally, creating a compact log with caramelized onions and seared portobello mushrooms.
- Carefully fold pastry over the filling, sealing edges meticulously with egg wash. Ensure a tight, uniform wrap with no exposed filling.
- Place wellington on a parchment-lined baking sheet. Brush exterior thoroughly with egg wash for a golden, glossy finish.
- Roast in a preheated oven at 400°F for 30-35 minutes until pastry achieves a deep golden brown color.
- Allow wellington to rest for 10 minutes before slicing to maintain structural integrity.
- Optional: Prepare a luxurious port reduction by simmering shallots, garlic, and peppercorns with port, reducing, then incorporating vegetable stock and thyme. Strain and enrich with butter, seasoning to taste.
Notes
- Adapt the mushroom mixture by using different varieties like shiitake or cremini for unique flavor profiles.
- Ensure mushrooms are thoroughly dried after cleaning to prevent soggy pastry and maintain crisp texture.
- Use cold butter and keep pastry chilled to achieve flakier, more delicate layers during baking.
- Customize the Wellington for dietary needs by substituting beef with portobello mushrooms for a vegetarian version or using gluten-free puff pastry for gluten-sensitive guests.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 3g
- Sodium: 500mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg