Beef Wellington with Thyme
Main Dishes • British
Description
The origin of the dish's name is still not precisely known. One theory suggests that the dish 'Beef Wellington' was named in honor of Arthur Wellesley, the 1st Duke of Wellington. Some historians claim that the ruler was incredibly fond of beef and ordered his court chefs to prepare dishes with this meat, truffles, and mushrooms baked in Madeira wine. However, there is insufficient evidence to confidently support this theory. Moreover, the first and earliest mention of this dish appeared in some records only in 1966, which contradicts the legend of the duke. The second theory is also criticized by historians and chefs, although it has a better chance of being true. It states that a patriot, a leader of organizations and a warrior, decided to give an English name to a similar French dish during the Napoleonic Wars. After all, England would then have a culinary treasure in contrast to France. The dish was indeed created, but no one has definitively stated that it was what we today call Beef Wellington. Sometimes the name 'Wellington' is unofficially used to describe other dishes that contain meat baked in wine. The most popular versions are sausages, lamb, or salmon Wellington.
Ingredients
- Morels 20 oz
- Garlic 1 clove
- Parsley 0 oz
- Wheat Flour 2 cups
- Milk 20 fl oz
- Butter 0 oz
- Farm fresh eggs 3 pieces
- Brandy 1 tablespoon
- Lamb Neck Fillet 0 lbs
- Thyme ½ bunch
- Mustard Greens to taste
- Salt to taste
- Puff Pastry 20 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Mushroom mixture: finely chop the mushrooms and sauté them in butter (50 grams) with garlic until the moisture evaporates. Add chopped parsley and season with salt and pepper. Allow to cool to room temperature.
Step 2
To make the batter for the crepe, whisk the eggs, flour, and milk until smooth. Add melted butter (1 tablespoon) and brandy, and whisk again. Let the batter rest for an hour. Preheat the oven to 355°F, pour the batter into a non-stick baking tray to make a rectangular crepe large enough to wrap around the beef fillet.
Step 3
Season the fillet with finely chopped thyme, salt, and pepper, and let it rest for 30 minutes. Then, sear the fillet in a hot skillet on all sides until golden brown. Remove and let cool.
Step 4
To roll out the puff pastry, place the dough between two sheets of parchment paper lightly dusted with flour and roll it into a thin rectangle, about 3 cm wider and 2.5 times longer than the fillet. Remove the top sheet of parchment paper and shake off excess flour from the dough. Spread half of the rectangle with the mushroom mixture. Brush the fillet with mustard on all sides. Then, tightly wrap the fillet in the crepe and place it at the edge of the dough over the mushrooms. Carefully but tightly roll the fillet with the mushrooms in the dough, leaving 3 cm at the end. Brush this part with egg to seal the seam. Make sure the seam is on the bottom of the roll (if there is excess dough, trim it). Line a baking tray with parchment paper greased with butter. Place the roll in the baking tray.
Step 5
Brush the top of the roll with egg and let it rest for 30 minutes before baking.
Step 6
Bake in the preheated oven at 355°F for about 45 minutes (depending on the size of the fillet).
Step 7
After removing the Beef Wellington from the oven, let it rest for 10–15 minutes before slicing.
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