Beef Wellington is a famous British food, soft beef fillet wrapped in mushroom mix, salty meat like ham, and pâté, later cooked until brown. The mushroom mix called duxelles, must be well dried, so that it gives taste without wetting the pâté. Layers of prosciutto or another salty ham cover the beef fillet, followed by the puff pâté that wraps everything. When it comes from the oven, one cuts it and serves, usually with sauce beside it.

One believes that this dish existed during the 19th century, probably inspired by the victory of the Duke of Wellington at Waterloo in 1815. It became popular in good restaurants in the middle of the 20th century. But the truth is harder to find than one thinks.

How to Cook Beef Wellington

Rolling roast beef in pâté already was usual in European cooking during centuries, before the name of Wellington was attached to it.

The beef fillet belongs to the most tender bits that one can get. It is buttery and delicious, but because it does not have bones or a lot of fat, it does not give such strong taste. Hence one requires the duxelles, the prosciutto and the pastry layers, they bring the main taste.

Some cooks add pâté from foie gras for more richness. For instance, the version of Gordon Ramsay uses prosciutto, duxelles, thin crepe and puff pâté. The crepe shines because it absorbs the liquids of the beef, protecting the pâté against wetness.

Well drying the duxelles is almost required. If liquids stay, they will soak into the pâté and will destroy the structure. The layers of prosciutto or salty meet help here, acting as a fence against wetness between the beef and the outside.

One browns the beef quickly in a warm pan with a bit of olive oil, around 30 to 60 seconds, only to form a crust, while the inside stays cool. When everything is covered, the whole goes in the fridge. I advise to cool at least 30 minutes, so that the layers hold well together.

Later one wraps it and lays it in the oven. Around 20 to 25 minutes at high heat gives medium-rare, while 30 minutes brings it to medium. Always let it rest 10 minutes before cutting, that is not negotiable.

About portions, 5 to 6 units of beef work for one person. One can do individual Beef Wellington, if one wants to impress, every guest gets his own wrapped piece, which needs more work, but looks great on the plate. The butcher can cut filet mignon in such 5-6 equal parts.

If you feel doubt, try first with pork fillet, because it does not cost as much as beef.

Roasted Brussels sprouts, little carrots, asparagus with hollandaise sauce, green beans with almond or creamy mashed potato go well together. Rich sauce from red wine perfectly ends everything. Yes, it takes time, but is not sohard to prepare.

Use ready pâté from store instead of making it yourself to reduce the work a lot.