BEEF Wellington is a well-known British classic that shows off the chef’s skills in combining the artistry of patisserie with precision of steak carvery.
It is believed to have originated in England and named after Arthur Wellesley, the first Duke of Wellington but it could have easily been a French dish — filet de boeuf en croûte (fillet of beef in pastry) — which was rebranded as an English dish.
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Pulse the duxelles of mushrooms, chestnuts, shallots and garlic in a food processor or blender until finely chopped.
(From left) Saute duxelles in butter until all the liquid has dried out, then season with thyme, salt and pepper; brush edges of the pastry dough with egg wash before encasing the beef inside; allow the Beef Wellington to rest for at least 10 minutes before carving. — Photos: AZMAN GHANI/The Star
Brown the meat with olive oil and rosemary in a very hot skillet until well seared on all sides.
When the beef is nicely seared, remove kitchen twine and brush the meat with Dijon mustard.
A beaten egg yolk becomes an eggwash to seal the edges of the puff pastry together as well as a glaze before baking.
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