Frederic Melton
Beef Wellington is a dish that has become synonymous with culinary elegance, showcasing a perfect harmony of flavours and textures. While the true history of the dish remains a mystery, its rich heritage and unforgettable taste have made it a symbol of culinary excellence. The classic Beef Wellington recipe features beef tenderloin, sautéed spinach, mushrooms, onions, and blue cheese wrapped in puff pastry. However, some variations of the dish exist, such as replacing the mushroom and onion pate with Gorgonzola cheese or using Boursin cheese instead of blue cheese. The combination of flavours and the juicy, tender beef make Beef Wellington a mouthwatering masterpiece.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Cheese, Boursin Cheese, Gorgonzola Cheese, Roquefort Cheese, Maytag Blue Cheese |
| Type of Beef | Beef Tenderloin |
| Type of Pastry | Puff Pastry |
| Type of Dish | Main Course |
| Accompaniments | Salads, Asparagus, Horseradish, Onion Chutney, Broiled Tomatoes, Parsley-Dill Potatoes, Broccolini Spears |
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What You'll Learn
Beef Wellington recipes with blue cheese
Beef Wellington is a rich and decadent dish that can be made with blue cheese. The addition of blue cheese to the traditional recipe gives it an extra twist, complementing the beef and pastry. Here is a recipe for Beef Wellington with blue cheese that serves 6.
Ingredients:
- 700-800g beef fillet from the middle to thicker end of the fillet
- 1 onion
- 200g mushrooms
- Butter
- Seasoning
- Spinach
- Blue cheese
- 1 egg
- Puff pastry
Optional Ingredients:
- Salt
- Pepper
- Fresh herbs (e.g. rosemary)
- Salad vegetables or asparagus
- Gravy
- Horseradish
- Caramelised onion chutney
Method:
Firstly, chop the onion and mushrooms as finely as possible and add them to a saucepan with butter and seasoning. Cook on low heat until the mushroom juices have evaporated and the vegetables are concentrated. This should take about half an hour. Once cooked, chill the mixture in the fridge. Boil a kettle and pour the water over the spinach to wilt it. Squeeze out as much water as possible, then chill the spinach in the fridge. When everything is cold, roll out the pastry on a floured surface to a rectangle of about 35 x 25 cm. Mix the spinach with the mushroom and onion mixture, adding the blue cheese. Spread a quarter of this filling along the shortest edge of the pastry so that the beef fillet can sit on top. Pat the rest of the filling into an even crust around the beef. Brush the visible pastry with egg, then roll the beef up tightly in the pastry, turning it so that the seam is underneath. Wrap the pastry down around the ends of the fillet like a parcel. Chill the Wellington for at least an hour or up to a day.
Preheat the oven to 220°C (200°C for a fan oven) or Gas Mark 7. Stir the egg yolk into the remaining egg and brush it all over the Wellington. Decorate the top if desired. Roast for 10 minutes, then lower the oven temperature to 200°C (180°C for a fan oven) or Gas Mark 6. Cook for 25 minutes for rare, 30 minutes for medium-rare, 35 minutes for medium, and 45 minutes for well-done. Check the internal temperature with a meat thermometer—for a rosy, moist fillet, aim for 120°F, and for medium-rare, aim for 130°F. If the pastry gets too brown during cooking, cover it with foil. Leave the Wellington to rest for 10 minutes, then slice and serve.
This Beef Wellington recipe is perfect for special occasions and can be served with gravy, horseradish, and caramelised onion chutney. It pairs well with a fresh, crisp salad or blanched asparagus.
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Beef Wellington recipes without blue cheese
Beef Wellington is a dish that combines elegance and flavour, and has become a symbol of culinary elegance. Here are some Beef Wellington recipes without blue cheese:
Beef Wellington with Gorgonzola Cheese
This hybrid recipe replaces the traditional mushroom and onion pate with Gorgonzola cheese. To make this recipe, lay out prosciutto slices on a piece of plastic wrap, slightly overlapping. Spread chopped garlic and gorgonzola cheese over the prosciutto. Season a beef tenderloin with salt and pepper and sear the outside in olive oil for about 60 seconds on all sides. Coat the tenderloin with a thin layer of spicy mustard, then place it in the middle of the prosciutto, cheese, and garlic mix. Use the plastic wrap to help create a tight, cylindrical form around the tenderloin.
Beef Wellington with Spinach and Walnuts
This recipe substitutes the traditional mushroom pate with a paste made from spinach, walnuts, garlic, and Worcestershire sauce. To make the paste, blend frozen spinach, thawed and dried, with walnuts, garlic, and Worcestershire sauce in a food processor. Season a beef tenderloin with salt and pepper, then sear it in a pan with olive oil for about 3 minutes on each side. Spread the paste on the tenderloin and wrap it with puff pastry.
Individual Beef Wellingtons with Caramelized Onions and Rosemary Butter
This recipe features beef tenderloin, caramelized onions, and rosemary butter wrapped in a buttery puff pastry. Serve with a crisp salad or blanched asparagus. To make the dish more decadent, add some tangy cheese to the recipe.
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Side dishes to accompany Beef Wellington
Beef Wellington is a rich and decadent dish, and as such, it pairs well with fresh, crisp side dishes. Salads are a great option, such as a simple green salad or a zesty arugula salad with red wine vinaigrette. If you want to add some protein to your salad, you can try a basic Caesar salad or a Thunderbird Salad.
If you're looking for a more substantial side dish, potatoes are always a good choice. Mashed potatoes, Duchess potatoes, or fondant potatoes would all make excellent accompaniments to Beef Wellington. You could also try something a little more unusual, like miso mashed potatoes with roasted garlic and buttery miso paste for an umami flavor.
Other vegetable side dishes that would go well with Beef Wellington include roasted carrots, sauteed zucchini and squash, green beans (especially when flavored with garlic, thyme, and white wine), or blanched asparagus. If you're looking for something trendy, Brussels sprouts have made a comeback, especially when mixed with bacon and sweet nuts.
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Cooking and preparation times for Beef Wellington
Beef Wellington is a versatile dish that can be made with a variety of ingredients, including blue cheese. The cooking and preparation times for this decadent dish may vary depending on the specific recipe and ingredients used, but here is a general guide to help you create a mouthwatering masterpiece.
Preparation:
Before you start assembling your Beef Wellington, it is essential to have all your ingredients ready. This includes choosing a high-quality beef tenderloin, which is key to achieving the most tender and juicy results. You will also need to prepare your chosen ingredients for the filling, such as caramelized onions, mushrooms, spinach, and of course, blue cheese.
To begin preparing the dish, season the beef generously with salt and pepper. Heat oil in a pan over high heat and sear the beef on all sides until well browned, approximately 2 to 3 minutes per side. Remember to give the beef enough time to brown before turning it over. Once seared, let the beef cool before brushing it with mustard.
Next, focus on the filling. Finely chop your onions and mushrooms, and cook them over medium to high heat until the mushroom juices evaporate and the vegetables are nicely concentrated. This step can take about half an hour. Prepare your spinach by wilting it with boiling water, then squeezing out as much water as possible before chilling it in the fridge. If you're using blue cheese, you can mix it with the mushroom mixture at this stage.
Assembly:
Now it's time to assemble your Beef Wellington. First, wrap the cooled beef in plastic wrap, ensuring it is tight and secure. This step helps the meat chill and hold its shape. You can prepare up to this stage a day ahead and store the wrapped beef in the refrigerator. When you're ready to bake, remove the plastic wrap and wrap the beef with puff pastry, ensuring it is sealed tightly.
Cooking:
Preheat your oven to the recommended temperature, which can range from 200°C to 220°C, depending on the recipe. Place your Beef Wellington on a baking tray and brush the pastry with beaten egg yolk for a golden finish. The baking time will depend on your desired doneness. For rare beef, bake for about 10 minutes at 220°C, then lower the temperature to 200°C and cook for an additional 25 minutes. For medium-rare, extend the baking time to 30 minutes at the lowered temperature. Aim for 35 minutes for medium and 45 minutes for well-done.
To ensure your Beef Wellington is cooked to your liking, it is recommended to use a meat thermometer. For a rosy, moist filet, aim for an internal temperature of 120°F, while 130°F will give you a medium-rare finish.
Once your Beef Wellington is baked, let it rest for about 10 minutes before carving it into slices. Serve it with your favorite sides, such as a crisp salad, roasted vegetables, or creamy mashed potatoes. Enjoy the fruits of your labor and impress your family and friends!
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Beef Wellington as a symbol of culinary elegance
Beef Wellington is a culinary masterpiece that has captured the hearts and palates of food lovers worldwide. This elegant dish, with its perfectly cooked beef tenderloin wrapped in layers of rich duxelles and flaky pastry, has become synonymous with elegance and fine dining. It stands as a symbol of culinary excellence and sophistication, embodying a tradition of craftsmanship that transcends generations.
The origins of Beef Wellington can be traced back to early 19th-century British culinary traditions. It is believed to have been created as a tribute to the Duke of Wellington, commemorating his victory at the Battle of Waterloo in 1815. The dish likely evolved from a combination of French and British culinary traditions, showcasing the influence of chefs in blending traditional recipes with contemporary palates.
Beef Wellington presents a luxurious combination of tender beef fillet, mushroom duxelles, and flaky pastry. The mushroom duxelles, a mixture of finely chopped mushrooms, shallots, and herbs, adds a rich, earthy flavour and helps keep the pastry from becoming soggy. The beef tenderloin, with its deep red colour and well-marbled texture, ensures the dish is juicy and succulent.
The preparation and presentation of Beef Wellington are equally important. Chefs recommend pairing it with seasonal vegetables, creamy mashed potatoes, or a rich red wine sauce to balance the dish's richness. When serving, slicing the Wellington into thick portions showcases the layers inside, creating an elegant and memorable dining experience.
Beef Wellington has endured as a symbol of culinary elegance, gracing the tables of holiday feasts and special occasions worldwide. Its unique flavour combination, texture, and luxurious flavours elevate it to a true gastronomic event, captivating food enthusiasts and embodying the ultimate in refined dining.
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Frequently asked questions
Beef Wellington is a classic dish made with beef tenderloin, sautéed spinach, caramelized onions, and blue cheese wrapped in puff pastry. It is known for its rich flavor and harmony of textures.
Blue cheese is commonly used in Beef Wellington, but other types of cheese such as Boursin, Maytag, or Roquefort can also be used.
To make Blue Cheese and Cress Beef Wellingtons, you will need beef, blue cheese, watercress, and puff pastry dough. First, season and brown the beef. Then, roll out the dough, cut it into pieces, and top each piece with watercress, cheese, and beef. Wrap the dough around the filling, cut a small vent, and brush with an egg wash. Bake until golden brown and serve with broiled tomatoes, parsley-dill potatoes, and broccolini spears.
