A French invention, beef wrapped in puff pastry became beef Wellington, the flagship of English gastronomy, following the defeat of Napoleon in 1815. Two centuries later, it remains a tasty, original and nonetheless dish. relatively simple to make for gourmets.
Attention, rare element!
Beef Wellington is one of the (rare) denials of the legend which claims that the English have brought nothing of value to the kitchen.
This traditional crusted beef dish has been improved and named after the Duke of Wellington, a foodie, lover of meat, mushrooms and truffles.
The recipe was obviously inspired by French-style beef in a crust, but after 1815 and Napoleon's defeat at Waterloo, it was fashionable to highlight English culinary specialties.
Beef Wellington recipe
Ingredients for 4 persons
- 1 beef tenderloin weighing 1 kg
- 500 g button mushrooms
- 2 shallots
- 1 puff pastry
- 1 egg
The steps of the recipe
1.
Cut the mushrooms and shallots into small cubes
2.
Brown them in butter and dry them well.
3.
Brown the beef tenderloin in butter and coat it with the mushrooms and shallots
4.
Roll everything in a tight puff pastry
5.
Brush with beaten egg
6.
Bake 20 min at 200 degrees