Beef Wellington is the all-time classic when it comes to Christmas cooking. This delicious piece of meat wrapped in puff pastry is not only a delight to the eye but also a treat for the mouth. I will give you a heads up on how you can easily cook yourself a great and easy Beef Wellington without all the hassle (and left-overs for a family of ten).
The first time I made Beef Wellington I did a cooking course with my mom. Everybody was assigned a task for the whole menu and we got the this pearl. We cooked for a group of 12 so we used two large pieces of roast beef. This was more than enough for everybody, so there was some left over. I took a piece of the Beef Wellington home, but when I heated it up the meat was completely cooked through and tough, and the puff pastry had become moist… That is why I will show you how NOT to waste this delicious meal by cooking just the right amount!
Easy Beef Wellington
Ingredients for one person:
- 1 package of puff pastry (deep frozen), use two slices
- 200 grams of beefsteak or roast beef
- 1 glove of garlic
- 1 shallot
- Handful of mushrooms
- 50 grams of thinly sliced Parma ham (or any raw ham)
- Olive oil
- 1 egg
- Rosemary (or any other herbs you have lying around)
- Ground pepper and salt
Firstly take out two slices of puff pastry and lay them on your counter to defrost. Then finely chop the mushrooms, the shallot and the garlic, put it in a pan on medium heat together with a dash of olive oil and your herbs. When the oil is hot, put the seasoned meat in the pan and sear it all around. When the outside of the beef is golden brown (or not bloody anymore) take the pan of the fire. By now your puff pastry should be at room temperature. Lay them on top of each other and roll them flat, into one piece. Make sure the shape of the puff pastry is as though the beef can easily be rolled into it. Take the beef out of the pan and put in on a plate to rest.
Lie the piece of puff pastry on a fat free baking sheet. Align the pieces of Parma ham on top of it. To make sure your mushroom mixture is not too moist, put everything is a sieve and gently push out the excess moist. If you like to have a nice gravy on the side, don’t waste this moist, but collect it in a cup, then throw it back into the pan. You can now spread the mushroom mixture on top of the Parma ham. Put the beef on top of this and gently wrap the puff pastry around the meat.
If you want it to look nice, put the folds on the bottom of the Beef Wellington before you put it in the oven. To prevent the puff pastry from cracking, beat up the egg and put some on top of the Beef Wellington. With a knife, put a little cross in the middle of the pastry to make it look extra nice! In the oven for about 20 minutes at 220°C (or until the pastry is golden brown), and voilà!
For the gravy:
Add a cup of beef stock and tomatoes and let it reduce on a medium heat. Another great alternative for beef stock is this magic from Maggie! Two spoons and a bit of water and it’s like your grandma’s best gravy.
All and all preparing one Beef Wellington for yourself shouldn’t take you more than 35 to 40 minutes. To make the meal complete, add some smashed potatoes and fry up some haricot-verts to make it look extra special.
If you feel like you have already done enough cooking for today, boil up those green peas you have lying around in the freezer and treat yourself on some pre-made mashed potatoes. Enjoy!
Have you ever had Beef Wellington before? I’d love to hear what you think of this recipe!