For celebrations or special occasions, we offer you to prepare a truly extraordinary dish - beef Wellington steak.
It is a staple of British cuisine and a classic dish. Although its origins go back to France, it is believed to have been made most famous by Englishman Arthur Wellesley. More than 200 years ago, the British army under his command defeated the legendary Napoleon at the Battle of Waterloo. For this merit, the knight was awarded the title of Duke of Wellington.
It is said that the duke was extremely indifferent to food, so his personal chefs often changed: why waste your talent on someone who doesn't really care what is put on the table? However, there was one dish that A. Wellesley could not resist eating. You probably already guessed the name.
Made from the tenderest, most expensive part of the beef - tenderloin, mushrooms, with a golden crispy crust, the decorated Wellington steak was an integral part of any feast. And even now, several centuries later, it is still produced on special occasions not only in Britain, but all over the world.
Renaldas Bujokas, Unilever Food Solutions The head chef of the Baltic States shares with us the recipe for this truly extraordinary dish. It is perfect for the cuisine of our region: beef is becoming more and more popular in Lithuania, especially among grill lovers.
You can see the sequential production process by opening it online lesson recording, and below we share the detailed recipe.
Marinated beef:
- 1 kg of beef cut (the middle part is ideal)
- 10 g KNORR Umami essence
- A pinch salt
- A pinch pepper
Fried mushrooms:
- 300 g of champignons
- 10 g KNORR forest mushroom essences
- 20 g of butter
- A pinch salt
- A pinch pepper
- A pinch KNORR thyme
For the top:
- 1 tbsp. mustard
- 60 g of Serrano ham
- 400 g of puffed yeast-free dough
- 1 beaten egg for spreading
- A drizzle of truffle oil for presentation (optional)
Production:
- Marinate the cut of beef: rub with KNORR Umami essence, to spread evenly throughout the beef and give it the rich flavor of aged beef. Sprinkle pepper, salt. Leave to marinate for 2 hours.
- While the beef is marinating, prepare the mushroom layer. Chop the champignons as finely as possible. Those who have a meat grinder, blender or food processor can use these kitchen tools: it will be easier and faster.
- Add the mushrooms to a pot or pan and heat slowly, stirring constantly. The purpose of this step is to evaporate as much moisture as possible from the mushrooms.
- Add to the mushrooms KNORR forest mushroom essences. Boletus dominating it will enrich the taste of champignons.
- Add it thyme, pepper and salt. Add the butter and mix. Once the butter is melted, remove it from the heat source.
- Sear the cut on all sides at a higher temperature. No need for full baking. The purpose of this step is just to form a crust that will "lock" the juices of the meat inside.
- Spread your favorite mustard evenly on all sides of the roast beef. We recommend doing this step while the meat is still warm: this way it will absorb more mustard flavor and be juicier. The most convenient way to apply is by using silicone brush.
- Arrange the Serrano ham on the cling film so that the ham strips overlap each other slightly. There should be no spaces between them.
- Spread the previously prepared mushroom mass evenly over the ham strips.
- Add the roast beef and wrap it up carefully but firmly. Wrap with film.
- Place in the refrigerator for at least an hour to set the flavors and shape.
- Place the dough on the table and place the beef removed from the cling film. Brush the edges of the dough with egg wash.
- Measure the required amount of dough and wrap the beef removed from the cling film.
- Carefully join and pinch the edges of the dough. Brush the top.
- Make decorations from the remaining dough and place them on top and spread with a whip. In this case, the grid was made with a special pastry knife - a roller.
- Bake in indirect heat at 180 degrees until desired internal temperature. The recommended meat temperature is 58 degrees. In this case, the meat will be "with blood", but extremely juicy and soft. For the best results when cooking both this and other fish, meat or poultry dishes at home or on the grill, we recommend purchasing food thermometer.
- We baked on NAPOLEON Rogue gas grill, with burner 1 on.
By the way, this dish can also be prepared with a cut of pork or even salmon, by wrapping the seasonings that go with them inside.
Delicious!
