The beef wellington has a long history. This wonderful dish was created for the Duke of Wellington after he won the Battle of Waterloo in the year 1815. The Duke was a big fan of beef and served Beef Wellington to his guests quite often. Since that time the dish has become a staple classing throughout Britain.
Originally, beef wellington was made using a large beef tenderloin that was topped with pate de foie gras. A mixture of chopped herbs and mushrooms was served over the pate de foie gras. Then the beef was wrapped inside a buttery pastry and baked. Since its beginning, the beef wellington has been an elegant dish. There are a variety of sauces that are now served with beef wellington.
Below you will find an easy recipe to create your own beef wellington as well as numerous sauces that you can create to serve with this great dish.
1. Easy Beef Wellington
This is an easy recipe for beef wellington to help you get started. You can then try some other recipes and sauces until you find the perfect match for your tastebuds.
To make you will first preheat your oven to 400 degrees F. Next, prepare a baking sheet with some parchment paper. In a bowl, mix together 2 pounds of ground beef, ½ of an onion, chopped, an egg, and a can of tomato sauce. Season to taste. Shape the meat mixture into 1 ½ inch by 3-inch patties. Heat some oil in a frying pan and then cook the patties for about four minutes per side.
Drain on a paper towel. Melt some butter in the pan and saute the other half of the onion, 2 cups of chopped mushrooms, and 2 cloves of garlic until tender. Add in 2 tbsp of Worcestershire sauce and then let cool. Cut a pastry sheet into 1 and a half inch by four-inch rounds.
Place the pastry on the baking sheet. Top with a meat patty and then the mushroom mixture. Cut the other pastry sheet into quarters. Brush the edges with some milk. Cover the patty and seal. Score the tops and brush with milk. Bake for 30 minutes or until the pastry is golden and puffed. Serve with a delicious sauce.