Beef Wellington is a dish that combines the elegance of British cuisine with a level of technique that makes it a real culinary challenge. This classic consists of a succulent fillet of meat wrapped in a layer of dusseldorf, raw ham and crispy puff pastry. Although its exact origins are disputed, it is attributed to the Duke of Wellington, who led the victory over Napoleon at the Battle of Waterloo. In the case of Argentine cuisine, the dish was immortalized by the legendary chef Gato Dumas, who turned it into an emblem of the country’s haute cuisine.
For Dumas, the Wellington was not just a recipe, but an embodiment of the precision and skill required to prepare the food. This master served it with his own signature: the perfect baking of the puff pastry and a balance of flavors that highlight the quality of the ingredients. His version of Wellington not only won over the most discerning palates, but also inspired generations of Argentine chefs.
Dumas’ influence made the Wellington strip a symbol of sophistication on high-end menus. Today, it remains a popular choice for special occasions, where the complexity of its preparation adds excitement to any occasion.
Beef Wellington Recipe (serves 4)
Ingredients:
- 1 piece of tenderloin without cord (about 800 g)
- 200 g fresh mushrooms
- 100 g raw ham
- 1 sheet of puff pastry
- 2 egg yolks
- 1 small onion
- 1 clove of garlic
- 1 tablespoon Dijon mustard
- Olive oil, salt and pepper to taste
Preparation:
Sealing the meat: season the tenderloin with salt and pepper. In a preheated frying pan with a little olive oil, fry the loin on all sides until golden brown. Remove from heat, spread with Dijon mustard and let cool.
Preparing the dussels: finely chop the mushrooms, onion and garlic. Fry everything in a frying pan with a little olive oil over medium heat until the mushroom liquid evaporates. Leave and let cool.
Packaging: place a sheet of plastic wrap on the table and spread the raw ham in an even layer. Distribute the dussels over the ham and place the loin in the center. I used the film to wrap the meat with the ingredients, adjusting it well. Put it in the refrigerator for 30 minutes.
Puff pastry: lay out a sheet of puff pastry and place the wrapped loin in the center. Pinch the edges of the puff pastry, trying to pinch them well. Brush with beaten egg yolks to ensure even browning when baking.
To bake: Preheat oven to 200°C. Place Wellington on a lined baking tray and bake for 25-30 minutes, or until golden brown.
Cool and slice: Let stand for 10 minutes before slicing thickly.
