There’s a timeless elegance to Beef Wellington with Roast Potatoes and Green Beans that sets it apart from other dishes. This classic British creation is not just food; it’s a statement. When you bring this to the table, you’re presenting a work of art. Picture this: a tender beef fillet, luxuriously wrapped in mushroom duxelles and savoury prosciutto, all encased in golden puff pastry. This Beef Wellington with Roast Potatoes & Green Beans Recipe offers each bite as a symphony of textures and flavours, from the crispy exterior to the juicy, flavourful beef inside.

The magic of Beef Wellington lies in its layers. The beef fillet is the star, but it’s the supporting cast of mushrooms and Parma ham (prosciutto) that takes it to the next level. The mushrooms, finely chopped and sautéed, provide an earthy depth that balances the richness of the beef. The prosciutto adds a salty, savoury touch that complements the whole ensemble. And then there’s the puff pastry – golden, flaky, and absolutely irresistible.

Accompanying this main act are perfectly roasted potatoes and vibrant green beans, adding a delightful contrast in texture and flavour. Preparing Beef Wellington with Roast Potatoes & Green Beans Recipe will impress any guest. Green beans, with their fresh crunch, bring a burst of colour and a lightness that balances the dish beautifully.

Making Beef Wellington might seem daunting, but with a bit of patience and attention to detail, it’s entirely achievable in your own kitchen. It’s the perfect choice for special occasions or whenever you feel like treating yourself and your loved ones to something truly extraordinary. Let’s dive into the process and discover how to create this iconic dish that never fails to impress.

Beef Wellington with Roast Potatoes and Green Beans Recipe

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Ah, Beef Wellington, a classic dish that graces many a British table, particularly for those occasions that call for something a bit special. Imagine a succulent piece of beef fillet, seasoned to perfection, wrapped snugly in a layer of mushrooms sautéed with herbs, all enveloped in a golden, flaky puff pastry. The preparation requires a touch of patience and precision, but the result is a stunning centrepiece that’s sure to impress.

To accompany this splendid dish, let’s talk about roast potatoes. These aren’t just any potatoes; they are crispy on the outside, fluffy on the inside, with a sprinkling of sea salt and perhaps a dash of rosemary. The key is to parboil them first, ensuring the edges are roughened up, so they achieve that sought-after crunch when roasted.

And then there are the green beans, offering a fresh, vibrant contrast to the richness of the Wellington and the comforting warmth of the potatoes. Simply blanched and then tossed in a bit of butter, they retain their snap and bring a splash of colour to the plate.

Together, this trio forms a meal that’s as much about the flavours as it is about the textures and colours. It’s an ode to the joys of good food, where each bite tells its own delicious story. So, why not treat yourself and your loved ones to this delightful experience?

Course Main Course

Cuisine English

Keyword Beef Wellington, Beef Wellington recipe

Prep Time 30

Cook Time 1 30

Servings

Calories 802

Ingredients

For the Beef Wellington:

750 g 1 beef fillet
500 g puff pastry
1 tbsp olive oil
1 egg, beaten
250 g chestnut mushrooms, finely chopped
8 slices Parma ham
1 tbsp English mustard

For the Roast Potatoes:

800 g potatoes, peeled and cut into chunks
2 tbsp olive oil
Salt and pepper to taste

For the Green Beans:

Instructions

Prepare the Beef Wellington:

Pre heat the oven to 200°C (180°C fan)/Gas Mark 6.
Season the beef fillet with salt and pepper. Heat the olive oil in a frying pan over medium-high heat and sear the beef all over until browned. Remove and allow to cool.
For the mushroom duxelles, finely chop the mushrooms and sauté them in olive oil until they release their moisture and develop a rich, earthy aroma.
Place a layer of cling film on a flat surface. Lay the Parma ham slices slightly overlapping on the cling film and then spread the mushrooms on top,
Brush the beef with mustard, place it on the mushroom layer, and roll tightly using the cling film. Refrigerate for 15 minutes.
Roll out the puff pastry on a floured surface. Remove the cling film from the beef and place it on the pastry. Wrap the pastry around the beef, sealing the edges. Brush with beaten egg.
Place on a baking tray and bake in the oven for 25-30 minutes until golden brown

Prepare the Roast Potatoes

Parboil the potatoes in a saucepan of salted water for 10 minutes. Drain and allow to steam dry.
Toss the potatoes in olive oil, salt, and pepper. Spread them on a baking tray and roast in the oven alongside the Wellington for 45 minutes or until crispy.

Prepare the Green Beans

Boil the green beans in a saucepan of salted water for 4-5minutes until tender. Drain and toss in butter, salt, and pepper.

Serve

Allow the Beef Wellington to rest for 10 minutes before slicing. Serve with the roast potatoes and green beans on the side. Enjoy your meal!

Notes

Tips

Preparation is the foundation for achieving a seamless blend of flavours. Start by patting the beef fillet dry and seasoning it generously with salt and pepper. Searing the beef quickly on all sides in a hot pan with olive oil will lock in the juices, ensuring a succulent centre. Allow the beef to cool before proceeding to maintain its tenderness.

Roll out the puff pastry on a floured surface and carefully wrap it around the beef parcel. Seal the edges with the beaten egg yolks, which will also give the pastry a golden glaze during baking. For best results, chill the wrapped Wellington for another 15 minutes before baking.

Nutrition

Serving Suggestions and Presentation

The way you present your Beef Wellington can make a significant impact on the dining experience. Beef Wellington with Roast Potatoes & Green Beans Recipe should be presented beautifully. Begin by slicing the Wellington with a sharp knife to reveal its beautiful, intricate layers. The cross-section should showcase the succulent beef, earthy mushroom duxelles, and crispy puff pastry, all wrapped in savoury prosciutto.

Arrange each slice artfully on warm plates, ensuring that the layers are visible to your guests. Place the golden roast potatoes and vibrant green beans around the slices, creating a visually appealing contrast of colours and textures.

To add a touch of elegance, garnish the plate with a sprig of fresh thyme or parsley. These small details not only enhance the visual appeal but also add a subtle hint of fresh aroma to the dish.

Don’t forget about the ambience. Set the table with your best crockery, polished cutlery, and perhaps a few candles to create an inviting atmosphere. The presentation extends beyond the plate to the entire dining experience, making your meal memorable for all the right reasons.

By paying attention to these serving suggestions, you can turn a simple meal into a grand feast, leaving a lasting impression on your guests.

Common Mistakes

Crafting the perfect Beef Wellington is an impressive feat, but even seasoned cooks can run into a few hiccups along the way. One common issue is a soggy pastry. To avoid this, ensure your mushroom duxelles is thoroughly cooked to eliminate any excess moisture. Also, make sure your beef fillet has cooled completely before wrapping it in prosciutto and pastry. When following a Beef Wellington with Roast Potatoes & Green Beans Recipe, timing is crucial.

Another pitfall is overcooking the beef. A reliable meat thermometer is your best friend here. Aim for an internal temperature of 54°C for medium-rare, taking into account that the meat will continue to cook slightly as it rests after baking. Always rest your Beef Wellington before slicing to allow the juices to redistribute evenly.

If you find your pastry isn’t crisping up as it should, double-check that your oven is fully preheated to the correct temperature. Brushing the pastry with beaten egg yolks can add a lovely golden finish and a bit of extra crunch.

Timing is crucial in achieving that perfect balance of textures. Overcooking or undercooking any component can throw off the entire dish. Keep an eye on your oven and be prepared to adjust cooking times slightly based on your specific oven and the thickness of your beef fillet.

For those struggling with wrapping the beef tightly, using cling film can make the process much easier. It helps to create a snug, uniform shape that will bake evenly.

Lastly, always taste your duxelles and prosciutto layer before assembly. Ensuring they’re properly seasoned will make all the difference in the final flavour. With these tips in mind, you’re well on your way to mastering this culinary classic.

With this comprehensive guide, you’re now equipped to create a spectacular Beef Wellington with Roast Potatoes and Green Beans. It’s a dish that marries sophistication and heartiness, perfect for making any meal special. The blend of tender beef, earthy mushrooms, and savoury prosciutto, all enveloped in flaky puff pastry, ensures a memorable dining experience. The golden roast potatoes and vibrant green beans add the perfect finishing touches, balancing the rich flavours with their delightful textures. Don’t be daunted by the process; take it step-by-step, and you’ll find it incredibly rewarding. Embrace the journey and enjoy the accolades that come with mastering this culinary classic Beef Wellington with Roast Potatoes & Green Beans Recipe.

Master the Art of Beef Wellington with Roast Potatoes & Green Beans Recipe