Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked.

Presentation

Homemade Beef Wellington
By Helen Rossiter
Known for: Chef De Partie at Greenes Restaurant Cork
Experience: Greenes Restaurant Cork
Education: Cork Institute of Technology
Location: Cork
Type of Food: Mixture of great food shots, short reviews of dishes, and other things you won’t find in a typical student diet.
Signature dish: Homemade-Beef-Wellington

Food informations

Beef Wellington, beef fillet coated in chopped mushrooms and liver pâté and baked inside a puff pastry shell.

Ingredients vary, but a classic beef Wellington is a tenderloin fillet coated in goose or duck liver pâté and duxelles—which combines chopped mushrooms, shallots, and thyme—that is wrapped in puff pastry and washed in egg and milk to aid in a deep browning of the pastry in the oven. After the dish is cooked at high heat (about 400 °F [200 °C]) for about 25 minutes, the beef emerges rare to medium rare. Some recipes add ham, mustard, and spinach, although the water content of the last can compromise the shell by making it soggy.

How to get this food

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Location

Greenes Restaurant, 48 MacCurtain Street, Victorian Quarter, Cork, T23 F6EK

                              

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