Master the Art of Beef Wellington: A Classic British Recipe You Need to Try

We are so excited to share our first recipe post! One of the greatest joys of travel is sampling the local cuisine in each new place you visit. In order to capture this, we're going to start including recipes for our favorite dishes from each location we visit.

Pub life in England is something that is not to be missed while traveling around the country. Whether you’re looking for a cozy spot to grab a pint of beer, catch up with friends, or simply take a break from sightseeing, pubs are the perfect place to do it all. And, of course, no visit to an English pub would be complete without sampling some of the classic pub food that the country is famous for. From fish and chips to shepherd's pie, the options are endless. But today, we're going to talk about one of the most iconic dishes in British cuisine – the beef wellington. The origins of Beef Wellington can be traced back to England, where it was traditionally served as a celebratory dish during Christmas and other special occasions. However, this dish is now popular in many countries, including Australia, New Zealand, Canada, and the United States. So, without further ado, let's get cooking!

Ingredients:

• 2 lbs beef tenderloin

• 1 lb puff pastry

• 1 cup chopped mushrooms

• 2 tbsp olive oil

• 2 tbsp butter

• 2 garlic cloves, minced

• 1 tbsp fresh thyme leaves

• 1 tbsp Dijon mustard

• 1 egg, beaten

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F.

2. In a large pan, heat the olive oil and butter over medium heat. Add the mushrooms, garlic, and thyme leaves and cook for 5-7 minutes until the mushrooms are browned and the garlic is fragrant.

3. Season the beef tenderloin with salt and pepper and sear it on all sides until browned.

4. Spread the Dijon mustard evenly over the beef tenderloin.

5. Roll out the puff pastry on a floured surface and place the seared beef tenderloin on top.

6. Spoon the cooked mushroom mixture on top of the beef tenderloin.

7. Brush the edges of the puff pastry with beaten egg and fold the puff pastry over the beef tenderloin, making sure to seal the edges tightly.

8. Brush the entire puff pastry with the remaining beaten egg.

9. Place the Beef Wellington on a baking sheet lined with parchment paper and bake for 40-45 minutes until the puff pastry is golden brown and the beef is cooked to your desired level of doneness.

10. Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing and serving.

Bon appetit! We hope you enjoy this classic recipe for Beef Wellington. It's a dish that has stood the test of time and is loved by many around the world. Don't be intimidated by the puff pastry - it's easier to work with than you might think! Let me know in the comments if you have any questions or if there's a particular recipe you'd like to see me make next. Happy cooking!