The origin of this ingenious recipe for beef lovers is a little controversial. We already know that beef or filet wellington is about 100 years old and is a variation on a French dish. But the form in which this tasty creation wrapped in puff pastry is presented today might surprise even connoisseurs of this classic.
Beef Wellington Ring
Equipment
- Frying Pan
- Oven
- Pastry brush
Ingredients
- 250 g white mushrooms
- 150 g cooked ham
- 1 large onion
- 1 handful parsley
- salt & pepper
- 1 pinch nutmeg
- oil for frying
- 2 readymade puff pastry sheets
- 2 filets of beef
- 10 slices of cheese
- egg yolk for glazing
Instructions
- First finely chop the mushrooms, cut the ham into small pieces, finely dice the onion and then chop up the parsley, too. Mix everything together in a large bowl.
- Fry the mixture in oil and season it with salt, pepper and nutmeg. Then take it off the heat so it can cool a little.
- Now roll out a sheet of puff pastry and spread the mushroom and ham mixture on top of it in a circle.
- Brown the two beef filets in oil and season them in the pan with salt and pepper. Then lay the beef filets opposite each other to form a circle on top of the ham and mushrooms. Then cover the meat with the cheese slices.
- Use a pastry brush to paint around the ring, as well as in the hole in the middle, with egg.
- Lay the second puff pastry sheet on top and press it down carefully. With a glass, cut a hole in the middle of the ring and remove the pastry there. Then cut away the pastry around the ring too, but leave a border that's slightly smaller than 1 inch. Use a fork to press the two pastry layers together all the way round. Then glaze the whole thing once more with egg.
- Put your creation in the oven. This "donut" needs to be roasted for 45 minutes at 360°F with the heat coming from above and below.
VIDEO
Beef wellington is always a great thing to serve your guests, but it’s even better when you can amaze your visitors with a tasty XXL beef wellington ring in puff pastry!