How to Roast Beef Wellington

Beef Wellington and Caviar

Have you ever wondered how to roast Beef Wellington just like the way the professional chefs have done? If so, then you will be pleased to know that you can easily roast the same dish in your home so you can serve it to your guests. They will be amazed you were able to pull this off.

Ingredients

3½- 4 lbs. Boneless Roast of Beef (Sirloin Tip or Eye of Round)

1 cup Mushrooms, ground

1 cup Ham, ground

2-3 tablespoons Sherry or White Wine

¼ teaspoon Dry Mustard

½ teaspoon Rosemary or Marjoram

Salt and Pepper

2 Egg Yolks, beaten

For the Crust:

2½ cups Flour, sifted

12 tablespoons Shortening

1 teaspoon Salt

3-4 teaspoons Ice Water

Directions

Preheat oven to 350°F.

Season the roast and allow to stand. Add 2 tablespoons Sherry to the ground mushrooms and ham. Season the mixture with marjoram, mustard, salt, and pepper. Pat around the roast like an icing.

Prepare the crust:

Mix flour, butter, and salt with fingers until they turn mealy. Add water and blend into a dough. Roll between wax paper and put inside the refrigerator for 15-20 minutes.

Roll out the crust and place the roast in the middle. Cover roast with crust, pinching the edges together to seal the dough.

Place on rack that has been sprayed with roaster oil. Bake for 20-25 minutes per pound.

About 15 minutes before removing the roast from the oven, brush with egg yolk to give golden colour. Allow to cool 15 minutes before removing from the rack and plating.
You now know how to roast Beef Wellington.

Tips

You can serve this dish with minted peas, roasted baby potatoes, broccoli in mustard sauce or even Dry Red Wine.

Credits for the image go to Wikipedia.