Name: Beef wellington
Prep time: 90 min
Cook time: 40 min
Total time: 130 min
Yield: 8
Ingredients: 1 chopped onion.; 4 chopped mushrooms.; 2 cloves of crushed garlic.; ½ cup of chopped parsley.; ½ cup of ground bread.; 1 tablespoon of dijon mustard.; 1 apple, peeled and grated.; 1 crown of ground meat of approximately 500 g.; 2 beaten eggs.; 300 g of puff pastry.; 1 shot of Nutrioli Spray® oil.; 2 teaspoons of Nutrioli® oil.

On this occasion, we will dig into one of the most delicious dishes of all, the Beef Wellington.

The origin of this dish

The Beef Wellington is one of the most elegant dishes in world cuisine. Considering that it contains the highest quality beef tenderloin, foie gras in some recipes and bits of cured ham, it is also among the most complex, discussed and expensive dishes.

Irish statesman and military man Sir Arthur Wellesley is believed to have been the inspiration for the preparation's name. Who served as Prime Minister of the United Kingdom and played a decisive role in the defeat of Napoleon at the Battle of Waterloo in 1815. It is worth mentioning that he was first known as Arthur Colley and then as Wellesley, who would later be distinguished as the Duke of Wellington (1769–1852).

His love of traveling and his residences in Portugal, Spain, India, France, Austria, and London throughout these times made him discover the delicious local cuisines. The “Steak Wellington” was created while he was serving as an envoy to the court of Louis XVIII in France.

The Duke was so enthusiastic about this dish that it was served to him numerous times and was given the new name “Filet de Boeuf Wellington”, which is still used today as “Filet or Beef Wellington”.

As well as defeating Napoleon at the Battle of Waterloo, Arthur Wellesley is remembered for creating the incredible food that bears his name, often cooked with a stuffing of finely chopped mushrooms, bacon and fresh herbs.

Healthy Beef Wellington recipe you cannot miss

Our easy-to-prepare Beef Wellington recipe, in a healthy version made with Nutrioli Spray, and a mixture of lean beef and vegetables such as mushrooms, a source of B vitamins, which favor the proper functioning of the nervous system.

Heat the Nutrioli® soybean oil in a pan, add the chopped onion and fry until transparent, add the mushrooms, cook until the liquid has evaporated. Add the garlic and cook for a few minutes, remove from heat, let cool and add the parsley, mustard, breadcrumbs, and apple. Add the meat and season with salt, pour half of the beaten eggs and mix everything very well with your hands or a fork.
Roll out the puff pastry to form a rectangle. Place the ground meat in the center, cover the meat by rolling it with the puff pastry, with a brush to hit the edges, discard the excess dough.
Spray a baking sheet with a shot of Nutrioli Spray® oil, arrange the Wellington fillet in the center of the sheet with the joints of pasta down. Decorate if you want the top of the fillet, varnish with the rest of the egg and refrigerate for half an hour. Meanwhile, heat the oven to 200 °C.
Bake the steak for 40 minutes, remove from the oven, slice and serve.