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Beef Wellington: the recipe from the Boff Terrace

Who hasn't heard of Beef Wellington? Brought back into vogue by celebrity chef Gordon Ramsay, this meaty main course has English origins. Its name comes from Arthur Wellesley, Duke of Wellington in 1815. The story goes that the duke was very picky about his food until he fell in love with this pastry-wrapped fillet of beef. Needless to say, it became his favourite dish.

Beef Wellington is loved for the deep flavour of the meat (which is cooked medium rare and extremely juicy), the crisp pastry and the mouthwatering smell. However, the recipe is not so simple: it requires skill, but if executed successfully the result is a unique dish that adds a very special touch to an important party or a family Sunday lunch.  


Beef Wellington prepared by our Chef

At the Restaurant "La Terrazza del Boff" Beef Wellington is a must, and it's always well-received, thanks to its outstanding flavour and tenderness. How does our Chef prepare it? Here's his interpretation of fillet of beef in shortcrust pastry: 
 
Ingredients: 
  • 1 roll shortcrust pastry 
  • 500 g fillet of beef
  • 2 packs mushrooms 
  • 200 g cured ham
  • 2 eggs
 
"To start with we slice the mushrooms and fry them in oil with salt and a little chopped parsley. When they're cooked, we blend them to obtain a paste. Meanwhile, we sear the fillet to seal the outside and prevent any liquid from leaking out.
We unroll the pastry and place the fillet on top, wrapped first in the mushroom paste and then in slices of cured ham.

Once the meat is wrapped in the pastry, we make diagonal cuts to allow the steam to escape. We brush the pastry with beaten egg, then cook at 200 degrees, until the internal temperature of the meat is 50 degrees.
The dish can be accompanied by roast potatoes or other seasonal mushrooms".

Do you like this recipe?
Have a look at our magazine: you'll find more recipes from local tradition, the best events for summer, excursions on Lake Garda and in the surrounding area, the wonders of nature and a section on the history and culture of Italian food and wine.
 
 
 
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