Beef Wellington

Beef Wellington is one of the most well-known and classic meat dishes in cooking. This delicious combination of tender beef and flaky pastry will never go out of style. Cook’s tips: If you prefer your fillet medium to well done, cook it for a little longer in the pan before wrapping it in pastry. For variations, spread the fillet with pâté de foie gras or chicken liver pâté before the duxelle layer. Use Parma ham instead of bacon. Use brioche pastry instead of puff pastry. Individual servings can be made by wrapping fillet medallions in pastry. Chefs often place a thin layer of crêpes between the bacon and the pastry, which absorb moisture and keep the pastry crispy. Did you make this recipe? Tag us on Instagram @foodandhomesa ALSO SEE: Peri-peri tomato chicken livers with ciabatta toasts Peri-peri tomato chicken livers with ciabatta toasts Feature image: Pexels More From FHE:Chef Hugo Uys’ 5 Best [of New York]F&HE Cambodia/Singapore Foodie Trip ItineraryThe Best Milkshakes Spots in South Africa20 lemon recipes you have to make this year!Chef Hugo Uys’ 5 Best [of New York] – October 2018WATCH: The most satisfying cake decorating videos on…22 Curry recipes you must try5+ Pet-friendly Restaurants in South Africa