Ternera Wellington is a delightful variation of the classic Beef Wellington, typically made with veal (ternera in Spanish) instead of beef. This dish is known for its luxurious presentation and complex layers of flavor. Here's how you can prepare Ternera Wellington:
Ingredients:
- Veal fillet (about 1-1.5 kg)
- Puff pastry (enough to wrap the fillet)
- Mushrooms (250-300g, preferably a mix of button mushrooms and porcini)
- Shallots (2-3, finely chopped)
- Garlic (2 cloves, minced)
- Prosciutto or Parma ham (6-8 slices)
- Dijon mustard (2-3 tablespoons)
- Egg yolk (for egg wash)
- Butter (2-3 tablespoons)
- Olive oil (2 tablespoons)
- Salt and pepper (to taste)
- Fresh herbs (such as thyme or rosemary)
Instructions:
-
Preparation of the Veal:
- Season the veal fillet generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the veal fillet on all sides until browned (about 2-3 minutes per side). Set aside to cool.
- Once cooled, brush the veal fillet with Dijon mustard. This adds flavor and helps the other ingredients adhere to the fillet.
-
Duxelles Preparation:
- In a food processor, finely chop the mushrooms, shallots, and garlic.
- Heat butter in a skillet over medium heat, then add the mushroom mixture. Cook until the mixture releases its moisture and becomes a thick paste (about 10-15 minutes). Season with salt, pepper, and fresh herbs.
- Set the duxelles aside to cool.
-
Assembly:
- Lay out the prosciutto slices on a piece of cling film, slightly overlapping each other.
- Spread the cooled mushroom duxelles evenly over the prosciutto layer.
- Place the mustard-coated veal fillet on top of the duxelles.
- Using the cling film, carefully roll the prosciutto and duxelles around the fillet to form a tight, even layer. Twist the ends of the cling film to secure the shape. Refrigerate for at least 15 minutes to firm up.
-
Puff Pastry Wrapping:
- Roll out the puff pastry on a lightly floured surface. It should be large enough to completely encase the wrapped veal.
- Remove the veal from the cling film and place it on the puff pastry.
- Brush the edges of the pastry with egg yolk to help seal it.
- Carefully wrap the puff pastry around the veal, ensuring there are no gaps. Trim any excess pastry and press the edges to seal completely.
- Place the wrapped Wellington seam-side down on a baking tray lined with parchment paper. Brush the top with more egg yolk for a golden finish. If desired, score the pastry lightly with a knife for decoration.
-
Baking:
- Preheat the oven to 200°C (400°F).
- Bake the Wellington for about 25-30 minutes for medium-rare, or longer if you prefer the veal more cooked. The pastry should be golden and crisp.
-
Serving:
- Let the Wellington rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender.
- Serve in thick slices with your choice of sides, such as roasted vegetables, mashed potatoes, or a rich sauce.
Tips:
- For a more intense flavor, you can add a layer of pâté (like foie gras or chicken liver) on top of the duxelles before wrapping the fillet.
- Make sure to rest the Wellington after baking to keep it from falling apart when sliced.
Ternera Wellington is an elegant dish, perfect for special occasions or when you want to impress your guests!
