威靈頓牛排（Beef Wellington）是一道以菲力牛排（通常是牛里脊）為主要材料的經典西餐，因其精緻的外觀和豐富的風味而聞名。主要的特色在於牛排外面包裹著一層蘑菇醬和薄餅皮，經過烤焙後，外皮酥脆，內裡牛排鮮嫩多汁。威靈頓牛排的歷史可以追溯到19世紀，是為紀念英國將軍阿瑟·威靈頓（Arthur Wellesley）在1815年的滑鐵盧戰爭，成功擊敗法國拿破崙後而研發製作。這道菜不僅在家庭聚餐中倍受歡迎，也常見於高級餐廳的菜單上。

製作的過程相對複雜，需要一些耐心和技巧。首先，選用優質的菲力牛排，這是整道菜的核心。牛排的質量直接影響成品的口感，所以選擇鮮嫩且大理石花紋分布均勻的菲力牛排尤為重要。接下來，將牛排表面用鹽和黑胡椒調味，然後在熱鍋中快速煎封，使其表面呈現金黃色，這一步驟可以鎖住肉汁，保持牛排的多汁。煎好的牛排放置一旁冷卻。

在牛排冷卻的同時，開始準備蘑菇醬。將蘑菇切成小塊，加入洋蔥和蒜末一起翻炒，直到蘑菇釋放出水分並收乾為止。這個過程中，可以加入一點白酒或雪莉酒增添風味。炒好的蘑菇混合物需要攪拌至細膩，形成濃稠的蘑菇醬。接下來是組裝的步驟。在案板上鋪開一張保鮮膜，將火腿片平鋪在保鮮膜上，然後將蘑菇醬均勻地鋪在火腿片上。將冷卻的牛排放在蘑菇醬的中央，然後用保鮮膜將火腿片和蘑菇醬包裹住牛排，形成一個緊密的卷。這樣可以確保在烘烤過程中，牛排能夠保持形狀且不會散開。包好的牛排需要在冰箱中冷藏一段時間，以固定形狀。

最後一步是包裹薄餅皮。在案板上撒一些麵粉，將酥皮面團擀成適合包裹牛排的大小和形狀。取出冷藏好的牛排，去掉保鮮膜，將牛排放在酥皮面團中央，仔細包裹，確保每個邊角都密封好，可以用蛋黃刷在酥皮的接縫處，以確保封口更加牢固。整個牛排包裹好後，表面刷上一層蛋黃液，這樣在烘烤時可以形成金黃色的外皮。

預熱烤箱至200°C（約390°F），將包裹好的牛排放在烤盤上，放入烤箱烘烤約25-30分鐘，或者直到外皮呈現金黃酥脆且內部牛排達到理想的熟度。烘烤時間會根據牛排的厚度和個人對熟度的偏好有所不同。烤好後，取出牛排，靜置幾分鐘再切片，以便肉汁能夠均勻分布。切片後的威靈頓牛排應該外皮酥脆，內部的牛排則鮮嫩多汁，搭配蘑菇醬的濃郁風味，令人回味無窮。

威靈頓牛排通常搭配紅酒醬或黑胡椒醬，以及各式蔬菜或土豆泥一同食用，不僅提升菜品的風味，也豐富整餐的口感和層次感。這道菜雖然製作過程較為繁瑣，但成品的美味和精緻足以讓一切付出變得值得。

Beef Wellington is a classic Western dish that features filet mignon (usually beef tenderloin) as the main ingredient, renowned for its exquisite appearance and rich flavor. The primary feature of Beef Wellington is the beef wrapped in a layer of mushroom duxelles and puff pastry, resulting in a crispy outer crust with a tender, juicy interior after baking.

The history of Beef Wellington dates back to the 19th century. It was created to commemorate British General Arthur Wellesley, the Duke of Wellington, following his victory over Napoleon at the Battle of Waterloo in 1815. This dish is not only popular at family gatherings but is also commonly found on the menus of high-end restaurants.

The process of making Beef Wellington is relatively complex, requiring patience and skill. First, selecting high-quality filet mignon is crucial, as the quality of the beef directly impacts the final taste. Opting for tender beef with well-distributed marbling is particularly important.

Next, season the surface of the beef with salt and black pepper, then quickly sear it in a hot pan until it is golden brown on the outside. This step helps to lock in the juices and keep the beef moist. Set the seared beef aside to cool.

While the beef cools, prepare the mushroom duxelles. Finely chop the mushrooms and sauté them with onions and minced garlic until the mushrooms release their moisture and it evaporates. During this process, you can add a bit of white wine or sherry to enhance the flavor. Blend the sautéed mushroom mixture until it forms a smooth, thick paste.

The next step is assembly. Lay a sheet of plastic wrap on a cutting board, and spread slices of ham on it, then evenly spread the mushroom duxelles over the ham slices. Place the cooled beef in the center of the mushroom layer, and use the plastic wrap to tightly roll the ham and mushrooms around the beef, forming a compact cylinder. This helps ensure that the beef maintains its shape during baking. Refrigerate the wrapped beef for a while to set its shape.

The final step is wrapping the beef in puff pastry. Dust a cutting board with some flour and roll out the puff pastry dough to a size that can fully encase the beef. Remove the plastic wrap from the chilled beef and place the beef in the center of the dough. Carefully wrap the dough around the beef, making sure to seal all the edges. Brush the seams with egg yolk to ensure a secure seal. Once the beef is fully wrapped, brush the entire surface with an egg yolk wash to achieve a golden crust during baking.

Preheat the oven to 200°C (about 390°F). Place the wrapped beef on a baking sheet and bake for about 25-30 minutes, or until the pastry is golden and crispy and the internal temperature of the beef reaches the desired doneness. The baking time may vary depending on the thickness of the beef and individual preferences for doneness.

Once baked, remove the Beef Wellington from the oven and let it rest for a few minutes before slicing to allow the juices to distribute evenly. When sliced, the Beef Wellington should have a crispy pastry crust, a juicy and tender beef interior, and the rich flavor of the mushroom duxelles, offering an unforgettable taste experience.

Beef Wellington is typically served with a red wine reduction or peppercorn sauce, alongside various vegetables or mashed potatoes. These accompaniments not only enhance the flavor of the dish but also add depth and complexity to the overall dining experience. Although the preparation process is elaborate, the delicious and refined result makes the effort worthwhile.

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