Beef Wellington
10 July, 2024
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Beef Wellington
Beef Wellington is a luxurious and classic dish consisting of a tender beef fillet coated with pâté and a duxelles. This combination is then wrapped in puff pastry and baked until the pastry is golden brown and crisp. Beef Wellington is typically served in slices, showcasing the layers of pastry, duxelles, and perfectly cooked beef. It is often accompanied by a rich sauce, such as a red wine reduction or a madeira sauce, and served with sides like roasted vegetables or potatoes. This dish is known for its complexity and is often reserved for special occasions and festive meals.
Ingredients
For the Beef:
- 1.5-2 pounds beef tenderloin center-cut
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
For the Duxelles:
- 1 pound mushrooms cremini or button, finely chopped
- 2 tablespoons unsalted butter
- 1 shallot finely chopped
- 2 cloves garlic minced
- 2 tablespoons fresh thyme leaves
- Salt and black pepper to taste
For Assembly:
- 8 thin slices of prosciutto
- 1 sheet puff pastry thawed if frozen
- 1 egg beaten
Instructions
Prepare the Beef:
- Season the beef tenderloin generously with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the beef on all sides until browned, about 2-3 minutes per side.
- Remove from heat, brush the beef with Dijon mustard, and let it cool.
Make the Duxelles:
- In a food processor, pulse the mushrooms until finely chopped.
- In the same skillet, melt the butter over medium heat.
- Add the shallots and garlic, cooking until softened.
- Add the mushrooms and thyme, cooking until the mushrooms release their moisture and the mixture becomes dry, about 10-15 minutes.
- Season with salt and pepper, then let the mixture cool.
Assemble the Wellington:
- Lay out a large piece of plastic wrap.
- Arrange the prosciutto slices on the plastic wrap, overlapping slightly to form a rectangle large enough to wrap around the beef.
- Spread the cooled duxelles over the prosciutto.
- Place the seared beef tenderloin on top of the duxelles-covered prosciutto.
- Use the plastic wrap to help you tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to secure and refrigerate for 15-20 minutes.
Wrap in Puff Pastry:
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry to a size that will fully encase the beef.
- Remove the beef from the plastic wrap and place it in the center of the pastry.
- Brush the edges of the pastry with beaten egg.
- Fold the pastry over the beef, sealing the edges to enclose it completely. Trim any excess pastry.
- Place the wrapped beef seam-side down on a baking sheet lined with parchment paper.
- Brush the entire surface with beaten egg.
Bake the Wellington:
- Using a sharp knife, score the top of the pastry with a decorative pattern, being careful not to cut through to the beef.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired level of doneness (125°F/52°C for medium-rare).
Rest and Serve:
- Let the Beef Wellington rest for 10 minutes before slicing.
- Serve in thick slices, preferably with a rich sauce like a red wine reduction or madeira sauce.
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