Introduction
Beef Wellington is an iconic British dish that combines a succulent beef tenderloin with a flavorful mushroom duxelles, wrapped in layers of prosciutto and flaky puff pastry. This dish is a celebration of textures and flavors, perfect for special occasions or festive gatherings. The tender beef, earthy mushrooms, and crispy pastry create a gourmet experience that impresses at any dinner table. Traditionally served with rich sauces and seasonal vegetables, Beef Wellington is a culinary masterpiece that showcases the elegance of British cuisine.
Ingredients
- 2 lbs (900 g) beef tenderloin, trimmed
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 12 oz (340 g) mushrooms (such as cremini or button), finely chopped
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 8 slices of prosciutto
- 1 sheet of puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- 2 tablespoons Dijon mustard
Instructions
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Sear the Beef:
- Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool. Once cooled, brush the beef with Dijon mustard.
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Make the Mushroom Duxelles:
- In the same skillet, add the butter and melt over medium heat. Add the shallot and garlic, sautéing until translucent. Add the finely chopped mushrooms and thyme, cooking until the mixture is dry and caramelized (about 8-10 minutes). Season with salt and pepper, then let cool.
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Assemble the Wellington:
- On a clean surface, lay out the prosciutto slices in an overlapping pattern. Spread the cooled mushroom duxelles over the prosciutto. Place the beef on top and roll it up tightly in the prosciutto. Wrap in plastic wrap and chill in the refrigerator for 30 minutes to help maintain shape.
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Wrap in Puff Pastry:
- Roll out the puff pastry on a floured surface to a thickness of about 1/4 inch. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges tightly. Trim any excess pastry and use it to decorate if desired.
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Egg Wash and Bake:
- Place the wrapped Wellington seam-side down on a baking sheet lined with parchment paper. Brush the pastry with the beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.
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Rest and Serve:
- Remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing. Serve warm, accompanied by rich gravy or a red wine reduction sauce and seasonal vegetables.
Health Notes
- Beef Wellington is a rich dish high in calories and fat due to the beef, butter, and pastry. Enjoy in moderation, especially during special occasions.
Serving Suggestions
- Pair Beef Wellington with a side of roasted vegetables or creamy mashed potatoes for a complete meal. A glass of red wine complements the flavors beautifully.
Tips
- Beef Quality: Use high-quality beef tenderloin for the best flavor and tenderness. Look for well-marbled meat.
- Mushroom Preparation: Make sure the mushroom mixture is well-cooked to avoid excess moisture in the pastry, which can lead to a soggy bottom.
- Puff Pastry: If using store-bought puff pastry, allow it to thaw in the refrigerator overnight for better handling.
- Make-Ahead: You can prepare the mushroom duxelles and sear the beef a day in advance. Assemble and bake it on the day of serving for optimal freshness.
- Presentation: For an elegant touch, serve with a drizzle of balsamic reduction or truffle oil over the vegetables.
