Beef Wellington is a timeless dish that exudes elegance and flavor. Combining tender beef tenderloin, savory mushroom duxelles, and flaky puff pastry, it’s the perfect centerpiece for any special occasion. While it may seem complex, this guide will help you create a stunning Beef Wellington with confidence.
Ingredients:
- Beef tenderloin (center-cut): 1.5 lbs (700 g)
- Salt and pepper: to taste
- Olive oil: 2 tbsp
- Mushrooms: 8 oz (225 g), finely chopped
- Shallot: 1, finely chopped
- Garlic: 2 cloves, minced
- Fresh thyme: 1 tsp, chopped
- Dijon mustard: 2 tbsp
- Prosciutto: 8-10 slices
- Puff pastry: 1 sheet, thawed if frozen
- Egg: 1, beaten (for egg wash)
Step-by-Step Instructions:
1. Prepare the Beef
Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until golden brown, about 2-3 minutes per side. Remove the beef from the skillet and let it cool completely. Brush it all over with Dijon mustard.
2. Make the Mushroom Duxelles
In the same skillet, add a bit more olive oil and sauté the chopped mushrooms, shallot, garlic, and thyme until the mixture is dry and fragrant, about 8-10 minutes. Season with salt and pepper. Let it cool completely.
3. Assemble the Layers
On a large piece of plastic wrap, lay out the slices of prosciutto, overlapping slightly to form a rectangle. Spread the mushroom duxelles evenly over the prosciutto. Place the mustard-coated beef tenderloin in the center and use the plastic wrap to roll the prosciutto and mushroom layer tightly around the beef. Twist the ends of the plastic wrap to secure it, then refrigerate for 30 minutes to set the shape.
4. Wrap in Puff Pastry
Roll out the puff pastry on a lightly floured surface. Remove 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 and trimming any excess. Brush the entire surface with beaten egg.
5. Chill and Bake
Place the wrapped beef seam-side down on a parchment-lined baking sheet. Brush with another layer of egg wash and chill for 15-20 minutes. Preheat your oven to 400°F (200°C). Once chilled, score the pastry lightly with a knife for decoration and bake for 30-40 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (125°F/52°C for medium-rare).
6. Rest and Serve
Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. Serve with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a rich red wine sauce.
Tips for Success:
- Prevent sogginess: Ensure the mushroom duxelles is completely dry before assembling.
- Work with cold ingredients: Chilling the wrapped beef and puff pastry helps maintain the shape.
- Use a meat thermometer: This ensures perfectly cooked beef.
Conclusion:
Beef Wellington is a dish that impresses both in appearance and taste. With its layers of tender beef, flavorful mushrooms, and crispy pastry, it’s a true masterpiece. Follow these steps to create a show-stopping centerpiece that will leave your guests raving. Enjoy the process and the well-deserved compliments!
