beef wellington
Posted: Thu Jan 02, 2025 11:26 am
Beef Wellington is an elegant and classic dish that’s perfect for special occasions. Here's a delicious recipe for you:
Beef Wellington Recipe
Ingredients:
1.5-2 pounds (700-900g) beef tenderloin (center-cut)
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons Dijon mustard
8 ounces (225g) mushrooms, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
1/2 cup dry white wine
6-8 slices prosciutto
1 sheet puff pastry, thawed
1 egg yolk, beaten with 1 tablespoon water (for egg wash)
Fresh thyme leaves (optional, for garnish)
Instructions:
Season and Sear Beef: Season the beef tenderloin with salt and pepper. In a large skillet, heat the olive oil over high heat. Sear the beef on all sides until browned. Remove from heat and brush with Dijon mustard. Let it cool.
Prepare Mushroom Duxelles: In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, onion, and garlic. Cook until the mushrooms release their moisture and become golden brown. Add the white wine and cook until it evaporates. Let it cool.
Assemble Beef Wellington:
Lay out a sheet of plastic wrap. Arrange the prosciutto slices in a layer, slightly overlapping.
Spread the mushroom duxelles over the prosciutto.
Place the seared beef on top and wrap the prosciutto around it, using the plastic wrap to form a tight cylinder. Chill in the refrigerator for 15-20 minutes.
Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges with the beaten egg yolk. Trim any excess pastry.
Bake: Preheat your oven to 400°F (200°C). Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the top with the remaining egg wash. Make a few slits on top to allow steam to escape. Bake for 25-30 minutes until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (135°F/57°C for medium-rare).
Rest and Serve: Let the Beef Wellington rest for 10 minutes before slicing. Garnish with fresh thyme leaves if desired.
Beef Wellington Recipe
Ingredients:
1.5-2 pounds (700-900g) beef tenderloin (center-cut)
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons Dijon mustard
8 ounces (225g) mushrooms, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
1/2 cup dry white wine
6-8 slices prosciutto
1 sheet puff pastry, thawed
1 egg yolk, beaten with 1 tablespoon water (for egg wash)
Fresh thyme leaves (optional, for garnish)
Instructions:
Season and Sear Beef: Season the beef tenderloin with salt and pepper. In a large skillet, heat the olive oil over high heat. Sear the beef on all sides until browned. Remove from heat and brush with Dijon mustard. Let it cool.
Prepare Mushroom Duxelles: In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, onion, and garlic. Cook until the mushrooms release their moisture and become golden brown. Add the white wine and cook until it evaporates. Let it cool.
Assemble Beef Wellington:
Lay out a sheet of plastic wrap. Arrange the prosciutto slices in a layer, slightly overlapping.
Spread the mushroom duxelles over the prosciutto.
Place the seared beef on top and wrap the prosciutto around it, using the plastic wrap to form a tight cylinder. Chill in the refrigerator for 15-20 minutes.
Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges with the beaten egg yolk. Trim any excess pastry.
Bake: Preheat your oven to 400°F (200°C). Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the top with the remaining egg wash. Make a few slits on top to allow steam to escape. Bake for 25-30 minutes until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (135°F/57°C for medium-rare).
Rest and Serve: Let the Beef Wellington rest for 10 minutes before slicing. Garnish with fresh thyme leaves if desired.