Just tried to stop my daughter from doing this. Full article 👇 💬

 

ngredients:

For the Beef:

1 center-cut beef tenderloin (approximately 2 pounds)

2 tablespoons olive oil

Salt and freshly cracked black pepper

2 tablespoons Dijon mustard (for searing and flavoring)

For the Duxelles (Mushroom Paste):

1 pound mixed mushrooms (cremini, shiitake, and button work well)

1/2 cup shallots, finely diced

2 cloves garlic, minced

1/2 cup dry white wine (or sherry)

2 tablespoons unsalted butter

1 tablespoon fresh thyme, minced

Salt and freshly cracked black pepper, to taste

For the Pastry:

1 sheet of puff pastry (about 14 inches square)

1 egg (for egg wash)

2 tablespoons flour (for rolling out pastry)

For Assembly:

Prosciutto (optional but recommended)

1 tablespoon olive oil (for searing)

Instructions:

1. Preparing the Beef:

Start by preparing your beef tenderloin. Use a paper towel to pat it dry on all sides. This helps to achieve a nice sear. Season the beef generously with salt and pepper, making sure to coat it evenly.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully sear the beef on all sides. You want to achieve a deep golden-brown color. This will help to lock in the flavor and juices.

Once seared, remove the beef from the pan and let it cool. Brush the entire surface of the beef with Dijon mustard. The mustard adds flavor and will help the mushroom duxelles adhere better.

Set the beef aside to cool completely while you work on the next components.

2. Making the Duxelles:

Duxelles is essentially a finely chopped mushroom paste that gives the Wellington its savory depth of flavor.

To make this, finely chop your mushrooms (you can use a food processor to save time) and place them into a large skillet. Add the minced shallots and garlic to the pan, along with the butter.

Cook the mixture over medium heat, stirring occasionally, for about 10-15 minutes until the mushrooms have released their moisture and become a dry paste. Be sure to cook off all the liquid—this is essential, or your Wellington will be soggy.

Add the wine (or sherry), thyme, salt, and pepper. Cook for another 5 minutes until the mixture becomes thicker and darker in color. The duxelles should be smooth, almost like a spread.

Transfer the duxelles to a bowl and allow it to cool.

3. Assembling the Beef Wellington:

Now that the beef has cooled, you can begin assembling your Wellington. Lay out a large sheet of plastic wrap on a flat surface.

If you’re using prosciutto, lay the slices out on the plastic wrap, overlapping slightly to form a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto, pressing it into a thin, even layer.

Place the beef in the center of the duxelles-covered prosciutto. Using the plastic wrap, gently roll the prosciutto and duxelles around the beef. This forms a tight, even layer of mushrooms around the beef, which will help maintain moisture and flavor. Wrap it tightly and refrigerate for 15-20 minutes to firm up.

4. Preparing the Pastry:

Roll out your puff pastry on a lightly floured surface to about 12-14 inches square. Carefully unwrap the beef from the plastic wrap and place it in the center of the pastry.

At this stage, you want to fold the pastry over the beef, like you’re wrapping a gift. First, fold over the long sides, then the shorter ends, making sure the pastry is sealed tightly to prevent leaks.

Use the beaten egg to brush over the surface of the pastry—this will give it that gorgeous golden sheen when it bakes. You can also score the top of the pastry lightly with a knife for decoration, but be careful not to cut too deeply.

5. Baking the Beef Wellington:

Preheat your oven to 400°F (200°C). Place the Wellington seam-side down on a parchment-lined baking sheet. Brush the top with more egg wash to ensure it bakes beautifully golden.

Bake the Beef Wellington for 25-30 minutes, or until the puff pastry is golden and crisp. If you want your beef cooked medium-rare (about 130°F internal temperature), you should start checking it with a meat thermometer at the 20-minute mark.

Once done, remove it from the oven and let it rest for 10-15 minutes. This will allow the juices to redistribute and prevent the beef from being dry when sliced.

6. Serving:

To serve, slice the Beef Wellington into thick, even slices. Serve with a side of roasted vegetables, mashed potatoes, or a simple green salad. For a rich sauce, you can serve it with a red wine reduction or a béarnaise sauce.

Final Thoughts:

Beef Wellington is a classic dish that never goes out of style. While it can be challenging to make, the rewards are truly worth it. The combination of the perfectly cooked beef, savory mushroom duxelles, and flaky pastry is absolutely divine.

It’s a fantastic dish for a dinner party or a special family meal, and when you slice into it and see that beautiful pink interior, everyone will be impressed. The flavors and textures are so balanced and rich, making it the star of any dinner table.

Tips and Variations:

Beef Selection: If you want to get more specific with your beef selection, look for a tenderloin with a good amount of marbling. Wagyu beef would elevate this dish to another level, but any good-quality filet will work.

Puff Pastry: You can either buy ready-made puff pastry or make your own if you have the time and patience. While store-bought is more convenient, homemade puff pastry will give you a more delicate, flaky texture.

Vegetarian Option: If you're making this for someone who doesn’t eat beef, you can swap out the beef for a large mushroom cap or a mixture of roasted vegetables. Just ensure the filling is dense enough to hold its structure.

Storage: Beef Wellington can be made in advance. You can assemble it completely and refrigerate it, then bake it just before serving. It will keep in the fridge for up to a day, but it’s best fresh out of the oven.

Managing Situations with Your Daughter

I notice you mentioned trying to stop your daughter from doing something. If this is related to cooking or food, I'd be happy to provide some advice or strategies for engaging with her in the kitchen or handling any issues. For instance, if she’s trying to take over the kitchen too much or experimenting with dishes you’re not quite ready for, that’s a situation many parents face. You can always start by teaching her the basics and letting her work alongside you, making it a shared experience.

Feel free to share more about what's going on with her, and I'd be happy to help further!