So brilliant!.

 

ngredients List:

This Beef Wellington recipe serves approximately 6 to 8 people and requires several components to be prepared. Here's a breakdown of the ingredients you’ll need:

For the Beef:

1 center-cut beef tenderloin (also known as fillet mignon) – about 2-2.5 lbs (1-1.2 kg)

Salt and freshly ground black pepper, to taste

2 tbsp vegetable oil (for searing)

2 tbsp Dijon mustard (for coating)

For the Mushroom Duxelles:

1 lb (450 g) fresh mushrooms (e.g., cremini, button, or shiitake)

2 tbsp unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine

1 tbsp fresh thyme leaves

Salt and pepper to taste

For the Prosciutto Wrap:

8-10 slices of prosciutto (thinly sliced)

1/4 cup pâté (optional, typically liver pâté or foie gras pâté)

For the Puff Pastry:

1 package of high-quality puff pastry (about 500g or 1 lb), thawed if frozen

1 egg (for egg wash)

For the Garnish and Sauce (Optional but Recommended):

Fresh thyme sprigs

1 cup beef stock (for a pan sauce)

1/2 cup heavy cream (for a richer sauce)

2 tbsp brandy or cognac (optional, for flambéing or added depth of flavor)

Preparation Steps:

Step 1: Preparing the Beef Tenderloin

Trim the Beef: Start by trimming the beef tenderloin of any excess fat or silverskin. This will give you a clean, smooth cut of meat that’s perfect for wrapping.

Sear the Beef: Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Once the oil is shimmering but not smoking, season the beef generously with salt and freshly cracked black pepper. Place the beef in the pan and sear it on all sides for about 3-4 minutes per side, until it’s deeply browned. This step locks in the flavor and creates a beautiful crust.

Coat with Dijon Mustard: Remove the beef from the pan and set it aside to cool slightly. Once it’s cool enough to handle, coat the beef generously with Dijon mustard on all sides. This will add flavor and help the other layers adhere to the beef.

Chill the Beef: To help the beef hold its shape and retain its moisture during cooking, place it in the refrigerator for at least 15-20 minutes while you prepare the mushroom duxelles.

Step 2: Preparing the Mushroom Duxelles

Prepare the Mushrooms: Clean the mushrooms by wiping them with a damp cloth or paper towel (avoid washing them under water as mushrooms absorb moisture). Finely chop the mushrooms into small pieces, or pulse them in a food processor until finely minced.

Cook the Duxelles: In a large skillet, melt the butter over medium heat. Add the chopped onions and garlic and cook until softened and fragrant, about 3 minutes. Then add the minced mushrooms and thyme. Stir frequently and cook for about 10-15 minutes, or until the mixture has reduced and become dry.

Add the Wine: Pour in the dry white wine and continue cooking until the mixture becomes a thick, paste-like consistency. Season with salt and pepper, then remove from heat and set aside to cool.

Step 3: Assembling the Wellington

Prosciutto Layer: Lay out a sheet of plastic wrap on a flat surface and arrange the prosciutto slices in a slightly overlapping fashion, forming a rectangular shape large enough to wrap around the beef. If you're using pâté, spread a thin layer over the prosciutto.

Spread the Duxelles: Once the mushroom mixture is cooled, spread an even layer of the mushroom duxelles over the prosciutto. Make sure to cover it completely but avoid excess moisture pooling.

Wrap the Beef: Take the chilled beef tenderloin and place it in the center of the prosciutto and mushroom layer. Using the plastic wrap, carefully roll the prosciutto and mushroom mixture around the beef. Tighten the wrap to form a cylinder and refrigerate again for about 15 minutes to allow the layers to set.

Step 4: Wrapping in Puff Pastry

Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry into a large rectangle large enough to encase the beef completely.

Wrap the Beef: Unwrap the prosciutto-wrapped beef and place it in the center of the pastry. Fold the sides of the pastry over the beef and seal the edges. Be sure to press down on the seams to prevent any gaps. If you have excess pastry, you can trim it, but don’t throw it away; you can use it to make decorative shapes to place on top.

Egg Wash: Beat the egg and brush it over the top and sides of the pastry. This will give the Wellington a golden, glossy finish when baked.

Chill Again: To ensure the pastry holds its shape, refrigerate the wrapped Wellington for about 15 minutes before baking.

Step 5: Baking the Wellington

Preheat the Oven: Preheat your oven to 400°F (200°C). While the oven is heating, remove the Wellington from the fridge.

Bake the Wellington: Place the wrapped Wellington on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the pastry is golden and crisp. Use a meat thermometer to check the internal temperature. For rare, aim for 120-125°F (49-52°C); for medium-rare, aim for 130-135°F (54-57°C).

Rest the Beef: Once the Wellington is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute.

Cooking Tips for a Brilliant Beef Wellington:

Use Fresh Ingredients: For the best flavor, always use fresh mushrooms and high-quality beef tenderloin. The taste of your Wellington relies heavily on these components.

Do Not Overcook: The key to a perfect Wellington is the beef. Keep a close eye on your meat’s internal temperature. It should be tender and juicy in the center.

Don’t Skip the Chilling: Chilling the beef before assembly and the whole Wellington before baking is crucial to prevent the pastry from becoming soggy and to ensure the structure holds.

Use a Thermometer: A meat thermometer is your best friend. It helps you achieve the perfect doneness without guessing.

Serving Suggestions:

Beef Wellington is a rich and indulgent dish, so it pairs beautifully with simple sides that allow the flavors to shine. Here are a few ideas:

Roasted Vegetables: Think tender asparagus, carrots, and parsnips, drizzled with olive oil and seasoned with fresh herbs.

Mashed Potatoes: Creamy mashed potatoes or even a truffle mashed potato can complement the richness of the beef.

Red Wine Sauce: A classic red wine reduction sauce made with beef stock, shallots, and a splash of cognac or brandy elevates the dish.

Wine Pairing Suggestions:

To complement the richness of Beef Wellington, pair it with a robust red wine