Ugh, these so annoying.

Beef Wellington Recipe:

Introduction:

Beef Wellington is a classic British dish that combines a tender beef fillet with layers of savory ingredients, all wrapped up in a golden, flaky puff pastry. This dish is often considered the centerpiece of a celebratory meal, perfect for holidays, special occasions, or a fancy dinner party. While it requires a few steps and some patience, the result is nothing short of spectacular.

Ingredients:

For the Beef:

• 1 center-cut beef tenderloin (about 2-2.5 pounds)

• 2 tablespoons olive oil (for searing)

• 1 tablespoon Dijon mustard

• Salt and freshly ground black pepper to taste

For the Mushroom Duxelles:

• 1 pound cremini or button mushrooms, finely chopped

• 2 tablespoons unsalted butter

• 1 small shallot, finely minced

• 2 cloves garlic, minced

• 1/4 cup dry white wine (optional, but recommended)

• Salt and freshly ground black pepper to taste

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

• 2 tablespoons heavy cream (optional, for creamier texture)

For the Pastry:

• 1 sheet of puff pastry (preferably chilled)

• 1 egg (for egg wash)

For the Prosciutto Layer:

• 8-10 slices of prosciutto (thinly sliced)

Optional Extras:

• Fresh rosemary or thyme sprigs (for garnish)

• Extra Dijon mustard for serving

Preparation:

1. Preparing the Beef:

Start by preparing your beef tenderloin. Remove any silver skin (the thin, silvery membrane) and excess fat. Pat it dry with paper towels, as the drier the meat, the better it will sear. Season it generously with salt and freshly ground black pepper on all sides.

Heat a large skillet over high heat and add the olive oil. Once the oil is shimmering, carefully add the beef tenderloin. Sear the beef for 2-3 minutes on each side until it forms a nice, golden-brown crust. Don’t forget the ends of the tenderloin—use tongs to rotate it so that all sides get that crispy exterior.

Once the beef is seared, remove it from the heat and let it cool slightly. While it’s still warm, brush the beef all over with a thin layer of Dijon mustard. This adds a slight tanginess and will help the flavors of the mushrooms and prosciutto adhere to the meat. Set the beef aside to cool completely, ideally on a wire rack.

2. Making the Mushroom Duxelles:

While the beef cools, it’s time to make the mushroom duxelles. Start by finely chopping the mushrooms. You can use a food processor to make this task easier, but be sure to pulse them into small, even pieces—too large and they won’t cook down properly.

In a large pan, melt the butter over medium heat. Add the shallots and garlic and sauté for 2-3 minutes until soft and fragrant. Add the mushrooms and cook them down for 10-12 minutes, stirring occasionally, until the moisture evaporates and they become a thick paste. Season with salt, pepper, and thyme leaves, then pour in the white wine (if using). Cook for another 5 minutes, allowing the wine to reduce and the mixture to thicken.

If you prefer a smoother duxelles, you can add a tablespoon or two of heavy cream at this stage to create a richer texture. Once the duxelles is ready, remove it from the heat and allow it to cool completely.

3. Assembling the Wellington:

Now it’s time to bring everything together. Lay a large sheet of plastic wrap on a flat surface, and place the prosciutto slices on it in a slightly overlapping pattern. The prosciutto should cover enough surface area to wrap around the entire beef tenderloin.

Spread the mushroom duxelles evenly over the prosciutto, leaving a small border around the edges. Place the cooled beef tenderloin in the center of the mushroom layer. Using the plastic wrap, carefully roll the prosciutto and mushroom mixture around the beef, making sure it’s tightly wrapped. Once wrapped, roll it into a tight log shape and refrigerate for 15-20 minutes to firm up.

4. Wrapping with Puff Pastry:

Roll out your chilled puff pastry on a lightly floured surface. The pastry should be large enough to completely encase the beef, so ensure it’s rolled to about 1/8-inch thick.

Remove the beef from the plastic wrap and place it in the center of the puff pastry. Brush the edges of the pastry with a little egg wash (lightly beaten egg), then fold the pastry over the beef, sealing the edges. Trim any excess pastry, but leave enough to fold over the top and create a neat package. Press the edges to seal them firmly.

If you want a decorative touch, you can use the excess pastry to create patterns or shapes on top of the Wellington. Just be sure to brush everything with egg wash for a golden, shiny finish.

5. Baking the Wellington:

Preheat your oven to 400°F (200°C). Place the wrapped Wellington seam-side down on a baking sheet lined with parchment paper. Brush the entire surface with the remaining egg wash to give it a nice golden color while baking.

Bake the Wellington for 25-30 minutes, or until the pastry is golden brown and crispy. You can check the internal temperature of the beef to your preferred doneness—135°F for medium-rare, 145°F for medium.

6. Resting and Serving:

Once the Wellington is out of the oven, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and ensures that the beef remains tender and juicy when you cut into it.

Slice the Wellington carefully with a sharp knife, aiming for thick slices so you get a nice cross-section of the beef, prosciutto, mushrooms, and pastry.

7. Garnishing and Enjoying:

For a bit of flair, garnish your Beef Wellington with fresh rosemary or thyme sprigs. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

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Tips for Success:

1. Choose the right beef cut: The beef tenderloin is the star of this dish, so quality matters. Opt for a center-cut tenderloin with good marbling for the best flavor and texture.

2. Chill the Wellington: After assembling the Wellington, make sure to chill it for a bit before baking. This helps the pastry hold its shape and ensures it doesn’t get soggy.

3. Puff Pastry Handling: Work quickly with the puff pastry to prevent it from warming up too much. If it becomes too soft, it can be hard to handle. Chilling it again after wrapping the beef can also make things easier.

4. Control the doneness of the beef: Since this dish is all about balancing the textures of the beef and pastry, be mindful of the internal temperature. Use a meat thermometer for accuracy, and if you want a more well-done beef, cook it a bit longer before baking.

5. Use a sharp knife: When slicing your Beef Wellington, use a serrated knife or a very sharp chef’s knife to ensure the layers stay intact and the slices look neat.

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Conclusion:

While Beef Wellington is a bit of an undertaking, the result is an absolutely stunning dish that will leave your guests in awe. Whether you’re preparing it for a special holiday dinner or just want to try something impressive, this recipe will help you create a dish that is both a culinary challenge and a reward. The combination of tender beef, savory mushrooms, salty prosciutto, and crisp puff pastry creates a flavor profile that is both rich and comforting, with an elegant finish that will surely make any meal memorable.