Beef Wellington is a classic dish that is perfect for a special occasion or a family dinner. This dish has a reputation for being difficult to make, but with the right recipe and technique, anyone can create a delicious Beef Wellington.

In today’s article, we will be sharing a recipe that will guide you through the steps of making this savory dish from scratch.

Ingredients

• 1 (3-pound or 1.4 kg) beef tenderloin
• Salt and pepper
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 cup chopped mushrooms
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons butter
• 1/2 cup pâté
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Directions

1. Preheat the oven to 425°F (220°C). Season the beef tenderloin with salt and pepper.
2. In a large skillet over high heat, add the olive oil and sear the beef tenderloin until browned on all sides, about 2 minutes per side. Remove from the skillet and set aside to cool.
3. Using the same skillet, sauté the garlic, mushrooms, onions, and carrots until they are soft, about 5 minutes. Stir in the thyme and butter and cook for an additional minute. Remove from heat and set aside to cool.
4. On a sheet of plastic wrap, lay out the pâté in a thin layer that is roughly the same size and shape as the beef tenderloin. Place the sautéed vegetables on top of the pâté.
5. Place the seared beef tenderloin on top of the vegetables and carefully wrap the plastic wrap tightly around the beef and vegetables to form a tight log shape. Chill in the refrigerator for at least 30 minutes.
6. Unwrap the beef and place it on a lightly floured surface. Roll out the puff pastry and place the beef on top. Fold the pastry over the beef to encase it completely. Use the beaten egg to brush the edges of the pastry and press to seal.
7. Place the Beef Wellington on a parchment-lined baking sheet and brush the top with the remaining beaten egg. Use a knife to score the top of the pastry with a diagonal pattern. Bake in the oven for 45 minutes or until the internal temperature of the beef is 135°F (57°C) for medium rare.
8. Remove from the oven and allow it to rest for 10 minutes before slicing and serving.

Variations

There are endless variations of Beef Wellington that can be made by swapping out ingredients or changing the preparation method. Here are a few variations to try:.

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• Replace the mushrooms with asparagus or broccoli for a vegetarian version of this classic dish.
• Add a layer of thinly sliced prosciutto on top of the pâté for a richer flavor.
• Try using different herbs like rosemary or oregano for a unique flavor profile.
• Instead of puff pastry, wrap the beef tenderloin in phyllo dough for a crispy texture.

Conclusion

Beef Wellington is an elegant dish that can be intimidating to make, but with this recipe, anyone can create a delicious and impressive meal for their friends and family.

With just a few ingredients and some patience, anyone can master this classic dish!.