Beef Wellington is a classic and indulgent dish that is perfect for special occasions.
This gourmet recipe features succulent beef tenderloin encased in a delicate layer of mushroom duxelles and savory prosciutto, all enveloped in a flaky and buttery puff pastry. While it may seem intimidating to prepare, with a little patience and attention to detail, you can create this masterpiece in your own kitchen.
In this article, we will guide you through the step-by-step process of making Beef Wellington that will surely impress your guests.
Ingredients
The following ingredients are needed to make Beef Wellington:.
- 1 ½ to 2 pounds center-cut beef tenderloin
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves, chopped
- 4-6 slices prosciutto
- 1 sheet of puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
Step 1: Preparing the Beef
Season the beef tenderloin generously with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove the beef from the skillet and let it cool.
Step 2: Making the Mushroom Duxelles
Using the same skillet, melt the butter over medium heat. Add the minced garlic and chopped mushrooms. Cook until the mushrooms release their moisture and become golden brown. Stir in the chopped thyme and season with salt and black pepper to taste.
Remove from heat and let the mushroom mixture cool.
Step 3: Wrapping with Prosciutto
Lay out a layer of plastic wrap or parchment paper and arrange the prosciutto slices overlapping each other. Spread the cooled mushroom duxelles evenly over the prosciutto, creating a thin layer.
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Step 4: Encasing with Puff Pastry
Place the seared beef tenderloin on top of the mushroom-covered prosciutto. Carefully roll the prosciutto and mushrooms around the beef, ensuring it is tightly sealed. Wrap the roll tightly with plastic wrap and refrigerate for 15-20 minutes to firm up.
Step 5: Baking the Beef Wellington
Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet to a size large enough to encase the beef completely. Remove the plastic wrap from the beef roll and place it in the center of the pastry sheet.
Fold the pastry over the beef, sealing it completely. Trim off any excess pastry and crimp the edges to secure the Wellington.
Place the Beef Wellington on a baking sheet lined with parchment paper. Brush the pastry with the beaten egg wash to give it a golden finish. Using a small knife, make a few slits on top of the pastry to allow steam to escape during baking.
Bake in the preheated oven for 35-40 minutes or until the puff pastry turns golden brown and crispy. Remove from the oven and let it rest for 10 minutes before slicing.
Serving
Once rested, slice the Beef Wellington into thick portions and serve alongside your favorite side dishes. It pairs perfectly with creamy mashed potatoes, roasted vegetables, or a fresh green salad.
Tips for Success
- Ensure the beef tenderloin is at room temperature before searing to ensure even cooking.
- Use a meat thermometer to achieve your desired level of doneness. For medium-rare, aim for an internal temperature of around 135-140°F (57-60°C).
- Allow the Beef Wellington to rest before slicing to retain its juices and make the slicing process easier.
- Feel free to customize your Beef Wellington by adding extra ingredients such as sautéed onions, cheese, or herbs.
Conclusion
Now that you have mastered the art of making Beef Wellington, you can confidently show off your culinary skills and treat your loved ones to a luxurious dining experience.
This decadent dish is not only visually stunning but also boasts tender and flavorful beef at its core. Whether you are celebrating a special occasion or simply want to indulge in gourmet comfort food, Beef Wellington is a timeless classic that will impress any guest.
