A succulent, perfectly cooked beef tenderloin, enveloped in layers of flavourful mushroom duxelles and wrapped in a golden puff pastry blanket. This, my friends, is the culinary masterpiece known as Beef Wellington. Elegant, indulgent, and fit for royalty, Beef Wellington has earned its place as a showstopper on the finest dining tables. In this blog, we’re diving into the art of creating this iconic dish. So, don your apron and prepare to dazzle your taste buds and dinner guests with a homemade Beef Wellington.
Ingredients:
For the Beef Wellington:
1 ½ to 2 pounds beef tenderloin
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons Dijon mustard
8-10 slices of prosciutto or Parma ham
1 pound mushrooms (such as cremini or button), finely chopped
4 cloves garlic, minced
Two tablespoons unsalted butter
1/2 cup dry white wine
1 sheet puff pastry (about 12 x 16 inches), thawed
1 egg, beaten (for egg wash)
For the Mushroom Duxelles:
1 pound mushrooms, finely chopped
Two shallots, finely chopped
Two cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons fresh thyme leaves
Salt and freshly ground black pepper to taste
Instructions:
Season and Sear the Beef:
Preheat your oven to 425°F (220°C).
Season the beef tenderloin generously with salt and pepper.
Heat olive oil in a pan over high heat. Sear the beef on all sides until it’s nicely browned (about 2 minutes per side). Remove from heat and allow it to cool.
Coat with Mustard and Wrap in Prosciutto:
Brush the cooled beef with Dijon mustard. This will add a layer of flavour and help the prosciutto adhere.
Lay out a large piece of plastic wrap and arrange the prosciutto slices in an overlapping fashion.
Place the beef on the prosciutto and roll it up tightly, using the plastic wrap to help. Twist the ends of the plastic wrap to seal it. Refrigerate while you prepare the mushroom duxelles.
Make the Mushroom Duxelles:
In a pan, melt butter over medium heat. Add chopped mushrooms, shallots, and garlic. Cook until the mixture is dry, and the mushrooms have released their moisture.
Stir in fresh thyme and season with salt and pepper. Remove from heat and let it cool.
Assemble the Wellington:
Roll out the puff pastry on a floured surface into a rectangle large enough to wrap the beef completely.
Spread the mushroom duxelles evenly over the prosciutto-wrapped beef.
Unwrap the beef and place it in the centre of the puff pastry. Fold the pastry over, sealing it with the egg wash. Trim any excess pastry and use the trimmings for decoration if desired.
Place the Beef Wellington seam-side down on a baking sheet lined with parchment paper.
Brush the entire pastry with egg wash for a beautiful golden finish.
Bake to Perfection:
Bake in the preheated oven for about 35-40 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness (medium-rare is recommended, about 125°F or 52°C).
Rest and Serve:
Allow the Beef Wellington to rest for 10 minutes before slicing into thick, glorious portions.
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