The Rich and Rewarding World of Beef Wellington
Beef Wellington is a classic English dish that combines a tender beef fillet, mushroom duxelles, and prosciutto, all wrapped in a buttery puff pastry. This gourmet dish is perfect for special occasions or when you want to impress your guests with a delightful and indulgent meal.
Ingredients:
For the Beef Wellington:
:
– 1.5 lb (700g) center-cut beef tenderloin (filet mignon)
– Salt and freshly ground black pepper
– 2 tbsp olive oil
– 2 tbsp Dijon mustard
– 1 lb (450g) mushrooms (cremini or button), finely chopped
– 2 tbsp butter
– 2 tbsp shallots, finely chopped
– 2 cloves garlic, minced
– 2 tbsp fresh thyme leaves
– 8 slices prosciutto
– 1 sheet puff pastry, thawed if frozen
– 1 egg, beaten
For the Red Wine Sauce:
– 1 cup red wine
– 1 cup beef broth
– 2 tbsp butter
– 2 tbsp flour
Instructions:
1. **Preheat oven** to 400°F (200°C).
2. **Season the beef:** Generously season the beef tenderloin with salt and freshly ground black pepper.
3. **Sear the beef:** Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool. Brush the tenderloin with Dijon mustard and set aside.
4. **Prepare the mushroom duxelles:** In the same skillet, melt the butter over medium heat. Add the shallots and garlic and sauté until softened. Add the finely chopped mushrooms and thyme leaves. Cook, stirring frequently, until the mushroom mixture is dry, 8-10 minutes. Season with salt and pepper to taste, then let cool.
5. **Wrap the beef:** Lay a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping to form a rectangle. Spread the mushroom duxelles evenly over the prosciutto. Place the beef tenderloin in the center and roll it up tightly, using the plastic wrap to help. Twist the ends of the plastic wrap to seal and chill in the refrigerator for 20-30 minutes.
6. **Wrap in puff pastry:** Roll out the puff pastry on a floured surface to a size that can fully encase the beef. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with beaten egg. Trim any excess pastry and brush the entire wrapped beef with the remaining beaten egg.
7. **Bake:** Place the wrapped beef seam-side down on a baking sheet. Bake in the preheated oven for 25-30 minutes, until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare. Let the Beef Wellington rest for 10 minutes before slicing.
8. **Make the red wine sauce:** While the Beef Wellington is baking, prepare the red wine sauce. In a small saucepan, melt the butter over medium heat and whisk in the flour to form a roux. Gradually add the red wine and beef broth, whisking constantly. Bring to a boil, then reduce to a simmer and cook until the sauce has thickened, about 10 minutes. Season to taste with salt and pepper.
9. **Serve:** Slice the Beef Wellington into thick slices and serve with the red wine sauce drizzled over the top.
Enjoy your exquisite Beef Wellington with friends and family for a truly special dining experience!
The source of the article is from the blog motopaddock.nl