Beef Wellington: A Classic and Decadent Beef Dish

Beef Wellington: A Classic and Decadent Beef Dish

Beef Wellington is a classic British dish that consists of beef tenderloin coated with a layer of pâté and duxelles, which is then wrapped in puff pastry and baked. The result is an elegant and delicious entree that is perfect for special occasions.

Ingredients:
– 1 (2-3 lb) center-cut beef tenderloin (filet mignon), trimmed
– Salt and freshly ground black pepper
– 2 tablespoons olive oil
– 2 tablespoons Dijon mustard
– 1/2 lb mushrooms (such as cremini or button), finely chopped
– 2 tablespoons unsalted butter
– 1 large shallot, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons fresh thyme leaves
– 1/4 cup dry white wine
– 6 slices prosciutto
– 1 (14 oz) package puff pastry, thawed
– 1 egg, beaten

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Prepare the beef: Season the beef tenderloin generously with salt and pepper. Heat 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 the beef from the skillet and brush it with Dijon mustard while it’s still warm. Set aside to cool.

3. Make the mushroom duxelles: In the same skillet, melt the butter over medium heat. Add the shallots and garlic, and sauté until translucent, about 2 minutes. Add the finely chopped mushrooms and thyme, cooking until the mixture becomes soft and most of the moisture has evaporated, about 10 minutes. Add the white wine and cook until it is fully absorbed. Season with salt and pepper to taste. Remove from heat and let cool.

4. Assemble the Wellington: Lay a large piece of plastic wrap on the counter. Arrange the prosciutto slices on the plastic wrap, slightly overlapping to form a rectangle large enough to wrap the beef. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef tenderloin on top of the mushrooms. Using the plastic wrap, roll the prosciutto and mushrooms around the beef tightly, then twist the ends of the plastic wrap to secure. Place in the refrigerator for 15-20 minutes to firm up.

5. Wrap in puff pastry: On a lightly floured surface, roll out the puff pastry large enough to enclose the beef. Remove the beef from the plastic wrap and place it in the center of the puff pastry. Wrap the pastry around the beef, sealing the edges with the beaten egg. Trim off any excess pastry and use it to decorate the top if desired. Brush the entire pastry with the beaten egg.

6. Bake the Wellington: Transfer the wrapped beef to a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare. If necessary, cover the top with foil to prevent over-browning.

7. Rest and serve: Allow the Beef Wellington to rest for 10-15 minutes before slicing. Serve with your favorite sides, such as roasted vegetables or potatoes.

Enjoy this elegant and indulgent Beef Wellington, perfect for impressing your guests at any dinner party or special occasion!