Exquisite Beef Wellington: A Timeless British Gourmet Delight
Beef Wellington is a classic and luxurious dish that consists of a tender beef fillet coated with pâté and duxelles, which are then wrapped in puff pastry and baked to golden perfection. It is traditionally served with a rich red wine reduction or a creamy mushroom sauce. This dish is a centerpiece worthy of special occasions and guarantees to impress any guest with its combination of flavors and textures.
Ingredients:
– **1** (2 lb) center-cut beef tenderloin
– **2** tbsp olive oil
– **12** oz cremini or button mushrooms, finely chopped
– **1** shallot, finely chopped
– **2** cloves garlic, minced
– **¼** cup dry white wine
– **2** tbsp unsalted butter
– **4** oz pâté (optional)
– **8** thin slices of prosciutto
– **1** sheet puff pastry, thawed
– **1** egg, beaten
– **Salt and pepper**, to taste
– **Fresh thyme** sprigs, for garnish
Instructions:
1. **Prepare the Beef:** Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a large skillet over high heat. Once hot, sear the beef on all sides until browned, about **2-3 minutes** per side. Remove from the skillet and set aside to cool.
2. **Prepare the Duxelles:** In the same skillet, add the chopped mushrooms, shallot, and garlic. Cook over medium heat, stirring frequently, until the mixture is browned and most of the moisture has evaporated, about **10-12 minutes**. Deglaze the pan with white wine, cooking until the wine has evaporated. Stir in the butter, then season with salt and pepper to taste. Set aside to cool.
3. **Assemble the Wellington:** Lay a large sheet of plastic wrap on a clean surface. Arrange the slices of prosciutto on the plastic wrap, slightly overlapping. Spread the cooled duxelles mixture evenly over the prosciutto. If using, smear the pâté over the beef. Place the seared beef on top of the mushroom mixture. Use the plastic wrap to tightly roll the prosciutto and mushroom mixture around the beef, creating a log shape. Twist the ends of the plastic wrap to secure, then refrigerate for **20-30 minutes** to firm up.
4. **Wrap in Puff Pastry:** Preheat your oven to **400°F (200°C)**. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely enclose the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. Brush the edges of the pastry with beaten egg, then fold the pastry over the beef, pressing to seal the edges. Trim any excess pastry and use it to create decorative shapes if desired. Brush the entire pastry with the remaining beaten egg.
5. **Bake the Wellington:** Place the wrapped beef on a parchment-lined baking sheet, seam side down. Bake in the preheated oven for **25-30 minutes**, or until the pastry is golden brown and the internal temperature of the beef reaches **125-130°F (51-54°C)** for medium-rare.
6. **Rest and Serve:** Remove the Beef Wellington from the oven and let it rest for **10 minutes** before slicing. Garnish with fresh thyme sprigs and serve with your choice of sauce.
Enjoy your exquisite Beef Wellington – a sophisticated and savory dish that combines the richness of tender beef with the delicate flavors of mushrooms, prosciutto, and puff pastry!
The source of the article is from the blog radiohotmusic.it