Classic Beef Wellington Recipe

Introduction

Beef Wellington is a luxurious and impressive dish, perfect for special occasions and holiday feasts. This recipe features a tender beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in a golden, flaky puff pastry.

Ingredients

• 1.5-2 lbs center-cut beef tenderloin (filet mignon), trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 8 oz cremini or button mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 4-6 slices of prosciutto
• 2 tablespoons Dijon mustard
• 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Flour, for dusting

Directions

1. Sear the Beef: Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a heavy skillet over high heat. Sear the beef on all sides, about 1-2 minutes per side, until browned. This step locks in the juices and flavor. Remove from skillet and allow to cool. Brush the beef all over with Dijon mustard and set aside.
2. Prepare the Mushroom Duxelles: In the same skillet, add the finely chopped mushrooms, garlic, and thyme. Cook over medium heat, stirring frequently, until the mushrooms release their moisture and the mixture becomes dry, about 8-10 minutes. Season with salt and pepper. Set the mushroom mixture aside to cool completely.
3. Wrap the Beef in Prosciutto: Lay out a large piece of plastic wrap on your work surface. Arrange the prosciutto slices slightly overlapping to form a rectangle large enough to wrap around the beef. Spread the cooled mushroom mixture evenly over the prosciutto slices. Place the beef in the center and carefully wrap the prosciutto and mushroom layer around the beef using the plastic wrap. Twist the ends to form a tight log and refrigerate for 15-20 minutes to set.
4. Wrap in Puff Pastry: Roll out the puff pastry on a lightly floured surface until it is large enough to enclose the beef. Remove the plastic wrap from the beef and place it in the center of the pastry. Fold the pastry over the beef, pressing the seams together to seal. Trim any excess pastry and tuck the edges underneath. Brush the entire pastry with the beaten egg. Score the top lightly for decoration if desired and place the wrapped beef on a parchment-lined baking sheet.
5. Bake the Wellington: Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. For medium-rare, the internal temperature of the beef should reach 125°F (52°C). Remove from oven and let it rest for 10 minutes before slicing.
6. Slice and Serve: Slice the Beef Wellington into thick portions and serve with side dishes like roasted vegetables or mashed potatoes, and a rich red wine sauce or jus.

Servings and Timing

• Servings: 4-6
• Preparation Time: 30 minutes
• Cooking Time: 25-30 minutes
• Total Time: Approximately 1 hour

Variations

• Mushroom Variety: Experiment with different mushrooms such as shiitake or portobello for unique flavors.
• Puff Pastry Alternatives: Try using phyllo dough for a lighter, crispier pastry.
• Seasonings: Add a touch of brandy or white wine to the mushroom mixture for extra depth.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat slices in a 350°F (175°C) oven for about 10-15 minutes to maintain the pastry’s crispiness.

10 FAQs

1. Can I use a different cut of beef? Tenderloin is ideal for its tenderness, but other cuts like ribeye can be used with adjustments in cooking time.
2. Can I prepare Beef Wellington in advance? Yes, you can assemble it a day ahead and refrigerate. Bake just before serving.
3. How do I prevent the puff pastry from becoming soggy? Ensure the mushroom duxelles is fully cooled and dry before wrapping it in the pastry.
4. Can I freeze Beef Wellington? Yes, you can freeze it before baking. Thaw in the refrigerator overnight and bake as instructed.
5. What can I serve with Beef Wellington? Consider sides like roasted vegetables, mashed potatoes, or a rich red wine sauce.
6. How can I check the doneness of the beef? Use a meat thermometer to ensure the internal temperature reaches 125°F (52°C) for medium-rare.
7. What if my pastry is too dry? Brush it with a bit of melted butter before baking to improve moisture.
8. How long should I let the Wellington rest? Rest for 10 minutes to allow juices to redistribute and make slicing easier.
9. Can I make a vegetarian version? Yes, replace the beef with a well-seasoned mushroom or vegetable mixture.
10. What if I don’t have prosciutto? You can substitute with thin slices of ham or bacon.

Conclusion

Beef Wellington is a show-stopping dish that combines tender beef with rich mushroom duxelles and a crispy puff pastry. Whether you’re preparing it for a holiday feast or a special dinner, this recipe promises a delightful and memorable meal. With a few simple steps and some preparation, you can create a gourmet entrée that will impress your guests and make any occasion special.

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