Beef Wellington

Beef Wellington

 

Beef is always a favorite among people, and if you’re up for a slight bit of a challenge, this beef wellington is sure to impress you and everyone eating! In case you don’t know, a beef wellington is a beef tenderloin wrapped in prosciutto, surrounded by a mushroom duxelle and then wrapped in puff pastry. It’s well worth the time it takes! Here are the steps to making the perfect beef wellington, broken down into sections.

Mushroom Duxelle

Ingredients:

  • 1 ½ lbs of cremini mushrooms
  • 1 large shallot, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 2 sprigs of fresh thyme, leaves only
  • ¼ lb of unsalted butter
  • Salt and pepper to taste

Equipment:

  • Food processor
  • Large sautee pan
  • Wooden spoon

Add mushrooms, shallots, garlic and thyme to food processor and pulse until finely chopped. Melt butter in the pan and, over medium heat, cook the mushroom mixture until most of the liquid has cooked out. It will reduce in volume a good deal. Season with salt and pepper and set aside to cool

Tip: Duxelles are good for more than just beef! They’re GREAT with chicken and can be made vegan by replacing the butter with a vegan butter substitute.

The Beef

Yield: 6-8 servings

Ingredients:

  • 3 lb beef tenderloin, center cut, trimmed
  • 2-4tbl extra virgin olive oil
  • 2tbl fresh thyme leaves
  • 12 pieces prosciutto
  • ¼ c stoneground mustard
  • 1 lb of puff pastry
  • 2 eggs, beaten
  • Salt and pepper

Equipment:

  • Skillet
  • Tongs
  • Plastic wrap
  • Twine

Tie twine around about 4 sections of the beef so it holds its shape. Season well with salt and pepper. Heat the skillet and add the oil. Once the oil is hot, sear each side of the beef, all the way around. Remove and rub with the mustard, then allow to cool for a bit.

While the beef is cooling, lay out about 1 ½ feet of plastic wrap on the counter. Shingle the prosciutto short ways so it’s a little longer than the tenderloin. Carefully spread the duxelle over the prosciutto. Place the beef on top of the duxelle near the edge and, using the plastic, roll the prosciutto around the tenderloin, tucking the ends of the prosciutto in as you go to completely encompass the beef. Twist the ends of the plastic tightly and set in the refrigerator to set, about 30 minutes or until ready to cook.

Preheat the oven to 425F. Meanwhile, lightly flour a surface and roll out your puff pastry dough so it’s about ¼ inch thick. You might have to press 2 sheets together if your sheets are small. Remove plastic from the beef carefully and following the same technique as with the prosciutto, roll the tenderloin in the puff pastry, tucking the ends in to completely hug the tenderloin. Brush egg wash over the edge and press closed.

Place the roll on a parchment lined sheet tray and brush the entire thing wish egg wash. Make 3-4 slits on the top with a knife, just cutting the dough. This allows steam to escape the dough while cooking.

Bake for 40-45 minutes until puff pastry is golden brown and a thermometer reads 125F.

Allow to rest 10-15 minutes before cutting into thick slices. Goes great with some au jus.