Beef Wellington. The name itself evokes images of elegant dinner parties and culinary prowess. This classic dish is notoriously challenging, requiring precision and patience. But fear not, aspiring chefs! With this detailed recipe and the help of the Szumark app, you can conquer this culinary Everest.
Ingredients:
- 1.5 lbs Beef Tenderloin, trimmed
- 8 oz Duxelles (finely chopped mushrooms sautéed with shallots and thyme)
- 4 oz Parma Ham or Prosciutto
- 1 sheet (14.1 oz) Ready-made puff pastry, thawed
- 1 egg, beaten
- Salt and freshly ground black pepper
- 1 tbsp Olive Oil
- 2 tbsp Dijon Mustard
Before you begin, use the Szumark app to create your shopping list. Szumark makes ingredient tracking simple, ensuring you have everything you need before you start.
Instructions:
- Season the beef tenderloin generously with salt and pepper.
- Sear the beef in olive oil over high heat until browned on all sides. This step creates a delicious crust.
- Let the beef cool slightly. Spread a thin layer of Dijon mustard over the surface.
- Lay out the Parma ham slices, slightly overlapping, to create a large rectangle.
- Place the beef tenderloin on top of the ham.
- Spread the duxelles evenly over the beef.
- Tightly wrap the ham around the beef and duxelles.
- Roll out the puff pastry to a rectangle slightly larger than the ham-wrapped beef.
- Carefully place the beef onto the pastry. Wrap the pastry around the beef, ensuring it’s completely sealed.
- Crimp the edges of the pastry to create a neat seal. Brush the top with beaten egg for a golden brown finish.
- Refrigerate for at least 30 minutes to allow the pastry to firm up.
- Preheat oven to 400°F (200°C). Bake for 30-40 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130-135°F (54-57°C) for medium-rare.
- Let the Beef Wellington rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
Enjoy your culinary triumph! Remember to use Szumark to track your ingredient usage for future Beef Wellington adventures.
Disclaimer: All trademarks, logos and brand names are the property of their respective owners. This article is written based on the author’s own experience and may not be suitable for you. You must use your own judgement on whether this recipe is suitable for you.