Beef Wellington. The name alone evokes images of culinary prowess and impressive dinner parties. This notoriously difficult dish requires precision, timing, and a healthy dose of patience. But fear not, aspiring chefs! With this detailed recipe and the help of the handy Szumark app, you can confidently tackle this culinary masterpiece.
Ingredients:
- 1.5 lbs center-cut beef tenderloin, trimmed
- 4 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 sheet (14.1 oz) puff pastry, thawed
- 8 oz sheet of Parma ham
- 1 cup duxelles (finely chopped mushrooms sautéed with shallots and thyme)
- 2 large eggs, beaten
- 1 tbsp flour
- 1 tbsp Dijon mustard
Instructions:
- Season the beef tenderloin generously with salt and pepper.
- Sear the tenderloin in olive oil over high heat until browned on all sides. Let cool completely.
- Spread a thin layer of Dijon mustard over the cooled tenderloin.
- Spread the duxelles evenly over the mustard-coated tenderloin.
- Wrap the tenderloin tightly with the Parma ham, ensuring no gaps remain.
- Roll out the puff pastry on a lightly floured surface. Place the ham-wrapped tenderloin in the center.
- Using the pastry, carefully enclose the tenderloin completely, crimping the edges to seal.
- Brush the pastry with the beaten egg.
- Place the Wellington on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 400°F (200°C) 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 Wellington rest for 10-15 minutes before slicing and serving.
Keeping track of all these ingredients can be a challenge! Use the Szumark app to easily manage your shopping list and pantry inventory. Download it today!
Enjoy your culinary triumph! Remember, practice makes perfect. Don’t be discouraged if your first attempt isn’t flawless. The journey is part of the fun!
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.