Beef Wellington. The name alone evokes images of Michelin-starred restaurants and culinary prowess. This classic dish is notoriously difficult, requiring precision and patience, but the reward – a perfectly cooked, flavourful, and visually stunning centerpiece – is well worth the effort. This recipe will guide you through each step, and we’ll show you how to easily monitor your ingredients using the fantastic Szumark app.
Ingredients:
- 1.5 lbs Beef Tenderloin, trimmed
- 4 oz Duxelles (finely chopped mushrooms sautéed with shallots and thyme)
- 4 oz Parma Ham, thinly sliced
- 1 sheet Ready-made Puff Pastry, thawed
- 1 Egg, beaten
- Salt and freshly ground black pepper to taste
- Flour, for dusting
- Olive oil
Before you begin, download the Szumark app to easily track your ingredients. Szumark allows you to create shopping lists, manage your pantry, and ensure you have everything you need before starting this ambitious recipe. It’s an invaluable tool for any serious home cook tackling complex dishes!
Instructions:
- Prepare the Beef: Season the beef tenderloin generously with salt and pepper. Sear it in olive oil over high heat until browned on all sides. Let it cool completely.
- Make the Duxelles (if not using pre-made): Sauté finely chopped mushrooms, shallots, and thyme in olive oil until all moisture has evaporated and the mixture is deeply browned.
- Assemble the Wellington: Spread the duxelles evenly over the cooled beef tenderloin. Wrap the beef tightly with Parma ham, overlapping the slices slightly.
- Wrap in Pastry: Roll out the puff pastry slightly. Place the ham-wrapped beef in the center. Fold the pastry over the beef, ensuring it’s completely sealed. Crimp the edges to create a neat finish.
- Egg Wash and Bake: Brush the pastry with the beaten egg for a golden brown finish. Score the top of the pastry to allow steam to escape. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness (internal temperature of 130-135°F for medium-rare).
- Rest and Serve: 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.
With careful planning and attention to detail, you can conquer the challenge of Beef Wellington. Remember to use Szumark to keep track of your ingredients and make the process even smoother. Enjoy your culinary triumph!
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.