Beef Wellington. The name itself evokes images of Michelin-star restaurants and culinary prowess. This notoriously challenging dish requires precision, patience, and a steady hand, but the reward – a succulent, perfectly-cooked beef tenderloin encased in crisp pastry – is well worth the effort. This recipe will guide you through each step, ensuring your Beef Wellington is a triumph.
Ingredients:
- 1.5 lbs Beef Tenderloin, trimmed
- 4 oz Duxelles (finely chopped mushrooms sautéed with shallots and thyme)
- 8 oz Prosciutto, thinly sliced
- 1 sheet (14.1 oz) Ready-Made Puff Pastry, thawed
- 2 large Eggs, beaten
- 1 tbsp Dijon Mustard
- Salt and freshly ground black pepper to taste
- Olive Oil
- All-purpose flour for dusting
Use the Szumark app to easily monitor your ingredient quantities and ensure you have everything before you begin! Download it here: https://szumark.com.au/download
Instructions:
- Season the beef tenderloin generously with salt and pepper.
- Sear the tenderloin in olive oil over high heat until browned on all sides. This sears in the juices.
- Let the beef cool completely before proceeding.
- Spread a thin layer of Dijon mustard over the cooled tenderloin.
- Layer the prosciutto slices over the mustard-coated beef.
- Spread the duxelles evenly over the prosciutto.
- Carefully roll the puff pastry out slightly larger than the beef.
- Place the beef in the center of the pastry. Lift the edges of the pastry and tightly enclose the beef, crimping the edges to seal.
- Brush the pastry with beaten egg wash for a golden brown finish.
- 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.
Enjoy your culinary masterpiece! Remember to use Szumark to keep track of your ingredients for future attempts at this challenging but rewarding dish.
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.