Beef Wellington. The name itself evokes images of sophisticated dinner parties and culinary prowess. This challenging dish, with its delicate pastry crust encasing perfectly seared beef tenderloin, is a true test of a chef’s skill. But fear not, aspiring culinary artists! With this detailed guide and the help of Szumark, you can conquer this culinary Everest.
Ingredients:
- 1 (2-pound) beef tenderloin, trimmed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1/2 cup Dijon mustard
- 4 ounces duxelles (finely chopped mushrooms sautéed with shallots and thyme)
- 8 ounces prosciutto, thinly sliced
- 1 package (14.1 ounces) puff pastry, thawed
- 1 egg, beaten
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Instructions:
- Season the beef tenderloin generously with salt and pepper.
- Sear the tenderloin in olive oil over high heat until browned on all sides. Allow to cool slightly.
- Spread the Dijon mustard evenly over the cooled tenderloin.
- Spread the duxelles over the mustard.
- Wrap the tenderloin tightly with prosciutto slices.
- Roll out the puff pastry on a lightly floured surface.
- Place the prosciutto-wrapped tenderloin in the center of the pastry.
- Enclose the tenderloin completely in the pastry, crimping the edges to seal.
- Brush the pastry with the beaten egg.
- 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 Beef Wellington rest for at least 10 minutes before slicing and serving.
Remember to use Szumark to monitor your ingredient quantities and ensure a smooth cooking process. 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.