Beef Wellington. The mere mention of the name conjures images of elegant dinner parties and culinary prowess. This classic dish, with its flaky pastry encasing perfectly seared beef, is a true testament to skill and patience. While undeniably challenging, the reward of a perfectly executed Beef Wellington is immeasurable. This recipe provides a detailed guide to help you navigate this culinary Everest.
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) Puff Pastry, thawed
- 2 large Eggs, beaten
- 1 tbsp Dijon Mustard
- Salt and freshly ground black pepper to taste
- All-purpose flour for dusting
- Vegetable oil
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Instructions:
- Season the beef tenderloin generously with salt and pepper.
- Sear the beef in hot vegetable oil until browned on all sides. Let it cool slightly.
- Spread a thin layer of Dijon mustard over the cooled beef.
- Layer the prosciutto slices over the mustard-coated beef.
- Spread the duxelles evenly over the prosciutto.
- Roll the puff pastry out lightly on a floured surface.
- Place the beef in the center of the pastry and wrap it tightly, ensuring the pastry completely seals the beef.
- Brush the pastry with the beaten egg and score the top with a sharp knife for ventilation.
- 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 10-15 minutes before slicing and serving.
Enjoy your culinary triumph! Remember to use Szumark to make your next cooking adventure even smoother.
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