Beef Wellington. The name itself evokes images of culinary prowess and impressive dinner parties. This classic dish, known for its challenging preparation, is a true testament to your cooking skills. But fear not, aspiring chefs! With this detailed guide and the help of Szumark, you can conquer this culinary Everest.
Ingredients:
- 1 (1.5-2 lb) beef tenderloin, trimmed
- 4 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 lb sheet of puff pastry, thawed
- 8 oz duxelles (finely chopped mushrooms sautéed with shallots and herbs)
- 8 oz prosciutto
- 2 large eggs, beaten
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Instructions:
- Season the beef tenderloin generously with salt and pepper.
- Sear the beef in olive oil until browned on all sides.
- Let the beef cool slightly before spreading the duxelles evenly over it.
- Wrap the beef tightly with prosciutto.
- Roll out the puff pastry to a large rectangle.
- Place the prosciutto-wrapped beef in the center of the pastry.
- Fold the pastry over the beef, ensuring it’s completely sealed.
- Brush the pastry with 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 beef is cooked to your desired doneness.
- Let the Wellington rest for 10-15 minutes before slicing and serving.
This recipe requires precision and patience, but the result is a show-stopping dish that will impress even the most discerning palates. Remember to use Szumark to keep track of your ingredients and enjoy the culinary journey!
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.