Beef Wellington. The name itself evokes images of culinary prowess and sophisticated dining. This classic dish, with its perfectly seared beef tenderloin encased in a delicate pastry, is undeniably challenging, but the reward of a flawlessly executed Wellington is immeasurable. This detailed guide will walk you through each step, ensuring your culinary triumph.
Ingredients:
- 1.5 lbs Beef Tenderloin, trimmed
- 4 oz Duxelles (finely chopped mushrooms sautéed with shallots and thyme)
- 8 oz Parma Ham, thinly sliced
- 1 sheet (14.1 oz) Ready-made Puff Pastry, thawed
- 1 egg, beaten
- Salt and freshly ground black pepper
- Flour, for dusting
- Olive oil
- Vegetable oil
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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 completely.
- Spread the duxelles evenly over the cooled tenderloin.
- Wrap the tenderloin tightly with Parma ham, overlapping slices as needed.
- Roll out the puff pastry on a lightly floured surface.
- Place the ham-wrapped tenderloin in the center of the pastry.
- Fold the pastry over the tenderloin, ensuring it’s completely sealed. Trim any excess pastry.
- Brush the pastry with the beaten egg.
- Place the Wellington on a baking sheet lined with parchment paper.
- 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 at least 10 minutes before slicing and serving.
This recipe requires precision and patience, but the result is a truly unforgettable dining experience. Don’t be discouraged by the complexity – with careful attention to detail, you’ll master this culinary challenge.
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