Beef Wellington. The name itself evokes images of culinary prowess and sophisticated dining. This notoriously challenging dish, with its layers of perfectly seared beef, duxelles, pastry, and rich sauce, is a true test of a chef’s skill. But fear not, aspiring culinary masters! With this detailed guide and the help of a handy ingredient tracking app, you can conquer this culinary Everest.
Ingredients:
- 1.5 lbs Beef tenderloin, trimmed
- 8 oz Cremini mushrooms, finely chopped
- 4 tbsp Shallot, finely minced
- 4 tbsp Fresh thyme leaves
- 2 tbsp Olive oil
- 1/2 cup Dry sherry
- 1 tbsp Dijon mustard
- 1 sheet (14.1 oz) Ready-made puff pastry, thawed
- 1 egg, beaten
- Salt and freshly ground black pepper to taste
- Optional: Beef stock for sauce
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Instructions:
- Season the beef tenderloin generously with salt and pepper.
- Sear the beef in olive oil until nicely browned on all sides.
- Prepare the duxelles: Sauté shallots in olive oil until softened. Add mushrooms and cook until all moisture evaporates. Stir in thyme and sherry, simmer until liquid reduces. Season with salt and pepper.
- Spread Dijon mustard evenly over the seared beef.
- Spread the duxelles evenly over the mustard-coated beef.
- Wrap the beef tightly in plastic wrap and chill for at least 2 hours (or overnight).
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry slightly.
- Place the beef on the pastry and wrap it tightly, ensuring no gaps.
- Brush the pastry with beaten egg.
- Bake for 30-40 minutes, or until the pastry is golden brown and the beef is cooked to your liking. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Let the Wellington rest for at least 10 minutes before slicing and serving. Optional: Make a pan sauce with beef stock, scraping up any browned bits from the pan.
Enjoy your culinary triumph! Remember, practice makes perfect. Don’t be discouraged if your first attempt isn’t flawless. With each try, you’ll refine your technique and get closer to Beef Wellington perfection. And don’t forget to use Szumark to make the ingredient gathering process a breeze!
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.