ADVERTISEMENT
Step-by-Step Directions
1. Prepare the Beef
Season the beef tenderloin with salt and pepper. In a large skillet over high heat, add a bit of olive oil and sear the beef on all sides until browned. Remove from the skillet and set aside to cool slightly. Once cooled, brush the beef all over with Dijon mustard.
2. Make the Mushroom Duxelles
Using a food processor, pulse the mushrooms, shallots, and garlic until finely chopped. In the same skillet, add a bit of butter and cook the mushroom mixture over medium heat. Stir in fresh thyme and cook until most of the moisture has evaporated. This step is crucial, as it prevents the pastry from becoming soggy. Once done, set the duxelles aside to cool.
3. Wrap with Prosciutto and Duxelles
Lay out a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices in an overlapping layer on the wrap. Spread the mushroom duxelles evenly over the prosciutto. Place the seared beef on top of the duxelles layer and carefully roll the plastic wrap around the beef, ensuring it’s tightly wrapped. Chill in the fridge for about 15-20 minutes to help it hold its shape.
4. Wrap with Puff Pastry
Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface. Remove the plastic wrap from the beef and place the beef in the center of the pastry. Fold the pastry over the beef, sealing the edges tightly and trimming off any excess. Brush the pastry with egg yolk, and, if desired, score a light pattern on the surface for decoration.
5. Bake
Place the Wellington on a baking tray and bake for about 25-35 minutes, or until the pastry is golden brown and a meat thermometer reads 125°F (51°C) for medium-rare. Remove from the oven and let it rest for at least 10 minutes before slicing.
Tips for Success
- Sear the Beef Well: A good sear locks in juices and helps create a flavorful base.
- Dry the Duxelles Thoroughly: Cook off as much moisture as possible to keep the pastry from becoming soggy.
- Chill Between Steps: Chilling the Wellington after wrapping it in prosciutto and pastry helps it maintain its shape.
Storing and Reheating Leftovers
To store leftover Beef Wellington, wrap individual slices tightly in plastic wrap and store them in an airtight container in the refrigerator for up to 2 days. To reheat, place slices in an oven preheated to 300°F (150°C) for about 10-15 minutes or until warmed through. Microwaving is not recommended, as it can make the pastry soggy.
Pairing Suggestions
Beef Wellington pairs beautifully with a variety of sides and beverages:
- Sides: Consider serving with roasted vegetables, garlic mashed potatoes, or a green salad for a complete meal.
- Wine: A robust red wine like Cabernet Sauvignon or Merlot complements the rich flavors of the dish.
ADVERTISEMENT
