Here’s a classic Beef Wellington recipe—perfect for a special occasion! 🥩🥂
Ingredients
For the Beef:
- 1 (2 lb) beef tenderloin (center-cut)
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- Salt & black pepper, to taste
For the Duxelles (Mushroom Filling):
- 1 lb cremini or button mushrooms, finely chopped
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tbsp fresh thyme, chopped
- Salt & black pepper, to taste
For Assembly:
- 6-8 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg yolk + 1 tbsp water (egg wash)
- 1 tbsp flour, for dusting
Instructions
- Sear the Beef – Season the tenderloin with salt & pepper. Heat olive oil in a pan over high heat and sear the beef on all sides (about 2 minutes per side). Remove from heat and brush with Dijon mustard while warm. Let cool.
- Make the Duxelles – In a food processor, pulse mushrooms until finely chopped. Sauté in butter with garlic, shallot, and thyme over medium heat. Cook until moisture evaporates (8-10 minutes). Let cool.
- Wrap the Beef – Lay plastic wrap on a flat surface. Arrange prosciutto slices, overlapping slightly. Spread the mushroom mixture evenly over the prosciutto. Place the beef on top and roll tightly using the plastic wrap. Chill for 15-20 minutes.
- Wrap in Puff Pastry – Roll out the puff pastry on a lightly floured surface. Remove plastic wrap from beef and place it in the center of the pastry. Wrap tightly, sealing edges with egg wash. Chill for 15 minutes.
- Bake – Preheat oven to 425°F (218°C). Brush the pastry with egg wash and score lightly for decoration. Bake for 40-45 minutes or until golden brown and the internal temperature is 125°F (52°C) for medium-rare.
- Rest & Serve – Let rest for 10 minutes before slicing. Serve with a rich red wine sauce or béarnaise sauce.
Pro Tips:
✔ Use pâté instead of mushrooms for a richer flavor.
✔ Chill between steps for better structure.
✔ Serve with garlic mashed potatoes and roasted asparagus.
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