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Beef Wellington

Beef Wellington is a luxurious and classic dish that showcases a succulent beef tenderloin wrapped in layers of rich flavors and textures. This gourmet delight begins with a high-quality beef fillet, which is seared to lock in its juices. The beef is then coated with a layer of finely chopped mushrooms, known as duxelles, which adds a deep, earthy flavor. To enhance the taste further, a thin slice of prosciutto or Parma ham is wrapped around the mushroom-coated beef.
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Prep Time 1 hour
Cook Time 2 days 50 minutes
Total Time 2 days 1 hour 50 minutes
Servings: 10 People
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method

Ingredients
  

  • 2 beef tenderloin roasts (2.5 pounds each)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp Dijon mustard
  • 2 pounds cremini or button mushrooms, finely chopped
  • 4 shallots, finely chopped
  • 4 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup dry white wine
  • 20 thin slices prosciutto
  • 2 packages (17.3 ounces each) frozen puff pastry, thawed
  • 2 large eggs, beaten (for egg wash)
  • 2 tbsp water

Equipment

  • 1 Sharp knives
  • 1 Cutting Board:
  • 1 Large skillet
  • 1 Baking Sheet
  • 1 Parchment paper
  • 1 Plastic wrap
  • 1 Pastry brush
  • 1 Meat Thermometer

Method
 

  1. Preparing the Beef:
    # Season the beef tenderloins generously with salt and pepper.
    # Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
    # Remove from heat and brush each tenderloin with Dijon mustard. Let cool.
  2. Making the Duxelles:
    # In the same skillet, melt the butter over medium heat.
    # Add the chopped mushrooms, shallots, and garlic. Cook until the mixture is soft and the liquid has evaporated, about 10-15 minutes.
    # Stir in the white wine and cook until the liquid has evaporated. Season with salt and pepper to taste. Let cool.
  3. Assembling the Beef Wellington:
    # Lay out a large piece of plastic wrap on a clean surface.
    # Arrange half of the prosciutto slices in a rectangle, overlapping slightly, on the plastic wrap.
    # Spread half of the duxelles mixture over the prosciutto.
    # Place one of the beef tenderloins on top of the duxelles.
    # Use the plastic wrap to help roll the prosciutto around the beef, forming a tight log. Twist the ends of the plastic wrap to secure. Repeat with the second tenderloin.
    # Refrigerate for at least 30 minutes.
  4. Wrap in Puff Pastry:
    # Preheat your oven to 400°F (200°C).
    # On a lightly floured surface, roll out one sheet of puff pastry to a size that will completely enclose the beef tenderloin.
    # Unwrap the beef from the plastic wrap and place it in the center of the pastry.
    # Fold the pastry over the beef, sealing the edges with a bit of water. Trim any excess pastry.
    # Place seam-side down on a baking sheet lined with parchment paper. Repeat with the second tenderloin.
  5. Egg Wash:
    # Beat the eggs with 2 tbsp of water to create an egg wash.
    # Brush the puff pastry with the egg wash.
  6. Baking the Beef Wellington:
    # Bake the Wellingtons in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.
    # Let the Wellingtons rest for 10 minutes before slicing.