Description
Prepare to impress with this showstopping Elegant Beef Wellington, a classic dish that’s surprisingly achievable for the home cook. It’s a true celebration on a plate, destined to become a favorite for special occasions.
Ingredients
2 lb center-cut beef tenderloin roast
2 tbsp olive oil
2 tbsp Dijon mustard
1 lb chestnut mushrooms, finely chopped
2 tbsp unsalted butter
2 cloves garlic, minced
8 slices beef prosciutto or turkey bacon
1 sheet frozen puff pastry, thawed
1 large egg (beaten, for egg wash)
Salt and black pepper
Instructions
Sear your 2 lb center-cut beef tenderloin roast in a hot skillet with 2 tbsp of olive oil until browned on all sides. Remove the beef from the pan and let it cool slightly. Generously coat the entire roast with 2 tbsp of Dijon mustard. Season it well with salt and black pepper.
While the beef cools, finely chop 1 lb of chestnut mushrooms. Melt 2 tbsp of unsalted butter in the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Add the finely chopped mushrooms and cook, stirring occasionally, until all the moisture has evaporated and the mixture is thick and paste-like (about 10-15 minutes). Remove from heat and let it cool completely.
Lay out about 8 slices of beef prosciutto or turkey bacon on a sheet of plastic wrap, overlapping them slightly to form a rectangle large enough to encase the beef tenderloin. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the mustard-coated beef tenderloin at one end of the mushroom-covered prosciutto. Using the plastic wrap to help, carefully roll the prosciutto and mushroom mixture tightly around the beef, creating a neat log. Twist the ends of the plastic wrap to secure and chill the log in the refrigerator for at least 30 minutes to firm up.
On a lightly floured surface, roll out your thawed puff pastry sheet. Unwrap the chilled beef log and place it in the center of the puff pastry. Fold the pastry around the beef, trimming any excess. Pinch the seams tightly to seal, ensuring there are no gaps. You can decorate the top with pastry scraps if you like. Place the Wellington, seam-side down, on a baking sheet lined with parchment paper.
Brush the entire surface of the puff pastry with the beaten egg wash. You can score the pastry lightly with the back of a knife, being careful not to cut all the way through. Bake in a preheated oven until the pastry is golden brown and the beef reaches your desired internal temperature.
Once baked, let the Elegant Beef Wellington rest for at least 10 minutes before slicing. Slice with a sharp knife and serve immediately.
Notes
Searing is Essential: Don’t skip searing the beef. It not only adds flavor but also creates a protective crust that helps keep the center tender.
Cooling is Crucial: Allow both the seared beef and the mushroom duxelles to cool completely before assembly. This makes the Wellington easier to handle and prevents the pastry from becoming saturated.
Tight Wrapping: Wrap the prosciutto and mushroom mixture around the beef as tightly as possible using the plastic wrap. This ensures a compact shape that bakes evenly.
Sealing the Pastry: Make sure to pinch all the pastry seams together firmly to prevent any filling from leaking out during baking.
Resting is Non-Negotiable: Allowing the Beef Wellington to rest after baking is as important as the baking itself. It allows the juices to settle, resulting in incredibly tender and flavorful beef.
- Prep Time: 45 minutes
- Cook Time: Approximately 30-40 minutes (varies based on desired doneness)
- Category: Main Course
- Cuisine: European
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A