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Spectacular Beef Wellington: 1 Perfect Recipe

Close-up of a perfectly cooked Beef Wellington, showcasing a tender, medium-rare beef tenderloin wrapped in golden puff pastry.
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A detailed guide to making a showpiece Beef Wellington, perfect for holidays and celebrations. This recipe ensures a tender beef tenderloin encased in mushroom duxelles, prosciutto, and flaky puff pastry, baked to a perfect medium-rare.

Ingredients

Scale
  • 1 (2-pound) beef tenderloin, center cut
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 2 tablespoons fresh thyme leaves
  • Salt and freshly ground black pepper
  • 4 ounces prosciutto, thinly sliced
  • 1 sheet (17.3 ounces) puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Season the beef tenderloin generously with salt and pepper.
  3. Heat olive oil in a large oven-safe skillet over high heat. Sear the tenderloin on all sides until deeply browned, about 2 minutes per side. Remove from skillet and let cool completely.
  4. While the beef cools, prepare the duxelles. In the same skillet, add the chopped mushrooms, shallots, and garlic. Cook over medium-high heat, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 10-15 minutes.
  5. Add the white wine and thyme to the mushroom mixture. Cook until the wine has evaporated. Season with salt and pepper. Let cool completely.
  6. Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in an overlapping pattern to form a rectangle large enough to wrap the tenderloin.
  7. Spread the cooled mushroom duxelles evenly over the prosciutto.
  8. Place the cooled beef tenderloin at one end of the prosciutto and duxelles.
  9. Using the plastic wrap to help, tightly roll the prosciutto and duxelles around the beef, creating a compact log. Twist the ends of the plastic wrap to secure and refrigerate for at least 30 minutes to firm up.
  10. On a lightly floured surface, roll out the puff pastry sheet slightly. Remove the plastic wrap from the beef log. Brush the beef with Dijon mustard.
  11. Place the beef log, seam-side down, onto the puff pastry. Trim any excess pastry.
  12. Wrap the puff pastry around the beef, sealing the seams tightly. Trim any excess pastry. You can decorate the top with pastry scraps if desired.
  13. Place the wellington, seam-side down, on a baking sheet lined with parchment paper. Brush the entire surface with the beaten egg.
  14. Score the top of the pastry lightly with a sharp knife, being careful not to cut all the way through.
  15. Bake for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
  16. Let the Beef Wellington rest for 10 minutes before slicing and serving.

Notes

  • For a richer flavor, you can use foie gras pâté instead of mushroom duxelles.
  • Ensure your puff pastry is very cold when you work with it to prevent it from becoming sticky.
  • Chilling the wrapped beef before encasing it in pastry helps maintain its shape and prevents the pastry from becoming soggy.
  • Use a meat thermometer to accurately check the internal temperature of the beef for perfect doneness.

Nutrition

Find it online: https://recipestokeep.com/beef-wellington-recipe-holiday-gourmet-main/