Beef Wellington is one of those dishes that was a lot more popular 40 years ago than it is now.It’s actually a lot easier to make than it looks.There’s simply nothing better than a Beef Wellington when it’s done well that beautiful fillet of beef should always be the star. Gather the family around for a delicious Beef Wellington feast. Here are our favorite recipe to excel in its preparation and presentation Try this traditional Beef Wellington recipe at home, guaranteed to impress your friends & family.So, you’ve decided to make Beef Wellington. Congratulations! You are about to make your dinner guests extremely happy. While the origins of this famous dish are unknown, we do know it’s a holiday showstopper that is not for the faint of heart. Below, we break down all the elements of a classic Beef Wellington from the inside out, so you can fearlessly continue to make the best Wellington you can. padcook.com team believe in you!
The Meat Recommendation :
We’re starting with one of the most tender cuts of beef ever—the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it’s not the most flavorful cut of beef in the world. That is why we season liberally. (Read: about 1 teaspoon kosher salt per pound.) That is also why we sear the meat before anything else. Browning the meat on all sides, including the ends, does SO MUCH for the flavor of the Wellington as a whole.
Pay Attention :
In One Serving There Are 473 Calories: A single serving of the famous Beef Wellington has 473 calories. It has 31.5g of carbs, 26.2g of fat, and 24.5g of protein.
Tasty Beef Wellington !!
- 1 (2 lb.) center-cut beef tenderloin, trimmed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil, for greasing
- 2 tbsp mustard
- 1/2 lb. mixed mushrooms, roughly chopped
- 1 shallot, roughly chopped
- Leaves from 1 thyme sprig
- 2 tbsp. unsalted butter
- 12 thin slices prosciutto
- Flour, for dusting for rolling out puff pastry
- 14 oz. frozen puff pastry, thawed
- 2 large egg, beaten lightly beaten
- Flaky salt, for sprinkling coarse sea salt
- ½ teaspoon truffle oil
- ½ teaspoon garlic powder
- Minced chives, for garnish or Parsley is a classic garnish since it adds a pop of color and a subtle taste. optional
- Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper.
- Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge.
- Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
- To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt,garlic powder, truffle oil and pepper , then let cool in fridge.
- Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
- Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
- Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
- Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
- Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.
- Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.