Beef Wellington for Four
What Started it all:
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Ah, the classic Beef Wellington. It’s a dish that screams elegance and sophistication, yet can be a complete nightmare if you don’t know what you’re doing. But don’t worry, I’m here to guide you through it, and by the end, you’ll have a show-stopping dish that will impress anyone. Let’s get started!
Ingredients
- 1 kg beef tenderloin, trimmed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 500g mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 100ml dry white wine
- 8 slices of prosciutto
- 500g puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a pan over high heat and sear the beef on all sides until browned. This should take about 2-3 minutes. Don’t overcook it, you muppet! Remove it from the pan and let it cool.
- In the same pan, add the finely chopped mushrooms, garlic, and thyme. Cook until all the moisture has evaporated and the mixture is dry—about 10 minutes. Add the white wine and cook until it’s completely evaporated. Season with salt and pepper. Let it cool.
- Lay out the prosciutto slices on a sheet of cling film, slightly overlapping. Spread the mushroom mixture over the prosciutto, then place the cooled beef in the center. Roll it tightly using the cling film, creating a log shape. Chill in the fridge for 30 minutes.
- Roll out the puff pastry on a lightly floured surface. Make sure it’s large enough to encase the beef completely. Remove the cling film from the beef and place it in the center of the pastry.
- Fold the pastry over the beef, cutting off any excess at the ends. Seal the edges well and make sure there are no gaps. Brush the entire pastry with the beaten egg for that golden finish.
- Place the wrapped Beef Wellington in the fridge for another 15 minutes to firm up.
- Preheat your oven to 200°C (400°F). Place the Wellington on a baking tray lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden brown and crispy. Use a meat thermometer to check for doneness; you want it to be medium-rare, around 55°C (130°F).
- Once out of the oven, let it rest for 10 minutes before slicing. Serve with a side of roasted vegetables or a rich red wine sauce.
There you have it! A stunning Beef Wellington that’s sure to impress. Remember, cooking isn’t just about the ingredients; it’s about passion and precision. Now, get in the kitchen, and show that beef who’s boss!