Beef Wellington for Four
What Started it all:
beef welington
Beef Wellington is a classic dish that showcases the perfect combination of tender beef, earthy mushrooms, and flaky pastry. It’s a showstopper that, when done right, will make your guests swoon. But listen up, this isn't a walk in the park! You need precision, attention, and a bit of guts. Let’s get to it!
Ingredients
- 1.5 kg beef tenderloin, trimmed
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 500g mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 8 slices of prosciutto
- 500g puff pastry
- 1 egg, beaten (for egg wash)
- Fresh thyme leaves
- 2 cloves garlic, minced
Instructions
- Prepare the Beef: Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a heavy skillet over high heat. Sear the beef on all sides until nicely browned. This should take about 2-3 minutes per side. Remove it from the heat and let it cool.
- Mushroom Duxelles: In the same skillet, add the finely chopped mushrooms, thyme, and minced garlic. Cook over medium heat until all the moisture evaporates and the mixture is dry. This should take about 10-15 minutes. Stir in a pinch of salt and pepper. Remove from heat and let it cool.
- Wrap the Beef: Once the beef has cooled, brush it all over with Dijon mustard. Lay out the prosciutto slices on a sheet of cling film, slightly overlapping them. Spread the mushroom duxelles over the prosciutto, then place the beef on top. Using the cling film, roll the prosciutto and mushrooms around the beef tightly. Twist the ends of the cling film to secure it and refrigerate for 30 minutes.
- Prepare the Pastry: Roll out the puff pastry on a floured surface to a size large enough to encase the beef completely. Remove the cling film from the beef and place it in the center of the pastry.
- Wrap It Up: Fold the pastry over the beef, trimming any excess. Seal the edges by pinching them together. Place the wrapped Wellington seam-side down on a baking tray. Brush the top with the beaten egg to give it a beautiful golden color when baked.
- Bake: Preheat your oven to 200°C (392°F). Bake the Wellington for 25-30 minutes or until the pastry is golden brown and the beef is cooked to your desired doneness. Use a meat thermometer if you’re unsure.
- Rest and Serve: Once out of the oven, let the Beef Wellington rest for 10 minutes. Slice it carefully and serve with your favorite sides.
There you have it! A Beef Wellington that will make you the star of any dinner party. Remember, perfection takes practice. Don’t throw in the towel if it’s not perfect the first time. Keep at it, and soon enough, you'll be mastering this classic dish like a pro! Now, get in the kitchen and show that beef who’s boss!