If you’re looking to impress your family and friends, the classic beef Wellington is the dish that will do just that. This stunning centerpiece combines tender beef fillet surrounded by a rich mushroom duxelles and wrapped in golden, flaky puff pastry. It’s not just a meal; it’s an experience that brings elegance to any table, making it the perfect dish for celebrations and holidays. Let’s dive into the details of this mouth-watering recipe!
Ingredients
– 1.5 lbs beef tenderloin
– Salt and pepper to taste
– 2 tbsp olive oil
– 8 oz mushrooms, finely chopped
– 2 tbsp Dijon mustard
– 8 slices of prosciutto
– 1 package of puff pastry (thawed)
– 1 egg (beaten, for egg wash)
– Fresh thyme (optional, for garnish)
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 30 minutes, and cooking time is about 25-30 minutes.
Nutritional Value
Per serving (approx. 6 oz): Calories: 450, Protein: 35g, Carbohydrates: 30g, Fat: 25g. This is based on a serving size of one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Season the beef tenderloin with salt and pepper.
3. Heat olive oil in a skillet over high heat and sear the beef for 2-3 minutes on each side until browned. Remove and let cool.
4. In the same skillet, add finely chopped mushrooms and cook until moisture evaporates. Season with salt and pepper.
5. Once cooled, brush the beef with Dijon mustard.
6. Lay out the prosciutto slices on plastic wrap, overlapping slightly.
7. Spread the mushroom mixture over the prosciutto.
8. Place the beef on top and roll tightly using the plastic wrap. Chill for 15 minutes.
9. Roll out the puff pastry on a floured surface and wrap it around the beef, sealing edges.
10. Brush with egg wash and make slits on top for steam to escape.
11. Bake for 25-30 minutes until golden brown. Let rest before slicing.
Alternative Ingredients
You can substitute the beef tenderloin with pork tenderloin for a different flavor. Additionally, use chicken liver pâté instead of mushrooms for a richer filling.
Serving and Pairings
Beef Wellington pairs beautifully with creamy mashed potatoes, steamed asparagus, or a rich red wine sauce. A fresh salad can also complement the dish nicely.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15 minutes. Freezing is not recommended as it may affect the pastry’s texture.
Cooking Mistakes
– Don’t skip the resting time for the beef.
– Ensure the mushrooms are well-cooked to prevent a soggy pastry.
– Avoid overcooking the beef; it should be medium-rare for the best flavor.
– Use a sharp knife to slice for clean edges.
– Always chill the rolled beef before wrapping in pastry.
Helpful Tips
– Use high-quality beef for the best flavor.
– Experiment with different herbs in the mushroom mixture.
– Ensure the puff pastry is fully thawed before use.
– Serve with a side sauce for added flavor.
FAQs
Can I make Beef Wellington in advance?
Yes, you can prep the beef and wrap it in pastry a day ahead. Just bake it the day you plan to serve.
What is the best cut of beef for Wellington?
Beef tenderloin is the preferred cut due to its tenderness and flavor, making it ideal for this recipe.
Can I use frozen puff pastry?
Absolutely! Just ensure it is fully thawed before rolling out for the best results.
What sauce goes well with Beef Wellington?
A rich red wine reduction or a creamy mushroom sauce pairs wonderfully with Beef Wellington.
How do I know when my Beef Wellington is done?
The internal temperature should reach 120°F (49°C) for medium-rare, which is the ideal doneness for this dish.
Conclusion
Beef Wellington is a showstopper that can elevate any dining experience. With its combination of savory beef, rich mushrooms, and flaky pastry, it’s a dish worth mastering. Whether for a holiday feast or a special dinner, this recipe is sure to impress and satisfy your guests. Enjoy the process and the delicious results!
Beef Wellington Recipe
Ingredients
- 1.5 lbs beef tenderloin
- Salt and pepper to taste
- 2 tbsp olive oil
- 8 oz mushrooms finely chopped
- 2 tbsp Dijon mustard
- 8 slices of prosciutto
- 1 package of puff pastry thawed
- 1 egg beaten, for egg wash
- Fresh thyme optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper.
- Heat olive oil in a skillet over high heat and sear the beef for 2-3 minutes on each side until browned. Remove and let cool.
- In the same skillet, add finely chopped mushrooms and cook until moisture evaporates. Season with salt and pepper.
- Once cooled, brush the beef with Dijon mustard.
- Lay out the prosciutto slices on plastic wrap, overlapping slightly.
- Spread the mushroom mixture over the prosciutto.
- Place the beef on top and roll tightly using the plastic wrap. Chill for 15 minutes.
- Roll out the puff pastry on a floured surface and wrap it around the beef, sealing edges.
- Brush with egg wash and make slits on top for steam to escape.
- Bake for 25-30 minutes until golden brown. Let rest before slicing.
