Beef Wellington is a classic dish that epitomizes elegance and flavor. This show-stopping entrée features a succulent beef tenderloin coated with a savory mushroom duxelles, all wrapped in buttery puff pastry. Ideal for celebrations, this recipe will impress your guests and elevate any dining experience. Let’s dive into creating this mouthwatering masterpiece!
Ingredients
– 2 pounds beef tenderloin
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 8 ounces mushrooms, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon Dijon mustard
– 6 slices prosciutto
– 1 package puff pastry (2 sheets)
– 1 egg, beaten
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 30 minutes, with a cooking time of 45 minutes.
Nutritional Value
Each serving of Beef Wellington contains approximately 450 calories, 28g protein, 30g fat, and 5g carbohydrates. This nutritional value is based on one serving size of 1/6 of the dish.
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 pan over medium heat.
4. Sear the beef on all sides until browned (about 3-4 minutes).
5. Remove the beef and let it cool.
6. In the same pan, sauté chopped mushrooms and garlic until moisture evaporates.
7. Spread Dijon mustard over the cooled beef.
8. Lay prosciutto slices on a sheet of plastic wrap, overlapping slightly.
9. Spread mushroom mixture over prosciutto.
10. Place beef on top and roll tightly using the plastic wrap.
11. Chill in the refrigerator for 15 minutes.
12. Roll out puff pastry on a floured surface and wrap around the beef.
13. Brush the pastry with beaten egg and seal edges.
14. Bake for 25-30 minutes or until golden brown.
Alternative Ingredients
You can substitute beef tenderloin with pork tenderloin or a well-marbled cut of beef for different flavors. For a vegetarian option, try using a mixture of hearty vegetables or a plant-based meat alternative wrapped in pastry.
Serving and Pairings
Beef Wellington pairs beautifully with creamy mashed potatoes, grilled asparagus, or a fresh green salad. Consider serving it with a rich red wine sauce or a side of horseradish cream for added zest.
Storage and Reheating
Store leftover Beef Wellington in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes to maintain the pastry’s crispiness. It is not recommended to freeze, as the texture may suffer.
Cooking Mistakes
– Not searing the beef properly can lead to a lack of flavor.
– Overcooking the beef will make it tough.
– Skipping the cooling step could result in soggy pastry.
– Using wet mushrooms can lead to a soggy filling.
– Not sealing the pastry well can cause leaks during baking.
Helpful Tips
– Use high-quality ingredients for the best flavor.
– Chill the beef before wrapping for easier handling.
– Don’t skip the resting time after cooking to enhance juiciness.
– Experiment with herbs in the mushroom mixture for added flavor.
FAQs
How do I know when the Beef Wellington is cooked?
Use a meat thermometer to check for an internal temperature of 125°F (52°C) for rare, 135°F (57°C) for medium rare, and 145°F (63°C) for medium.
Can I prepare Beef Wellington ahead of time?
Yes, you can assemble the Beef Wellington ahead of time and refrigerate it. Just bake it closer to serving time for the best results.
What can I serve with Beef Wellington?
Consider pairing it with roasted vegetables, a simple salad, or Yorkshire pudding for a classic touch.
Is it possible to make a smaller version?
Absolutely! You can use beef filet or smaller cuts wrapped in pastry for individual servings.
Can I use a different type of pastry?
While puff pastry is traditional, you can experiment with phyllo or shortcrust pastry for different textures and flavors.
Conclusion
Beef Wellington is not just a meal; it’s an experience. With its rich flavors and impressive presentation, this dish is perfect for special occasions. Following this recipe will ensure your Beef Wellington turns out beautifully, leaving your guests in awe. Enjoy your culinary adventure!
Beef Wellington Recipe
Ingredients
- 2 pounds beef tenderloin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces mushrooms finely chopped
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 6 slices prosciutto
- 1 package puff pastry 2 sheets
- 1 egg beaten
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper.
- Heat olive oil in a pan over medium heat.
- Sear the beef on all sides until browned (about 3-4 minutes).
- Remove the beef and let it cool.
- In the same pan, sauté chopped mushrooms and garlic until moisture evaporates.
- Spread Dijon mustard over the cooled beef.
- Lay prosciutto slices on a sheet of plastic wrap, overlapping slightly.
- Spread mushroom mixture over prosciutto.
- Place beef on top and roll tightly using the plastic wrap.
- Chill in the refrigerator for 15 minutes.
- Roll out puff pastry on a floured surface and wrap around the beef.
- Brush the pastry with beaten egg and seal edges.
- Bake for 25-30 minutes or until golden brown.
