Beef Wellington

A marvel of cooking, beef wellington artfully blends rich, flavorful duxelles with soft, juicy beef, all wrapped up in a golden, flaky pastry. This recipe, usually saved for special occasions, is a fascinating challenge for the budding gourmet cook as well as a palate-pleasing dish.

Tasting Notes

• Beef Tenderloin: The star of the dish, beef tenderloin, offers a tender and juicy flavor, with a rich and buttery texture.
• Mushroom Duxelles: This finely chopped mushroom mixture adds an intense, earthy flavor that complements the beef. It also adds a nice, subtle texture contrast.
• Prosciutto: The salty and savory prosciutto adds depth and a layer of complexity to the overall taste.
• Puff Pastry: The golden, flaky pastry brings a delightful crispness, balancing the softness of the beef and mushrooms. It adds a light, buttery flavor that encases the entire dish.

Pro Tips

1. Quality of Beef: Choose a high-quality center cut beef tenderloin for the best results.
2. Searing: Ensure the beef is well-seared to lock in flavors.
3. Chilling Steps: Don’t skip the chilling steps; they help in keeping the shape and ensuring that the pastry doesn’t get soggy.
4. Pastry Sealing: Seal the puff pastry tightly to prevent any filling from leaking out during baking.
5. Oven Watch: Keep an eye on the oven as the pastry can go from perfectly golden to overdone quite quickly.
6. Resting the Meat: Allow the Beef Wellington to rest before slicing to ensure the juices redistribute for a moist cut.

Ingredients

For the Beef:

• 2.2 pounds (1 kg) center cut beef tenderloin, trimmed
• Olive oil, for searing
• Salt and freshly ground black pepper
• English mustard, for brushing meat (about 2 tablespoons)

For the Mushroom Duxelles:

• 1.1 pounds (500 g) chestnut mushrooms, roughly chopped
• 2 shallots, peeled and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• Salt and freshly ground black pepper

For the Wellington:

• 6-8 slices of prosciutto
• 1 sheet puff pastry, rolled out to about 1/4 inch thickness
• 2 egg yolks, beaten with 1 tablespoon water (egg wash)
• Flour, for dusting

Instructions

1. Prepare the Beef:
   • Season the beef tenderloin generously with salt and black pepper.
   • Heat some olive oil in a large pan over high heat. Sear the beef on all sides until it’s browned (about 2-3 minutes per side).
   • Remove from heat, brush all over with English mustard, and let it cool completely.
2. Make the Mushroom Duxelles:
   • In a food processor, pulse the mushrooms, shallots, garlic, and thyme until finely chopped.
   • Cook the mushroom mixture in a dry pan over medium heat until all the moisture has evaporated and you’re left with a paste-like consistency. Season with salt and pepper, then let it cool.
3. Assemble the Beef Wellington:
   • Lay a piece of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic, slightly overlapping, to create a rectangle big enough to cover the whole tenderloin.
   • Spread the cooled mushroom duxelles over the prosciutto.
   • Place the cooled beef tenderloin in the middle and use the plastic wrap to roll the prosciutto and mushroom mixture over the beef. Roll it tightly and refrigerate for 15 minutes.
4. Wrap with Puff Pastry:
   • Dust your work surface with flour. Unwrap the beef roll and set it in the middle of the puff pastry.
   • Brush the edges of the pastry with the egg wash, then tightly roll the beef in the pastry. Cut off any excess pastry and seal the edges.
   • Wrap the entire roll in plastic wrap and refrigerate for 5 minutes.
5. Bake:
   • Preheat your oven to 400°F (200°C).
   • Place the wrapped beef on a baking tray. Brush the top of the pastry with more egg wash and make a couple of slits on the top to allow steam to escape.
   • Bake for about 20-25 minutes for medium-rare, or until the pastry is golden brown and crisp.
6. Rest and Serve:
   • Let the Beef Wellington rest for 10 minutes before slicing.
   • Serve with your choice of sides, like roasted vegetables or a simple green salad.

Variations

• Chicken Wellington: Substitute beef with chicken breasts for a lighter version.
• Vegetarian Wellington: Use a large portobello mushroom or a blend of vegetables in place of the beef for a vegetarian option.
• Individual Wellingtons: Make individual portions by wrapping smaller pieces of beef for personalized servings.
• Different Mushrooms: Experiment with various types of mushrooms like shiitake or porcini for different flavors in the duxelles.
• Herb Infusions: Add herbs like rosemary or tarragon to the mushroom mixture or pastry for an aromatic twist.

FAQs

Enjoy your homemade Beef Wellington! This dish is sure to impress with its rich flavors and elegant presentation.