Beef Wellington Recipe

Ingredients:

• For the Beef Wellington:
  • 1 center-cut beef tenderloin (about 2 lbs, trimmed)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 tablespoons Dijon mustard
  • 10 oz mushrooms (a mix of cremini, shiitake, or button)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons unsalted butter
  • 6 slices prosciutto
  • 1 sheet puff pastry (store-bought, thawed if frozen)
  • 1 egg, beaten (for egg wash)
• Optional Side Sauce (Madeira or Red Wine Sauce):
  • 1 cup red wine or Madeira
  • 1 cup beef stock
  • 1 shallot, minced
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions:

1. Prepare the Beef:
   • Preheat your oven to 400°F (200°C).
   • Season the beef tenderloin generously with salt and black pepper.
   • Heat olive oil in a heavy skillet over medium-high heat. Sear the beef on all sides for about 2 minutes per side until browned. Remove and set aside to cool.
   • Brush the beef with Dijon mustard while it’s still warm. Let it rest.
2. Prepare the Mushroom Duxelles:
   • In a food processor, pulse the mushrooms until finely chopped.
   • Heat butter in a skillet over medium heat. Add the garlic and thyme, then stir in the mushrooms. Sauté until the mushrooms release their moisture and it evaporates, about 10 minutes. You want the mixture dry.
   • Season with salt and pepper, then set aside to cool.
3. Assemble the Wellington:
   • Lay out a large piece of plastic wrap on your work surface.
   • Arrange the prosciutto slices in an overlapping layer in the center of the plastic wrap.
   • Spread the mushroom duxelles evenly over the prosciutto.
   • Place the beef tenderloin on top of the mushroom mixture.
   • Using the plastic wrap, roll the prosciutto and mushrooms tightly around the beef, forming a cylindrical shape. Twist the ends of the plastic wrap and refrigerate for 15-20 minutes to firm up.
4. Wrap in Puff Pastry:
   • Roll out the puff pastry on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center of the puff pastry.
   • Brush the edges of the pastry with the beaten egg. Fold the pastry over the beef, sealing it completely, and tuck the edges under. Brush the top with egg wash for a golden finish.
   • Score the pastry lightly with a knife (optional) and refrigerate for another 15 minutes to firm up.
5. Bake the Wellington:
   • Place the wrapped beef on a baking sheet lined with parchment paper.
   • Bake for 25-30 minutes until the puff pastry is golden brown and crispy. A meat thermometer inserted into the center should read 125°F (52°C) for medium-rare.
   • Remove from the oven and let it rest for 10 minutes before slicing.
6. Prepare the Sauce (Optional):
   • In a saucepan, sauté the minced shallots in butter until softened.
   • Add the red wine or Madeira and reduce by half. Add the beef stock and simmer until thickened, about 10 minutes.
   • Season with salt and pepper, and finish with a bit of butter for extra richness.
7. Serve:
   • Slice the Beef Wellington into 1-inch thick slices and serve with the optional sauce or with your favorite sides, such as roasted vegetables or mashed potatoes.

Tips:

• For extra flavor, you can spread a layer of pâté (such as foie gras or chicken liver pâté) over the beef before adding the mushroom mixture.
• Using a meat thermometer ensures the beef is cooked to your desired doneness without overcooking.

This classic Beef Wellington recipe delivers an impressive and delicious centerpiece for any special occasion!