Beef Wellington
Serves 660 mins prep45 mins cook
A classic Beef Wellington is prepared with a beef tenderloin wrapped in layers of prosciutto and mushroom duxelles, all encased in flaky puff pastry. While it's not the quickest dish to make, the flavor and presentation make it worthwhile. The dish includes a savory mix of mushrooms, herbs, and a touch of cognac for depth, resulting in a gourmet experience that can be served with a side of potatoes au gratin and a rich red wine jus.
0 servings
What you need
Instructions
1: Pat dry and season tenderloin with salt and pepper and sauté in olive oil and butter over medium-high heat until caramelized. Set aside to cool off. 2: Process mushrooms in a blender and sauté over medium heat. Once water has evaporated, add the aromatics (shallots, garlic, rosemary and thyme) and season with salt and pepper. 3: When shallots have softened, add cognac and cook down until the alcohol smell disappears. Add in cream and cook until thick brownish consistency. 4: Brush the tenderloin with Dijon mustard. Arrange prosciutto slices, mushroom duxelles, and tenderloin over plastic wrap. Roll tightly and refrigerate for at least 30 minutes. 5: Flour your surface and roll the pastry. Make sure to connect the two pastry sheets well. 6: Remove the plastic wrap and place tenderloin on top of the pastry. Roll it over and tuck the ends in. 7: Egg wash to seal the dough better. Score and decorate as desired, then brush with egg wash. 8: Cook on the lower rack in a preheated oven at 425°F for 35-45 minutes depending on desired doneness. Check internal temperature to ensure it's cooked perfectly. 9: If the pastry starts browning too fast, cover with paper. 10: Serve with your favorite sauce (like red wine jus), chopped chives, and a side of your choice.View original recipe