Beef Wellington

is a luxurious and classic dish featuring tender beef fillet encased in a mushroom duxelles and wrapped in flaky puff pastry. Here’s a Beef Wellington recipe with a brief description of the process:

Ingredients:

For the Beef Wellington:

• 2 pounds (about 900 grams) beef tenderloin (center-cut)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons Dijon mustard
• 8-10 slices of prosciutto or Parma ham
• 1 pound (450 grams) mushrooms, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/4 cup dry white wine
• 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 package of puff pastry (usually 17.3 ounces or 490 grams), thawed
• 1 egg, beaten (for egg wash)

For the Sauce:

• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons brandy (optional)
• Salt and freshly ground black pepper, to taste

Instructions:

1. Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until it’s well-browned, about 2-3 minutes per side. Remove from the pan and let it cool completely.
2. Once the beef has cooled, brush it evenly with Dijon mustard.
3. Lay out a large sheet of plastic wrap and place the slices of prosciutto or Parma ham in an overlapping layer to create a “blanket” for the beef.
4. Place the seared beef on top of the ham slices and wrap the ham around the beef, ensuring it’s completely covered. Use the plastic wrap to help shape it into a tight cylinder. Chill in the refrigerator while you prepare the mushroom duxelles.
5. In the same skillet used for searing the beef, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
6. Add the finely chopped mushrooms and thyme to the skillet. Sauté until the mushrooms release their moisture and it evaporates. Continue to cook until the mushrooms are golden brown and any excess liquid has cooked off.
7. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook until the wine has evaporated. Remove the mushroom mixture from the heat and let it cool.
8. Roll out the puff pastry on a floured surface to a size that can fully encase the beef.
9. Remove the plastic wrap from the beef and place it in the center of the puff pastry.
10. Spoon the cooled mushroom duxelles evenly over the prosciutto-wrapped beef.
11. Carefully fold the puff pastry over the beef, sealing the edges with a bit of water. Trim any excess pastry.
12. Brush the entire pastry-wrapped beef with beaten egg to create a golden crust.
13. Place the Beef Wellington on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for about 35-40 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness (use a meat thermometer for accuracy).
14. While the Beef Wellington is baking, prepare the sauce by combining heavy cream, Dijon mustard, and brandy (if using) in a saucepan. Heat gently and season with salt and pepper. Simmer until the sauce thickens slightly.
15. Allow the Beef Wellington to rest for a few minutes before slicing it into thick portions. Serve with the creamy mustard sauce drizzled over the top.

Beef Wellington is an elegant and flavorful dish that’s perfect for special occasions. Enjoy!