Best Beef Wellington Recipe
Beef Wellington rare
If you are looking for the best Beef Wellington recipe, you have to remember that it is an expensive dish. For this reason, you will need to prepare yourself with some money so you can get the exact dish that you would want. But if you would like to get a good recipe, you can also follow this one below:
Ingredients
For the Duxelles:
- 1 ½ lbs. White Button Mushrooms
- 4 Cloves Garlic, peeled and chopped roughly
- 2 Shallots, peeled and chopped roughly
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 2 sprigs Fresh Thyme leaves
- Kosher Salt
- Freshly ground Black Pepper
For the Meat:
- 3 lbs. center cut Beef Tenderloin, trimmed
- 12 slices thin Prosciutto
- 2 large Eggs, beaten lightly
- 2 tablespoons Dijon Mustard
- 6 sprigs Fresh Thyme leaves
- 1 lb. Puff Pastry, thawed
- Flour (for rolling out puff pastry)
- Extra Virgin Olive Oil
- ½ teaspoon coarse Sea Salt
- Kosher Salt
- Freshly ground Black Pepper
- Minced Chives
Directions
For the Duxelles:
In a food processor, finely chop mushrooms, garlic, thyme, and shallots. Saute butter and olive oil in a large sauté pan over medium heat. Add in the processed ingredients and sauté for 8-10 minutes until most liquid has evaporated. Season with salt and pepper, allow to cool.
For the Beef:
Tie the tenderloin in 4 places so it retains its cylindrical shape despite cooking. Drizzle with olive oil and season with salt and pepper. In a hot, heavy-based skillet, lightly coat the meat with olive oil for 2-3 minutes. Place the prosciutto on a foot and a half length plastic wrap sheet above a cutting board.
Shingle the prosciutto to form a rectangle big enough to cover the whole beef filet. Use a rubber spatula to evenly cover a thin layer of duxelles. Season duxelles surface with salt and pepper and sprinkle fresh thyme leaves.
Once the beef has seared, remove from the heat. Cut off twine and lightly smear with Dijon Mustard. Let cool slightly before rolling up the duxelles covered prosciutto and plastic wrap to tie the beef nice and tight. Tuck the prosciutto ends to completely seal it in a log shape. Refrigerate for 30 minutes.
Preheat oven to 425°F.
Roll out the puff pastry into ¼ inch thick, on a lightly floured surface. Remove the beef from the refrigerator and remove the plastic. Place beef on the middle of the pastry. Fold over the longer sides and brush with egg wash to seal the pastry. If necessary, trim the ends and brush with the egg wash. Fold over to seal the beef completely. Top with coarse sea salt. Put the beef seam side down on greased baking sheet.
Brush top of pastry with the egg wash. Using the tip of a paring knife, make a couple of slits on top of the pastry. Bake for 40-45 minutes, or until pastry is golden brown and the beef has reached 125°F on instant-read thermometer.
Remove from oven and allow to rest before cutting into thick slices. Garnish this best Beef Wellington recipe with minced chives.
Tips
You can serve this dish with Green Peppercorn Sauce. Good side dish ideas for this is Warm Wilted Winter Greens or Roasted Fingerling Potatoes. Credits for the image go to Wikipedia.
