Beef Wellington is a classic British dish known for its luxurious combination of tender beef fillet, savory mushroom duxelles, and flaky puff pastry. It’s often served at high-end restaurants and is a showstopper in any fine dining experience. The dish has become a symbol of culinary mastery due to the precision required to cook the beef perfectly while maintaining the crispness of the pastry.
Ingredients:
- 1 center-cut beef tenderloin (about 2 pounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons Dijon mustard
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 small shallot, minced
- 4 slices prosciutto
- 1 sheet puff pastry
- 1 egg yolk, beaten (for egg wash)
- Fresh thyme sprigs for garnish
Instructions:
- Prepare the Beef:
- Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet and sear the beef on all sides until browned. Remove from heat and brush the beef with Dijon mustard. Let it cool.
- Make the Mushroom Duxelles:
- In the same skillet, sauté the minced shallots and garlic until softened. Add the finely chopped mushrooms and cook until the mixture is dry and golden brown. Set aside to cool.
- Assemble the Wellington:
- Lay the prosciutto slices on a large sheet of plastic wrap, slightly overlapping them. Spread the mushroom duxelles evenly over the prosciutto. Place the seared beef on top, then wrap the prosciutto and mushroom mixture tightly around the beef using the plastic wrap. Refrigerate for 15 minutes.
- Wrap in Puff Pastry:
- Roll out the puff pastry on a lightly floured surface. Remove the plastic wrap from the beef and place it on the pastry. Fold the pastry over the beef, sealing the edges with egg wash. Trim any excess pastry.
- Bake:
- Place the wrapped beef on a baking sheet, seam-side down. Brush with egg wash and score the top for a decorative effect. Bake at 400°F (200°C) for 25-30 minutes, until the pastry is golden brown and the beef reaches an internal temperature of 125°F (51°C) for medium-rare.
- Serve:
- Let the Beef Wellington rest for 10 minutes before slicing. Garnish with fresh thyme and serve with a rich red wine sauce or truffle mashed potatoes.
Presentation Tips:
Serve the sliced Beef Wellington on a wooden board or a white plate, with a drizzle of red wine reduction. A side of roasted vegetables and a glass of Cabernet Sauvignon elevate the dish to a true fine-dining experience.
Highlights:
Beef Wellington has a rich history dating back to the 19th century, possibly named after Arthur Wellesley, the 1st Duke of Wellington. The dish’s combination of tender beef, earthy mushrooms, and buttery pastry makes it a mainstay on the menus of top-tier restaurants. It’s a challenging recipe that showcases the culinary expertise required to balance flavors and textures perfectly.