Beef Wellington Recipe
Are you wanting to expand your culinary abilities in 2020? But you have looked at your schedule and are unsure when you will get the time to do so?
I hear ya.
Life can be crazy busy sometimes, and finding extra time to try a new recipe, and perhaps learning new kitchen skills at the same time, can feel daunting. But it is so worth it!
The trick is to find a recipe that helps you to gain new skills, but not be too time consuming.
Might I suggest trying Beef Wellington?
I know, I know. It sounds really fancy and probably requires more time and skill than you can give in your busy day.
But trust me you are going to need to try this recipe. It’s straight forward, and wow. The end result is sure to impress and delight your family’s taste buds.
Beef Wellington (from Elise Bauer of Simply Recipes)
- 1 pound beef tenderloin filet
- Salt and pepper
- Extra virgin olive oil
- 1 pound mushrooms
- 4 thin slices ham or prosciutto
- 2 tablespoons yellow mustard
- 7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen)
- 2 egg yolks, beaten
Sear filet on all of its sides: Season the filet with salt and pepper. Heat a tablespoon or two of oil in a large pan on high heat. Sear the fillet in the pan on all sides until it is browned.
Brush the filet with mustard: Remove the filet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard.
Prepare Mushroom Duxelles: Chop the mushrooms and put them into a food processor and purée. Then heat the sauté pan on medium-high heat. Transfer the mushroom purée into the pan and cook. Make sure to allow the mushrooms to release moisture.
- When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan and set aside to cool.
Wrap filet in mushroom paste and ham: Roll out a piece of plastic wrap. Lay out the slices of ham on the plastic wrap and overlap them. Spread the mushroom mixture over the ham.
- Place the beef filet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly.
- Wrap up the beef filet into a tight barrel shape. Then twist the ends of the plastic wrap. Refrigerate for 20 minutes.
- Preheat oven to 400°F.
Roll out puff pastry, wrap beef filet: On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef filet.
- Unwrap the filet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
- Fold the pastry around the filet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap).
- Place on a small plate, seam side down, and brush beaten egg yolks all over the top.
- Then chill for 5-10 minutes.
Brush with egg wash and score:Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs.
- Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.
Bake in the oven: Bake at 400°F for 25-35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125-130°F for medium rare.
- Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.
Don’t forget to congratulate yourself too! You took the time to try something new, despite your busy life.
Oh! Might I suggest that if you’re interested in a beef tenderloin from Oak Barn Beef, contact us to see if a special order is available for this item! We would love to supply you with only the best, Nebraska raised, dry aged beef.
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