Beef Wellington
London, United Kingdom
Place of Origin:
Also Known as:
Beef Wellington, a classic English dish, features fillet steak coated with luxurious pâté, often including pâté de foie gras, and duxelles, all encased in flaky puff pastry and baked to perfection. Some variations include wrapping the coated meat in a crêpe or Parma ham to preserve moisture and prevent pastry sogginess, resulting in a decadent and flavorful culinary experience.
Description
Ingredients
Center-cut beef tenderloin
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil (for greasing)
Dijon mustard
Mixed mushrooms
Shallot
Leaves from 1 thyme sprig
Unsalted butter
Prosciutto
All-purpose flour (for dusting)
Frozen puff pastry (thawed)
Large egg (beaten)
Flaky salt (for sprinkling).
Recipe
Step 1: Tie the beef tenderloin in 4 places with kitchen twine. Season with salt and pepper.
Step 2: Over high heat, coat a heavy skillet with olive oil. Sear the tenderloin on all sides until well-browned (about 2 minutes per side). Transfer to a plate. Coat with Dijon mustard and cool in the fridge.
Step 3: Make the duxelles - In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
Step 4: In the skillet, melt butter over medium heat. Add the mushroom mixture and cook until liquid evaporates (about 25 minutes). Season with salt and pepper, then cool in the fridge.
Step 5: Place plastic wrap on a surface. Shingle prosciutto into a rectangle, spread duxelles on it.
Step 6: Season tenderloin, place it at the bottom of the prosciutto. Roll tightly using plastic wrap. Twist ends and chill in the fridge.
Step 7: Preheat the oven to 425°F. Roll out puff pastry on a floured surface.
Step 8: Remove tenderloin from plastic wrap, place on the puff pastry. Brush edges with egg wash, tightly roll beef into pastry.
Step 9: Trim excess pastry, crimp edges with a fork. Wrap in plastic and chill for 20 minutes.
Step 10: Remove plastic, transfer to a foil-lined baking sheet. Brush with egg wash, sprinkle with flaky salt.
Step 11: Bake until pastry is golden and center registers 120°F for medium-rare (40-45 minutes). Rest for 10 minutes before carving.