Andy’s Beef Wellington
Beef Wellington is one of those dishes that demand attention. It is a show stopper; the kind of dish my mom would make for guests when when I was a kid. She would pull out all the stops to try to impress. And impress it did!.
There is a certain wonder around making a Beef Wellington as you don’t get to determine if you nailed it until you slice it open to reveal the inside. It’s a luxurious dish perfect for holiday hosting.
This was my first attempt at making a Wellington. It really was a blast to make. There are a number of steps involved, but none are overly difficult. I make this statement in order to ensure that this recipe is not intimidating. YOU CAN DO THIS!!!
I really enjoyed this delicious Beef Wellington. Beef tenderloin is such a fantastic cut of meat; so tender and flavourful. The mushroom duxelles adds an amazing flavor and complements the beef perfectly! Served with a lovely red wine, this is an amazing holiday dinner that is sure to please your small gathering! Enjoy!
- 2lb center-cut beef tenderloin
- 1 large shallot
- 1 large garlic clove
- 3 spring onions
- 2 cups crimini mushroom
- 5 sprigs thyme
- 1 package thawed puff pastry
- 6-7 strips prosciutto
- 2 egg yolks
- 2 tbsp canola oil
- Kosher Salt
- Black Pepper
- Generously season the tenderloin with coarse salt and freshly cracked black pepper. Heat a large frying pan over medium-high heat. Gently lay the tenderloin in the pan and away from yourself. Allow to sear for 50 to 60 seconds. Once seared on one side gently rotate the tenderloin away from yourself and sear the next side for another 50-60 seconds. Continue this process until the entire tenderloin is fully seared. Next, lift the tenderloin and sear both ends. Remove from the pan and allow to cool.
- In a food processor blitz 2 cups mushrooms, 1 clove of garlic, 1 shallot and 3 spring onions with lots of fresh cracked pepper until smooth. In a dry pan over medium heat, saute the mushroom mixture until all moisture has left the pan and you are left with a smooth mushroom paste. Taste and season again with black pepper. Remove from heat and allow to cool.
- Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the mushroom evenly and thinly over the prosciutto. Place the tenderloin at the end of the wrap, rolling over the mixture and tucking the prosciutto as you roll. Once tightly rolled, place in the fridge for 15 min to set up.
- Heat your oven to 425°F (220°C).
- Roll out your thawed puff pastry onto a floured surface. Take your prepared beef out of the fridge and gently remove the plastic wrap. Place the beef on the end of the pastry and gently roll, covering fully, pinching the seams to get a proper seal. Fold the ends in tight to finish the seal of your Beef Wellington. Make three cuts on the top of the Wellington to allow steam to vent while cooking. Wrap again in plastic and set in the fridge for 30min.
- Separate the yolks from two eggs, keeping the whites for another recipe. Whisk the yolks together. Remove Wellington from the fridge, remove plastic and place on a parchment-lined baking sheet. With a brush, cover the puff pastry with an even amount of yolk.
- Place on the bottom rack of the oven and bake for 40-45min, or until the internal temp of the Wellington reaches 120° F (50°C).
- Remove from the oven and allow to rest for at least 10 minutes.
- Slice and enjoy!
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