Beef Wellington is an English-origin dish. It is one of the most delicious dishes because of the perfect combination of flavours and textures. The secret of this recipe lies in the beef tenderloin, which is coated in layers of duxelles. Duxelles are basically a mixture of finely chopped mushrooms that are cooked with garlic and thyme. To enhance the flavours dry sherry is used. The most crucial step in making beef Wellington is baking. Puff pastry should be golden and crispy.
Ingredients
Centre-cut beef tenderloin, trimmed (1 pound)
Ground black pepper (1/2 teaspoon)
Kosher salt (to taste)
Extra virgin olive oil (for greasing)
Dijon mustard (1 tablespoon)
Dried porcini mushrooms (1/2 pound)
Chopped shallots (1/2 cup)
Unsalted butter (11/2 tablespoon)
Prosciutto (4 thin slices)
All-purpose flour (for dusting)
Frozen and thawed puff pastry (7 ounces)
Beaten egg (1 large)
Flaky salt (for sprinkling)
Chopped thyme (1/2 tablespoon)
Chopped mushrooms (1/4 pounds)
Directions
1. Tie the tenderloin with the help of kitchen twine at different places. Season the beef with salt and finely ground pepper.
2. On high heat, grease a large skillet with extra-virgin olive oil. Once the skillet is nearly smoking, add the tenderloin. Cook it by turning sides until browned, 2 minutes per side. Transfer the tenderloin to a plate, wait for 15 minutes, and remove the twine. Spread mustard all over the tenderloin. Let it cool in the refrigerator for one hour.
3. For the making of duxelles, pulse mushrooms, shallots, and thyme until finely chopped.
4. Melt butter on medium heat. Add the mushroom mixture and cook until the mixture is dry and starts to brown. Season it with salt and pepper. Chill, uncovered, until cold, about 30 minutes.
5. Clean and moisten the work surface. Overlap 3 plastic sheets (twice the length and width of the tenderloin) on the work surface. Form a rectangle by placing phyllo sheets in the centre of the plastic wrap. Overlap prosciutto on top of the phyllo. Cover the prosciutto with duxelles. Let it cool and prepare the puff pastry.
6. Preheat the oven to 425°. Put puff pastry on a lightly floured work surface in a rectangle shape. Brush the pastry with the beaten egg. Take out the beef from the plastic wrap and place it on the puff pastry.
7. Cover the beef log with puff pastry. Trim the extra ends of the pastry and seal the edges with the help of forks. Wrap up the roll in plastic wrap and let it cool for 20 minutes.
8. After removing the plastic wrap, transfer the beef log to the baking sheet lined with parchment paper. With the help of a pastry brush, brush off excess flour. Apply egg wash and sprinkle some salt on it.
9. Now bake the pastry until its colour turns golden and a thermometer inserted into the centre of the beef registers 120°F. Transfer the beef Wellington to a cutting board. Cut into slices. Serve after garnishing with thyme.
Nutrition package
Beef is a good source of protein. It also contains 10 essential nutrients like iron, zinc, and vitamin B. These nutrients help to maintain a healthy lifestyle. People at risk of iron deficiency should eat beef because beef reduces the risk of anaemia. Beef contains zinc, which supports the immune system and heals damaged tissues. Beef is also necessary for the growth of children.
Serving options
Beef Wellington can be served with roasted vegetables, a green salad, creamy mashed potatoes, and Yorkshire pudding.
Cooking tips
Do not overcook the beef. Cook until it is brown, which gives it complexity and meaty depth. Cook duxelles well to prevent the soggy bottom for beef Wellington. To improve the look of the final dish, tie the tenderloin with twine. Use phyllo, as it acts as a moisture barrier.
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