Perfect beef wellington
Indulge in the classic elegance of Perfect Beef Wellington with this easy-to-follow recipe. Juicy beef tenderloin wrapped in a flavorful mushroom and shallot duxelles, encased in golden puff pastry. Seasoned with fresh thyme, mustard, and chives, and finished with a beautiful egg wash, this dish is sure to impress at any dinner gathering. Serve with a sprinkle of sea salt and a creamy milk-infused sauce for a restaurant-quality dining experience at home.
Cook time 90 min
Prep time 225 min
Ingredients:
1/4 cup butter2 shallots
1 cup mushrooms
1 tsp fresh thyme
1.50 lb beef
2 tsp olive oil
1 tbsp mustard
2 sheets puff pastry
1 egg
1 dash salt
1/2 cup all-purpose white wheat flour
1/2 cup milk (1% fat)
1 tsp chives
Beef Wellington is an elegant and exquisite dish perfect for special occasions. This recipe combines a juicy beef fillet with earthy mushrooms and shallots, all enveloped in a crisp puff pastry. You'll find it both luxurious and surprisingly straightforward to prepare. Here's how to cook the perfect Beef Wellington.
Instructions:
- Preheat your oven to 400°F (200°C).
- Finely chop the shallots and mushrooms.
- Melt the butter in a skillet over medium heat.
- Add the chopped shallots and sauté until they become translucent.
- Stir in the chopped mushrooms and fresh thyme. Cook until all the moisture has evaporated and the mixture is dry. This could take about 10-15 minutes. Remove from heat and set aside to cool.
- Season the beef tenderloin with a dash of salt.
- Heat the olive oil in a pan over high heat.
- Sear the beef on all sides until it is browned but not cooked through, about 2-3 minutes per side.
- Remove from the pan and brush the mustard all over the beef. Let it cool for a few minutes.
- Lightly flour a surface (using the all-purpose white wheat flour) and roll out the puff pastry sheets. Lay one puff pastry sheet down.
- Spread the duxelles mixture evenly over the puff pastry.
- Place the seared beef on top of the duxelles.
- Carefully wrap the puff pastry around the beef, sealing all the edges. Use the second puff pastry sheet if necessary to ensure the entire beef is covered.
- Transfer the wrapped beef to a baking sheet lined with parchment paper.
- Brush the beaten egg all over the puff pastry to give it a golden brown finish.
6. Baking:
- Place the baking sheet into the preheated oven.
- Bake for 25-30 minutes, or until the pastry is golden brown and crispy. Use a meat thermometer to check for doneness if necessary; the ideal internal temperature for medium-rare beef is about 135°F (57°C).
- Once cooked, remove the Beef Wellington from the oven and let it rest for about 10 minutes before slicing.
- While the beef is resting, you can prepare a simple sauce using the milk. Warm the milk in a small saucepan, add chopped chives, and season with a pinch of salt.
- Slice the Beef Wellington into portions and drizzle the chive sauce over the top.
Tips:
- Use fresh, high-quality beef for the best results.
- Ensure the puff pastry stays cold until you're ready to use it to achieve a flaky crust.
- Sear the beef quickly at high heat to achieve a good crust, but be careful not to overcook it.
- Rest the beef after searing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef reaches your desired level of doneness.
Creating the perfect Beef Wellington requires attention to detail and a bit of patience, but the result is well worth the effort. This show-stopping dish will undoubtedly impress your guests and make any meal feel like a special occasion. Enjoy your culinary achievement!
Nutrition per serving
4 ServingsCalories 1420kcal
Protein 70g
Carbohydrates 72g
Fiber 3.76g
Sugar 5g
Fat 100g
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