Beef Wellington

Beef Wellington is a classic French dish that has become a favorite of many. It is a luxurious dish that is perfect for a special occasion or a fancy dinner party. The dish consists of beef tenderloin wrapped in puff pastry with a layer of mushroom duxelles and sometimes prosciutto. The dish can be a bit intimidating to make, but with some patience and careful preparation, you can create a delicious and impressive meal that your guests will love. Here is a detailed recipe for beef Wellington:

Ingredients:

1 (2-3 lb) beef tenderloin

1 tbsp olive oil

2 tbsp unsalted butter

1 large shallot, finely chopped

1 garlic clove, minced

1 lb cremini mushrooms, finely chopped

2 tbsp chopped fresh thyme leaves

1/2 cup dry white wine

1/2 cup beef broth

2 tbsp Dijon mustard

1 lb puff pastry, thawed if frozen

1 large egg, beaten

Kosher salt and freshly ground black pepper

Instructions:

Remove the beef tenderloin from the refrigerator and let it sit at room temperature for 30 minutes.

Preheat the oven to 425°F.

In a large skillet, heat the olive oil and butter over medium heat until the butter is melted. Add the shallot and garlic and cook, stirring occasionally, until softened, about 2 minutes.

Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms have released their liquid and are lightly browned, about 10 minutes.

Add the white wine and beef broth to the skillet and cook, stirring occasionally, until the liquid has reduced by half, about 10 minutes.

Remove the skillet from the heat and let the mixture cool for a few minutes.

Transfer the mushroom mixture to a food processor and pulse until finely chopped. Season the mixture with salt and pepper to taste.

Rub the beef tenderloin all over with Dijon mustard and season generously with salt and pepper.

Heat a large skillet over high heat. Add the beef tenderloin and sear on all sides until browned, about 2-3 minutes per side.

Transfer the beef tenderloin to a cutting board and let it cool for a few minutes.

On a lightly floured surface, roll out the puff pastry into a large rectangle that is about 1/4-inch thick.

Spread the mushroom mixture evenly over the puff pastry, leaving a 1-inch border around the edges.

Place the seared beef tenderloin on top of the mushroom mixture.

Fold the puff pastry over the beef tenderloin, pressing the edges together to seal. Trim any excess pastry.

Transfer the beef Wellington to a baking sheet lined with parchment paper.

Brush the beaten egg over the top and sides of the pastry.

Bake the beef Wellington until the pastry is golden brown and the beef is cooked to your desired doneness, about 35-40 minutes for medium-rare.

Let the beef Wellington rest for 10-15 minutes before slicing and serving.

Tips:

Make sure the puff pastry is fully thawed before rolling it out. If it's still frozen in the center, it won't roll out evenly.

You can prepare the mushroom mixture and the beef tenderloin up to a day in advance and keep them refrigerated until ready to assemble and bake.

To test the doneness of the beef, use a meat thermometer. For medium-rare, the temperature should read 135°F.

If the pastry is browning too quickly, you can cover it loosely with foil to prevent it from burning.

Serve the beef Wellington with your favorite sides, such as roasted vegetables, mashed potatoes, or a side salad.

Enjoy your delicious beef Wellington!