Beef Wellington
Ingredients
Duxelles
-
1
pound
mushrooms, roughly chopped
-
¼
cup
diced onion
-
2
teaspoons
minced garlic
-
2
teaspoons
thyme, minced
-
2
tablespoons
butter or olive oil
-
to taste
salt and pepper
Beef
-
2
pounds
center-cut beef tenderloin
-
to taste
salt and pepper
-
½-1
cup
Dijon mustard
-
6-8
ounces
thinly sliced prosciutto
-
12-16
ounces
puff pastry, thawed
-
flour for dusting
-
1
large
egg, lightly beaten (for egg wash)
Beef Wellington Sauce
-
2
tablespoons
butter or olive oil
-
⅓
small
onion, sliced or chopped
-
3
cloves
garlic, peeled and smashed
-
1
leaf
bay leaf
-
2
sprigs
fresh thyme
-
½
cup
wine
-
3
cups
beef stock
-
1
cup
heavy cream
-
2
tablespoons
Dijon mustard
-
to taste
salt and pepper
Instructions
- Chop mushrooms, onions, garlic, and thyme in a food processor until finely chopped.
- Sauté the mushroom mixture in butter or olive oil for 15-20 minutes until most liquid evaporates. Season with salt and pepper and let cool.
- Prepare the beef tenderloin by tying it with kitchen twine and seasoning with salt and pepper.
- Sear the tenderloin in a hot skillet for 2 minutes on each side, then let it cool slightly and remove the twine.
- Lay plastic wrap on a surface, arrange prosciutto slices, spread the mushroom mixture on top, and place the tenderloin in the center.
- Roll the tenderloin in the prosciutto and mushroom mixture using the plastic wrap, then chill in the fridge for 30 minutes.
- Preheat the oven to 425°F (220°C) and roll out puff pastry on a floured surface.
- Remove the tenderloin from the fridge, wrap it in puff pastry, seal the ends, and decorate as desired.
- Chill the wrapped beef for an additional 10-15 minutes, then brush with egg wash and make steam vents.
- Bake for 30-40 minutes until golden brown, then let it rest for 10-15 minutes before slicing.
- For the sauce, sauté onions, garlic, bay leaf, and thyme in butter or oil, then add wine and stock, reducing by half.
- Strain the sauce, return it to the pan, add cream and mustard, and cook until thickened. Season to taste and serve with the Beef Wellington.
Nutrition Facts (estimated)
Servings
8
Calories
781
Total fat
61g
Total carbohydrates
25g
Total protein
33g
Sodium
388mg
Cholesterol
142mg
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