Beef Wellington
Prep Time: 15 minutes
Total Time: 2hrs and 30 mins
Total Calories: approx. 710
Servings: 6
THC Content: ~12.5 mg/serving
About this Recipe
This recipe combines tender beef tenderloin, earthy mushroom duxelles, and buttery puff pastry, resulting in a culinary masterpiece that's sure to impress. Whether you're hosting a special occasion or simply craving a decadent meal, this Beef Wellington promises to be a show-stopping centerpiece on any table.
Ingredients
1 (2 lb.) center-cut beef tenderloin, trimmed
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for greasing
2 tablespoons Dijon mustard
1 1/2 pounds mixed mushrooms, roughly chopped
1 shallot, roughly chopped
Leaves from 1 thyme sprig
2 tablespoons unsalted butter
12 thin slices prosciutto
All-purpose flour, for dusting
14 oz. frozen puff pastry, thawed
1 large egg, beaten
Flaky salt, for sprinkling
Recommended Equipment for this Recipe
14” skillet – nonstick for all your frying needs.
Silicone basting brush - Easy to clean, durable, and multi-functional.
Food processor - For all your chopping, slicing, pureeing, and dough.
Instructions for Beef Wellington
A tender, oven-roasted rack of lamb is elegant and easy to prepare. Roast in the oven for 20+ minutes for a mouthwatering spectacle.
Using kitchen twine, tie the tenderloin in 4 places. Season generously with salt and pepper.
In a heavy skillet over high heat, coat the bottom with olive oil. Once the pan is nearly smoking, sear the tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, remove the twine and coat all sides with mustard. Let cool in the fridge.
Meanwhile, make the duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
To the skillet, add butter and melt over medium heat. Add the mushroom mixture and cook until the liquid has evaporated, about 25 minutes. Remove from heat and add infused butter. Season with salt and pepper, then let cool in the fridge.
Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Arrange the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
Season the tenderloin, then place it at the bottom of the prosciutto. Roll the meat into the prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to the fridge to chill for approx 20 mins.
Heat the oven to 425°F. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made). Remove the tenderloin from the plastic wrap and place on the bottom of the puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap the roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
Remove the plastic wrap, for the lattice (optional ) Brush with egg wash and gently lay lattice over top of roast using a paring knife to adjust any lattice openings. Cut away excess lattice with bench scraper or paring knife, transfer the roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.
Bake until the pastry is golden and the center registers 120°F for medium-rare, about 40 minutes. Let rest for 10 minutes before carving and serving.
Cooking Tips From Chef Roilty
Quality Ingredients: Invest in high-quality beef tenderloin, fresh mushrooms, and good-quality prosciutto and puff pastry for the best results.
Even Searing: Ensure the beef tenderloin is evenly seared on all sides to develop a flavorful crust and seal in the juices. Use a hot skillet and avoid overcrowding the pan.
Chilling the Components: Chill the beef tenderloin and mushroom duxelles before assembling the Wellington. This helps maintain the shape and prevents the pastry from becoming soggy.
Lattice Crust: Consider adding a lattice crust on top of the puff pastry for a decorative touch. This can be achieved by cutting thin strips of pastry and weaving them over the Wellington before baking.
Proper Rolling Technique: When wrapping the beef in prosciutto and puff pastry, ensure it is tightly rolled to seal in the flavors and prevent any gaps or air pockets.
Resting Time: Allow the Beef Wellington to rest for a few minutes after baking before slicing. This helps redistribute the juices and ensures a juicy and tender interior.
Internal Temperature: Use a meat thermometer to ensure the beef reaches your desired level of doneness. Aim for 120°F for medium-rare or adjust according to your preference.
Slicing Technique: Use a sharp knife to slice the Wellington into thick portions, ensuring each slice has a perfect balance of beef, mushroom, and pastry.
Serve Immediately: Serve the Beef Wellington immediately after slicing to enjoy it at its best, accompanied by your favorite sides like roasted vegetables or mashed potatoes.
By following these tips, you'll create a stunning Beef Wellington that's bound to impress your guests!
You can use a stronger or weaker infused oil to reach the desired dosage level.
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Check out more infused recipes from Chef Roilty!
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