Elegant Beef Wellington Recipe

Description

Indulge in a gourmet Beef Wellington with tender beef, savory mushroom duxelles, and flaky puff pastry. Perfect for special occasions! Beef Wellington is a luxurious dish that combines tender beef tenderloin, a flavorful mushroom duxelles, and prosciutto, all encased in a flaky puff pastry. This recipe is perfect for special occasions or a gourmet dinner. The dish is renowned for its intricate layers and rich flavors, making it a show-stopping centerpiece for any meal.

Ingredients

For the Beef Wellington:

1.5 pounds beef tenderloin, trimmed
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons Dijon mustard
8 ounces mushrooms (such as cremini or button), finely chopped
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1/2 cup dry white wine
6 thin slices of prosciutto
1 sheet puff pastry, thawed
1 egg, beaten

For Serving:

Fresh thyme, for garnish (optional)
Red wine sauce or beef jus (optional)

Instructions

Step-by-Step Instructions – Beef Wellington

Prepare the Beef:
- Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool slightly. Brush the beef with Dijon mustard while it is still warm.
Make the Mushroom Duxelles:
- In the same skillet, add the butter and melt over medium heat. Add the shallots and garlic, sautéing until fragrant, about 2 minutes. Add the finely chopped mushrooms and cook until they release their moisture and become golden brown, about 10-12 minutes. Pour in the white wine and cook until the liquid evaporates. Season with salt and pepper to taste. Remove from heat and let cool.
Assemble the Beef Wellington:
- Lay a large piece of plastic wrap on a work surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle large enough to wrap the beef tenderloin. Spread the cooled mushroom duxelles evenly over the prosciutto.
- Place the beef tenderloin on top of the mushroom-covered prosciutto. Using the plastic wrap, tightly roll the prosciutto around the beef, ensuring it is completely wrapped. Twist the ends of the plastic wrap to seal and refrigerate for at least 30 minutes to firm up.
Wrap in Puff Pastry:
- Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out the puff pastry sheet to a size that can fully encase the wrapped beef. Remove the beef from the plastic wrap and place it in the center of the puff pastry. Brush the edges of the pastry with beaten egg.
- Fold the pastry over the beef, trimming any excess, and press to seal the edges. Place the wrapped beef seam-side down on a baking sheet. Brush the entire surface with the remaining beaten egg. Cut a few small slits on top of the pastry to allow steam to escape.
Bake the Beef Wellington:
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef reaches an internal temperature of 125°F (51°C) for medium-rare. If the pastry browns too quickly, cover it loosely with foil.
Rest and Serve:
- Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. Garnish with fresh thyme and serve with a side of red wine sauce or beef jus if desired.

Tips and Variations – Beef Wellington

Enhancements

Herb Variations: Add chopped fresh herbs like thyme, rosemary, or tarragon to the mushroom duxelles for added flavor.
Pâté Addition: For a richer taste, spread a layer of pâté or foie gras over the beef before wrapping it in prosciutto.

Cooking Techniques

Sous Vide: For perfectly cooked beef, consider using the sous vide method to cook the tenderloin before searing and assembling the Wellington. This ensures even cooking throughout.
Make Ahead: Assemble the Beef Wellington up to the puff pastry stage and refrigerate for up to 24 hours before baking. This makes it convenient for entertaining.

Serving Suggestions

Side Dishes: Serve with roasted vegetables, mashed potatoes, or a fresh green salad.
Wine Pairing: Pair with a robust red wine like Cabernet Sauvignon or Bordeaux to complement the rich flavors of the dish.

Preparation and Cooking Time

Preparation Time: 30 minutes
Cooking Time: 50 minutes
Total Time: Approximately 1 hour and 20 minutes

Nutritional Information (Per Serving)

Calories: 750
Protein: 45g
Fat: 45g
Carbohydrates: 30g
Fiber: 3g
Sugar: 2g
Sodium: 800mg

Curiosities and Historical Facts about Beef Wellington

Origins

Beef Wellington’s exact origin is shrouded in mystery, but it is widely believed to have been named after Arthur Wellesley, the 1st Duke of Wellington, who defeated Napoleon at the Battle of Waterloo in 1815. Some historians suggest that the dish was created to honor the Duke, with its elaborate and grand presentation befitting his status.

Evolution – Beef Wellington

The dish likely evolved from traditional French cuisine, with the concept of encasing meat in pastry being a common practice. The French version, known as “filet de boeuf en croûte,” predates the English adaptation. Over time, Beef Wellington has become synonymous with British culinary elegance, often featured in high-end restaurants and served at festive occasions.

Cultural Significance

Beef Wellington gained prominence in the mid-20th century, particularly in the United States, where it became a popular dish for special celebrations and formal dinners. Its reputation as a complex and luxurious dish has made it a symbol of culinary prowess, often featured on cooking shows and competitions.

Modern Variations – Beef Wellington

In recent years, chefs have experimented with various fillings and wrapping techniques to modernize Beef Wellington. Some variations include using different types of meat, such as pork or venison, or incorporating unique flavors like truffles or blue cheese. Despite these innovations, the traditional Beef Wellington remains a cherished and respected dish in culinary circles.