Beef Wellington

Beef wellington: classic, hearty, decadent, and such a satisfying cooking experience for the home cook. This dinner recipe is incredible for any special occasion that you want to add and extra "wow" factor to. For side options, my mashed potatoes are a classic option or serve with a side salad to lighten the meal up.

I learned how to make this Beef Wellington using some of Gordon Ramsay's best techniques. This is an easy to be intimated by, but that should never stop you! I walk you through step by step and I promise you can do this! I've perfected it to my liking, but be sure to cook yours to your desired temperature. Happy cooking! Now, let's get our Wellington on!

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Ingredients

• 1.5 lb Beef Tenderloin
• 2 tablespoon Dijon Mustard
• 8 Oz Button Mushrooms (or Portabella)
• 1 tablespoon Garlic (minced)
• 2 tablespoon White Wine (Chardonnay)
• 1.5 teaspoon Fresh Thyme
• 4 Oz Prosciutto (8 slices)
• ½ lb Puff Pastry Dough (1 sheet, from frozen section) 
• 1 Egg
• 2 tablespoon Avocado Oil
• Salt and Pepper to taste

Instructions for Beef Wellington

Step 1 : Season tenderloin with salt pepper on every side.  Heat oil in pan over high heat.  Sear every side of tenderloin for about 2 minutes, then let cool briefly. 

Step 2 : Paint all side of tenderloin with dijon mustard, wrap it and cool in fridge for 20 minutes.

Step 3 : In a food processor*, mince mushrooms and add in garlic until it is a thick paste.  Add salt and pepper to taste.  Then move mixture to skillet and sauté with white wine then add in fresh thyme.  On medium low heat, cook until all the moisture is removed and fully cooked.  Set aside to rest.

Step 4 : Lay out plastic wrap and place overlapping pieces of prosciutto on top.  Then evenly spread out of the mushroom mixture on top of the prosciutto.

Step 5 : Unwrap cooled steak and place on one end of mushroom and prosciutto sheet, and roll the mixture over the steak. (see video).  Roll in a plastic film very tightly and place back in fridge for another 30 minutes.

Step 6 : Lay out your puff pastry.  Unwrap plastic away from your prosciutto wrapped beef and place the roll in the center of the puff pastry sheet.   Roll up your meat in the pastry until it's fully covered, trimming away access pastry and pinching the ends off to ensure full coverage.

Step 7 : Using an egg wash, bind up the folds and coat the entire pastry.  Using the dull side of a knife, press in lines to form a leaf like pattern (see video).  Wrap again and let rest in fridge for another 20 minutes.

Step 8 : Preheat oven to 400℉. Unwrap and cook Beef Wellington until internal temp reaches 130℉ (about 30 minutes).   Let rest for 15 minutes before serving.

What "doneness" are you looking for?

• Rare: 120°-125°
• Medium Rare: 130°-135° (preferred for Beef Wellington)
• Medium: 140°-145°
• Medium Well: 150°-155°
• Well Done: 160°-165°

To make sure you are getting a proper temperature reading, I recommend investing in a meat thermometer*. They are inexpensive and a tool you will use over and over.

Video of Recipe

@cookitwithtim

Lets make Beef Wellington while learning our passions and purpose in this life. This recipe comes via @gordonramsayofficial that I leanred watching his video from #youtube Season the tenderloin with salt and pepper and sear all sides in a hot skillet. Let it cool briefly then paint dijon mustard on all sides then refrigerate for 20 minutes. In a food processor mince 1 small pack of mushrooms (i used portabella), salt & pepper to taste, 1 tablespoon Garlic, 4-5 chesnuts, and sauté that in a skillet with 2 tablespoon white wine, 1 ½ teaspoon Thyme and then cook over medium low until all the moisture is removed. Set aside to rest. While resting lay out plastic wrap and then place overlapping pieces of prosciutto out then spread out the mushroom mixture evenly. Then place cooled steak on top and fold over so all the meat is covered with the mushrooms and prosciutto- roll up in plastic film very tight and refrigerate for another 30 minutes then it's time to wrap in pastry. Follow along with the video. Pull out of fridge and then coat in egg wash and sea or kosher salt and let it rest in fridge again another 20 minutes then bake it in the oven at 400° or until internal temp reach 130° and be sure to let it rest for 15 minutes. #beef #beefwellington #nextleveldish #baker #baking #foodie #howto

♬ Chopin Nocturne No. 2 Piano Mono - moshimo sound design

Recipe

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Pairings

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