Ingredients: |
Ingredients: For Assembly of the Beef Wellington
o 3 pound center cut beef tenderloin, room temperature
o sea salt
o freshly ground pepper
o 2 tablespoons olive oil
o 2 tablespoons English mustard
o 8-10 slices of prosciutto
o 2 sheets puff pastry, thawed if frozen
o 2 egg yolks
For the Mushroom Duxelles
o 3 tablespoons olive oil
o ½ pound button mushrooms, finely diced
o salt
o freshly ground pepper
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Directions: |
Directions:• Make the Mushroom Duxelle
Place a medium sauté pan over medium high heat. Add oil and when hot, add mushrooms. Season well with salt and pepper, then add the thyme. Stir frequently to be sure mushrooms don’t stick, cook until all moisture has evaporated, about 10 minutes. Remove from heat and allow to cool.
• Sear Beef Tenderloin
Season beef tenderloin liberally with salt and pepper on all sides. Use your hands to rub salt and pepper into meat while rolling and shaping beef into a cylinder. Place cast iron skillet over medium high heat and add olive oil. Once the pan is hot, sear the beef, cooking one minute per side. Remove beef to a sheet tray and pour any juices from the pan over it. While hot, brush Dijon mustard all over, and then let it rest.
• Assemble Beef Wellington.
Moisten your cutting board with a damp towel. Layer three pieces of plastic wrap on the board. Layer the prosciutto slices on top of the plastic wrap, then spread the mushroom duxelles over the prosciutto. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef on top of the mushroom duxelle. Using the plastic wrap to lift as you pull the prosciutto over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.
• Cook Beef Wellington.
Preheat convection oven to 425°F or non-convection to 450°F.
Moisten cutting board again, then layer three more pieces of plastic wrap. Place puff pastry in center, then use a rolling pin or dowel to evenly roll it to ⅛-inch thick, trimming if necessary to fit your tenderloin. Unwrap beef and place on the pastry ⅓ of the way up. Lightly brush pastry with egg wash and season with salt and pepper. Lift the plastic wrap up and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam.Twist the plastic, taking excess pastry with it, until pastry melts together, and cut off the ends. Unwrap the Wellington, discard the plastic and smooth the ends, then apply more egg wash. Use the back of a knife to gently score the top of your Beef Wellington and create a decorative pattern. Season with more salt, place on a parchment-lined tray, and insert thyme sprig. Refrigerate for 5 minutes. Place in the center of the oven and bake for 40 - 45 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving. |
Personal
Notes: |
Personal
Notes: We essentially followed Gordon Ramsey’s recipe which we found on MasterClass.com. We increased the size of the tenderloin to 3 pounds versus his 1 pound version and scaled accordingly. We made this entrée for our “Brains Dinner” with Alex, Jacob and Zachary during the Quarantine Period. The “Brains Dinner” was actually a State Dinner for North American Nobel Laureates at the Kennedy White House in 1962. Although the White House chef, Rene Verdon, was responsible for the dinner, we preferred Ramsey’s Wellington recipe to Verdon's French one since Beef Wellington is a quintessential English dish. If you want to impress, this is a great choice and is absolutely delicious.
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This recipe for Beef Wellington is from