How To Make The Best Beef Wellington In
September 14, 2024
, VA: Here is one of the best Beef Wellington recipes out there!
Here Is What Most People Don’t Know About Making Beef Wellington:
- Pat the Beef Dry Before Searing: Removing excess moisture ensures a proper sear, locking in juices and creating a flavorful crust.
- Chill the Wrapped Beef: After wrapping the beef in prosciutto and duxelles, chill it before adding the puff pastry. This helps maintain a nice shape and prevents the pastry from becoming soggy.
- Use an Egg Wash for Golden Pastry: Brushing the puff pastry with an egg wash gives it a beautiful golden color and a glossy finish when baked.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 1.5 lb. beef tenderloin, trimmed
- Bald Buck Seasoning and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 lb. mushrooms, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 6-8 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon fresh thyme leaves
Instructions:
- Preheat your oven to 400°F (200°C).
- Pat the beef tenderloin dry with paper towels and season generously with Bald Buck Seasoning and pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from the skillet and brush all over with Dijon mustard. Let cool.
- In the same skillet, melt the butter over medium heat. Add the mushrooms, shallot, and garlic. Cook for 10-15 minutes until the mixture is dry and the mushrooms are golden. Remove from heat and let the duxelles cool completely.
- Lay a large piece of plastic wrap on a clean surface. Arrange the prosciutto slices in a single layer, overlapping slightly to form a rectangle. Spread the mushroom mixture evenly over the prosciutto. Place the seared beef on top, and carefully roll it up using the plastic wrap to help you form a tight log. Twist the ends of the plastic wrap to seal and chill in the refrigerator for 15-20 minutes.
- Roll out the puff pastry on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges well and trimming any excess pastry. Place the wrapped beef seam-side down on a baking sheet.
- Brush the puff pastry all over with the beaten egg. Using a sharp knife, score a pattern lightly on the top of the pastry without cutting through. Sprinkle with fresh thyme leaves.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center of the beef reads 125°F (52°C) for medium-rare. Let the Beef Wellington rest for 10 minutes before slicing.
- Serve in thick slices with your favorite sides.