Beef Wellington is an impressive dish that combines tender beef, savory mushrooms, and crispy prosciutto all wrapped up in a flaky puff pastry. It’s a showstopper for any occasion, whether you're hosting a fancy dinner party or just want to treat yourself to something special.
The star of the show is the beef fillet, offering a tender and juicy center. Olive oil helps to sear the beef, giving it a beautiful crust while popping the flavors. Salt and pepper are essential for seasoning, enhancing the beef's natural taste. The mushrooms bring earthiness and depth, paired with butter for richness. Dijon mustard adds a tangy bite, cutting through the richness of the dish. Prosciutto provides a salty contrast, wrapping the beef in a delicious hug. The puff pastry is the flaky, buttery encasement that ties everything together. Finally, a beaten egg is the magic touch for a golden, glossy finish.
Start by preheating your oven to 400°F. This ensures it's nice and hot when you pop the Wellington in. Now, take your beef fillet and rub it with olive oil, then season it generously with salt and pepper. Get a pan nice and hot — you want to hear a sizzle when the beef hits it. Sear the beef on all sides until it's beautifully browned. This step locks in the juices and gives that deep, savory crust. Once done, set it aside to cool.
In the same pan, toss in the butter and mushrooms. Cook them until they've released their moisture and are looking dry. This concentrates their flavor and prevents a soggy pastry later. Let them cool slightly, then stir in the Dijon mustard. This mixture will be spread over the beef for an extra layer of flavor.
Lay out the prosciutto slices on a clean surface, slightly overlapping them to create a sheet. Spread the mushroom mixture evenly across it, and place the seared beef on top. Carefully wrap the prosciutto around the beef, using the mushroom mixture as a glue of sorts.
Roll out the puff pastry, making sure it's big enough to fully encase the beef. Place the wrapped beef on the pastry, seam side down, and roll it up. Seal the edges with the beaten egg to ensure it holds together while baking. Brush the entire pastry with egg wash to achieve that lovely golden hue.
Place the wrapped beef on a baking sheet, seam side down, and bake for 25-30 minutes. You're looking for a golden brown pastry. Once baked, let it rest for about 10 minutes — this helps the juices redistribute, keeping your Wellington juicy and tender when sliced.
Pair your Beef Wellington with creamy mashed potatoes or roasted root vegetables for a hearty meal. A side of sautéed greens like spinach or asparagus can add a fresh contrast. A rich, red wine sauce or a simple pan jus can elevate the flavors even further.
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