Beef Wellington is the epitome of elegance, a classic dish that transforms a simple dinner into a special occasion. With its tender beef wrapped in savory prosciutto and a golden, flaky crust, this dish is a showstopper.
The star of our dish is the beef tenderloin, known for its tenderness and rich flavor. Olive oil is used to sear the beef, locking in its juices. Our flavor-packed duxelles is made from mushrooms and butter, adding a layer of umami. Garlic provides a hint of warmth and depth to the mushrooms. We use Dijon mustard to coat the beef, adding a subtle tanginess. Prosciutto acts as a savory blanket, keeping everything moist and flavorful. Finally, a sheet of puff pastry envelops the entire dish, turning golden and crisp in the oven. Egg is used as a wash to give the pastry its shiny finish, while salt and pepper bring out the natural flavors of the ingredients.
This Beef Wellington pairs beautifully with a simple green salad and a side of roasted asparagus. For a hearty, comforting meal, serve it with creamy mashed potatoes or a rich red wine sauce to complement the beef's flavors.
Start by preheating your oven to 400°F, setting you up for a successful bake. Season the beef tenderloin generously with salt and pepper. This step is crucial for drawing out the flavors of the meat. Heat olive oil in a skillet over medium-high heat, then sear the beef on all sides until it's well-browned, about four minutes per side. This creates a flavorful crust that seals in the juices. Once seared, let the beef cool and brush it with Dijon mustard.
In the same skillet, melt butter and sauté garlic and mushrooms until softened and the moisture has evaporated. This mushroom mixture, or duxelles, is your savory secret weapon. Roll out a sheet of plastic wrap and lay down the prosciutto slices, overlapping them slightly. Spread the mushroom mixture evenly over the prosciutto, ensuring every inch is covered with flavor.
Place the beef on top of the mushrooms and use the plastic wrap to tightly roll the prosciutto around the beef. This step is like bundling up the beef in a cozy blanket of flavor. Chill in the fridge for 15 minutes to help it hold its shape. Roll out the puff pastry and remove the beef from the plastic wrap. Place it in the center of the pastry, folding the edges over to seal it. Use a beaten egg to brush the seams and the entire pastry for a golden finish.
Transfer the wrapped beef onto a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness. Let it rest for 10 minutes before slicing — this helps retain all those lovely juices. Finally, slice and serve your masterpiece with pride.
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