Beef Wellington is a dish that is outstanding and make in entirely different way. Although, the recipe is an awesome to taste but the origin of the recipe is unknown to everyone. The beef wellington recipe is cooked in the same fashion everywhere and this is one of the most popular beef recipes in western countries.
Folks say in the year 1851, this recipe got its name from the duke of Wellington while he was emperor of this famous city. Not only this city got its name from him but the famous beef cooked and served especially to the Duke has got its name with the beef.
This is one of those dishes that were not very popular among the western countries for over many decades but in the last 4 decades, it has received huge popularity. The puff pastry and the beef tenderloin wrapped along with a lot of other ingredients really increase the taste.
The use of a lot of spices and herbs give this a tremendous taste and wonderful flavor. This is one of the best dishes that you should consider for Christmas party or on any special occasion.
How to make beef wellington recipe
- Course Dinner, Main Course
- Cuisine British, New Zealand
- Keyword How to make beef wellington recipe
You should need to know how to make beef wellington recipe for the guests coming to make them extremely happy at the dinner table. Cook something that is tremendous to make and let everyone praise the magic of your hand and for this purpose you must learn how to make beef wellington recipe.
- One trimmed 2 lb of centre cut beef tenderloin
- 2 tablespoons of Dijon mustard
- 1 1/2 lb of mushrooms chopped
- 1 shallot roughly chopped
- A little of flour
- 12 prosciuttos finely sliced
- 2 tablespoons of butter
- 14 oz of puff pastry
- 1 large white egg
- 1 thyme sprig
- Kosher salt
- Black pepper
- Olive oil
- Flaky salt
Take a kitchen twine and tie tenderloin in 4 places. Use kosher salt and black pepper to sprinkle on the beef.
Use a heavy skillet and heat it on high flame after adding olive oil. When the oil heat nicely adds the beef tenderloin and fries them in batches until they turn golden brown in color from all sides. Cook each side for not more than 2 minutes to avoid any burning. Shift them to a plate so they come to normal temperature.
Use each piece of tenderloin and smear the Dijon mustard evenly on all sides of it then shift the plate to a refrigerator.
For making duxelles take a food processor and add sliced mushrooms, shallots, and fresh thyme leaves and pulse them until they are chopped well.
Use the same skillet and add butter and heat it on medium flame. When the butter melts completely add the mushrooms mixture and cook it for the next 20 to 25 minutes until all the water evaporates well. Finally, sprinkle some salt and pepper then transfer this to a plate and then to a refrigerator.
Spread a plastic wrap on a plain surface then fold it twice so it covers the tenderloin completely. Now, place the tenderloin and then add the prosciutto so it fully covers the tenderloin. Now on the top spread the duxelles so it covers the prosciutto well. Season it with salt and pepper and then roll the entire meat into the mushrooms and prosciutto mixture with the help of plastic wrap so it tightly packs everything. Roll the plastic wrap twice and then shift this to a refrigerator to chill it.
Preheat your oven to 425 degrees F.
Sprinkle some flour on a plain surface then spread your puff pastry over here and roll it shaping it to a rectangle shape and cover it with the tenderloin.
Remove the tenderloin from the wrap and place it to the bottom of the puff pastry. Pour and brush the whisk egg over it and then roll the beef to the pasty.
Let the log fully cover in puff pastry and trim if anything comes outside and use a plastic wrap again to wrap roll it to a cylinder and transfer this to a refrigerator for next 15 to 20 minutes.
Use a foil baking sheet to roll the puff pastry with the tenderloin brush with the remaining whisk egg and sprinkle some salt and pepper.
Shift this to the oven and on 120 degrees F bake it for next 40 minutes. Check if not done and bake it for another 5 to 10 minutes. Take it out from the oven and rest it for 10 to 15 minutes so it comes to normal temperature.
Our beef wellington recipe is ready to carve and serve now!
If you have never made or tasted this beef wellington then one thing I ought to tell you that you have been a missing a dish that has a taste like a recipe from heaven. It is so delicious that no words can really explain it!!
Perfectly bake to receive a shiny brown crispy crust taste with a wonderful delighted puffy from the inside makes a perfect combination of this famous beef wellington dish.
Beef tenderloin is really a dish that is when tastes feel like you are out of the world. No tenderloin can be as tender, crisp and tasty just like this one and I request everyone to make this once in your kitchen.