Beef Wellington

Hey there! I’m so excited to share my take on Beef Wellington. This recipe is not only easier than you think but also incredibly delicious. Trust me; you’ll impress everyone with this dish!

Why You’ll Absolutely Love This Recipe

• Decadent Flavors: Each bite is a burst of flavor, combining tender beef, savory mushrooms, and flaky, buttery pastry2.

• Impressive Presentation: It looks like you spent hours in the kitchen, but it’s surprisingly simple2.

• Make-Ahead Convenience: You can prep this dish the night before and bake it when you’re ready2.

Quick Facts

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Serving Size: 8 servings2

Ingredients You’ll Need

• 1 pound mushrooms2

• 3 tablespoons olive oil2

• 2 1/4 pounds filet mignon2

• 1/2 cup butter2

• 1 small onion, finely chopped2

• 2 cloves garlic, minced2

• 1 sprig thyme2

• 1 tablespoon flour, for dusting2

• 13 ounces puff pastry, frozen2

• 4 ounces prosciutto2

• 1 large egg, whisked2

Let’s Get Cooking!

1. Mushroom Prep: Place the mushrooms in a food processor and pulse until they reach a breadcrumb-like texture2.

2. Sear the Beef: Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Sear the beef on all sides until browned. Then, set aside to cool2.

3. Cook Aromatics: Add the remaining olive oil and butter to the pan. Cook the onions and garlic until fragrant. Add the mushrooms and cook until softened. Mix in the thyme and let it cool completely2.

4. Assemble the Wellington:

   • Lightly flour a kitchen surface2.

   • Roll out the puff pastry into rectangles (about 1/2 cm thick)2.

   • Lay the prosciutto over the pastry, slightly overlapping2.

   • Spread the mushroom mixture over the prosciutto2.

   • Place the seared beef fillet on top of the mushroom mixture2.

   • Brush the edges of the pastry with the beaten egg and fold over to cover the beef2.

   • Press the edges down to seal and place on a greased baking tray2.

   • Brush the entire Wellington with the egg wash2.

   • Refrigerate for 25 minutes2.

5. Bake: Preheat your oven to 400°F (200°C). Bake for 22-25 minutes, or until the pastry is golden and puffed up, and the meat reaches an internal temperature of 125-130°F for medium-rare2.

6. Rest and Serve: Let the Wellington rest for 10 minutes before slicing and serving2.

Serving Suggestions

• Serve with a side of roasted vegetables like asparagus or carrots.

• A rich red wine sauce complements the dish beautifully.

• For a lighter option, pair with a fresh salad.

Tips for Customization

• Different Mushrooms: Feel free to use any type of mushrooms you like—cremini, shiitake, or a mix1.

• Herb Variations: Experiment with different herbs such as rosemary or sage in the mushroom mixture.

• Spicy Kick: Add a pinch of red pepper flakes to the mushroom mixture for a little heat.

FAQs

• Can I make this ahead of time?

  • Yes! Assemble the Wellington and keep it in the fridge until you’re ready to bake2.

• How do I ensure a crispy pastry?

  • Make sure to chill the Wellington before baking and brush it with egg wash23.

• What if I don’t have prosciutto?

  • You can use thinly sliced ham as a substitute.

Enjoy creating this impressive and delicious Beef Wellington!