Delicious Beef Wellington Recipe – Step by Step Guide:- It is guaranteed that each and every one of your visitors will be blown away by the Beef Wellington, which is a dish that is traditionally served in the United Kingdom. A true culinary masterpiece, this dish is a masterpiece of flavour and texture, with its tender beef fillet enveloped in mushroom duxelles that are savoury and encased in flaky puff pastry.
Delicious Beef Wellington Recipe – Step by Step Guide
This dish is a masterpiece of both flavour and texture. Through the use of this recipe, you will be able to create your very own gourmet masterpiece in the comfort of your own home.
Ingredients
- 1 1/2 to 2 pounds beef tenderloin
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
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Instructions
Prepare the Beef: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). The beef tenderloin should be seasoned with a good amount of salt and pepper. Over high heat, bring the olive oil to a simmer in a skillet.
For approximately two minutes on each side, sear the meat until it is browned on both sides. Take it off the heat and let it to cool down a little bit. Dijon mustard should be applied to the steak and brushed all over its surface. Put aside for later.
Make the Mushroom Duxelles: At a temperature of medium, butter should be melted in the same skillet. Add the chopped mushrooms and garlic, and continue to cook for around eight to ten minutes, or until the mushrooms have released their moisture and turned a golden brown colour. Before adding salt and pepper to taste, stir in the chopped parsley and stir to combine. Take it off the stove and let it to cool down.
Putting together the Wellington: On a surface that has been lightly dusted with flour, roll out the thawed puff pastry to a thickness of approximately 14 inches. Place the mushroom mixture that has been allowed to cool in the middle of the dough. After the meat has been seared, place it on top of the mushroom mixture.
Take the meat and fold the dough over it, making sure to seal the edges tightly. First, remove any excess pastry, and then crimp the edges to ensure a thorough seal. The Wellington should be placed on a baking sheet that has been lined with parchment paper with the seam side down. A golden brown finish can be achieved by brushing the pastry with an egg that has been beaten.
Bake: Bake the Beef Wellington in an oven that has been warmed for thirty-five to forty minutes, or until the pastry has reached the desired level of doneness and the beef has reached an internal temperature of one hundred thirty-five degrees Fahrenheit for medium-rare. The dish should be removed from the oven and let to rest for ten minutes before being sliced and served.
Nutrition
- Calories: 500
- Total Fat: 30 g
- Saturated Fat: 10 g
- Cholesterol: 80 mg
- Sodium: 350 mg
- Total Carbohydrates: 28 g
- Dietary Fiber: 2 g
- Sugars: 1 g
- Protein: 28 g
Tips
You can add a dash of brandy or red wine to the mushroom combination in order to achieve a more robust flavour. It is imperative that the puff pastry be completely defrosted before it is used, although it should still be chilly. Because of this, it will not become impossible to deal with because it will not get very sticky.
To ensure that the puff pastry cooks evenly, you should aim to roll it out to a thickness that is uniform. A dish that is more flavourful and tender is produced by allowing the Wellington to rest after it has been baked. This allows the fluids to redistribute themselves.
FAQ
Q.1) Can I prepare Beef Wellington in advance?
To answer your question, yes, you may put together the Wellington up to a day in advance and store it in the refrigerator. When you are ready to bake the pastry, just be sure to remember to spray it with egg wash.
Q.2) Can I use other cuts of beef for Beef Wellington?
The beef tenderloin is the usual cut used in this dish; however, you are free to experiment with different cuts such as the sirloin or the fillet mignon. Make the necessary adjustments to the cooking periods in accordance with the thickness of the meat.
Q.3) Can I freeze Beef Wellington?
You can freeze Beef Wellington before or after baking it, yes. If you want to freeze it before baking it, wrap it tightly in foil and plastic wrap. Let it thaw in the fridge overnight before baking as directed. After baking, let it cool fully, then wrap it up tightly and freeze it. Warm it up again in an oven that has already been hot.
