Make Beef Wellington
Edited by Robbi, Eng, Graeme, Lynn
Beef Wellington is a wonderful dish that is traditionally prepared by taking a beef tenderloin and coating it with a paste of some type (usually mushrooms and shallots or pate), and often wrapped in cured ham.
The entire loin is then wrapped either in puff pastry or phyllo dough and roasted to perfection. The recipes for this tempting dish are almost endless, but the one thing that they all have in common is that they make an elegant presentation on any table.
Whether it is a holiday get together or a quiet dinner party with friends, this timeless entrée is perfect for every occasion.
Ingredients to Make Beef Wellington:
- 12 pounds beef tenderloin
- 21 teaspoon salt
- 31 teaspoon freshly ground pepper
- 42 tablespoons olive oil
- 51 pound mushrooms (Portobello work nicely)
- 62 medium shallots
- 76 to 8 thin slices of smoked ham
- 82 tablespoons of Dijon mustard
- 9of puff pastry (If using frozen, allow two hours to defrost)12 oz.
- 102 eggs, beaten
Directions to Make Beef Wellington
Serves 6-8 People
- 1Preheat oven to 400 degrees F (232 degrees C)
- 2Coarsely chop mushrooms and shallots and put them in a food processor on puree.
- 3In a large sauté pan over medium heat, place a small amount of butter and the pureed mushrooms and shallots.
- 4Mixture should resemble a thin paste. Set aside.Stirring frequently, allow mixture to cook until any released moisture has boiled away.
- 5Season fillet with salt and pepper and place it in the heated pan.In a large skillet over high heat, place olive oil.
- 6Don't turn the fillet too often. Make sure it has had a chance to become well browned on each side before turning.Sear until each side of the fillet is evenly browned.
- 7Once it has cooled, brush the Dijon mustard evenly over the surface.Once browned, remove beef from skillet and allow it to cool.
- 8Place a large section of plastic wrap on a flat surface and lay out your ham slices so that they are overlapping.
- 9Spread the mushroom and shallot mixture evenly over the ham.
- 10Use the plastic wrap to aid you so that it is tightly rolled into a log shape.Place your fillet in the center and roll the ham/paste combination over the top.
- 11Twist the ends of the plastic wrap so that your fillet is secure and refrigerate for 30 minutes.
- 12While fillet is chilling, lightly flour a surface and roll out the sheet of puff pastry until it is large enough to wrap all the way around your fillet.
- 13Unwrap the fillet and place it in the middle of the dough.
- 14Brush a bit of the beaten eggs around the edges of the dough to help them seal.
- 15Fold the pastry dough around the beef fillet and press to seal.
- 16If your pastry is too thick it will not get completely done in the center.Cut off any excess dough at the ends.
- 17Chill for about 10 minutes.Place in a baking pan, with the seam on the bottom, and brush the top with beaten eggs.
- 18A medium rare roast will read about 130 degrees F. on a meat thermometer.Sprinkle the top of the dough with a pinch of sea salt and bake for 35-40 minutes (for medium rare).
- 19Remove fillet from oven and allow it to rest for 10-15 minutes before slicing into 1 inch thick pieces and serving.
Serving Suggestions for Beef Wellington
Categories : Meats & Main Dishes
Recent edits by: Graeme, Eng, Robbi