Print Options:

Beef Wellington: A Gourmet Masterpiece

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Cooking Temp 425  °F
Best Season Suitable throughout the year
Description

Indulge in the ultimate culinary luxury with our Beef Wellington, a dish that epitomizes elegance and sophistication. This gourmet creation features a tender, juicy beef filet coated with a rich mushroom duxelles, encased in a layer of delicate prosciutto, and wrapped in buttery, flaky puff pastry. Baked to golden perfection, each slice reveals a beautiful contrast of textures and flavors—succulent beef, earthy mushrooms, and crisp pastry. Perfect for special occasions or when you want to impress, our Beef Wellington is a true centerpiece, offering an unforgettable dining experience that is as impressive in presentation as it is in taste.

Ingredients
  • 2 pounds • beef tenderloin
  • • Salt and freshly ground black pepper
  • 2 tablespoons • olive oil
  • 1/2 pound • mushrooms, finely chopped
  • 4 ounces • pâté (optional)
  • 6 • thin slices of prosciutto
  • 1 sheet • puff pastry, thawed
  • 1 • egg, beaten
Instructions
  1. 1. Prepare Beef: Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat, and sear the beef on all sides until browned. Let cool.
  2. 2. Make Duxelles: In the same skillet, cook the mushrooms until they release their moisture and become dry. Season with salt and pepper.
  3. 3. Assemble: Spread the pâté over the cooled beef, if using. Lay out the prosciutto slices on plastic wrap, and spread the mushroom duxelles over them. Place the beef on top and roll the prosciutto around it, using the plastic wrap to shape it into a tight cylinder. Chill for 15 minutes.
  4. 4. Wrap in Puff Pastry: Roll out the puff pastry on a floured surface. Unwrap the beef and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges. Brush with beaten egg.
  5. 5. Bake: Place the wrapped beef on a baking sheet and bake at 425°F (220°C) for 30-35 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center reads 135°F (57°C) for medium-rare.
  6. 6. Rest and Serve: Let rest for 10 minutes before slicing.
Keywords: Gourmet, Tender, Flaky pastry, Mushroom duxelles, Prosciutto
Read it online: https://www.beveragetraining.com/recipe/beef-wellington-a-gourmet-masterpiece/