How Hard to Make Beef Wellington
Mike Garten
Introducing the next testify-stopping centerpiece to your Sun dinner: a perfectly cooked Beefiness Wellington. This argument standout looks seriously impressive, only is a lot easier to make than you'd think. Once you larn how to brand Beef Wellington, you'll be serving this stunner all twelvemonth long.
If you cook this masterpiece correctly — with our instructions, you definitely volition! — this chief course, a great Christmas dinner idea, doesn't demand a Beefiness Wellington sauce. The center-cutting beef tenderloin is seared so coated with salty and spicy Dijon mustard. To keep the puff pastry case crisp on the outside, we then wrap the mustard-coated beef in flavorful prosciutto spread with duxelles (a flavor-packed mixture of mushrooms, shallots and thyme). This ensures plenty of flavour without a soggy crust. The meat then gets wrapped in store-bought puff pastry (nosotros love Dufour Archetype Puff Pastry), and then scored and broiled for a gilt-brownish presentation.
Yields: eight servings
Total Time: 1 hour 35 mins
2 tbsp. olive oil
ii lb center-cut beefiness tenderloin, tied with twine
Kosher salt and pepper
2 tbsp. Dijon mustard
2 tbsp. unsalted butter
2 shallots, finely chopped
1 lb. mixed mushrooms, trimmed
2 cloves garlic, finely chopped
2 tsp. fresh thyme leaves
1 tbsp. dry sherry or brandy
10 to 12 thin slices prosciutto
14 oz. puff pastry, thawed
1 large egg
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- Heat oil in a big skillet on medium-high. Season beef with ¾ tsp each common salt and pepper, and so cook until browned on all sides, five to 7 minutes full. Transfer to a plate, let rest 5 minutes, and so remove twine and brush with mustard.
- Wipe out skillet, and so add butter and rut on medium-low. Add shallots and cook, stirring occasionally, iv minutes.
- Meanwhile, to a food processor, add mushrooms and pulse to finely chop. Increase heat under skillet to medium, add mushrooms to shallots and melt, stirring occasionally, until mushrooms take released their liquid, almost five minutes. Continue cooking, stirring ofttimes, until mushrooms have browned, 12 to 15 minutes more than.
- Stir in garlic and thyme and cook 2 minutes. Stir in sherry and cook until nearly dry out, 15 seconds. Transfer to a plate.
- Overlap iii sheets of plastic wrap on a work surface. Identify prosciutto on top, overlapping to brand roughly a 12- by vii-inch rectangle. Spread mushroom mixture evenly over prosciutto.
- Place beef tenderloin on the bottom border of mushrooms and carefully ringlet tenderloin in mushroom-prosciutto layer, using the plastic wrap to assist tighten it as you roll. Once it is completely rolled, wrap in plastic, twisting the ends to brand sure it is very tight. Air-condition 15 minutes.
- Heat oven to 400°F. On a lightly floured surface, unfold puff pastry and roll to a rectangle about 3 inches wider than the beef roll on the shortest side.
- Unwrap beef, and place log forth the edge of the long side of pastry. Castor edges of puff pastry with beaten egg. Ringlet the beef in the puff pastry to encompass completely. Fold ends of puff pastry like a present to embrace ends and compression to seal and folding underneath. Place on baking sheet seam side down.
- Brush summit and sides of pastry with egg, then use a small sharp knife to cut a few slits into the elevation of the pastry. Roast until an instant-read thermometer inserted in the centre reads 120°F degrees for rare, 30 to 35 minutes. Let balance x minutes, then piece and serve while warm.
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Source: https://www.goodhousekeeping.com/food-recipes/a34739368/beef-wellington-recipe/