Beef Wellington
Beef Wellington - A Culinary Delight
Beef Wellington is a refined recipe that combines the tenderness of beef with the intense flavors of mushrooms and prosciutto, all wrapped in a crispy puff pastry. This recipe has disputed origins between the English and the French, but what truly matters is the exquisite taste of the final dish. It is ideal for special occasions or festive dinners, and while its preparation is complex, it can become a true pleasure.
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4
Ingredients:
- 500 g beef tenderloin (center cut)
- 500 g mushrooms (preferably champignon or shiitake)
- 2 red onions
- 4 cloves of garlic
- 6-8 slices of prosciutto
- 1 package of puff pastry (about 500 g)
- Fresh or dried thyme (to taste)
- Salt and pepper
- 1 egg (for brushing)
Step 1 - Preparing the mushroom filling
To start, clean and finely chop the mushrooms, onion, and garlic. You can use a food processor to save time. Heat a skillet over medium heat and add a cube of butter and 2 teaspoons of olive oil. Add the mushroom, onion, and garlic mixture to the skillet. Sauté over medium heat, stirring occasionally, until the liquid has evaporated almost completely. This step is essential to avoid a wet pastry. Add thyme, salt, and pepper to adjust the flavors, then let the mixture cool.
Step 2 - Preparing the beef tenderloin
Brush the beef tenderloin with olive oil, then season with salt and pepper. Heat a skillet over high heat and sear the beef on all sides to achieve a nice crust. This process will add flavor and help the meat retain its juiciness. Once the beef is browned, let it cool slightly, then evenly brush it with Dijon mustard.
Step 3 - Assembling the Wellington
On a piece of plastic wrap, lay out the slices of prosciutto, slightly overlapping them to form a square. Evenly spread the cooled mushroom mixture over the prosciutto. Place the beef tenderloin in the center and roll it tightly using the wrap, forming a cylinder. Wrap it well and refrigerate for at least 10 minutes. This step helps maintain the shape of the Wellington.
Step 4 - Wrapping in pastry
Roll out the puff pastry on a lightly floured surface to a thickness of about 0.5 cm. Remove the beef from the refrigerator, unwrap it, and place it on the pastry. Wrap the beef in the pastry, ensuring the edges are well sealed, and lightly prick the top of the pastry with a fork to allow steam to escape.
Step 5 - Baking
Preheat the oven to 220 degrees Celsius. Place the Wellington on a baking tray lined with parchment paper. Brush it with beaten egg for a golden and glossy crust. Bake for about 40 minutes or until the pastry is golden and crispy. Once ready, let it cool for 10 minutes before slicing into thick pieces of 3-4 cm.
Serving suggestions:
Beef Wellington is delicious served with mashed potatoes or roasted potatoes, and a green pepper sauce can add an extra note of flavor. You can experiment with various grilled vegetables or fresh salads to complement the meal.
Possible variations:
For a vegetarian version, you can replace the beef tenderloin with a mix of grilled vegetables or marinated tofu. You can also try other types of meat, such as duck or pork, to add a personal touch to this dish.
Now you are ready to impress with this Beef Wellington! Patience and attention to detail are key to achieving a perfect result. Bon appétit!
Ingredients: 500 g beef tenderloin (middle part) 500 g mushrooms 2 red onions 4 garlic cloves 6-8 slices of Prosciutto Puff pastry Thyme Salt Pepper
