Things to Put in a Beef Wellington

Then, you've decided to make Beef Wellington. Congratulations! You are nearly to make your dinner guests extremely happy. While the origins of this famous dish are unknown, wedoknow it'southward a holiday showstopper that it isnot for the faint of center. Below, we pause downwardly all the elements of a classic Beef Wellington from the inside out, so you tin can fearlessly brand the best Wellington you can. Nosotros believe in you!

The Meat

We're starting with one of the most tender cuts of beef always—the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it'southnot the almost flavorful cut of beef in the world. That is why we season liberally. (Read: almost 1 teaspoon kosher salt per pound.) That is also why we sear the meat before anything else. Browning the meat on all sides, including the ends, does Then MUCH for the season of the Wellington as a whole.

The Mustard

To add some other layer of complexity to the finished product, brush the seared tenderloin with mustard. Experience free to use your favorite blazon—we honey a variety with some heat like dijon or spicy brownish mustard.

The Mushrooms

AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. Equally if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. Word to the wise: don't endeavour to speed up the cooking process on this one, you realllllly want to melt out as much of the wet as possible. If you don't, the mushrooms will go along to lose wet when you're baking the Wellington, which could lead to a soggy bottom.

The Prosciutto

Speaking of soggy bottoms (or more specifically, how to avoid them) run across your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a bulwark for moisture, and on top of that information technology adds even more delicious meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, you can hands spread your duxelle in an fifty-fifty layer and wrap your tenderloin evenly. It's a win/win!

The Pastry

Some people like to brand their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. We've plant that, not only is store bought puff pastry much more convenient, but it'southward also incredibly delicious. We're particularly addicted of this brand, and honestly don't call up we could make a better version if we tried. If you DO want to endeavor making your own, check out this stride by stride guide from our friends over at the Kitchn.

Made this? Let us know how it went in the annotate section below!

Cal/Serv: 637

Yields: 6 servings

Prep Time: 0 hours 15 mins

Total Time: 2 hours 30 mins

ane

(2 lb.) heart-cutting beef tenderloin, trimmed

kosher salt

freshly ground black pepper

extra-virgin olive oil, for greasing

2 tbsp.

Dijon mustard

1 1/2 lb.

mixed mushrooms, roughly chopped

one

shallot, roughly chopped

Leaves from 1 thyme sprig

2 tbsp.

unsalted butter

12

thin slices prosciutto

all-purpose flour, for dusting

14 oz.

frozen puff pastry, thawed

ane

large egg, browbeaten

flaky salt, for sprinkling

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1. Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper.
2. Over high heat, glaze bottom of a heavy skillet with olive oil. Once pan is about smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes full). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in refrigerator.
3. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
4. To skillet, add together butter and melt over medium oestrus. Add together mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, so let cool in refrigerator.
5. Place plastic wrap downwards on a work surface, overlapping so that it'due south twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that's big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
6. Flavor tenderloin, then place it at the bottom of the prosciutto. Curl meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Constrict ends of prosciutto as you lot roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
7. Heat oven to 425°. Lightly flour your piece of work surface, then spread out puff pastry and coil it into a rectangle that will cover the tenderloin (just a niggling bigger than the prosciutto rectangle you lot just made!). Remove tenderloin from plastic wrap and place on lesser of puff pastry. Brush the other 3 edges of the pastry with egg wash, and then tightly ringlet beefiness into pastry.
8. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
9. Remove plastic wrap, and so transfer roll to a foil-lined blistering sheet. Brush with egg launder and sprinkle with flaky salt.
10. Bake until pastry is golden and the center registers 120°F for medium-rare, virtually xl to 45 minutes. Let rest 10 minutes before etching and serving.

Nutrition (per serving): 637 calories, 50 k protein, forty g carbohydrates, 3 k fiber, 4 g sugar, 36 thou fat, 15 yard saturated fat, 1,640 mg sodium

Ethan Calabrese

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Source: https://www.delish.com/cooking/recipe-ideas/recipes/a58702/easy-beef-wellington-recipe/

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