HOW TO PREPARE BEEF WELLINGTON.

Beef Wellington is a classic and impressive dish that wraps a tender beef fillet in a layer of mushroom duxelles, then wraps it again in puff pastry. It’s often served on special occasions and is a staple in many upscale restaurants. Here’s a basic recipe to prepare Beef Wellington:

Ingredients:

1 beef tenderloin (around 2-3 pounds/900g-1.4kg, center-cut and trimmed)
Salt and freshly ground black pepper
2 tbsp olive oil or vegetable oil
4 tbsp unsalted butter
1 lb (450g) fresh mushrooms, finely chopped
2-3 shallots, minced
2 cloves garlic, minced
1/4 cup dry white wine or brandy (optional)
1 package puff pastry, thawed
1/4 cup Dijon mustard
8-10 slices of thin prosciutto or Parma ham (optional)
1 egg, beaten with 1 tbsp water (for egg wash)
Instructions:

Preparing the Beef: Season the beef tenderloin generously with salt and pepper. In a skillet or frying pan, heat the oil over high heat. Sear the beef on all sides until it’s nicely browned (about 2-3 minutes per side). Remove from heat and let it cool. Once cooled, brush the beef with the Dijon mustard.

Mushroom Duxelles: In the same skillet, melt the butter. Add the minced shallots and garlic, and sauté until translucent. Add the finely chopped mushrooms and cook until they release their moisture and it evaporates, leaving the mushrooms browned and almost paste-like. If using wine or brandy, add it now and cook until the alcohol has evaporated. Season with salt and pepper. Remove from heat and let it cool.

Assembling: Roll out the puff pastry on a floured surface to a size that will wrap your beef. If using prosciutto, lay out the slices in the middle of the pastry, slightly overlapping, in a rectangle that’s big enough to cover the beef. Spread the cooled mushroom duxelles over the prosciutto. Place the beef in the center and fold the pastry over, sealing all the edges. Make sure it’s wrapped tightly. Trim any excess pastry, but make sure there’s enough to cover the beef entirely.

Wrapping: Once wrapped, you can chill the Wellington in the refrigerator for about 15 minutes. This will firm up the pastry and make it easier to handle.

Baking: Preheat your oven to 425°F (220°C). Place the Wellington seam-side down on a baking sheet. Brush the top and sides with the egg wash, which will give the pastry a golden shine. You can also score the pastry lightly with a knife in a crisscross pattern, being careful not to cut too deep. Bake in the preheated oven for about 40-45 minutes, or until the pastry is golden brown. If you have a meat thermometer, the internal temperature should read about 135°F (57°C) for medium-rare.

Resting and Serving: Remove the Beef Wellington from the oven and let it rest for about 10 minutes. This allows the juices to redistribute. Using a sharp knife, slice the Wellington into thick slices and serve immediately.

Note: Beef Wellington can be paired with various sides such as roasted vegetables, mashed potatoes, or a simple salad. A red wine reduction sauce can also be a great accompaniment.

Remember, like all recipes, Beef Wellington can be adjusted to personal tastes and preferences. Enjoy your cooking!