The holidays are here, and this year, it’s time to move beyond the usual turkey or ham. We're talking about a culinary showstopper, a dish synonymous with luxury and celebration: the Wellington. This isn't just a meal; it's a moment. So, uncork a great bottle of wine, put on your holiday playlist, and let's create some kitchen magic.
Classic Beef Wellington
Ingredients
For the Beef:
- 1.5-2 lb center-cut beef tenderloin (chateaubriand)
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- Salt and freshly ground black pepper
- 8-10 slices prosciutto
For the Mushroom Duxelles:
- 1 lb mixed mushrooms (Cremini, Shiitake, or wild mushrooms)
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 sprig fresh thyme, leaves picked
- 1/4 cup dry white wine or dry sherry (optional)
- Salt and pepper to taste
For the Assembly:
- 1 (14.1-17.3 oz) package all-butter puff pastry, thawed
- 1 large egg, beaten with 1 tsp water (for egg wash)
Instructions
1. Sear the Beef:
- Pat the beef dry and season generously with salt and pepper.
- Heat olive oil in a skillet over high heat until smoking. Sear the beef quickly on all sides (about 30-60 seconds per side) to form a good crust. It should remain rare inside.
- Remove from pan, immediately brush all over with Dijon mustard, and cool completely.
2. Make the Duxelles:
- Finely chop the mushrooms, shallots, and garlic.
- Melt butter in the same skillet over medium-high heat. Add the mushroom mixture and thyme leaves. Cook, stirring frequently, until all the liquid has evaporated and the duxelles is a thick paste that holds its shape.
- Season with salt and pepper. If using, add the wine/sherry and cook until fully evaporated.
- Spread the duxelles on a plate to cool completely.
3. Wrap the Beef:
- Lay a large sheet of plastic wrap on your work surface. Overlap the slices of prosciutto to form a rectangle large enough to wrap the beef entirely.
- Spread the cooled duxelles evenly over the prosciutto.
- Place the chilled beef at one end of the prosciutto/duxelles layer.
- Using the plastic wrap to help, tightly roll the prosciutto and duxelles around the beef, creating a neat, even log. Roll it tightly in the plastic wrap, twisting the ends to secure. Chill for at least 30 minutes (or up to 24 hours).
4. Encase in Pastry:
- Preheat oven to 400∘F
- Lightly flour your work surface and roll the puff pastry into a rectangle large enough to fully wrap the beef log.
- Remove the plastic wrap from the beef.
- Brush the edges of the pastry with egg wash. Place the beef log in the center.
- Tightly wrap the pastry around the beef, sealing the seam and trimming any excess pastry. Tuck and seal the ends. Place the wellington, seam-side down, on a baking sheet lined with parchment paper.
- Brush the entire surface with the egg wash. Use the back of a knife to score a pattern into the pastry (taking care not to cut through).
5. Bake and Rest:
- Bake for 30-35 minutes for medium-rare (125∘F internal) or 40-45 minutes for medium (135 ∘F internal) The pastry should be golden brown and crisp.
- Crucially, let the Beef Wellington rest on the baking sheet for at least 10-15 minutes before slicing and serving.
This isn't just a meal; it's a moment. Let's create some kitchen magic!