How To Make Beef Wellington At Home

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How To Make Beef Wellington At Home
😇Imagine a perfectly cooked tenderloin, wrapped in a layer of rich mushroom duxelles insulation, swathed in prosciutto, which is enrobed in a flaky pastry crust sturdy enough to stick to the rest of that deliciousness. This is the best kind of savory pie, made into a roll, so you can slice off thick pieces for serving 😊
☝️But it’s also worth noting that all the shopping, prep, cooking, and resting takes several hours. If I were making this for a holiday party, I’d likely do everything up to the cooking well in advance, as Ramsay suggests.
☝️A must-have for every beef wellington dish is the duxelle, made up of chopped mushrooms, softened first in butter and then cooked in wine or brandy over medium heat. The idea is to reduce the mushrooms to almost a thick paste, which is applied to the outside of the beef before enclosing it in the pastry.
☝️An important step in making duxelles is to remove as much moisture as possible from the mushrooms, both before cooking and during the process. They need to be cooked long enough so the mushrooms release their moisture and then cook completely until the liquid evaporates. This will prevent any unnecessary sogginess, which is essential to a crisp pastry for beef Wellington.
🔪Use a sharp serrated knife to halve or slice the Wellington. It makes cutting through the puff pastry without tearing much, much easier.
Instructions:
•Season 500g beef tenderloin with salt and pepper.
•Sear on high heat until all sides are browned.
•Remove beef to sheet tray, while hot, brush Dijon mustard all over, and then allow to rest.
•Take a damp towel and moisten your cutting board. Layer three pieces of plastic wrap overlapping each other on the board.
•Make duxelles: In a food processor, pulse mushrooms, shallots, and garlic until finely chopped (Onions and garlic can also be chopped and added to the chopped mushrooms)
•Add mushroom mixture to non-stick frying pan. Add some bourbon, cook until liquid has evaporated, about 25 minutes. Season with salt and pepper.
•Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Arrange 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.
•Place cooled tenderloin on duxelles and slowly wrap using the plastic wrap to help roll and tighten the ingredients and place them in the fridge for 1 hour.
•Place a sheet of puff pastry on a floured work surface. Brush a small amount of egg wash around the corners of the sheet of puff pastry.
•Remove the plastic wrap from the tenderloin and place it at the bottom of the puff pastry.
•Roll the tenderloin in the puff pastry pinching the edges as you go. Trim any excess pastry near the ends.
•Brush outside with egg wash.
•Now take another long piece of pastry, roll out then hold the pastry at the front, then with a lattice cutter make one clean cut, gently spread it out with your hands to make the holes. Place over the pastry and make sure it’s well tucked in (In the video you will notice that I use a special rolling pin)
•Brush over with some more egg wash.
👌Finally, place the completed beef wellington into the oven set at a relatively low heat of 350 degrees Fahrenheit (175 С). Cook the dish so that the inside beef is the degree of doneness that you want. For medium-rare meat, aim for 20 to 25 minutes of cooking time. For medium doneness, cook for around 35 minutes (Temperature depends on your oven)
🤔The best mushrooms to use depends on who you ask. Chefs, such as Gordon Ramsay, use chestnut mushrooms, while others opt for black, porcini, or shitake mushrooms.
If you have questions, write in the comments ❤️ #recipe #beefwellington