A few months ago my daddy got a notion making Beef Wellington, beef tenderloin smothered with mushroom duxelles, wrapped in puff pastry and baked. Who knows where he understood, possibly just interest.
Beef Wellington is one of those meals that was a lot more popular 40 years ago than it is now. Once my father decides he wants to make something, come hell or high water, it will be made.
It also helps that Chef Gordon Ramsey has a video online on the best ways to make his version of Beef Wellington, using Parma ham wrapped around the fillet instead of the more standard pâté de foie gras.
So, we just recently set out to make it, father funneling Chef Ramsey, albeit without the screaming and swearing (though I'm guessing that if papa thought he could get away with imitating Chef Ramsey around the rest people, he would).
It's really a lot much easier making than it looks, assuming you are using ready-made puff pastry, and the result is great. A great idea for a dad's day supper for the beef-loving papas out there.
Beef Wellington Recipe
Ingredients
- 1 lb beef tenderloin fillet
- Salt and pepper
- Canola, grapeseed, or olive oil
- 1 pound mushrooms (we utilized half cremini, half shiitake).
- 4 thin pieces ham (Parma ham if you can get it) or prosciutto.
- 2 Tbsp yellow mustard (we utilized Coleman's Original English Mustard).
- 7 ounces puff pastry (requirements 3 hours to defrost in fridge if using frozen).
- 2 egg yolks, beaten.
Method
Sear filet on all sides, brush with mustard: Season the fillet kindly with salt and pepper. Heat a tablespoon or 2 of oil in a big pan on high heat. Burn the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had an opportunity to brown).
Remove the filet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard.
Prepare the mushroom duxelles: Chop the mushrooms and put them into a food processor and purée. Heat the sauté pan on medium high heat. Transfer the mushroom purée into the pan and cook, permitting the mushrooms to release their wetness.
When the wetness launched by the mushrooms has boiled away, eliminate the mushrooms from the pan and reserved to cool.
Wrap filet in mushroom paste and ham: Roll out a large piece of cling wrap. Lay out the pieces of ham on the cling wrap so that they overlap. Spread the mushroom mix over the ham.
Place the beef filet in the middle, roll the mushroom and ham over the fillet, utilizing the cling wrap so that you do this tightly.
Wrap up the beef filet into a tight barrel shape, twisting the ends of the plastic wrap to protect. Refrigerate for 20 minutes.
Preheat oven to 400 ° F.
Roll out puff pastry, wrap beef filet: On a gently floured surface area, present the puff pastry sheet to a size that will twist around the beef fillet.
Unwrap the fillet from the cling wrap and location in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs.
Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not prepare all the way, attempt to limit the overlap).
Put on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.
Brush with egg wash and rating: Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface area again with beaten eggs.
Rating the top of the pastry with a sharp knife, not going all the way through the pastry. Spray the top with coarse salt.
Bake in oven: Bake at 400 ° F for 25-35 minutes. The pastry should be perfectly golden when done. To guarantee that your roast is medium unusual, test with an instantaneous read meat thermometer. Pull out at 125-130 ° F for medium uncommon.
Remove from oven and let rest for 10 minutes prior to slicing. Slice in 1-inch thick pieces.
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