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THE ULTIMATE BEEF WELLINGTON

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The Ultimate Beef Wellington

This luxurious dish features tender beef, savory mushroom duxelles, and crispy puff pastry—a show-stopping centerpiece for any special occasion!

Ingredients

For the Beef Wellington:

  • 1.5kg (3.3lb) center-cut beef tenderloin
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Mushroom Duxelles:

  • 500g (1lb) mushrooms, finely chopped
  • 2 tbsp unsalted butter
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced

To Assemble:

  • 2 tbsp Dijon mustard
  • 6 slices prosciutto
  • 1 sheet puff pastry
  • 1 egg, beaten

Instructions

1. Preheat and Prepare the Beef:

  • Preheat your oven to 200°C/400°F.
  • Heat olive oil in a large skillet over high heat.
  • Season the beef tenderloin generously with salt and pepper.
  • Sear the beef on all sides until it’s browned. Let it cool and brush it with Dijon mustard.

2. Make the Mushroom Duxelles:

  • In the same skillet, melt butter over medium heat.
  • Add mushrooms, shallots, and garlic. Cook until the mixture is dry and all the moisture has evaporated.

3. Wrap the Beef:

  • Lay out a sheet of plastic wrap and place the slices of prosciutto in a slightly overlapping layer.
  • Spread the mushroom mixture evenly over the prosciutto.
  • Place the seared beef on top and roll everything tightly using the plastic wrap.
  • Chill the wrapped beef in the refrigerator for 15 minutes to help it hold its shape.

4. Enclose in Puff Pastry:

  • Roll out the puff pastry on a lightly floured surface.
  • Unwrap the beef and place it in the center of the pastry.
  • Fold the pastry over the beef, ensuring it’s fully enclosed. Trim any excess pastry and seal the edges.
  • Brush the entire pastry with beaten egg for a golden crust.

5. Bake the Beef Wellington:

  • Place the wrapped beef on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 40–45 minutes, or until the pastry is golden and the beef reaches your desired doneness (125°F for medium-rare).

6. Rest and Serve:

  • Let the Beef Wellington rest for 10 minutes before slicing. This allows the juices to redistribute.
  • Slice into thick pieces and serve immediately for a decadent and impressive meal!

Tips for Success:

  • Use a Meat Thermometer: This ensures perfect doneness. Aim for 125°F for medium-rare or 135°F for medium.
  • Keep the Pastry Cold: Chill the assembled Wellington before baking to ensure the puff pastry stays flaky.
  • Customize the Duxelles: Add herbs like thyme or parsley for extra flavor.

FAQs for The Ultimate Beef Wellington

1. Can I make Beef Wellington ahead of time?
Yes! You can prepare the Wellington up to the point of wrapping it in puff pastry. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, brush with egg wash and proceed with the recipe.

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2. What cut of beef is best for Beef Wellington?
The most commonly used cut is a center-cut beef tenderloin (also known as filet mignon). It’s tender, lean, and cooks evenly, making it ideal for this dish.

3. How do I prevent a soggy bottom on my Wellington?

  • Ensure the mushroom mixture (duxelles) is completely dry before spreading it on the prosciutto.
  • Use prosciutto to create a barrier between the beef and puff pastry.
  • Chill the assembled Wellington before baking to keep the pastry cold.

4. Can I use store-bought puff pastry?
Absolutely! High-quality store-bought puff pastry works perfectly for this recipe. Ensure it’s thawed but still cold when you work with it.

5. What can I serve with Beef Wellington?
Beef Wellington pairs well with sides like roasted vegetables, mashed potatoes, green beans, or a fresh salad. A red wine sauce or gravy is also a fantastic accompaniment.

6. How can I tell when the beef is done?
Use a meat thermometer to check the internal temperature:

  • 120–125°F for rare
  • 125–130°F for medium-rare
  • 135–140°F for medium
    The temperature will rise slightly as the Wellington rests.

7. Can I make a vegetarian version?
Yes! Replace the beef with a large roasted portobello mushroom or a well-seasoned vegetable loaf. Follow the same assembly steps for wrapping it in puff pastry.

8. Why is my puff pastry not golden and flaky?
Ensure the puff pastry is brushed evenly with beaten egg. If your oven runs cool, the pastry might not puff up properly. Bake at the recommended temperature of 200°C/400°F.

9. Can I freeze Beef Wellington?
Yes. Assemble the Wellington but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. When ready to cook, bake directly from frozen, adding an extra 10–15 minutes to the baking time.

10. What wine pairs best with Beef Wellington?
A full-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir complements the rich flavors of the beef and puff pastry.

Let me know if you have additional questions!

Enjoy this show-stopping Ultimate Beef Wellington with your loved ones! Perfect for holidays or celebrations. 🎉

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