Beef Wellington

Beef Wellington

Beef Wellington

How about a fancy savory dish for Easter?  I’d never made Beef Wellington before and since I’m not a huge fan of pate I decided to do my own spin on this classic English dish.  Many people think this dish is a lot of work, and while it isn’t as simple as some other dishes, it is much less work than for instance, our paella dish.  It’s also very worth the effort especially for Easter or any other formal dinner occasion. As a side serving, I suggest my Saffron Scalloped Potatoes, along with steamed vegetables of your choosing.

Prosciutto wrapped Beef Wellington
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 6+

Ingredients
  • 2 pounds of beef tenderloin (Costco offers the best price, and highest quality beef tenderloin I’ve seen. They even offer a fully denuded tenderloin which makes preparing this dish even faster)
  • 3 – 3½ cups of mushrooms, chopped (A mixture of types of mushrooms is good)
  • 5 – 6 slices of prosciutto (Costco offers packaged prosciutto)
  • ⅓ cup of onion, chopped
  • Kirkland sea salt
  • fresh ground Kirkland Tellicherry pepper
  • frozen puff pastry (defrosted)
  • 1-2 teaspoons of Dijon mustard
  • 2 egg yolks for brushing
  • 4 teaspoons of canola oil

Instructions
  1. Put the mushrooms and onion into a food processor or mini blender and blend until the mushrooms are at least very finely chopped.
  2. In a large frying pan over medium high heat, warm the oil and then fry the mushrooms for about 5 minutes or until the mushroom liquid evaporates. The mushrooms should be a sticky consistency and then remove from the heat and let it cool.
  3. If not already done so, trim all the fat and silver skin off of the tenderloin (see my additional photos below)
  4. Heat another 2 teaspoons of oil on the frying pan and over high heat sear the tenderloin by frying each side for approximately 30 seconds. Remove from the pan and allow to cool.
  5. Prepare a large piece of plastic wrap and lay it on your working surface. Then lay on the wrap the slices of prosciutto, each one slightly overlapping the last one.
  6. On the top of prosciutto, spread out mushroom paste.
  7. Using a brush or your fingers thinly spread the mustard over all sides of the tenderloin.
  8. Put the meat in the middle of the prosciutto rectangle and gently wrap it so that you create a prosciutto, mushroom and tenderloin log. Twist the plastic wrap on the ends and place meat into the fridge for about 20 minutes.
  9. Towards the end of the 20 minute wait time, roll out the puff pastry into a thin (5 mm or so) rectangular shape, and brush all the edges with egg yolk.
  10. Unwrap the meat and place it in the middle of your pastry. Wrap the log in the pastry by folding the sides up and then cut off any excess pastry. Tuck the ends under and brush all over with egg yolk. Place into the fridge for another 10 minutes.
  11. Pre-heat your oven to 450F.
  12. Before putting the beef wellington into the oven brush it again with some of the egg yolk. Bake for the first 15 minutes at 450F. Then lower the temperature to 425F and bake until a meat thermometer shows 125F then remove from the oven. (It will continue to cook up to about 130-140F for medium rare)
  13. When done remove from the oven and let it rest for at least 5-10 minutes before slicing to serve.

 

Tenderloin is trimmed of silver skin and any excess fat

Tenderloin is trimmed of silver skin and any excess fat

The seared tenderloin and mushroom paste

The seared tenderloin and mushroom paste

Tenderloin wrapped in prosciutto is wrapped in the puff pastry

Tenderloin wrapped in prosciutto is wrapped in the puff pastry