Beef Wellington is a savory dish that originated from the United Kingdom. It is a steak or a tenderloin wrapped in a pastry sheet and baked according to your preferred doneness. It is usually served with mashed or roast potatoes and mixed veggies. It is a perfect dinner dish especially for parties and other events.
For The Beef:
• 1 1/2 lbs chateaubriand or center-cut tenderloin (2 1/2 inches thick)
• 3 tbsp olive oil
• salt to taste
• pepper to taste
• some dijon mustard
• 1 lb mushrooms (finely chopped)
• 2 shallots (finely chopped)
• 3 garlic cloves (finely chopped)
• 2 tbsp olive oil
• salt to taste
• 3 tbsp whiskey
• 2 thyme sprigs
• 3 1/2 tbsp all-purpose floor
• 1 egg
• 140 ml whole milk
• a pinch of salt
• 1 tbsp butter
• 5-6 prosciutto slices
• 1 puff pastry sheet
• egg wash
• some flaky salt to taste
Set aside 1 1/2 lbs chateaubriand or center-cut tenderloin at room temperature.
Prepare a frying pan.
Add finely chopped shallots and garlic into the pan.
Drizzle with 2 tbsp of olive oil.
Set the pan over medium heat.
Saute until onions are soft.
Add finely chopped mushrooms.
Season with salt to taste.
Stir and cook for 5-8 minutes.
Add 3 tbsp of whiskey and thyme sprigs.
Stir and cook.
Let it simmer for 2 minutes or until liquid has reduced.
Once done, remove from the heat and transfer to a plate.
Pat dry the center-cut tenderloin set aside earlier.
Season all sides with salt and pepper.
Set a large skillet over medium-high heat.
Add 3 tbsp of olive oil and let it heat.
Once heated, add the seasoned tenderloin to the skillet.
Sear the sides for 1-2 minutes.
Once done, remove from the skillet and transfer to a plate.
While it’s still hot, brush all sides with dijon mustard.
Set aside and let it cool at room temperature.
In a mixing bowl, add 3 1/2 tbsp of all-purpose flour.
Pour 140 ml of whole milk and an egg.
Season with a pinch of salt.
Whisk until batter is well combined.
Set a non-stick medium frying pan over medium heat.
Add 1 tbsp of butter and let it melt.
Add a thin layer of the batter into the pan.
Swirl it to spread on the bottom of the pan.
Cook for 1-2 minutes.
Flip and cook the other side for 45 seconds to a minute.
Once done, remove from the pan and transfer to a plate.
Do the same with the rest of the batter.
It should make 2-3 crepes.
Lay two crepes on a work surface, overlapping in the middle part.
Place 5-6 prosciutto slices on the base.
Add the mushrooms mixture and spread over the prosciutto layer.
Add the tenderloin at the base of the mushrooms mixture.
Roll up the crepe until the prosciutto, mushrooms, and tenderloin are wrapped in the crepe.
Wrap it tightly with clingfilm.
Put it inside the fridge and chill for 30 minutes to an hour.
Preheat oven to 425 F.
Flatten a puff pastry sheet until it is 1/8-inch thick.
Brush egg wash on the surface of the puff pastry.
Place the wellington crepe at the base of the pastry.
Slowly roll it up until the wellington is wrapped with the pastry sheet, then cut off excess.
Pinch the edges to seal and cut off excess.
Place it on a parchment-lined baking tray.
Brush with egg wash.
Sprinkle with some salt.
Place it inside the preheated oven.
Bake until crust is golden brown.
Once done, remove from the oven and transfer to a plate.
Let it cool for 10 minutes.
Slice into equal portions.
Serve and enjoy!
Tips and ideas:
This recipe results in a golden-brown crust with a medium-rare beef. But you can bake the beef wellington longer if you wish to have it medium well or well done.
Dip it with your preferred sauce.
Serve beef wellington with mashed or new potatoes, asparagus, mushrooms or mixed veggies.
Images – https://www.youtube.com/watch?v=e9YGQ4eh8Xs