If you’ve never made a Beef Wellington recipe before, your family is in for a real treat. You might think about Gordon Ramsey from Hell’s Kitchen at first and wonder if you have the skills or vocal chords to execute this task efficiently. We’re here to tell you that with some attention to detail and the ability to follow these simple steps, you too can create the perfect traditional British dish. Who knows, it might even bring you some local fame within your close circle of friends.
Consisting of seared beef tenderloin fillet smothered in a yellow mustard and wrapped in layers of salty sliced ham or prosciutto, all wrapped up in puff pastry, this is the perfect present for any time of year that brings cooler temperatures and a roaring fireplace in the living room.
The house will fill with a delicious savory aroma as the crust on the Beef Wellington begins to crisps up, and the meat reaches that medium-rare temperature — perfection. At this moment you’ll know that time will be inevitably well spent, not only in the kitchen but around the dinner table.
What You’ll Need
- 1 lb beef tenderloin fillet
- 1 lb mushrooms
- 4 thin slices ham or prosciutto
- 2 Tbsp yellow mustard
- 7 ounces puff pastry
- 2 egg yolks, beaten
How to Prepare
- Preheat oven to 400°F.
- Start by heating a pan with oil and sear well-seasoned meat. Then remove from pan and brush meat with mustard.
- Put mushrooms into a food processor and purée. Heat a large sauté pan over medium-high heat. Scrape the mushroom purée into the pan and let cook down, allowing the mushrooms to release their moisture. Set aside the mushrooms to cool afterWhen the moisture released by the mushrooms has boiled away.
- Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham. Wrap up the beef fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
- On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the tenderloin from the plastic wrap and place 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. Place on a small plate, seam-side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.
- Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife. Sprinkle the top with coarse salt. Bake for 25-35 minutes. The pastry should be nicely golden when done. Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.