Looking for a Thanksgiving centerpiece that will truly wow your guests? Look no further than the iconic beef Wellington. This dish may seem intricate, but with our step-by-step guide, you can easily conquer it and become the holiday hero.
Here’s why beef Wellington should be your star dish:
- Unforgettable Flavor: Tender beef tenderloin, layered with a savory mushroom duxelle, wrapped in prosciutto, and encased in flaky puff pastry. Each bite is a burst of deliciousness.
- Impressive Presentation: The elegant look of beef Wellington is sure to impress your guests. It’s a dish that screams special occasion.
- Surprisingly Doable: Despite its fancy reputation, beef Wellington is achievable with our clear instructions.
Beef Wellington: A Culinary Masterpiece
Beef Wellington is a dish steeped in history and culinary grandeur. Its origins date back to the 19th century, possibly commemorating the Duke of Wellington’s victory at Waterloo. Over time, it evolved into a celebrated dish, gracing the tables of festive gatherings and holidays as a showstopping centerpiece.
At its heart, Beef Wellington features a succulent center of filet mignon, enveloped in layers of rich flavor. A savory duxelles, a finely chopped mushroom and shallot paste, adds an earthy depth, while a prosciutto cloak lends its salty richness. The entire masterpiece is encased in a golden, flaky puff pastry crust, creating a textural and visual delight.
The meticulous preparation of Beef Wellington is a testament to its artistry. Each element, from the perfectly seared beef to the meticulously crafted duxelles, contributes to the symphony of flavors and textures that explodes on the palate. The final product is not just a meal, but an experience, a celebration of culinary tradition and refinement.
The Soulful Filling: Savory Symphonies
- Duxelles: Embrace the umami bomb of finely chopped mushrooms and shallots, simmered with thyme. Patience is key – slowly cook out excess moisture to prevent a soggy bottom. This earthy, rich mixture adds depth and complexity to the dish.
The Protective Embrace: A Salty Savior
- Prosciutto: Don’t fear the dreaded soggy fate! Prosciutto, thinly sliced Italian ham, acts as a moisture barrier while lending its characteristic salty richness. Wrap your tenderloin in this flavorful cloak, ensuring even distribution of the duxelles for a seamless masterpiece.
Reaching Perfection: Temperature Tales
- Internal Temperature: Forget guesswork, embrace precision. For medium-rare perfection, aim for an internal temperature of 120°F (49°C) at the center of your Wellington. A trusty meat thermometer ensures a melt-in-your-mouth experience every time.
YIELDS: PREP TIME: TOTAL TIME: 6 serving(s) 15 mins 2 hrs 30 mins
Ingredients
1 (2 lb.) center-cut beef tenderloin, trimmed
Kosher salt
Freshly ground black pepper
extra-virgin olive oil, for greasing
2 tbsp. Dijon mustard
1 1/2 lb. mixed mushrooms, roughly chopped
1 shallot, roughly chopped
Leaves from 1 thyme sprig
2 tbsp. unsalted butter
12 thin slices prosciutto
all-purpose flour, for dusting
14 oz. frozen puff pastry, thawed
1 large egg, beaten
Flaky salt, for sprinkling
PHOTO: RYAN LIEBE; FOOD STYLING: SPENCER RICHARDS
Directions
Step 1
Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper.
Step 2
Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge.
Step 3
Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
Step 4
To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge.
Step 5
Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Arrange the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
Step 6
Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
Step 7
Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
Step 8
Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
Step 9
Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.
Step 10
Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
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