Beef Wellington

Exquisite Beef Wellington Recipe Introduction Beef Wellington is a cherished British dish that embodies elegance and culinary perfection, featuring succulent filet mignon coated with a luxurious mushroom duxelles, wrapped in Parma ham, and encased in a golden, flaky puff pastry. This show-stopper makes a stunning centerpiece for any special occasion or festive gathering. With precise cooking instructions and careful preparation, you’ll master this classic dish, leaving your guests in awe. The combination of textures and flavors in a Beef Wellington delivers a gastronomic delight that is both visually stunning and delectably savory. Kitchen Equipment Required Chef’s Knife Cutting Board Mixing Bowls Food Processor Baking Tray Frying Pan Pastry Brush Rolling Pin Cooking Time Total estimated time: 2 hours Exquisite Beef Wellington Recipe Ingredients 800g (1.75 lbs) beef tenderloin (filet mignon) 2 tbsp (30ml) olive oil 500g (1 lb) mushrooms, finely chopped 2 garlic cloves, minced 1 tbsp (15ml) Dijon mustard 100g (4oz) Parma ham 500g (1 lb, approx. 2 sheets) puff pastry 2 egg yolks, beaten with 1 tbsp (15ml) of water 1 tsp (5g) sea salt 1 tsp (5g) black pepper Instructions Step 1: Preparing the Filet Preheat your oven to 200°C (400°F). Season the beef tenderloin with sea salt and black pepper. In a frying pan over medium-high heat, add olive oil and sear the beef on all sides until browned, about 1-2 minutes per side. Remove from heat and allow it to cool. Step 2: Making the Mushroom Duxelles Using a food processor, blitz the mushrooms until they form a paste. In the same frying pan, add the chopped mushrooms and minced garlic, and sauté over medium heat until the mixture is cooked through with no moisture, around 10 minutes. Set aside to cool. Step 3: Assembling the Wrap Roll out a large piece of cling film. Lay the Parma ham slices overlapping each other. Spread the mushroom duxelles evenly over the Parma ham. Brush the cooled beef with Dijon mustard. Place the beef on one end of the Parma ham and roll, using the cling film to create a tight wrap. Chill in the fridge for 15 minutes. Step 4: Encasing in Puff Pastry Roll out the puff pastry on a lightly floured surface. Unwrap the beef from the cling film and lay it on the pastry. Roll up the beef in the pastry, sealing the edges with a bit of the beaten egg yolk mixture. Trim any excess pastry and ensure the ends are tightly sealed. Step 5: Baking the Wellington Place the wrapped Wellington on a baking tray lined with parchment paper. Brush the exterior with the remaining egg yolk mixture. Lightly score the pastry surface with a paring knife and sprinkle with a pinch of sea salt. Bake for 25-30 minutes, or until the pastry is golden brown. Allow it to rest for 10 minutes before slicing. Conclusion Congratulations! You’ve created a stunning Beef Wellington that perfectly marries rich flavors with a delightful texture. The beef should be perfectly tender, harmonized with the savory mushrooms and Parma ham, all wrapped in a buttery pastry crust. Serve with your favorite sides, such as roasted vegetables or a fresh salad, to complement the richness of the dish. Enjoy this masterpiece at your dinner table and relish the appreciation of being a skilled home chef!

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