Classic Beef Wellington with a Twist

Are you ready to elevate your cooking game with a mouthwatering twist on a timeless classic? This recipe for Classic Beef Wellington with a Twist is sure to impress even the most discerning foodies!

Ingredients:

• 1 pound beef tenderloin
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 8 slices prosciutto
• 1 sheet puff pastry
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. Season beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear beef on all sides until browned.
3. Brush beef with Dijon mustard and wrap in prosciutto slices.
4. Roll out puff pastry and place beef in the center. Fold pastry over beef, sealing the edges.
5. Brush pastry with beaten egg and bake for 25-30 minutes, or until pastry is golden brown.
6. Let rest for 10 minutes before slicing and serving.

Popular questions:

• Q: Can I use a different cut of beef for this recipe?

A: While beef tenderloin is traditionally used for Beef Wellington, you can experiment with other cuts like filet mignon or sirloin for a different flavor.

• Q: Can I make this recipe ahead of time?

A: You can prepare the beef Wellington up to wrapping it in pastry, then refrigerate until ready to bake. This can help save time when cooking for a special occasion.

Helpful tips:

• For a richer flavor, you can add a layer of mushroom duxelles before wrapping the beef in prosciutto.
• To achieve a perfectly cooked beef Wellington, use a meat thermometer to ensure the internal temperature of the beef reaches 135°F for medium-rare.

Expert Secrets:

• Allow the beef to come to room temperature before cooking to ensure even cooking throughout.
• Make sure to properly seal the edges of the puff pastry to prevent the filling from leaking out during baking.