Classic Beef Wellington with Mushroom Duxelles

Indulge in the ultimate comfort food with this timeless Classic Beef Wellington recipe! A juicy beef tenderloin coated in a savory mushroom duxelles and wrapped in buttery puff pastry, this dish is sure to impress your guests and tantalize your taste buds.

Ingredients:

• Beef tenderloin
• Mushrooms
• Shallots
• Garlic
• Thyme
• Butter
• Puff pastry
• Prosciutto
• Dijon mustard
• Egg

Instructions:

1. Sear the beef tenderloin until browned on all sides, then let it cool.
2. In a food processor, pulse mushrooms, shallots, garlic, and thyme until finely chopped.
3. Cook the mushroom mixture in butter until all the liquid has evaporated.
4. Roll out the puff pastry, layer prosciutto, mushroom mixture, beef tenderloin, and Dijon mustard.
5. Wrap the puff pastry around the beef and seal the edges.
6. Brush with egg wash and bake until golden and cooked to perfection.

Popular questions:

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

A: The best cut to use for Beef Wellington is beef tenderloin as it is lean and tender. However, you can experiment with other cuts, keeping in mind that cooking times may vary.

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

A: Yes, you can prepare the Beef Wellington up to a day in advance and refrigerate it. Just bake it right before serving.

• Q: Can I substitute the mushrooms in the duxelles?

A: You can use different types of mushrooms or even mix in some finely chopped spinach for added flavor.

• Q: How can I prevent the puff pastry from getting soggy?

A: Make sure to thoroughly cool the beef and mushroom mixture before wrapping in the pastry to prevent sogginess.

• Q: Can I freeze leftover Beef Wellington?

A: Leftovers can be frozen, but the puff pastry may lose its crispiness upon reheating. It is best enjoyed fresh.

Helpful tips:

• Make sure to thoroughly sear the beef for a delicious crust.
• Allow the mushroom duxelles to cool before spreading it on the puff pastry to prevent soggy pastry.
• Brushing the pastry with egg wash will give it a beautiful golden color when baked.
• Serve with a side of creamy mashed potatoes and roasted vegetables for a complete meal.
• For a special touch, sprinkle some flaky sea salt on top before serving.

Expert Secrets:

• Letting the beef rest after searing allows the juices to redistribute evenly for a juicy result.
• Ensure the puff pastry is rolled out thin but not too thin to support the beef.
• Using high-quality Dijon mustard adds a tangy flavor that complements the richness of the beef.
• Experiment with different herbs like rosemary or parsley in the mushroom duxelles for a varied flavor profile.
• For a well-done Beef Wellington, cook it at a slightly lower temperature for a longer time to avoid overcooking the beef.