Beef Wellington

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beef-wellington

Beef Wellington

Beef Wellington is the ultimate dish for your holiday table. I have yearned to make this masterpiece for a few years now. Even though it may seem like an advanced recipe, in reality it is not. Filet mignon is a center cut tenderloin of beef, a precious piece of meat that you can get at the butcher counter of most good food stores these days. A two-pound filet mignon will fit into most store-bought rectangular puff pastry sheets, as those tend to be just large enough to encompass this size of meat inside for roasting. Start by making a delicious mushroom duxelles, an excellent recipe on its own, where mushrooms are finely diced in a food processor. Then cook them with shallots, herbs and butter to the point that all liquid evaporates and a spreadable, somewhat dry, mushroom mixture remains. Sear the filet in a very hot pan on all sides, including the ends. While the meat is still hot, smear it with spicy harissa sauce or hot Dijon mustard, either are excellent choices. If you pick harissa, don't season the meat or mushrooms with freshly ground black pepper as the sauce is very hot itself. Spread two plastic wraps on your kitchen counter and place two large crepes of puff pastry on top slightly overlapping each other. I bought mine at Whole Foods, however, you can make your own crepes, which you should then use four and put them together to resemble a square. Next, place approximately six prosciutto slices on top of the crepes. For this recipe, I like to buy them pre-packaged as they are all unified in size. Spread mushroom duxelles in a thin layer over the prosciutto, center the meat vertically on the crepes, and roll it all up to enclose the meat. Twist the plastic wrap on both sides to keep everything tight and refrigerate for 30 minutes. Then take it out of the refrigerator and work with the puff pastry. It's important to keep it cold, so it won't stick to the rolling pin or plastic wrap, which a little bit of flour dusting can help with. Close up the meat in the pastry by rolling it with plastic wrap, twist it tight and refrigerate again. As the meat is ready to go into the oven, give it a quick egg yolk wash on top and sprinkle with flaky sea salt. When roasting big pieces of meat, the instant-read thermometer helps achieve the right internal temperature, as everyone's oven distributes heat differently. For this recipe, it will take approximately 35-40 minutes for a medium-rare result, plus 10 minutes of resting time. My side suggestions are mashed potatoes, roasted asparagus (8 minutes at 425F with olive oil and seasoning), sautéed purple cabbage and/or roasted wine tomatoes (375F for 10 minutes). Voila!

beef-wellington-ingredients

Ingredients: fillet mignon, prosciutto, mushrooms, shallot, puff pastry, crepes, butter, egg, thyme, harissa sauce or dijon mustard, salt, vegetable oil.

beef-wellington-dry-meat-with-paper

Dry the meat with paper towel, it promotes nice browning.

beef-wellington-seasoningbeef-wellington-season-with-salt

Season meat on all sides very generously.

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Heat a large pan on medium-high heat for 1 minute, add a dash of oil and sear meat on all sides, including the ends.

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Place meat on the cutting board. While the meat is still hot, smear it with harissa sauce on all sides. (optional)

beef-wellington-meat

Kitchen tip: Harissa sauce will add a spicy zing to your fillet mignon.

beef-wellington-mushrooms-in-food-processor

Make mushroom duxelles: Place mushrooms into food processor, season with salt.

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Pulse until finely diced.

beef-wellington-chopping-shallotbeef-wellington-cook-shallot-until-tender

Chop shallot finely. Heat butter in a non-stick frying pan, add shallots and cook gently for 2-3 minutes, until softened.

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Add mushrooms and thyme, season with salt; cook until all the liquid evaporates completely.

beef-wellington-cooked-mushrooms

Mushrooms will resemble a paste, it should taste flavorful, adjust seasoning if needed. Transfer to a bowl and let cool slightly.

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Lay out crepes on the kitchen counter, slightly overlapping each other.

beef-wellington-place-proscuitto

Then lay prosciutto slices, overlapping each other as well.

beef-wellington-smeared-mushrooms

Spread mushroom duxelles onto prosciutto slices in a relatively thin layer- 1/8” inch thickness.

beef-wellington-place-meat-in-center

Position meat vertically in the middle.

beef-wellington-roll-crepes

Using a plastic wrap, roll up the crepes duxelles covered prosciutto to enclose the meat inside.

beef-wellington-meat-rolled-in-crepesbeef-wellington-cut-off-extra-crepe

Cut off excess crepes on both ends of the fillet and on a side, discard them.

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Make the warp tight on both sides by twisting it, place fillet in the refrigerator for 30 minutes or overnight.

beef-wellington-puff-pastry

Defrost puff pastry but keep it very cold so that it won't stick to rolling pin and plastic wrap on a bottom.

beef-wellington-roll-out-dough-slightly

Cover the working surface with plastic wrap again, lightly dust with flour and spread puff pastry in the center. Dust puff pastry and rolling pin with flour lightly and roll it out just to even out the seams on it.

beef-wellington-roll-meat-into-dough

Unwrap the meat carefully and place it in the center of puff pastry (vertically).

beef-wellington-roll-meat-into-dough-tightly

Lift up plastic wrap and roll it up tightly by enclosing the meat in puff pastry.

beef-wellington-cut-off-excess-dough

Cut off excess dough along the meat.

beef-wellington-enclose-at-the-ends

Close up the pastry on both sides with your fingers, making sure there aren't any opening left.

beef-wellington-roll-into-plastic-tightly

Twist the plastic wrap tight on both sides and refrigerate meat again.

beef-wellington-brush-pastry-with-yolk

Brush puff pastry with egg wash on top.

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With a back of a knife create design on top of the pastry by drawing half moons across the pastry, be careful not to cut through the dough.

beef-wellington-season-on-top

Sprinkle with flaky sea salt and red Aleppo pepper (optional). Preheat oven to 425F. Transfer beef on the prepared baking dish, slightly drizzled with oil and place in the oven.

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Bake for 35-40 minutes for medium rare in the center of the oven. Check with instant-read thermometer for doness, the temperature should register 145F for medium rare or 165F for well done and pastry should be golden.

beef-wellington-slice-meat

Remove beef from the oven and let it rest for 10 minutes before cutting into thick slices.

beef-wellington

My serving suggestions are mashed potatoes, roasted asparagus (8 minutes at 425F with olive oil and seasoning), sautéed purple cabbage and/or roasted wine tomatoes (375F for 10 minutes).

beef-wellington

Bon Appétit!
Svitlana

Beef Wellington

recipe details

Serves 6-8

Ingredients

For the meat
  • 2 lb. fillet mignon
  • Vegetable oil
  • 1/2 tablespoon harissa sauce (optional)
  • Salt
For mushroom duxelles
  • 2 tablespoons butter
  • 1 shallot, finely diced
  • 12 oz. mushrooms, stems removed
  • 1 thyme sprig
  • Freshly ground black pepper
  • Salt
For wrapping meat 
  • 2 large store-bought crepes
  • 6 pieces Prosciutto
  • 1 sheet square puff pastry, defrosted
  • Flour for dusting
  • Egg yolk
  • Flaky sea salt
  • Aleppo pepper
Serving options
  • Mashed potatoes, roasted wine tomatoes, sautéed purple cabbage, roasted asparagus

Directions

  1. Sear the meat: Season meat on all sides very generously. Heat a large pan on medium-high heat for 1 minute, add a dash of oil and sear meat on all sides, including the ends, place meat on the cutting board. While the meat is still hot, smear it with harissa sauce on all sides. (optional) Kitchen tip: Harissa sauce will add a spicy zing to your fillet mignon.
  2. Make mushroom duxelles: Place mushrooms into food processor, season with salt and freshly ground black pepper. Pulse until well minced. Heat butter in a non-stick frying pan, add shallots and cook gently for 2-3 minutes, until softened. Add mushrooms and thyme; cook, stirring, until mushrooms softened and released their liquid, about 8 minutes. Raise heat to medium-high and cook until all the liquid evaporates completely, another 3 minutes. Mushrooms will resemble a paste which should taste very flavorful, adjust seasoning if needed. Transfer mushrooms to a bowl and let cool slightly.
  3. To assemble: Cover the working surface with two sheets of plastic wrap, large enough to enclose 2 lb. of fillet mignon meat. Place two large crepes in the center, slightly overlapping each other. Then lay prosciutto slices on top of the crepes, slightly overlapping each other so that it resembles a rectangle, big enough to encompass the entire filet of beef. Spread mushroom duxelles onto prosciutto slices in a relatively thin layer- 1/8” inch thickness. Position meat vertically in the middle and using a plastic wrap, roll up the crepes duxelles covered prosciutto to enclose the meat inside. Cut off excess crepes on both ends of the fillet and on a side, discard them. Make the warp tight on both sides by twisting it, place fillet in the refrigerator for 30 minutes or overnight.
  4. Meanwhile, cover the working surface with plastic wrap again, lightly dust with flour and spread puff pastry in the center (it has to be cold, otherwise, it will be sticking to the rolling pin). Dust puff pastry and rolling pin with flour lightly and roll it out just to even out the folding seams on it. Unwrap the meat carefully and place it in the center of puff pastry (vertically), lift up plastic wrap and roll it up tightly by enclosing the meat in puff pastry. Cut off excess dough along the meat. Close up the pastry on both sides with your fingers, making sure there aren't any opening left.
  5. Brush puff pastry with egg wash on top. With a back of a knife create design on top of the pastry by drawing half moons across the pastry, be careful not to cut through the dough. Sprinkle with flaky sea salt and red Aleppo pepper (optional). Preheat oven to 425F. Transfer beef on the prepared baking dish, slightly drizzled with oil, and place in the oven. Bake in the center of the oven for 35-40 minutes for medium rare . Check with instant-read thermometer for doness, the temperature should register 145F for medium rare or 165F for well done and pastry should be golden. Remove beef from the oven and let it rest for 10 minutes before cutting into thick slices.
  6.  Serving suggestions are mashed potatoes, roasted asparagus (8 minutes at 425F with olive oil and seasoning), sautéed purple cabbage and/or roasted wine tomatoes (375F for 10 minutes).

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