How to Cook a Beef Wellington Medium Rare

So, y'all've decided to brand Beef Wellington. Congratulations! You are about to brand your dinner guests extremely happy. While the origins of this famous dish are unknown, wedoknow information technology's a vacation showstopper that information technology isnot for the faint of centre. Beneath, we suspension downward all the elements of a classic Beefiness Wellington from the inside out, so you can fearlessly brand the best Wellington you lot tin. We believe in you!

The Meat

Nosotros're starting with i of the virtually tender cuts of beef ever—the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it'due southnot the nigh flavorful cut of beef in the earth. That is why nosotros season liberally. (Read: virtually 1 teaspoon kosher salt per pound.) That is also why we sear the meat before annihilation else. Browning the meat on all sides, including the ends, does So MUCH for the flavor of the Wellington as a whole.

The Mustard

To add another layer of complexity to the finished product, brush the seared tenderloin with mustard. Feel free to apply your favorite blazon—we love a variety with some heat like dijon or spicy brown mustard.

The Mushrooms

AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. Equally if beef tenderloin wasn't bringing plenty umami, this mixture takes information technology to the next level. Word to the wise: don't try to speed up the cooking process on this one, you lot realllllly want to cook out equally much of the wet as possible. If you don't, the mushrooms will go on to lose moisture when y'all're blistering the Wellington, which could lead to a soggy bottom.

The Prosciutto

Speaking of soggy bottoms (or more than specifically, how to avert them) encounter your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a fiddling extra insurance. It provides a barrier for moisture, and on summit of that it adds fifty-fifty more succulent meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. Information technology'south a win/win!

The Pastry

Some people like to make their ain puff pastry for their Beef Wellington. Those people are crazy. Well, maybe non crazy, but definitely overachievers. We've found that, not simply is store bought puff pastry much more convenient, but information technology'south also incredibly delicious. We're especially fond of this brand, and honestly don't retrieve we could make a better version if nosotros tried. If you DO desire to endeavor making your ain, check out this stride by footstep guide from our friends over at the Kitchn.

Made this? Let us know how it went in the annotate section below!

Cal/Serv: 637

Yields: 6 servings

Prep Time: 0 hours 15 mins

Full Time: 2 hours thirty mins

1

(2 lb.) heart-cut beefiness tenderloin, trimmed

kosher salt

freshly footing black pepper

actress-virgin olive oil, for greasing

ii tbsp.

Dijon mustard

1 1/2 lb.

mixed mushrooms, roughly chopped

ane

shallot, roughly chopped

Leaves from 1 thyme sprig

2 tbsp.

unsalted butter

12

sparse slices prosciutto

all-purpose flour, for dusting

fourteen oz.

frozen puff pastry, thawed

1

large egg, beaten

flaky salt, for sprinkling

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1. Using kitchen twine, tie tenderloin in four places. Season generously with common salt and pepper.
2. Over high oestrus, coat lesser of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, well-nigh two minutes per side (12 minutes total). Transfer to a plate. When absurd plenty to handle, snip off twine and coat all sides with mustard. Permit cool in fridge.
3. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
4. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with common salt and pepper, then let absurd in refrigerator.
5. Place plastic wrap down on a work surface, overlapping so that information technology'south twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that'south big plenty to embrace the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
6. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Constrict ends of prosciutto as you lot ringlet, and so twist ends of plastic wrap tightly into a log and transfer to fridge to arctic (this helps it maintain its shape).
7. Rut oven to 425°. Lightly flour your work surface, then spread out puff pastry and scroll it into a rectangle that volition comprehend the tenderloin (just a little bigger than the prosciutto rectangle you just fabricated!). Remove tenderloin from plastic wrap and identify on bottom of puff pastry. Castor the other three edges of the pastry with egg wash, then tightly ringlet beef into pastry.
8. One time the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap curlicue in plastic wrap to go a really tight cylinder, then chill for 20 minutes.
9. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.
10. Bake until pastry is golden and the center registers 120°F for medium-rare, virtually twoscore to 45 minutes. Let rest 10 minutes earlier carving and serving.

Nutrition (per serving): 637 calories, 50 g protein, 40 g carbohydrates, 3 g fiber, 4 g carbohydrate, 36 g fatty, 15 g saturated fat, 1,640 mg sodium

Ethan Calabrese

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Source: https://www.delish.com/cooking/recipe-ideas/recipes/a58702/easy-beef-wellington-recipe/