Beef Wellington
Beef Wellington is a classic British dish that’s sure to impress. It consists of a seared beef tenderloin coated in pâté and duxelles (a mushroom mixture), then wrapped in puff pastry and baked until golden brown. The combination of flavors and textures makes it a truly unforgettable meal.
Ingredients
1 pound beef tenderloin, trimmed
Instructions
1. Prepare the duxelles: In a large skillet, melt the butter over medium heat. Add the mushrooms, shallot, and garlic. Cook until the mushrooms are softened and the liquid has evaporated. Stir in the dry sherry and season with salt and pepper. Set aside to cool.
2. Sear the beef: Season the beef tenderloin with salt and pepper. Heat a large skillet over high heat and sear the beef on all sides until golden brown. Remove from the heat and let it rest for 10 minutes.
3. Assemble the Wellington: Place a sheet of plastic wrap on a work surface. Spread the duxelles evenly over the plastic wrap. Top with the foie gras slices. Place the seared beef tenderloin on top of the foie gras. Roll up the beef tightly in the plastic wrap. Refrigerate for at least 30 minutes.
4. Wrap in pastry: Unroll the puff pastry on a floured surface. Place the rolled beef tenderloin in the center of the pastry. Trim the pastry around the beef if necessary. Brush the edges of the pastry with the beaten egg. Fold the pastry over the beef and crimp the edges to seal.
5. Bake: Brush the top of the pastry with the remaining egg wash. Cut a few slits in the top of the pastry to allow steam to escape. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
6. Rest and serve: Let the Beef Wellington rest for 10-15 minutes before slicing and serving. Enjoy with a side of roasted vegetables or a creamy mushroom sauce.
Conclusion
Beef Wellington is a showstopping dish that’s perfect for special occasions. While it may seem intimidating to make, the process is actually quite straightforward. With a little patience and practice, you can create a meal that your guests will rave about.
FAQs
1. What is the best cut of beef for Beef Wellington? A beef tenderloin is the ideal cut for Beef Wellington due to its tenderness and rich flavor.
2. Can I substitute foie gras with another ingredient? While foie gras adds a luxurious flavor and richness to Beef Wellington, you can substitute it with a pâté made from duck or chicken liver.
3. How can I tell if the beef is cooked to medium-rare? Use a meat thermometer to check the internal temperature of the beef. Medium-rare is typically between 130-135°F (54-57°C).
4. What is the best way to reheat leftover Beef Wellington? Reheat leftover Beef Wellington in a preheated oven at 350°F (175°C) until warmed through.
5. What is a good wine pairing for Beef Wellington? A bold red wine such as Cabernet Sauvignon or Bordeaux is a great choice to complement the rich flavors of Beef Wellington.