Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 4 to 5 Servings
This recipe is the definition of perfection! Try this Beef Wellington now! I promise you that it is worth all your time and effort. Don’t forget to share this recipe with your peers as well. Enjoy!
Ingredients:
FOR THE MUSHROOM DUXELLES:
1 tsp thyme leaves
3 tablespoons olive oil
Salt
2 portobello mushrooms, finely diced (about 4 c)
Freshly ground black pepper
FOR THE CHIVE CREPES:
1 c flour, lightly packed and levelled
1 teaspoon fresh thyme flowers
1 c milk
1 teaspoon chopped chives
Pinch sea salt
2 Eggs
Nonstick cooking spray
TO ASSEMBLE THE BEEF WELLINGTON:
2 Egg yolks
4 slices prosciutto
1 tablespoon grapeseed oil
1 tablespoon Dijon mustard
Sea salt
Freshly ground black pepper
(Gluten-free tip: you can buy gluten-free puff pastry online.)
1 lb. centre-cut beef tenderloin, room temperature
1 9.6 oz. sheet puff pastry, thawed if frozen
Directions:
For the Mushroom Duxelles:
Place a pan on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the mushrooms and sauté until soft. Season with salt and pepper.
Add the thyme, then stir until well blended. Simmer for about 10 minutes.
Transfer the sauteed mushrooms onto a clean plate and allow them to cool completely at room temperature.
For the Chive Crepes:
Add flour, chives, thyme, eggs, salt, and milk into a large bowl. Stir until well blended. Place it inside the fridge to chill for at least 30 minutes.
Apply cooking spray in a 10-inch nonstick pan.
Place the pan on the stove and turn the heat to low.
Add about ¼ cup of the crepe batter, then move the pan to spread it out.
Cook each side for about 30 seconds, then flip and cook the other side as well.
Transfer it onto parchment paper. Repeat the process with the rest of the batter.
To Sear the Beef Tenderloin:
Sprinkle salt and pepper over the tenderloin, then rub it until well coated.
Place a cast-iron skillet on the stove and turn the heat to medium-high.
Add grapeseed oil and allow it to become hot.
Add the tenderloin and sear each side for about a minute. Transfer onto a clean plate.
Brush the tenderloin with Dijon mustard. Be generous.
To Assemble the Beef Wellington:
Add 3 pieces of plastic wrap onto a flat surface.
Shape about 3 pancakes to the size of the tenderloin.
Lay the pancakes onto the prepared plastic wrap.
Add slices of prosciutto over each pancake, followed by the mushroom duxelles. Season with salt and pepper.
Pour the meat juice on top and spread it evenly. Place the tenderloin below the crepe.
Roll and twist the ends. Place them inside the fridge to chill for 20 minutes.
To Cook the Beef Wellington:
Prepare the oven and preheat to about 425 degrees F or 218 degrees C.
Roll out the puff pastry to about ⅛-inch thick.
Remove the cover of the beef tenderloin, then brush it with egg wash and sprinkle salt and pepper on top.
Wrap the beef tenderloin with puff pastry.
Place it inside the preheated oven and bake for about 20 minutes or until done.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
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