Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 4 to 5 Servings
Thank you, Gordon! This Beef Wellington just became my favourite! I know that you are going to love it as well. Try this recipe now, friends. Enjoy!
Ingredients:
FOR THE MUSHROOM DUXELLES:
2 portobello mushrooms, finely diced (about 4 c)
3 tablespoons olive oil
1 tsp thyme leaves
Salt
Freshly ground black pepper
FOR THE CHIVE CREPES:
Nonstick cooking spray
1 teaspoon chopped chives
1 c milk
2 Eggs
1 c flour, lightly packed and levelled
1 teaspoon fresh thyme flowers
Pinch sea salt
ASSEMBLY OF BEEF WELLINGTON:
1 tablespoon grapeseed oil
1 lb. centre-cut beef tenderloin, room temperature
2 Egg yolks
1 tablespoon Dijon mustard
(Gluten-free tip: you can buy gluten-free puff pastry online.)
4 slices prosciutto
Sea salt
1 9.6 oz. sheet puff pastry, thawed if frozen
Freshly ground black pepper
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. Sprinkle salt and pepper to taste.
Add the thyme, then stir and cook for about 10 minutes. Remove the sauteed mushrooms from the heat and allow them to cool completely.
For the Chive Crepes:
Add flour, eggs, thyme, chives, salt, and milk into a large bowl. Stir until well blended. Place it inside the fridge to chill for about 30 minutes.
Grease a 10-inch nonstick pan with cooking oil.
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 for about 30 seconds, then flip and cook the other side as well.
Remove from the pan and transfer onto parchment paper. Repeat the process with the rest of the batter.
To Sear the Beef Tenderloin:
Rub each tenderloin with salt and pepper.
Place a cast-iron skillet on the stove and turn the heat to medium-high.
Add the grapeseed oil and allow it to become hot.
Add the tenderloin and sear each side for about a minute. Remove from the skillet onto a clean plate.
Brush the tenderloin with Dijon mustard.
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 over the plastic wrap.
Add slices of prosciutto over each pancake, followed by the mushroom duxelles. Sprinkle a bit of salt and pepper to taste.
Pour the meat juice on top, then place the tenderloin below the crepe.
Roll and twist the ends. Place them inside the fridge to chill for at least 20 minutes.
To Cook the Beef Wellington:
Prepare the oven and preheat to about 425 degrees F.
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 to taste.
Wrap the beef tenderloin with puff pastry.
Place it inside the preheated oven and bake for about 20 minutes or until done.
Allow cooling for a few minutes at room temperature.
Serve and enjoy!
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