Beef Wellington is a classic Holiday dinner recipe which is made with Beef Tenderloin fillet wrapped inside Parma Ham, Mushroom Mushroom duxelles, and Puff Pastry. Finally this is baked until the top gets nice and golden brown. Its a perfect holiday dinner recipe which never disappoints.
1pound MushroomsI use cremini. Can use half Shiitake
5slicesParma Ham or Prosciutto
2tablespoonYellow Mustard
1sheetPuff Pastrythawed to room temp.
2largeEgg Yolksbeaten (for eggwash)
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INSTRUCTIONS
PREHEAT THE OVEN: Preheat the oven to 400F. Thaw the Puff Pastry sheet to room temp. for about 2-4 hours or until soft and pliable enough to roll.
SEAR THE BEEF TENDERLOIN FILLET: Heat Olive Oil in a skillet over medium high heat. Add the Beef Tenderloin fillet and sear until it gets brown on all sides. Do not turn until one side browns evenly. After the fillet browns evenly, apply Yellow Mustard over the fillet, on all sides, using a kitchen brush and keep it aside in a separate plate.
PREPARE THE MUSHROOM DUXELLES: Roughly chop the Mushrooms. Throw them in the food processor and pulse until pureed. Just one or two pulses should be enough. Once Pureed, transfer it to a skillet. Heat over medium high heat and toss for 5 minute or until the moisture released from the mushroom dries out. Once thats done, remove the cooked mushrooms from the skillet and keep aside.
WRAP THE FILLET: Now comes the most important part. First of all, spread the plastic wrap on a clean and dry surface. Lay the Parma ham strips over it, overlapping each other so that it forms a sheet in itself. Now, spread the Mushroom duxelles over it in an even medium thick layer. Now, place the mustard covered seared Beef Tenderloin fillet in the center of the Ham. Gently wrap using the plastic wrap to make a barrel like shape. Twist the ends. Refrigerate this for about 10-20 minutes
BAKE: Roll the Puff pastry sheet. Roll it big enough so that it wraps around the beef. Wrap the roll and place it in the center of the puff pastry. Brush eggwash on the sides of the sheet and roll it tightly. Seal the edges and brush egg wash all over again. Refrigerate for about 10 minutes. Brush again with eggwash so that the top gets crispy and golden brown. Score the top by making slits in the shape of diamonds. This is optional. Sprinkle some kosher salt on top. Then transfer this to a roasting pan and bake for 35-40 minutes. This much time is sufficient to give your meat a nice medium-rare.
Now its ready. Cool it down to room temp for 15 minutes and then cut and serve
Nutrition
Nutrition Facts
Easy Beef Wellington Recipe
Amount Per Serving
Calories 655Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 11g69%
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 165mg55%
Sodium 310mg13%
Potassium 819mg23%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 3g3%
Protein 35g70%
Vitamin A 129IU3%
Vitamin C 2mg2%
Calcium 50mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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