Beef Wellington

Name: Beef Wellington
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: European, British
Ingredients: 450g beef tenderloin; 1 tsp black pepper, freshly ground; 1 tsp salt; 1 tsp thyme dry; 140g wheat flour, all-purpose; 1⁄4 Tbsp sugar; 1⁄4 tsp salt; 25g butter; 1⁄4 tsp Saf Instant Yeast 1 egg yolk; 25g milk; 25g sour cream; 454g mushrooms, Baby Bella, fresh; 1 Tbsp butter; 1⁄4 tsp kosher salt; 1 Tbsp heavy whipping cream; 2 Tbsp sherry; 1 Tbsp shallots, toasted; 1⁄8 tsp black pepper, freshly ground; 1⁄2 tsp thyme; 1 egg yolk; 1 Tbsp water; 1 pinch kosher salt

13 steps

Prep:1hCook:35min

Beef Wellington is a preparation of beef tenderloin coated with duxelles (diced and cooked mushrooms) with or without pâté de foie gras, wrapped in puff or pie pastry and baked. The trick is to evaporate most of the moisture from mushrooms. They will retain the meat juices and prevent the pastry from becoming soggy. This dish can be incredibly luxurious if all the fancy ingredients are used — wild mushrooms, foie gras pate, or prosciutto/Jamon to wrap beef tenderloin. “Tenderloin of Beef Wellington. Larded tenderloin of beef. Roast very rare. Allow to cool and roll into pie crust. Slice in portions and serve with sauce Madire.” — The Oxford English Dictionary, 1939

Updated at: Tue, 05 Nov 2024 20:17:13 GMT

Ingredients

4 servings

Instructions

for dough

Step 1

Use a food processor (s-blade) or your hands to crumb butter and flour. Mix in other dry ingredients.

Step 2

Mix wet ingredients in a separate bowl. Combine dry and wet mixtures, make the dough, knead it well, and let it stay at room temperature for about 30-45 minutes to activate the yeast. Cover and refrigerate it for at least another hour or longer (up to 3 days) until ready to assemble the roll.

for beef tenderloin

Step 3

Rub tenderloin with freshly ground black pepper, salt, and French thyme.

Step 4

Place a skillet on high heat and add 1 tbsp of vegetable oil with a high smoking point. When hot, sear tenderloin on 4 sides, turning every minute for about 8 minutes.

Step 5

At this point, it is cooked 0.3" (8mm) through. Let it rest, cool down to room temp, and refrigerate until ready to assemble the roll.

for mushrooms

Step 6

Gently rub mushrooms with dry paper towels to remove any dirt and dice.

Step 7

Place a large skillet on high heat and add 1 tbsp of butter to melt. Add mushrooms, season, and cook them over high heat, constantly stirring, until reduced in volume 4-5 times. Add Sherry and cook to let evaporate.

Step 8

Add cream, thyme, toasted shallots, cook for another minute, stirring, and take off the heat. Let them cool to room temperature, and refrigerate until ready to assemble the roll.

to shape and bake

Step 9

Preheat oven to 350F.

Step 10

On the dough, spread pre-cooked mushrooms 0.2" thick to cover the area that will go around the tenderloin. Brush the rest of the dough with melted butter.

Step 11

Wrap the tenderloin and secure the sides.

Step 12

Finish the roll, place it so the end of the dough is under, and score the top to the layer of mushrooms. Make an egg wash and brush the top.

Step 13

Bake for 30-35 minutes, turn off the heat and keep for another 10 minutes in the oven. Check the inner temperature (125- 130F for pink). Use a serrated knife for slicing.

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