By Katya Lyukum
Beef Wellington
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
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories572.1 kcal (29%)
Total Fat34.1 g (49%)
Carbs33.8 g (13%)
Sugars4.5 g (5%)
Protein30.8 g (62%)
Sodium995.2 mg (50%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
main
for dough
140gwheat flour all-purpose
0.25 Tbspsugar
¼ tspsalt
25gbutter
¼ tspInstant Yeast
1egg yolk
25gmilk
25gsour cream
for mushrooms
454gmushrooms Baby Bella
fresh
1 Tbspbutter
¼ tspkosher salt
1 Tbspheavy whipping cream
2 Tbspsherry
1 Tbspshallots
toasted
⅛ tspblack pepper
freshly ground
½ tspthyme
for egg wash
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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