Craft a show-stopping Beef Wellington with this simplified recipe! Golden puff pastry, tender beef, and a savory mushroom filling come together in a dish that's as impressive as it is delicious!
For the Beef Wellington
2 Beef tenderloin fillets
Olive Oil, for frying
1 lb Mushrooms
1 Thyme sprig
2 Sheets puff pastryFrozen
8 Slices of Parma hamCut medium-thick
2 Egg yolksBeaten with 1 tbsp water and a pinch of salt
For the red wine sauce
2 tbsp Olive Oil
7 oz Pan juices from searing filetsAugment with additional stock and/or scrap pieces of trimmed meat
4 Large shallotsPeeled and sliced
12 Black peppercornsCrushed
1 Bay Leaf
1 Thyme spring
Splash of red wine vinegar / Sherry
1 Bottle Red Wine
3 cups Beef stock
1
- Prepare the Mushroom Duxelle: Finely mince the mushrooms and sauté them in a hot pan with a drizzle of olive oil, fresh thyme leaves, and a pinch of seasoning.
- Cook Off the Moisture: As the mushrooms release their liquid, continue cooking over high heat, stirring frequently, for about 10 minutes until the mixture is thick and all excess moisture has evaporated.
- Cool the Mixture: Once reduced to a rich, concentrated paste (duxelle), transfer it to a plate or bowl and allow it to cool completely before using.
2
- Sear the Beef: Heat a pan over high heat and add a small amount of olive oil. Sear the beef fillets for 30-60 seconds per side, ensuring they develop a golden-brown crust while remaining rare in the center.
- Rest and Cool: Remove the fillets from the pan and set them aside to cool completely before assembling the Wellington.
3
- Prepare the Base: Lay a large sheet of cling film on a clean work surface.
- Arrange the Parma Ham: Place four slices of Parma ham in the center, slightly overlapping them to form a square.
- Add the Duxelle: Evenly spread half of the mushroom duxelle over the ham, ensuring full coverage for a flavorful layer.
4
- Season and Coat the Beef: Generously season the beef fillets with salt and pepper, then brush them with a thin layer of mustard for added flavor.
- Wrap with Parma Ham: Place the seasoned fillets on top of the mushroom-covered ham. Using the cling film, carefully lift and roll the Parma ham around the beef, ensuring it’s tightly wrapped.
- Form a Uniform Shape: Roll the wrapped fillets in the cling film, twisting the ends to create a firm, evenly shaped log. Secure the ends to maintain the structure.
- Chill for Best Results: Repeat the process with the second fillet, then refrigerate both for at least 30 minutes to help set the shape before assembly.
5
- Prepare the Pastry: Lay out one rectangle of the puff pastry.
- Wrap the Beef: Remove the cling film from the chilled beef fillets, then carefully place each one onto the pastry. Gently wrap the pastry around the ham-wrapped fillets, ensuring a snug fit.
- Trim and Seal: Trim any excess pastry, pressing the edges to seal. Brush the entire surface with another layer of egg wash for a glossy finish.
- Chill for Best Results: Cover with cling film and refrigerate for at least 30 minutes, allowing the pastry to firm up and hold its shape before baking.
6
- Heat the Pan: In a large pan, warm a little oil over medium-high heat.
- Warm the Beef Base: Add the beef stock, pan juices, and/or trimmings and sear them for a few minutes, turning occasionally, until they develop a deep golden-brown color on all sides.
- Sauté the Aromatics: Stir in the shallots along with the peppercorns, bay leaf, and thyme. Continue cooking, stirring frequently, for about 5 minutes, until the shallots soften and take on a rich golden hue.
7
- Deglaze with Vinegar: Pour in the vinegar and let it bubble vigorously for a few minutes, stirring occasionally, until it has almost completely evaporated.
- Reduce the Wine: Add the red wine and bring it to a rolling boil. Allow it to reduce until nearly dry, intensifying the flavor.
- Incorporate the Stock: Pour in the stock and bring the mixture back to a boil. Once boiling, reduce the heat and let it simmer gently for 1 hour, skimming off any impurities that rise to the surface.
- Strain and Finish: Once the sauce has thickened to your desired consistency, strain it to ensure a smooth texture.
- Adjust the Seasoning: Taste the sauce and adjust with salt and pepper as needed. Set aside until ready to serve.
8
- Prepare for Baking: When ready to cook, lightly score the surface of the pastry with a sharp knife to create a decorative pattern.
- Apply Final Egg Wash: Brush the pastry with another layer of egg wash to achieve a rich, golden finish.
- Bake to Perfection: Place the Beef Wellingtons in a preheated 425°F oven and bake for 15-25 minutes, or until the pastry is golden brown and crisp.
- Rest Before Serving: Remove from the oven and let the Wellingtons rest for 10 minutes to allow the juices to redistribute before slicing and serving.
9
- Reheat the Sauce: Warm the prepared red wine sauce over low heat, stirring occasionally, until heated through. Avoid boiling to maintain its rich flavor and smooth consistency.
- Slice and Serve: Carefully slice the rested Beef Wellingtons into thick portions.
- Plate with Sauce: Serve with the warmed red wine sauce drizzled over or on the side as an elegant accompaniment. Enjoy!
Ingredients
For the Beef Wellington
2 Beef tenderloin fillets
Olive Oil, for frying
1 lb Mushrooms
1 Thyme sprig
2 Sheets puff pastryFrozen
8 Slices of Parma hamCut medium-thick
2 Egg yolksBeaten with 1 tbsp water and a pinch of salt
For the red wine sauce
2 tbsp Olive Oil
7 oz Pan juices from searing filetsAugment with additional stock and/or scrap pieces of trimmed meat
4 Large shallotsPeeled and sliced
12 Black peppercornsCrushed
1 Bay Leaf
1 Thyme spring
Splash of red wine vinegar / Sherry
1 Bottle Red Wine
3 cups Beef stock
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