Prepare to embark on a gastronomic journey that will transform your kitchen into a Michelin-star restaurant! Beef Wellington isn't just a dish; it's a culinary symphony that marries tender beef tenderloin, earthy mushroom duxelles, and a golden, flaky puff pastry into an absolutely irresistible masterpiece. Whether you're looking to impress dinner guests or treat yourself to a luxurious meal, this classic British recipe promises to elevate your cooking skills and tantalize your taste buds like never before.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 2 lbs beef tenderloin
- 1 package puff pastry
- 8 oz mushrooms, finely chopped
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup Madeira wine
- 1 cup beef broth
Instructions
- Remove beef tenderloin from refrigerator 1 hour before cooking to bring to room temperature. Pat the meat dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over high heat. Sear the tenderloin on all sides until a deep golden-brown crust forms, approximately 2-3 minutes per side. Remove from heat and let cool completely.
- In the same skillet, sauté finely chopped mushrooms until they release their moisture and become golden brown. Allow mushroom mixture (duxelles) to cool completely.
- Brush the cooled beef tenderloin with Dijon mustard, ensuring an even coating.
- Roll out puff pastry on a lightly floured surface. Spread the cooled mushroom duxelles in a thin layer, then carefully wrap the beef tenderloin in the pastry, sealing edges completely.
- Brush the entire pastry surface with beaten egg for a golden finish. Make small decorative cuts on top to allow steam to escape.
- Preheat oven to 425°F (220°C). Place Wellington on a baking sheet and cook for 35-40 minutes until pastry is golden and beef reaches desired internal temperature.
- For the Madeira sauce, deglaze the original skillet with Madeira wine, scraping up any browned bits. Add beef broth and reduce by half until sauce thickens.
- Let the Beef Wellington rest for 10 minutes after removing from oven. Slice carefully and serve with the Madeira sauce.
Tips
- Temperature is Key: Always let your beef tenderloin come to room temperature before cooking to ensure even searing and cooking.
- Moisture Management: When preparing mushroom duxelles, cook them thoroughly to remove all moisture, preventing a soggy pastry.
- Pastry Perfection: Use cold puff pastry and handle it minimally to maintain its flaky texture.
- Egg Wash Technique: For a beautiful golden-brown finish, apply egg wash evenly and avoid pooling.
- Resting is Crucial: Allow the Wellington to rest after cooking to help the juices redistribute, ensuring a moist and tender result.
- Internal Temperature Matters: Use a meat thermometer to achieve your desired doneness (125°F for rare, 135°F for medium-rare).
- Sauce Preparation: When making the Madeira sauce, reduce it slowly to concentrate flavors and achieve the right consistency.
Nutrition Facts
Calories: 466kcal
Carbohydrates: 23g
Protein: 41g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 104mg
