![]() ![]() Remove tenderloin from plastic wrap and place on bottom of puff pastry. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape). Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Step 6 Season tenderloin, then place it at the bottom of the prosciutto.Spread the duxelles evenly and thinly over the prosciutto. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Step 5 Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin.Season with salt and pepper, then let cool in fridge. ![]() Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Step 4 To skillet, add butter and melt over medium heat.Step 3 Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.When cool enough to handle, snip off twine and coat all sides with mustard. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Step 2 Over high heat, coat bottom of a heavy skillet with olive oil.Step 1 Using kitchen twine, tie tenderloin in 4 places.Made this? Let us know how it went in the comment section below! Some people like to make their own puff pastry for their Beef Wellington, but we've found that not only is store bought puff pastry much more convenient, but it's also incredibly delicious in this recipe. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. Speaking of soggy bottoms (or more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. If you don't, the mushrooms will continue to lose moisture when you're baking the Wellington, which could lead to a soggy bottom. Word to the wise: don't try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. As if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. Browning the meat on all sides, including the ends, does tons for the flavor of the Wellington as a whole.ĪKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. That's why we season liberally (about 1 teaspoon kosher salt per pound) and sear the meat before anything else. We're starting with one of the most tender cuts of beef ever-the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it's not the most flavorful cut of beef in the world. Traditionally, the dish centers around beef surrounded by pâté, mushrooms and some form of ham that is then wrapped in puff pastry and baked in the oven. The celebratory dish became a classic that rose to popularity as a fancy dish at dinner parties and holidays in the mid 1900's. Have vegetarian guests? Whip up our adorable mini beet Wellingtons to please everyone on your table.īeef Wellington is a traditional British dish that is said to have originated in the 1800s after the Duke of Wellington won a victory in Waterloo. If you're looking for a stunning dish to make your guests think you're a pro in the kitchen (and after making this, you practically will be!), you can't go wrong with this traditional dish. While this dish may seem daunting, we've broken it down step-by-step so you can serve up this holiday centerpiece with all of the flavor and none of the stress. If you've decided to make Beef Wellington for your dinner party or holiday dinner, your entire crew is in for a treat.
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