Where Do You Rest Your Beef Wellington
Mike Garten
Introducing the next show-stopping centerpiece to your Lord's day dinner: a perfectly cooked Beefiness Wellington. This argument standout looks seriously impressive, only is a lot easier to make than you'd think. One time y'all larn how to make Beef Wellington, you'll be serving this stunner all yr long.
If you melt this masterpiece correctly — with our instructions, you lot definitely will! — this main class, a great Christmas dinner idea, doesn't need a Beef Wellington sauce. The eye-cut beefiness tenderloin is seared and so coated with salty and spicy Dijon mustard. To keep the puff pastry case crisp on the outside, we then wrap the mustard-coated beef in flavorful prosciutto spread with duxelles (a flavor-packed mixture of mushrooms, shallots and thyme). This ensures enough of flavor without a soggy crust. The meat then gets wrapped in store-bought puff pastry (nosotros beloved Dufour Classic Puff Pastry), and so scored and baked for a golden-brown presentation.
Yields: 8 servings
Total Time: 1 hour 35 mins
two tbsp. olive oil
two lb centre-cut beefiness tenderloin, tied with twine
Kosher table salt and pepper
two tbsp. Dijon mustard
ii tbsp. unsalted butter
two shallots, finely chopped
ane lb. mixed mushrooms, trimmed
2 cloves garlic, finely chopped
2 tsp. fresh thyme leaves
ane tbsp. dry sherry or brandy
ten to 12 thin slices prosciutto
14 oz. puff pastry, thawed
one large egg
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- Estrus oil in a large skillet on medium-high. Season beef with ¾ tsp each salt and pepper, and so melt until browned on all sides, 5 to vii minutes total. Transfer to a plate, let rest 5 minutes, then remove twine and brush with mustard.
- Wipe out skillet, and so add butter and oestrus on medium-low. Add shallots and cook, stirring occasionally, 4 minutes.
- Meanwhile, to a nutrient processor, add mushrooms and pulse to finely chop. Increase heat under skillet to medium, add mushrooms to shallots and melt, stirring occasionally, until mushrooms have released their liquid, nigh 5 minutes. Continue cooking, stirring often, until mushrooms have browned, 12 to 15 minutes more than.
- Stir in garlic and thyme and melt ii minutes. Stir in sherry and cook until nearly dry, 15 seconds. Transfer to a plate.
- Overlap 3 sheets of plastic wrap on a work surface. Identify prosciutto on top, overlapping to make roughly a 12- by 7-inch rectangle. Spread mushroom mixture evenly over prosciutto.
- Place beef tenderloin on the bottom border of mushrooms and carefully roll tenderloin in mushroom-prosciutto layer, using the plastic wrap to aid tighten it as you gyre. In one case information technology is completely rolled, wrap in plastic, twisting the ends to make sure it is very tight. Refrigerate fifteen minutes.
- Oestrus oven to 400°F. On a lightly floured surface, unfold puff pastry and roll to a rectangle about 3 inches wider than the beef roll on the shortest side.
- Unwrap beef, and place log along the border of the long side of pastry. Brush edges of puff pastry with browbeaten egg. Roll the beef in the puff pastry to cover completely. Fold ends of puff pastry like a present to cover ends and compression to seal and folding underneath. Place on blistering canvas seam side downwardly.
- Brush top and sides of pastry with egg, and so apply a modest sharp pocketknife to cut a few slits into the top of the pastry. Roast until an instant-read thermometer inserted in the center reads 120°F degrees for rare, 30 to 35 minutes. Permit rest 10 minutes, then slice and serve while warm.
Did y'all make this recipe? Comment below!
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Source: https://www.goodhousekeeping.com/food-recipes/a34739368/beef-wellington-recipe/
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