Pairs well with Beef Wellington
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Beef Wellington
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A detailed guide on making the classic Beef Wellington, perfect for special occasions. This recipe involves preparing a beef tenderloin wrapped in a mushroom duxelles, prosciutto, and crepe, all encased in puff pastry.
00:45:00 total
Serves 8
medium
Meat Main Course
🍯
🧂
🍋
🍫
🌶️
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👅
Ingredients
- beef tenderloin (chateaubriand) - 4-4.5 pounds (about 4-4.5 pounds)
- salt - to taste (to taste)
- pepper - to taste (to taste)
- Dijon mustard - as needed (for brushing)
- clarified butter - as needed (for searing)
- mushrooms - 10 ounces (finely chopped, portobello or your choice)
- shallots - as needed (finely chopped)
- butter - as needed (for cooking mushrooms)
- prosciutto - as needed
- ham - as needed (black forest, optional)
- tarragon - as needed (fresh, or thyme/rosemary)
- egg white - 1 (for binding duxelles)
- flour - 1 cup (for crepes)
- eggs - 2 (for crepes)
- milk - 1 cup (for crepes)
- puff pastry - as needed
- egg yolks - as needed (for egg wash)
- milk - as needed (for egg wash, optional)
- fleur de sel - as needed (for finishing)
Instructions
- Prepare Beef Tenderloin: Season the beef tenderloin with salt and pepper, sear in clarified butter until browned, then brush with Dijon mustard and let rest in the fridge.
- Make Mushroom Duxelles: Cook finely chopped shallots in butter, add mushrooms, cook until water evaporates, then add ham and tarragon. Bind with egg white and cool.
- Prepare Crepes: Mix flour, eggs, and milk to make a batter. Cook thin crepes in a buttered pan.
- Assemble Beef Wellington: Wrap the beef in crepes, then in prosciutto, followed by a layer of mushroom duxelles. Wrap the assembly in puff pastry, seal with egg wash, and decorate as desired.
- Bake: Bake at 400°F until the pastry is golden brown. Let rest before slicing.
