This Weeknight Beef Wellington Will Insure Valentines Night Success *Wink Wink
Rated 5.0 stars by 1 users
Category
Dinner
Servings
1
Prep Time
30 minutes
Cook Time
60 minutes
There is no other way to say it cutting into a perfectly cooked Beef Wellington is a sexy and extremely satisfying experience, not to mention a supremely delicious one. There seems to be all of this fear or lore surrounding Beef Wellingtons. I think Gordon Ramsey has scared people from making Wellingtons at home and he has made everyone think they are something unattainable! The funny thing is, there is nothing further than the truth. As long as you have a bit of time for some planning and prepping on your hands this is one of the easiest and show stopping dishes you can make. If you follow a few easy steps they come out perfect every single time.
A Beef Wellington has 3 main components:
1. Mushroom Duxelle
2. Seared 1 ½ inch thick fillet
3. Puff Pastry Dough.
Ingredients
- 2 T Olive Oil
- 2 T Butter
- 1# Cremini mushrooms, destemmed, cleaned and roughly chopped super fine
- 2 Shallots, small dice
- 2 cloves garlic, grated or minced
- ½ Bunch Thyme
- 1 ½ tsp Dijon Mustard
- ¾ C Marsala Wine
- Salt and Pepper
- 2 T Vegetable Oil
- 4 – 1 ½ inch cut Tenderloin Steaks
- 2 Sheets puff pastry, defrosted in the refrigerator overnight
- Salt and pepper
- 1 Lg Egg to make egg wash
- *flour for dusting your counter top for the puff
The Duxelle
The Wellington
Directions
For the Duxelle
In a nonstick pan over medium high heat melt the butter and heat the olive oil. Add the mushrooms and onions and cook until all of the moisture has released from the mushrooms.
Add the thyme and garlic and cook 2 minutes stirring continuously.
Deglaze the pan with the marsala wine and cook until the marsala has been reduced down and cooked to all but nothing. In French this is referred to as “au sec”. You want there to be no remaining liquid when you run your spatula down the center of the pan. Season aggressively with salt and pepper and cool overnight.
Preheat a large sauté pan over high heat until the oil glistens in the pan. Season the steaks with salt and pepper and sear on all sides in your hot pan, making a brown caramelized crust all over. Cool overnight.
The Steak
The Wellington Prep
Roll each sheet of puff pastry out to an 8 x 10 inch square and cut into 2 – 5 x 4 square.
Place 1/4 of the duxelle in the center of the puff pastry about et shape of your steaks.
Place the steak on the mushrooms and then pull the pastry up around the steak pinching in the middle and then cutting off the excess so you have a thin but consistent crust on the bottom.
Shape the dough around your steaks and place in the refrigerator overnight to cool.
The day of: Preheat the oven to 425 degrees.
Brush Wellingtons with an eggwash and bake for 17-23 minutes. Use your eat therm at 17 minutes to gauge where you are at. Once you reach 120 degrees pull immediately from the oven and let rest for 5 minutes, this will be a beautiful med-rare.
Relish in your success and enjoy your hard work!
