Classic Beef Wellington

Sure! Here is a classic Beef Wellington recipe for you:

Classic Beef Wellington Recipe

Ingredients:

• Beef Wellington:
  • 1.5-2 lb beef tenderloin (center-cut)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 lb mushrooms (button or cremini), finely chopped
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 6-8 slices prosciutto
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions:

1. Sear the Beef:
   • Season the beef tenderloin generously with salt and pepper.
   • Heat the olive oil in a large skillet over medium-high heat.
   • Sear the beef on all sides until browned (about 2-3 minutes per side).
   • Remove from the skillet and brush with Dijon mustard. Set aside to cool.
2. Prepare the Mushroom Duxelles:
   • In the same skillet, melt the butter over medium heat.
   • Add the chopped mushrooms, shallot, and garlic.
   • Cook until the mushrooms release their moisture and the mixture becomes dry (about 10-15 minutes).
   • Season with salt and pepper to taste. Set aside to cool.
3. Assemble the Beef Wellington:
   • Lay out a large piece of plastic wrap on a clean surface.
   • Arrange the prosciutto slices on the plastic wrap, overlapping slightly to form a rectangle.
   • Spread the cooled mushroom duxelles evenly over the prosciutto.
   • Place the seared beef tenderloin in the center.
   • Using the plastic wrap, carefully roll the prosciutto and mushroom mixture around the beef, wrapping it tightly. Twist the ends of the plastic wrap to secure and refrigerate for at least 30 minutes.
4. Wrap in Puff Pastry:
   • Preheat your oven to 400°F (200°C).
   • On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the beef.
   • Remove the plastic wrap from the beef and place it in the center of the puff pastry.
   • Brush the edges of the pastry with the beaten egg.
   • Fold the pastry over the beef, sealing the edges and tucking in any excess.
   • Brush the entire pastry-wrapped beef with the remaining beaten egg.
   • Place seam-side down on a baking sheet lined with parchment paper.
5. Bake:
   • Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired level of doneness (125°F for medium-rare).
6. Rest and Serve:
   • Let the Beef Wellington rest for 10-15 minutes before slicing.
   • Slice and serve with your favorite sides.

Enjoy your classic Beef Wellington!