About the Recipe
Prepare to immerse yourself in the grandeur of Beef Wellington, a dish that transcends mere sustenance to become a culinary masterpiece. Originating from the United Kingdom, specifically popularized by French-influenced British cuisine, this iconic creation is synonymous with elegance and gourmet dining.A true labor of love, Beef Wellington demands precision, but the result is a culinary spectacle that will leave your guests in awe. The layers of flavors—from the umami-rich mushroom duxelles to the tender beef encased in golden puff pastry—create a sensory experience that transcends the ordinary. As you slice through the layers, the aromas and textures converge into a crescendo of delight, promising an unforgettable dining experience. Serve it up with a decadent red wine reduction, and you've orchestrated a symphony for the senses that echoes the sophistication of classic gourmet cuisine.
Ingredients
- 2 pounds beef tenderloin
- Salt and black pepper to taste
- 2 tablespoons Dijon mustard
- 4 tablespoons olive oil
- 1 pound cremini mushrooms, finely chopped
- 4 shallots, finely chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 package puff pastry (store-bought or homemade)
- 2 egg yolks (for egg wash)
- For the Red Wine Reduction:1 cup red wine
1 cup beef stock
2 tablespoons unsalted butter
Salt and pepper to taste
Directions
- Prep the Beef:Season the beef tenderloin with salt and black pepper.
Heat 2 tablespoons of olive oil in a pan over high heat. Sear the beef on all sides until browned. Remove from heat and let it cool.
Brush the beef with Dijon mustard. - Prepare the Mushroom Duxelles:In the same pan, add the remaining olive oil. Sauté the shallots and garlic until softened.
Add the finely chopped mushrooms and cook until the moisture evaporates. Season with salt and pepper.
Deglaze the pan with white wine, scraping up any browned bits. Cook until the liquid has evaporated. Let the mixture cool. - Wrap in Puff Pastry:Roll out the puff pastry on a floured surface. Spread the mushroom mixture over the pastry.
Place the beef on top and wrap the pastry around it, sealing the edges. Brush with an egg wash.
Chill the wrapped beef in the refrigerator for at least 30 minutes. - Bake:Preheat the oven to 400°F (200°C).
Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired doneness. - Make the Red Wine Reduction:In a saucepan, combine red wine and beef stock. Bring to a simmer and reduce by half.
Whisk in butter until the sauce thickens. Season with salt and pepper. - Serve:Let the Beef Wellington rest for a few minutes before slicing.
Serve with the red wine reduction drizzled over the top.