A luxurious foodie recipe that combines the classic indulgence of Beef Wellington with a touch of modern flair, perfect for impressing guests or celebrating special occasions.
Ingredients:
For the Beef Wellington:
- 1 (2 lb) center-cut beef tenderloin, trimmed
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 lb cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 4 slices of prosciutto
- 1 tbsp Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Optional Garnishes:
- Fresh rosemary or thyme sprigs
- Truffle oil drizzle (optional)
For the Red Wine Reduction Sauce:
- 1 cup red wine (Cabernet Sauvignon works well)
- 1 cup beef stock
- 1 shallot, finely chopped
- 1 tsp sugar
- 2 tbsp unsalted butter
Instructions:
1. Sear the Beef:
- Pat the beef tenderloin dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over high heat until shimmering. Sear the beef on all sides (about 2 minutes per side) until a golden crust forms.
- Remove the beef from the skillet and let it cool. Brush with Dijon mustard while warm.
2. Make the Mushroom Duxelles:
- In the same skillet, reduce the heat to medium and add the finely chopped mushrooms, garlic, and thyme.
- Sauté until the mushrooms release their moisture and the mixture becomes a dry paste, about 8-10 minutes. Season with a pinch of salt and pepper.
- Let the mixture cool.
3. Assemble the Wellington:
- Lay a large sheet of plastic wrap on a flat surface. Arrange the prosciutto slices, slightly overlapping, to form a rectangle.
- Spread the mushroom mixture evenly over the prosciutto.
- Place the seared beef tenderloin in the center and roll it tightly using the plastic wrap, forming a log. Refrigerate for 30 minutes.
4. Wrap in Puff Pastry:
- Preheat your oven to 425°F (220°C).
- Roll out the puff pastry on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry.
- Fold the pastry over the beef, trimming any excess. Seal the edges by pinching or pressing with a fork.
- Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the pastry with egg wash.
5. Bake the Wellington:
- Bake for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired doneness (125°F for medium-rare).
- Let the Wellington rest for 10 minutes before slicing.
6. Prepare the Red Wine Reduction Sauce:
- In a small saucepan, sauté the shallots until softened.
- Add the red wine and sugar, bringing it to a simmer. Reduce by half.
- Add the beef stock and continue to simmer until thickened. Whisk in butter for a glossy finish.
Plating:
- Slice the Beef Wellington into 1-inch thick portions.
- Drizzle the red wine reduction sauce over the slices or serve on the side.
- Garnish with rosemary sprigs or a drizzle of truffle oil for added decadence.
Tips for a Modern Flair:
- Replace prosciutto with smoked pancetta for a deeper flavor.
- Add finely grated truffle or truffle paste to the mushroom duxelles for a gourmet touch.
- Serve with a side of garlic-roasted broccolini or a creamy parsnip puree.
This recipe transforms the classic Beef Wellington into a show-stopping centerpiece that marries rich flavors, refined textures, and culinary elegance. Perfect for the ultimate foodie experience!
