I made beef wellington last night and it came out pretty good. here is the recipe i used along with some tips that might help you prevent a big soggy mess.
- 1.5 to 2 lbs of Beef Tenderloin (fat trimmed)
- 4 thin cut slices of prosciutto
- 1 12 oz. package of mushrooms (white, portabella, whatever)
- Brown Mustard
- 1 sheet Puff Pastry (square cut is easiest to work with)
- Egg wash (4 beaten eggs, 3 oz milk, pinch of salt)
- Rock Salt
- Truffle Oil
- Olive Oil
- salt & Pepper
1) Trim as much fat as you can off the surface of the Tenderloin. season with some S & P. Heat some olive oil in a large pan and sear the Beef on all side. Set Aside for 5 minutes.
2) transfer the beef to a cutting board or clean surface, bursh all sides with the brown mustard.
3) Chop the Mushrooms and mince them very finely in a food processor. Periodically mix in 2 to 3 tablespoons of truffle oil.
4) in a pan fry the mushrooms until all the moisture is released and has boiled off and you are left with a nice somewhat dry mushroom paste
5) on a large sheet of aluminum foil lay out the 4 slices of prosciutto. Spread out the mushroom paste in a thin layer to cover the slices completely. Place the Beef so that it is crosswise to the prosciutto slices and roll the prosciutto around the beef in the foil securing it tightly
6) refrigerate for 15 minutes.
7) Roll out the puff pastry and place the Beef in the middle. brush around the sides of the pastry with egg wash and wrap the pastry around the beef. trim the ends so that the pastry can be folded at the ends without any excess pastry.
8) refrigerate for another 10 minutes. Pre-Heat oven to 425 degrees
9) remove from refrigerator and coat/brush the entire wellington with the egg wash. Then put about 4 or 5 slices/slits in the top of the pastry. sprinkle the top with some rock salt.
10) transfer the wellington to a non-stick baking dish and bake for -
Rare: 25 minutes
Medium Rare: 35 minutes
Medium: 38 minutes
Medium Well: 42 minutes
Well: 45 minutes
after 25 minutes of cooking you should cover the wellington with aluminum foil so that the pastry no longer cooks and stays at a nice golden brown color.
Once removed from the oven, Slice the wellington in half and cut 3/4 to 1 inch slices starting from the middle out. Serve 2 slices on a plate with the bottoms butted together (the bottoms are going to be a bit soggy, so facing the bottoms together hides that part and gives a nice presentation - see above)
This dish is really easy to mess up... here are some thing to help prevent ending up with a soggy or overcooked mess.
- Be sure to sear the beef, it will help prevent the juices from pouring out while baking
- coat the tenderloin with as many absorbent ingredients as you can, to help catch the juices so they don't soak into the puff pastry.
- be sure to cover the wellington with aluminum foil once it reaches a nice golden brown... as the beef will take longer to cook then the pastry.
- Investing in an instant read thermometer is a huge help for this dish. as you can simply insert it through one of the slits you cut in the top towards the middle for an instant read of how done it is. 135 - 145 degrees gives you a nice rare piece of meat.
- do NOT cut into the wellington to check its doneness, doing so will cause all the juices to pour out and soak into your pastry
- don't let the beef sit to long after removing it from the oven, as it make cook itself an additional 5 to 10 minutes and result in a more done piece of meat.