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 Beef Wellington full recipoes

Beef Wellington is an impressive and delicious dish that combines a tender beef fillet with mushroom duxelles, wrapped in puff pastry and baked to perfection. Here's a complete recipe for Beef Wellington:

Ingredients:

• 1 whole beef tenderloin (about 1.5 kg or 3.3 lbs), trimmed of excess fat
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons Dijon mustard
• 500g (1 lb) mushrooms, finely chopped (button or cremini mushrooms work well)
• 3-4 cloves garlic, minced
• 2 sprigs fresh thyme, leaves only
• 2 sheets (about 500g) of puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)
• Flour (for dusting)
• Foil or plastic wrap

Instructions:

1. Season the Beef Tenderloin:

   • Preheat your oven to 200°C (400°F).
   • Season the beef tenderloin generously with salt and freshly ground black pepper on all sides.

2. Sear the Beef Tenderloin:

   • In a large skillet or frying pan, heat the vegetable oil over high heat.
   • Sear the beef tenderloin on all sides until it develops a nice golden-brown crust. This should take about 2 minutes per side. Remove it from the pan and let it cool.

3. Prepare the Mushroom Duxelles:

   • In the same skillet, add a bit more oil if needed, and sauté the chopped mushrooms until they release their moisture and turn golden brown. This usually takes about 10 minutes.
   • Add the minced garlic and thyme leaves, and cook for an additional 1-2 minutes. Season with salt and pepper to taste.
   • Remove the mushroom mixture from the heat and let it cool completely.

4. Assemble the Beef Wellington:

   • On a lightly floured surface, roll out one sheet of puff pastry to a size that can wrap around the beef tenderloin completely.
   • Brush the rolled-out puff pastry with a thin layer of Dijon mustard, leaving about a 2-inch border around the edges.
   • Spread the cooled mushroom duxelles evenly over the mustard-coated pastry.

5. Wrap the Beef Tenderloin:

   • Place the seared beef tenderloin on top of the mushroom duxelles.
   • Carefully wrap the puff pastry around the beef, sealing it completely. Trim any excess pastry if necessary.
   • Tightly wrap the pastry-covered beef tenderloin in foil or plastic wrap and refrigerate for at least 30 minutes. This will help the pastry hold its shape during baking.

6. Preheat the Oven:

   • Preheat your oven to 220°C (425°F).

7. Brush with Egg Wash:

   • Remove the Beef Wellington from the refrigerator and place it on a baking sheet lined with parchment paper.
   • Brush the entire pastry surface with beaten egg wash. This will give the Wellington a beautiful golden color when baked.

8. Bake the Beef Wellington:

   • Bake the Beef Wellington in the preheated oven for about 35-40 minutes or until the pastry is golden-brown and cooked through. The internal temperature of the beef should read around 54-57°C (130-135°F) for medium-rare.

9. Rest and Serve:

   • Once cooked, remove the Beef Wellington from the oven and let it rest for about 10 minutes before slicing.
   • Slice the Beef Wellington into thick portions and serve immediately.

Enjoy your impressive and delectable Beef Wellington with sides like roasted vegetables, mashed potatoes, or a fresh green salad. It's perfect for special occasions or a fancy dinner party!