Beef Wellington
By: soccerguy83
Mushroom Duxelles Ingredients:
1/2lb. mushrooms (I used a combo of button and baby bellas)
2T butter, divided
3T finely chopped shallot
Salt & Pepper to taste
1/2t dried thyme
1/4c dry vermouth (dry white wine will work as well)
Mushroom Duxelles Recipe:
1) Finely chop mushrooms in a food processor
2) Transfer mushrooms out to a clean cotton towel (use one you don’t care about)
3) Twist towel around mushrooms and wring out as much juice as you can (do this over a sink)
4) Heat a large skillet on medium to medium-high
5) Melt 1T butter in pan then add mushrooms, shallots, S&P, and thyme
6) Stirring frequently, cook until mushrooms appear dry and begin to brown (~5mins)
7) Stir in remaining butter and when melted add the vermouth
8) Stir frequently until vermouth has evaporated
9) Remove and cool
10) Store in refrigerator until ready for use
Beef Wellington Ingredients:
2 beef tenderloin fillets (cut to whatever thickness you like, I go for at least 1.5”)
Salt and Pepper to taste
Olive Oil
Mushroom Duxelles from above
1 package Parma ham or prosciutto
2 sheets of puff pastry (needs time to defrost, check your package instructions)
2 egg yolks beaten
Beef Wellington Recipe:
1) Heat large skillet on medium-high heat and add 2t olive oil.
2) Season the fillets with S&P
3) Sear fillets on all sides then remove from pan to cool (you don’t want to actually cook the steak just sear the outsides)
4) Roll out a large sheet of plastic wrap for each wellington
5) Lay out half a package of parma ham with the edges just over lapping on each sheet of plastic wrap
6) Spread half of mushroom duxelles on the ham for each wellington (should be a thin layer)
7) Place cooled fillets on mushroom duxelles
8) Using the plastic wrap, wrap the ham and duexlles around the fillets (Take your time here, you want this to be a very tight wrap with no duexlles spilling out the sides of the ham. You will twist the ends of the plastic wrap to make it as tight of a package as you can)
9) Place the wrapped fillets in the refrigerator for at least 20 minutes (this sets everything up so it can be wrapped with the puff pastry easily)
10) Preheat oven to 400F
11) Lightly flour your working surface and roll out the puff pastry sheets
12) Unwrap the fillets from the plastic wrap (discard plastic wrap) and place on the puff pastry sheets in the center
13) Cut roughly a 2”x2” square of the pastry out of each corner so that you are left with a cross shape with the fillet in the center (you want the pastry to be just larger than the fillet, use your best judgment on the exact size square to take out of each corner)
14) Brush beaten egg yolk mixture on the pastry then fold two opposing sides up and connect them on top of the fillet then do the same for the remaining two opposing sides
15) Flip the fillet over onto your baking sheet (so that all the pastry seams are down)
16) Brush the top with beaten egg yolk and lightly score the tops diaganonly
17) If you want to get creative, use the leftover pastry from the cut out corners to make a shape and add it to the middle of the top of the fillet, then brush this with the beaten egg yolk
18) Put in the oven and bake at 400F for 25-35 minutes (the pastry should be golden brown and if you have a thermometer, the beef should be roughly 120F for medium rare)
19) Pull out of the oven and let rest for 10 minutes before serving
20) ENJOY!!
The recipe really looks harder than it is, most of it is just timing and being ready for the next step! I can't over emphasize how much easier it is if you prepare the duxelles and sear the steak ahead of time! This is an amazing dish that I honestly love making for special occasions.
By: soccerguy83
Mushroom Duxelles Ingredients:
1/2lb. mushrooms (I used a combo of button and baby bellas)
2T butter, divided
3T finely chopped shallot
Salt & Pepper to taste
1/2t dried thyme
1/4c dry vermouth (dry white wine will work as well)
Mushroom Duxelles Recipe:
1) Finely chop mushrooms in a food processor
2) Transfer mushrooms out to a clean cotton towel (use one you don’t care about)
3) Twist towel around mushrooms and wring out as much juice as you can (do this over a sink)
4) Heat a large skillet on medium to medium-high
5) Melt 1T butter in pan then add mushrooms, shallots, S&P, and thyme
6) Stirring frequently, cook until mushrooms appear dry and begin to brown (~5mins)
7) Stir in remaining butter and when melted add the vermouth
8) Stir frequently until vermouth has evaporated
9) Remove and cool
10) Store in refrigerator until ready for use
Beef Wellington Ingredients:
2 beef tenderloin fillets (cut to whatever thickness you like, I go for at least 1.5”)
Salt and Pepper to taste
Olive Oil
Mushroom Duxelles from above
1 package Parma ham or prosciutto
2 sheets of puff pastry (needs time to defrost, check your package instructions)
2 egg yolks beaten
Beef Wellington Recipe:
1) Heat large skillet on medium-high heat and add 2t olive oil.
2) Season the fillets with S&P
3) Sear fillets on all sides then remove from pan to cool (you don’t want to actually cook the steak just sear the outsides)
4) Roll out a large sheet of plastic wrap for each wellington
5) Lay out half a package of parma ham with the edges just over lapping on each sheet of plastic wrap
6) Spread half of mushroom duxelles on the ham for each wellington (should be a thin layer)
7) Place cooled fillets on mushroom duxelles
8) Using the plastic wrap, wrap the ham and duexlles around the fillets (Take your time here, you want this to be a very tight wrap with no duexlles spilling out the sides of the ham. You will twist the ends of the plastic wrap to make it as tight of a package as you can)
9) Place the wrapped fillets in the refrigerator for at least 20 minutes (this sets everything up so it can be wrapped with the puff pastry easily)
10) Preheat oven to 400F
11) Lightly flour your working surface and roll out the puff pastry sheets
12) Unwrap the fillets from the plastic wrap (discard plastic wrap) and place on the puff pastry sheets in the center
13) Cut roughly a 2”x2” square of the pastry out of each corner so that you are left with a cross shape with the fillet in the center (you want the pastry to be just larger than the fillet, use your best judgment on the exact size square to take out of each corner)
14) Brush beaten egg yolk mixture on the pastry then fold two opposing sides up and connect them on top of the fillet then do the same for the remaining two opposing sides
15) Flip the fillet over onto your baking sheet (so that all the pastry seams are down)
16) Brush the top with beaten egg yolk and lightly score the tops diaganonly
17) If you want to get creative, use the leftover pastry from the cut out corners to make a shape and add it to the middle of the top of the fillet, then brush this with the beaten egg yolk
18) Put in the oven and bake at 400F for 25-35 minutes (the pastry should be golden brown and if you have a thermometer, the beef should be roughly 120F for medium rare)
19) Pull out of the oven and let rest for 10 minutes before serving
20) ENJOY!!
The recipe really looks harder than it is, most of it is just timing and being ready for the next step! I can't over emphasize how much easier it is if you prepare the duxelles and sear the steak ahead of time! This is an amazing dish that I honestly love making for special occasions.
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