Beef Wellington Easy Recipe

Ingredients:

1.5-pound beef tenderloin (ideally thick center cut)

2 tablespoons high-heat oil like canola

salt and pepper to taste

good dijon mustard for brushing

1.5 sheets of puff pastry

6-8 slices prosciutto

Duxelles:

1 pound mushrooms (can be a mix or just be all cremini)

2 shallots

3 cloves garlic

2 tablespoons olive oil

3 tablespoons whiskey *optional*

leaves from 2 sprigs of fresh thyme *also optional)

salt and pepper to taste

Crepe:

3.5 tablespoons all-purpose flour

140ml whole milk

1 egg

Egg wash:

2 egg yolks

1 tablespoon water

Instructions:

For this recipe, we need a center cut of tenderloin. We need to have an even thickness, also known as the Chateaubriand, the center cut should weigh about one and a half pounds. Then dry it off with paper towels and season with kosher salt and freshly ground black pepper, on all sides.

Once your tenderloin has been seasoned, set it aside and let it come to room temperature.

Meanwhile, let's work on the Duxelles. Duxelles is just a fancy name for a combination of mushrooms, and shallots that have been cooked down. We are using one pound of mushrooms combination, you can use cremini mushrooms also known as baby Bella, maitake, and or hedgehog mushrooms.

Now we're using a food processor to dice the mushrooms you can also do this by hand if you prefer. Go ahead and pulse your mushrooms until they get nice and finely diced.

Now in a cold frying pan add 2 tablespoons of olive oil, followed by 2 shallots finely diced, and 2 cloves of garlic, minced. Then turn the heat to medium, and cook until it starts to become translucent. Then add in your mushrooms and continue cooking over medium heat.

Season with a pinch of kosher salt. We want the mushrooms to release most of the liquid, about six to eight minutes. Then add in three tablespoons of cognac, continue cooking for a few or more minutes until the alcohol cooks off, and while the alcohol is cooking off, add in two sprigs of fresh thyme. Once all the liquid has been evaporated transfer it into a bowl and let it cool off.

Now over medium-high heat in a cast-iron skillet add 3 tablespoons of canola oil. Once your skillet is smoking hot add into the skillet and sear for about 1 minute per side. You really need to do this quickly as we don't want to overcook the meat. We don't need to get it perfectly golden brown, what we need to do is to lock in all the moisture, and don't forget to sear those end butt pieces as well.

Remove from the heat and glaze right away with dijon mustard. You need to do this while the beef is still hot so it absorbs the mustard's flavor. You're going to coat every side and then let it rest at room temperature.

Now let's make crepes to create a moisture barrier. In a small mixing bowl add three and a half spoons of all-purpose flour, followed by one large egg, and 140 milliliters of whole milk. Then go ahead and whisk, whisk, whisk, whisk.

Now using a non-stick medium-sized pan over medium heat coat with a little bit of butter. Then pour some of your batter to coat the bottom of the pan. Then let it cook for about 2 minutes, then flip and let it cook for another 1 to 2 minutes.

The crepes work as a moisture barrier between the beef and the puff pastry, they will keep your puff pastry dry and crispy. Nobody wants mushy puff pastry as part of their beef wellington right?

You're going to need about 2 crepes to wrap your beef. Now lay a couple of your crepes overlapping on your countertop or cutting board.

Now layer a few slices of thin prosciutto the prosciutto makes the beef wellington taste crazy delicious. Then spread out the Duxelles on top of the prosciutto, then gently place the tenderloin on top slowly begin to roll, and it's going to look like a beef wellington burrito.

Gently wrap it in plastic wrap, leave enough plastic wrap on each end. Then hold each end and roll it around just like so until it tightens.

Now transfer it to the fridge and let it rest in the fridge for about 30 minutes to one hour, by placing it in the fridge it's going to help with holding its shape.

We need an egg wash combine two egg yolks with one tablespoon of water and mix.

Using a sheet of puff pastry roll it out until it's large enough to cover the entire beef tenderloin. Ensure that your puff pastry has been defrosted before you roll it out. Then brush the puff pastry with the egg wash, carefully place the beef wellington at the edge of the puff pastry slowly begin to roll until the entire beef wellington has been covered.

Pinch the ends together until the whole thing is completely closed you may cut any excess puff pastry or even tuck it underneath. Then brush your beef wellington with egg wash to make it extra pretty.

We're going to add a lattice pattern on top. Roll out a sheet of puff pastry to the same thickness as the beef wellington, then using a lattice roller go ahead and get this shape, just like so. I will leave a link in the description box to the one that we're using today.

Go ahead and cut the excess puff pastry on both sides. If the lattice roller doesn't go all the way through, you may use a paring knife to open it up. Place your lattice pattern on top of your beef wellington. Wrap it around and tuck in the sides and brush once again with the egg wash.

Meanwhile, preheat your oven to 425 degrees Fahrenheit, which is 220 degrees celsius, then sprinkle some kosher flaky salt.

Now bake at 425 degrees Fahrenheit, until you get that golden-brown crust. It should take anywhere between 30 to 40 minutes.

If you're looking for that medium-rare finish it will be done when the internal temperature reaches 125 degrees Fahrenheit. We are cooking this beef wellington to medium-rare.

If you don't want it to be medium-rare, just leave it in the oven longer.

And once your beef wellington is golden brown, remove it from the oven, and like any steak you want to make sure that you let it rest before you slice it.

Once the beef wellington has rested cut, and serve with your favorite sides.

There you guys have it, Beef Wellington. Enjoy, buen provecho!