Boeuf en croute –Beef Wellington is a classic dish that promises to impress your family and friends with its rich flavors and stunning presentation. This recipe adds a delightful twist with a variety of mushrooms, creating a savory filling that pairs perfectly with tender beef wrapped in a flaky pastry. Let’s dive into this delectable culinary adventure!
Beef Wellington with Mushroom Filling
This dish is an ideal choice for special occasions or a fancy dinner at home. The combination of textures and flavors brings a luxurious touch to the table, making it a favorite for many. Here’s how to make it:
Ingredients:
- 2 lbs beef tenderloin
- 2 tbsp olive oil
- 1 lb mushrooms (button or cremini), finely chopped
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tsp thyme leaves
- Salt and pepper to taste
- 8 slices of prosciutto
- 1 package puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Instructions:
- Start by searing the beef tenderloin in olive oil until browned on all sides. This should take about 2-3 minutes per side. Remove it from the heat and let it cool.
- In the same pan, add the finely chopped mushrooms, shallots, garlic, and thyme. Cook until the mushrooms have released their moisture and become golden, about 8-10 minutes. Season with salt and pepper. Allow the mixture to cool.
- Lay the slices of prosciutto on a sheet of plastic wrap, slightly overlapping them. Spread the cooled mushroom mixture over the prosciutto.
- Place the seared beef in the center of the mushroom-covered prosciutto. Using the plastic wrap, roll the prosciutto tightly around the beef, twisting the ends to secure. Chill in the refrigerator for about 15 minutes to set.
- Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Wrap the pastry around the beef, trimming any excess, and seal the edges. Brush the outside with the beaten egg.
- Preheat your oven to 400°F (200°C). Transfer the wrapped beef to a baking sheet lined with parchment paper. Make a few slits in the top of the pastry for steam to escape.
- Bake for about 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (for medium-rare). Let it rest for 10 minutes before slicing.
Serve this magnificent Beef Wellington with your choice of sides, such as roasted vegetables or a fresh salad. Enjoy the wonderful flavors and the admiration of your guests as they dive into this exquisite dish!
