Beef Wellington

Description:

A majestic culinary creation, Beef Wellington presents a stunning visual spectacle. The rich, deep brown of the perfectly seared beef is elegantly concealed within a golden-brown, flaky puff pastry shell. The pastry's surface is subtly glistening from the egg wash, punctuated by delicately crafted slits. When sliced, the contrast between the tender, pink beef, the earthy duxelles, and the crisp pastry is breathtaking, promising a symphony of textures and flavors in every bite. The presentation is both sophisticated and impressive, making it a perfect centerpiece for a special occasion.

Ingredients:

• - 1.5 lbs beef tenderloin, trimmed
• - 1 tbsp olive oil
• - 1 tsp salt
• - 1/2 tsp black pepper
• - 1/2 cup Dijon mustard
• - 4 oz duxelles (finely chopped mushrooms sautéed with shallots and thyme)
• - 1 sheet puff pastry, thawed
• - 1 egg, beaten
• - 1 tbsp flour

Instructions:

1. 1. Preheat oven to 400°F (200°C). Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper.
2. 2. Heat olive oil in an oven-safe skillet over high heat. Sear the beef tenderloin on all sides until nicely browned, about 2-3 minutes per side. This step creates a flavorful crust.
3. 3. Remove the skillet from the heat. Spread a thin layer of Dijon mustard evenly over the seared beef.
4. 4. Spread the duxelles evenly over the mustard-coated beef. Ensure a consistent layer to prevent leakage.
5. 5. Carefully place the thawed puff pastry sheet over the beef, completely encasing it. Trim any excess pastry, leaving about a 1-inch overhang.
6. 6. Crimp the edges of the pastry to seal, creating a neat and even edge. Brush the entire pastry with the beaten egg, creating a golden-brown glaze during baking. Make small slits on the top of the pastry to allow steam to escape.
7. 7. Place the skillet with the Beef Wellington in the preheated oven and bake for 35-40 minutes, or until the internal temperature of the beef reaches 130-135°F (54-57°C) for medium-rare. Use a meat thermometer inserted into the thickest part of the beef for accuracy.
8. 8. Remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful beef.