Basic ingredients for foolproof beef wellington recipe
650g beef tenderloin (room temp)
460g mushrooms,
2 shallots,
3 cloves garlic
Salt & Pepper
3tbsp oil
Thyme and Dijon Mustard
1 egg
1tbsp of water
1 block puff pastry
How to make foolproof beef wellington recipe
Let tenderloin reach room temperature.
Place the tenderloin in a large pan with oil and heat on medium-high heat. Season it with salt, pepper, and thyme.
Now The beef should be seared on all sides, but not cooked through.
Spread Dijon mustard on the beef while it is still hot. Let it cool off.
Chop the shallots, garlic, and mushrooms.
Heat a nonstick cold pan on medium heat. Cook the chopped vegetables. Season with salt. Let it cool down and cook until it forms a paste. This is your Duxel paste. Place a sheet of cellophane on your table and then spread the Duxel.
Place your tenderloin on the Duxel, then roll the cellophane around the edges. Now This should be kept in the refrigerator for between 30 minutes and 1 hour.
Preheat the oven to 220 degrees Celcius
Dust flour on your table. Next, place the pastry block on your table and roll it into a large square measuring approximately 1/3 cm. Place the beef on the bottom of the pastry, leaving a border of 3 cm.
Mix your egg with water to create an egg wash. After this, Use a brush to apply the egg wash to the pastry’s border.
Roll the pastry up from the bottom so that there is some overlap at one end. Fold the sides in half and trim excess.
Egg wash your pastry. For a more interactive look, score the pastry with a fork. Sprinkle some sea salt over top.
Transfer to a baking sheet lined with baking paper. Bake for 30-40 minutes. Till golden brown.
Now remove it from the oven, let it cool for 10-20 minutes before you cut, and enjoy! Enjoy this foolproof beef wellington recipe.