Recipe:Beef Wellington

Beef wellington has been around for centuries where it has originated in England which it has also been a family favorite at any special occasion. The history behind the remarkable dish began when Duke of Wellington, Arthur Wellesley, when he won the Battle of Waterloo on June 18 1815. For me, my favorite occasion for Beef Wellington is Christmas, Christmas is my favorite celebration since it brings everyone together and we can all enjoy ourselves. This recipe was created by myself as I took a different take on my grandmother’s recipe. My grandmother was from London England where she raised my mother and her two brothers where as they were growing up it was their favorite meal. This recipe is very important to me since it reminds me of family and a special occasion every time we have it.

Yield: 8

Prep time: 15 minutes

Cook time: 2.5 hours


For the Mushroom Duxelles:

1 1/2 pounds’ white button mushrooms (cut in half)

2 shallots, chopped roughly

6 cloves garlic, chopped

6 sprigs fresh thyme, leaves only

3 tablespoons butter

3 tablespoons extra-virgin olive oil

Salt and ground black pepper to taste

For the Beef:

One 3-pound center cut beef tenderloin, trimmed

Extra-virgin olive oil as needed

Salt and ground black pepper as needed

12 thin slices prosciutto

6 sprigs of fresh thyme, leaves only

2 tablespoons Dijon mustard

1 large  sheet of puff pastry

2 large egg yolks, beaten


For the Mushroom Duxelles:

Cut the mushrooms in half and add to a food processor with shallots, garlic, and thyme. Pulse the mixture until finely chopped and all ingredients are broken down. Add butter and olive oil to a large saucepan and heat on medium heat. Add the mushroom mixture to the pan and saute for about 10 minutes or until most of the liquid has evaporated. Season with salt and pepper and set aside to cool and reserve for later.

For the Beef:

Tie the tenderloin with twine to hold during the searing process and to keep the shape. Drizzle the beef with olive oil and season heavily with salt and pepper. Heat a large saucepan to medium- high heat, add a little bit of olive oil to the pan to prevent sticking and sear all sides of the beef (about 8 minutes). In the meantime, lay the prosciutto on a sheet of large plastic wrap on top of your cutting board to wrap the beef in. Shingle the prosciutto to form a rectangle that is big enough to fit the beef. Using a spatula evenly cover the prosciutto with a thin layer of the mushroom duxelles. Season the surface of the duxelles with salt, pepper and more thyme leaves. When the beef is seared, remove from heat, remove the twine and cover all over with Dijon mustard with a brush. Allow the beef to cool slightly, then roll it in the duxelles using the plastic wrap to roll it (tight as possible). Tie both ends of the plastic wrap by making a knot at both ends. Reserve in the refrigerator for 30 minutes which will help the beef keep it shape during the cooking process.

Preheat oven to 425 degrees F.

On a lightly floured surface, lay the puff pastry sheets down. Remove beef from refrigerator and remove the plastic. Place the beef in the center of the pastry and fold over both sides. Tuck in the sides or trim with a knife. Place on a piece of parchment seam side down. Brush the whole pastry with egg yolk. Score the pastry on the top to allow steam to escape. Sprinkle with kosher salt.

Bake the wellington for 40 to 45 minutes until the puff pastry is golden brown and the internal temperature reads 120F. Remove from oven and rest briefly before cutting into slices. Cut the meat with a bread knife to ensure the pastry does not break.

Serve and enjoy.




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