Whether you’re a foodie or not, I’m sure you’ve heard of Beef Wellington (probably from Gordon Ramsay). I tried to recreate this famous Beef Wellington and let me tell you, it did not disappoint. This is definitely a tricky recipe to master but once you get the hang of it, you can make other versions of it, such as this Seafood Wellington I made a little while ago!
- Beef tenderloin
- Dijon mustard
- 1 lb mushrooms (I used cremini and shitake mix)
- 1 shallot (diced)
- 4 cloves garlic
- Dry sherry (optional)
- Puff pastry sheets
- 1 egg
- Bring meat up to room temperature, season with salt, and sear on all sides.
- Brush with Dijon mustard immediately after and leave to rest.
- Chop your mushrooms using a knife or blender/food processor until very small.
- In a pan, heat up olive oil on medium heat and Sautee some finely chopped shallots and garlic for 2 minutes.
- Add in your mushrooms and continue to cook until most of the moisture is cooked out (10-15 minutes).
- Optionally add 3 tbsp of dry sherry into the mushrooms and continue to cook until there is no more moisture. Let the mushrooms come up to room temp as well.
- Lay some pieces of prosciutto over plastic wrap (about 6 pieces depending on size of meat), then spread on a layer of your mushrooms.
- Using the plastic wrap, wrap up your beef tightly in the prosciutto, pinching the ends and rolling backwards. Set in the fridge for 15 minutes afterwards.
- Roll out a sheet of puff pastry and begin to wrap it around your beef using egg wash to seal the edges.
- Brush the wellington with egg wash (1 egg) and top with salt.
- Bake at 425°F for 20 minutes and let it rest at least 30 minutes before cutting.