Beef Wellington: revered by everyone, enjoyed by many, and feared by most. It can’t be that hard to wrap a piece of beef in some bread and cook it, right? You’re right. It’s not.
Most people are intimidated by this British culinary delight. I partially blame Gordon Ramsay and his barking at the would-be TV chef, for instilling sheer terror into the hearts of many, from keeping them from attempting their hand at a juicy, crispy, rich Wellington. But how can we stay mad at or do anything but love that man? I digress.
Whether you’re having a casual dinner party or a planning an extravagant romantic Valentine’s Day this weekend, this recipe will surely delight. What a great way to show that special (albeit flesh-consuming carnivore) someone you care!
Hopefully this step-by-step guide will show you how incredibly easy this dish is. You’ll get Oohs, and Ahhs, and hopefully some mmms, and maybe even some mmmmms if you know what I’m saying. *wink win–* Oh, sorry I was getting ahead of myself there. Where was I again? Oh yes. Valentine’s Day. You should make this. Then let us know how it goes. Cheers!
|Ingredients (Serves 2-4)||
- On a clean surface, unroll cling wrap and lay flat on a hard surface (countertop). Make sure this surface is wide and long enough to wrap around the circumference of the entire filet. Lay out half of the Prosciutto in strips, slightly overlapping each piece. With a spatula, place half of the mushroom duxelles over the layered prosciutto, leaving about one inch on each edge. You will repeat this step, since we are making individual portions.
- Place the filets on the mushroom duxelles and use the cling wrap to bring the prosciutto up and all the way around the filets. Wrap tightly to create a cylinder, twisting the ends like a Toostie-roll to keep it nice and tight. Place the two wrapped filets in the fridge until ready to wrap in puff pastry.
- Preheat oven to 400℉, and prepare puff pastry.
- You can make puff pastry or purchase it. To keep things simple, I like the Pepperidge Farms frozen puff pastry in a pinch. Roll out a sheet large enough to cover the filets. Cut in half.
- Remove your filets from the fridge, and carefully unwrap each roll. Place onto puff pastry. Seal edges with an egg wash (1 egg + 1 tbsp milk) and make sure that your puff pastry is wrapped firmly around the filet itself. If you have any extra puff pastry leftover, you can use it to make special decorations. As you can see, I added a spooky touch to mine. With a pastry brush, brush your egg wash over the top of your baby Wellington.
- Now, this is where Wellington can become tricky. If you have kept your meat in the fridge, you are more likely to get a medium rare to rare center (which is what you want anyway), but if your meat is completely room temperature, it will likely end up more on the well done side. For these smaller cuts of meat, it generally takes less time for it to cool off…so I would say 20-30 minutes out of the fridge while you are preparing your pastry/rolling is enough time to be safe and keep your meat at optimal serving temperature.
- Cook Wellingtons for about 20-25 minutes, and let rest for 5-10 minutes before serving. If you like to rui…er, consume your meat well done, you can leave it in the oven for 5 or so minutes longer. Remember, your meat will continue to cook slightly after removing from the oven.