Based on Gordon Ramsays beef Wellington recipe, it does not disappoint.
Who knows where he got the idea, maybe just curiosity.
A great idea for a Father’s Day dinner for the beef-loving dads out there.
Simply Recipes / Michelle Becker
What Is Beef Wellington?
Beef Wellington is a traditional English way of preparing beef tenderloin.
It’s then wrapped in puff pastry and cooked in the oven.
Simply Recipes / Michelle Becker
Prepare the mushrooms duxelles up to 2 days ahead of time as directed in Step 4.
Cool completely and then store in an airtight container in the refrigerator.
Bring to room temperature before using.
Simply Recipes / Michelle Becker
Beef tenderloins are often cut into steaks, which won’t work for this recipe.
When in doubt, as a butcher.
They should be able to cut a thick, 1-pound tenderloin for you.
Simply Recipes / Michelle Becker
it’s possible for you to use any mushrooms you like.
We used half cremini and half shiitake.
If using shiitake mushrooms, cut off the tough stems and discard or save them for stock.
Simply Recipes / Michelle Becker
This recipe uses a frozen puff pastry sheet.
Season the beef generously with salt and pepper.
Heat 2 tablespoons of oil in a large pan on high heat.
Simply Recipes / Michelle Becker
(Hint: do not move the beef until it has had a chance to brown.)
Remove the beef from the pan and let cool.
Once cooled, brush the beef on all sides with mustard.
Simply Recipes / Michelle Becker
Chop the mushrooms and put them into a food processor.
Pulse until very finely chopped.
Heat the saute pan on medium-high heat.
Simply Recipes / Michelle Becker
Roll out a large piece of plastic wrap.
Spread the mushroom mixture over the ham.
Wrap up the beef into a tight barrel shape, twisting the ends of the plastic wrap to secure.
Simply Recipes / Michelle Becker
Refrigerate for 20 minutes.
Unwrap the beef from the plastic wrap and place in the middle of the pastry dough.
Brush the edges of the pastry with the beaten egg yolks.
Simply Recipes / Michelle Becker
Fold the pastry around the beef, cutting off any excess at the ends.
Place on a small plate, seam side down, and brush beaten egg yolks all over the top.
Chill for 5 to 10 minutes.
Simply Recipes / Michelle Becker
Place the pastry-wrapped beef on a baking pan.
Brush the exposed surface again with beaten eggs.
Score the top of the pastry with a sharp knife, not going all the way through the pastry.
Simply Recipes / Michelle Becker
Sprinkle the top with coarse salt.
Bake at 400F for 25 to 35 minutes.
The pastry should be nicely golden when done.
Simply Recipes / Michelle Becker
To ensure that your roast is medium rare, test with aninstant read meat thermometer.
Pull out at 125 to 130F for medium rare.
Simple Tip!
Simply Recipes / Michelle Becker
Test from the top as well as the side.
Remove from oven and let rest for 10 minutes before slicing.
Slice in 1-inch thick slices.
Simply Recipes / Michelle Becker
Leftover slices can be stored in the fridge for up to 2 days.
Wrap tightly with foil and reheat in a 350F oven.
Once warm, remove the foil and bake for a few minutes more to crisp the pastry.
Simply Recipes / Michelle Becker
Note that reheated slices will be closer to medium or well-done.
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Simply Recipes / Michelle Becker
Simply Recipes / Michelle Becker
