Brush with egg wash and sprinkle with flaky salt. Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side .
Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes. Place beef along one long end of the prosciutto slices, and roll prosciutto tightly around beef. Wrap tightly with plastic wrap, twisting both ends like a candy wrapper. Chill in the refrigerator for at least 30 minutes and up to overnight. The trick with Beef Wellington is to have a rare cooked meat with a golden brown pastry.
The Pastry
Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.
It’s very important to cook all the moisture out of the mushrooms to avoid a soggy pastry. The mushroom mixture can be made up to one day in advance and chilled in an airtight container. Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap.
A double layer of plastic wrap makes it easier to wrap up the tenderloin. Lay a large sheet of cling film on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight.
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It's actually a lot easier to make than it looks, assuming you are using ready-made puff pastry, and the result is fantastic. A great idea for a Father's Day dinner for the beef-loving dads out there. As with any roast, you should let it rest a bit after coming out of the oven in order to help itretain its juices betterwhen you slice it.
Brush meat all over with mustard. Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge.
On a lightly floured surface, slightly overlap the 2 sheets of puff pastry and roll into a 15x12 -inch rectangle. Lightly brush the top third of a long side of the pastry with egg. Remove the plastic wrap from the beef tenderloin log and place the log lengthwise in the center of the puff pastry. Fold to completely seal the log in pastry, brushing any folds with egg to help them stick together and seal. On a clean work surface, overlap 2-3 pieces of plastic wrap to form a 22 x 18-inch rectangle.
The beef is covered in patΓ© de foie gras or mushrooms duxelles and some sort of ham — like Parma or proscuitto — cover the beef. It's then wrapped in puff pastry and cooked in the oven. This Beef Wellington recipe is the best! Beef tenderloin fillet is coated with mustard, mushroom duxelles, ham, and then wrapped in a puff pastry and baked. Based on Gordon Ramsay’s Beef Wellington recipe, it does not disappoint. Heat butter in a 12-inch skillet over medium-high heat until melted.
- Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
- Roll out the puff pastry dough, and place beef in the center.
- Mix together pate and 2 tablespoons softened butter, and season with salt and pepper.
- The trick with Beef Wellington is having the outside layer, golden brown and the inside layer a rare cooked meat.
This is where we now address the second problem—not overcooking the meat while finishing off the pastry properly. To solve this problem, it's a simple as making sure that the beef is completely chilled before it gets wrapped. At this stage, the whole roll should go back into the fridge for at least half an hour, and up to a couple days, to get it thoroughly chilled. How about instead of using a pΓ’tΓ©, we use real pieces of fresh seared foie gras?
How many does a 5 pound beef tenderloin serve?
If you're feeding four people, you will need 1 pound (16 ounces) of raw, trimmed beef tenderloin, which will yield 3 ounces cooked beef per person. A five-pound trimmed tenderloin will feed 20 people, and so on.
Tenderloin is emphaticallynotabout fat and flavor. This translates to a buttery tenderness on the plate. See, with a rich cut like a ribeye or a flatiron steak, the flavor, juiciness, and tenderness are linked closely to its USDA grade. Prime beef will have more fat, be more tender, and be more tasty. Choice or Select meat, on the other hand, will be less juicy, tougher, and less flavorful. Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking.
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A mushroom duxelles is a mixture of finely cooked and chopped mushrooms, onion and garlic. Beef tenderloin is already know to be the most tender cut of beef and wrapping it in more ingredients creates a perfect holiday meal. I have made this several times and I have found use single filets. I have found most people do not prefer the pate part so I substitute finely ground mushrooms/onions/garlic which works very nice.
Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest. Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows.
I added 20 minutes and it still was bloody rare! Add about 40 minutes to cooking time. It was good but not worth the time and effort. You'll enjoy more time with loved ones and less time rushing around the kitchen on Christmas morning with some of our favorite make-ahead Christmas breakfast recipes.
Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Place the beef seam side down on a baking sheet. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center.
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