The Ultimate Beef Wellington

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For our first Valentines Day as a married couple, we decided to stay in and eat dinner at home to avoid the craziness that is Valentines Day. On the menu was a recipe that I’ve wanted to try for awhile but never had a good enough reason to splurge for a whole filet of beef…that is until now! That’s right, I decided to make Selma with an amazing Beef Wellington inspired by the great chef Gordon Ramsay. While there wasn’t as much cursing going on in the kitchen, I will admit I had my moments since this recipe was definitely trickier than Chef Ramsay makes it look on TV. 

Ingredients:

  • 2-3 pounds filet mignon
  • 1 pack of mushrooms (I used crimini)
  • 2 tbsp english mustard
  • 4-6 slices of prosciutto or parma ham
  • 1 sheet puff pastry, thawed
  • 1 egg yolk
  • 2 tablespoons olive oil
  • Coarse salt and pepper

Step 1: Place mushrooms in a food processor with salt and pepper and pulse until the mushrooms are finely chopped.

Step 2: Fry the paste in a hot pan with a little olive oil to help release the excess moisture. Continue to cook over high heat for ~10 minutes until all the moisture has evaporated and you’re left with a mushroom paste (or a duxelle). Remove the duxelles from the pan and leave to cool on a plate. 

Step 3: Season the filet with salt and pepper and sear the filet on all sides in a hot pan with olive oil. You just want to give the meat some color and flavor, not cook it. 

Step 4: Remove the filet from the pan and immediately brush with the mustard. This allows the beef to absorb the flavors of the mustard as it cools. 

Step 5: Lay out of a long piece of cling wrap (wide food service cling wrap works best) and place down 4-6 slices of prosciutto forming a square, overlapping them slightly.

Step 6: Next spread the duxelles evenly over the ham. 

Step 7: Place the filet over the duxelles and using the cling wrap, roll the prosciutto over the beef and into a tightly sealed log. Place in the fridge to rest for 15-20 minutes. 

Step 8: Roll out your puff pastry on a lightly floured surface into a large rectangle big enough to cover your filet completely. Place the beef in the center of the puff pastry and brush the rest of the exposed pastry with egg wash. 

Step 9: Roll the puff pastry around the filet and pinch in the sides, cutting off any excess pastry dough if needed. Wrap the entire log tightly in cling film once more and place in the fridge to rest for 30 minutes. This will help the wellington maintain its shape while baking. Right before baking, brush with egg wash and score gently with a paring knife. Finally, lightly season with coarse salt. 

Step 10: Bake at 400 degrees for 15-20 minutes until the pastry is golden brown and fully cooked. Temp the beef to make sure it’s cooked to your liking. If the pastry is golden brown but the beef is undercooked, top with foil to prevent the pastry from burning and continue to bake until the desired temp is reached. 

Let the beef rest for 10-15 minutes before cutting into 2-inch thick slices. Remember, don’t skimp on the portions! 

If you’re looking to impress your significant other with some fancy Hell’s Kitchen level looking, then this is the recipe for you. And honestly, nothing is classier than putting beef in puff pastry. 

The Ultimate Beef Wellington
Serves 2
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 2-3 pounds filet mignon
  2. 1 pack of mushrooms (I used crimini)
  3. 2 tbsp english mustard
  4. 4-6 slices of prosciutto or parma ham
  5. 1 sheet puff pastry, thawed
  6. 1 egg yolk
  7. 2 tablespoons olive oil
  8. Coarse salt and pepper
Instructions
  1. Step 1: Place mushrooms in a food processor with salt and pepper and pulse until the mushrooms are finely chopped.
  2. Step 2: Fry the paste in a hot pan with a little olive oil to help release the excess moisture. Continue to cook over high heat for ~10 minutes until all the moisture has evaporated and you’re left with a mushroom paste (or a duxelle). Remove the duxelles from the pan and leave to cool on a plate.
  3. Step 3: Season the filet with salt and pepper and sear the filet on all sides in a hot pan with olive oil. You just want to give the meat some color and flavor, not cook it.
  4. Step 4: Remove the filet from the pan and immediately brush with the mustard. This allows the beef to absorb the flavors of the mustard as it cools.
  5. Step 5: Lay out of a long piece of cling wrap (wide food service cling wrap works best) and place down 4-6 slices of prosciutto forming a square, overlapping them slightly.
  6. Step 6: Next spread the duxelles evenly over the ham.
  7. Step 7: Place the filet over the duxelles and using the cling wrap, roll the prosciutto over the beef and into a tightly sealed log. Place in the fridge to rest for 15-20 minutes.
  8. Step 8: Roll out your puff pastry on a lightly floured surface into a large rectangle big enough to cover your filet completely. Place the beef in the center of the puff pastry and brush the rest of the exposed pastry with egg wash.
  9. Step 9: Roll the puff pastry around the filet and pinch in the sides, cutting off any excess pastry dough if needed. Wrap the entire log tightly in cling film once more and place in the fridge to rest for 30 minutes. This will help the wellington maintain its shape while baking. Right before baking, brush with egg wash and score gently with a paring knife. Finally, lightly season with coarse salt.
  10. Step 10: Bake at 400 degrees for 15-20 minutes until the pastry is golden brown and fully cooked. Temp the beef to make sure it’s cooked to your liking. If the pastry is golden brown but the beef is undercooked, top with foil to prevent the pastry from burning and continue to bake until the desired temp is reached.
The Su Chef http://thesuchef.com/

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