蜜三刀的味久斋  MISANDAO.NET


English RecipesEntree

Chinese Recipe Here

Beef Wellington

If you are looking for a dinner-party main course to impress your family and friends, Beef Wellington is near the top of the list. It delivers luxurious flavor and incredible presentation that all your guests will appreciate. 

Pastry is rich and golden brown, beef tenderloin is tender and pink in the centre, while the dark savory mushroom duxelle layered in the middle provides a delightful color contrast and appealing flavor to the meal!  

Since Beef Wellington has a very rich taste, choice of side dishes includes fresh green leaf salad, asparagus, green beans, carrots, potatoes, etc.



Preparation:      50 minutes
Baking:
            30 minutes
Yields:              4-5 portions
 

INGREDIENTS:

Beef tenderloin              760g, trim off excess fat, tie with string at intervals along the beef
English mustard            4 tbsp, can use normal mustard to substitute, but do NOT use Dijon
Prosciutto                     6 slices
Puff pastry                   1 sheet (25 cm x 25cm), keep in the refrigerator till ready to use
Salt                              1/2 tsp
Black pepper                 tt.
Flour                             tt.
Olive oil                        1 tsp
Egg wash                     2 egg yolks, beaten
 

MUSHROOM DUXELLE:

Butter                           1 tsp
Onion                           half, diced finely
Portobello mushroom    250g, slice and put into a food processor with some salt and pulse to a rough paste
Brandy                          1 tsp
Foie gras pate               120g, optional, can substitute with liver paste
  

DIRECTIONS:
 

1) Mushroom Duxelle: Sauté onions in butter till soft, do not brown. Add the mushroom paste and brandy, continue to cook over high heat for about 8-9 minutes, toss frequently till the liquid is mostly reduced. Cool slightly and mix well with foil gras pate (Step A);
 

2) Sear the tenderloin: Heat a frying pan and olive oil. Season the tenderloin with salt and pepper, and sear in the hot pan for 1 minute on each side (Step B). Remove tenderloin from the pan, cool in a refrigerator and remove string. Brush all over with mustard (Step C);
 

3) Wrap w/ ham & duxelle: Lay a sheet of plastic wrap on a flat surface, and arrange the prosciutto slices on it, in slightly overlapping rows (Step D). Use a spatula to spread the duxelle evenly over the ham (Step E). Place the seared tenderloin in the middle (Step F). Tightly hold the edge of the plastic wrap, and neatly roll the ham and mushroom around the tenderloin to form a tight barrel shape (Step G). Chill in refrigerator for 15 minutes to allow the tenderloin to set and keep its shape;
 

4) Wrap w/ puff pastry: Lay the puff pastry sheet on parchment paper, lightly dust with flour, and brush the surrounding pastry with egg yolk (Step H). Remove the plastic wrap from the tenderloin, and lay in the centre. Fold the ends over, and then wrap the pastry around the tenderloin (Step I). Turn over, so the seam is underneath, and place on a baking pan with parchment paper;
 

5) Egg wash pastry: Decorate with excess pastry by cutting leafs or other designs. Brush all over the pastry with egg yolk, and chill for about 15 minutes. (Step J);
 

6) Bake: Preheat the oven to 400F, and bake for 30 minutes till the pastry turning golden brown (Step K). Allow to rest for 10-15 minutes before slicing, the tenderloin should be medium rare. Serve with Madeira or red wine sauce.
  



TIPS:
 

a). Add olive oil to a hot pan, sear the fillet when oil is hot, do not flip the fillet frequently to avoid sticking to the pan;
 

b). Baking time depends on weight and thickness of beef. Usually bake 20 minutes per pound in 400F oven to reach medium rare. Cook the tenderloin to an internal temperature of 120-125F for rare, 130-135F for medium-rare, 140-145F for medium, 150-155F for medium to well-done, 160F and above for well-done. After desired cooking temperature is reached, remove meat from heat source and let stand 10 to 15 minutes before carving. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute;
 

c) Portobello mushroom can be substituted with button mushroom, but the color contrast works better with Portobello mushroom.