Beef Wellington (for two)
This very traditional holiday dish is sometimes complicated by the cost and the many portions that it yields. However, if you’re looking for an extravagant dinner, say for two, this version of the dish using a large Filet Mignon or Chateaubriand cut (not a traditional whole tenderloin for example) - will reward you for the preparation effort that’s not really complicated. Tip: prepare the “duxelles” in advance (night before) and be sure to make a nice sauce to serve with it. [See my cherry-port sauce recipe] This dish is definitely a winner.
Open in Cookpad AppCooking Instructions
- 1
Heat a medium sized heavy skillet and add oil. Over medium-high heat, sear the "seasoned" beef until browned on all sides, including the sides, about 1 minute per side.
- 2
Transfer to a plate. Coat all sides with mustard. Let cool in fridge.
- 3
In the same skillet, add olive oil to prepare the “duxelles.” Add the mushrooms & shallots and begin to sauté. Add a bit of butter along with garlic, dried thyme, and dash of sherry.
- 4
Cook and stir until all liquid has evaporated 25-30 minutes. Add a dash of salt & pepper and place in a bowl to cool. [Tend to your side dishes]
- 5
Place plastic wrap down on a work surface (2x the length and width of the beef). Lay the prosciutto slices on the wrap (shingling them) in a 6” square pattern. Spread the duxelles thinly over the prosciutto.
- 6
Place the beef at the bottom of the first prosciutto slice. Using the plastic wrap, begin to roll the beef up tightly, tucking the prosciutto sides as you roll. Twist ends of wrap tightly. Transfer to freezer for 10 minutes.
- 7
Lightly flour work surface and spread out puff pastry. Place the beef in the center and trim off the sides (and top) of the pastry a bit. Brush the pastry edges with egg wash and fold things up (a present / gift).
- 8
Place seam side down on a plate. Decorate the top by braiding or a simple X (use egg wash like glue), and then chill for 20 minutes.
- 9
Heat oven to 400°.
- 10
Transfer the Wellington to a parchment-lined baking sheet. Brush with egg wash all over and sprinkle with flaky salt.
- 11
Bake until pastry is golden and the center registers 120°F for medium-rare, about 25 minutes. Let rest 10 minutes before making a center cut (dividing the Wellington into two).
- 12
Spoon a port wine/ beef reduction sauce on each plate half. Add the Wellington and top with a bit more gravy. Complete the dish with the sides and enjoy.
Reactions
Similar Recipes
-
Beef Wellington Beef Wellington
I enjoy making this but love to eat it even more. This recipe takes patience and time.
-
Beef Wellington Beef Wellington
Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion | bbcgoodfood.com/recipes/beef-wellington
Tyler -
Beef Wellington Beef Wellington
I love beef Wellington and thought I’d give it a try. I don’t like mushrooms, so I improvised on the traditional method.
-
-
Pork Wellington Pork Wellington
Just felt like adapting a beef Wellington recipe for pork tenderloin. Worked out very well, wouldn't change a thing. Might add some more pictures. Rik -
The Ultimate Beef Wellington The Ultimate Beef Wellington
Not gonna lie...you'll feel fat after eating this. The key is you won't feel guilty. This meal is a lot of work. It's also incredibly amazing.
-
Brad's beef wellington Brad's beef wellington
I made this for a friend's birthday. Been a while since I have made this. But it turned out good. Served this with roasted pine nut cous cous and bacon Brussel sprouts.
-
Beef wellington with handmade puff pastry Beef wellington with handmade puff pastry
#GoldenApron23Week7 challenge ingredient: Serrano hamAfter I started making puff pastry by myself, I felt it was not really hard but way better than the one we can buy in the store. And also this puff pastry recipe can be used in Portuguese egg tart and more!Apologize for no progress pictures because I forgot 🥲But I am still not a fan of beef😂
-
Veggies Wellington Veggies Wellington
Merry Christmas everyone ! Hope you guys have a grateful holiday! This recipe so easy to make, impress your non meat-eater friends with it.
-
-
Meatball Wellington Meatball Wellington
If you want an impressive appetizer you have to try meatball Wellington. It is also fun to make.
-
Salmon Wellington Salmon Wellington
There's a food culture campaign going on at the British Embassy in Japan that I attended called "Food is GREAT: A Taste of Britain."I think using salmon that's meant for sashimi is a good idea.If you have leftover cucumber mix, you can use it as a dressing.When wrapping the salmon with the pie crust, make sure no air gets in. Before baking it, poke it 3 or 4 times with a skewer so the air can escape.You can accompany it with salad or tartar sauce. Recipe by British Embassy
More Recipes
Comments