Saturday, November 2, 2013

Beef Wellington

They say the way to a man's heart is through his stomach. So I decided to do something bold to please my Man. He LOVES beef, and I wanted to try to make a challenging beef recipe that I have never attempted before. Beef Wellington. Not sure how I would like such a dish, not being a beef fan, I decided to make 2 individual servings. The dish turned out amazing. I even ate a few bites and loved it! Knowing I got the highest quality grass fed beef helped I am sure. 

Don't be scared to tackle this dish. I was actually so pleased with how easy it was to make, that I plan on making this ahead of time the next time I have company over for dinner. This is a dish that is very easily made ahead of time, with the results that will most definitely wow your guests. 

Beef Wellington for two
adapted from Gordon Ramsay

Two fillet Mignon (8 oz filet's, or a 1lb fillet of Angus beef)
Dijon mustard
1 Tbsp olive oil
5oz crimini mushrooms
1 Tbsp butter
1 large sprig fresh thyme
2 fl oz dry white wine
6 slices prosciutto
1/2 lb puff pastry, thawed if frozen
a little flour, for dusting
2 egg yolks beaten with 1 tsp water

Heat a tablespoon olive oil in a large pan on high heat. Season the fillet generously with salt and pepper. Sear the fillet in the pan on all sides until well browned.

Remove the fillet from the pan brush the fillet on all sides with Dijon mustard. Set aside.

Chop the mushrooms finely in a food processor. Heat a large sauté pan on medium high heat. Add butter, thyme and white wine along with the chopped mushrooms into the pan and let cook down. 
When the moisture boiled away, set aside the mushroom mixture to cool.

Roll out a large piece of plastic wrap. Lay out the slices of prosciutto on the plastic wrap so that they overlap.
 Spread the mushroom mixture over the prosciutto Place the beef fillet in the middle, roll the mushroom and prosciutto over the fillet, using the plastic wrap so that you do this tightly. 
Wrap up the beef fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for at least 20 minutes.

Preheat oven to 400°F.

On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap). Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.
 Place the pastry-wrapped fillet 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. Sprinkle the top with coarse salt. Bake for 25-35 minutes. The pastry should be nicely golden when done. (To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125-130°F for medium rare.)

 Remove from oven and let rest for 10 minutes before slicing. 


  1. This sounds really good but we don't care much for mushrooms. Is there any alternative to this?

    1. because the mushroom is more like a puree, you can't even taste them, they just act like a flavor sponge and soak up everything. I don't usually like mushrooms, but I could not tell there were mushrooms in there. You can use a really mild black olive and make a tapenade out of them the same way I made the mushroom mixture. Or you could just use onion.


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