Step 1: Prepare the Beef Fillet
- Season the beef: Season the beef fillet generously with salt and black pepper.
- Sear the beef: Heat the olive oil in a skillet over high heat. Sear the beef fillet on all sides until browned, about 2-3 minutes per side. Remove from the skillet and let it cool slightly.
- Brush with mustard: While the beef is still warm, brush it all over with the English mustard. Let it rest.
Step 2: Make the Mushroom Duxelles
- Cook the mushrooms: In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, shallots, garlic, and thyme. Cook, stirring frequently, until the mushrooms release their moisture and the mixture becomes dry, about 10-15 minutes. Season with salt and black pepper to taste. Let it cool.
Step 3: Assemble the Beef Wellington
- Wrap with prosciutto and duxelles: Lay a large piece of plastic wrap on a work surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle large enough to wrap around the beef fillet. Spread the cooled mushroom duxelles evenly over the prosciutto.
- Wrap the beef: Place the beef fillet in the center of the prosciutto and mushroom layer. Use the plastic wrap to tightly roll the prosciutto and mushroom around the beef, tucking in the ends. Twist the ends of the plastic wrap to seal and refrigerate for at least 30 minutes to firm up.
Step 4: Wrap in Puff Pastry
- Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry into a rectangle large enough to enclose the beef fillet.
- Wrap the beef: Remove the beef from the plastic wrap and place it in the center of the puff pastry. Fold the pastry over the beef, trimming any excess, and press to seal the edges. Use the beaten egg yolk to brush the edges and seal tightly. Place the wrapped beef seam-side down on a baking sheet lined with parchment paper.
- Chill: Brush the entire surface with the egg wash. Use a sharp knife to score the pastry lightly, without cutting through, to create a decorative pattern. Refrigerate for at least 20 minutes while preheating the oven.
Step 5: Bake the Beef Wellington
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Bake: Bake the Beef Wellington in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (51°C) for medium-rare. Adjust cooking time if you prefer a different level of doneness.
- Rest: Remove from the oven and let the Beef Wellington rest for 10 minutes before slicing.
Step 6: Make the Red Wine Sauce (Optional)
- Cook the shallots: In a saucepan, melt the butter over medium heat. Add the chopped shallots and cook until softened.
- Add the flour: Stir in the flour and cook for 1-2 minutes to create a roux.
- Add the liquids: Gradually add the red wine and beef stock, whisking constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 10 minutes. Season with salt and black pepper to taste.
Step 7: Serve
- Slice and serve: Slice the Beef Wellington into thick slices and serve with the optional red wine sauce on the side. Enjoy this classic, luxurious dish!
Tips for Perfect Beef Wellington
- Chill the beef: Proper chilling helps maintain the shape and makes it easier to wrap with prosciutto and puff pastry.
- Prevent soggy pastry: Ensure the mushroom duxelles is dry and cooled before wrapping, as excess moisture can cause the pastry to become soggy.
- Resting time: Allow the Beef Wellington to rest after baking to ensure even distribution of juices.
Conclusion
Classic Beef Wellington is a show-stopping dish that combines tender beef, savory mushrooms, and flaky puff pastry. This recipe guides you through creating this exquisite meal, perfect for any special occasion. Enjoy the process of making and savoring this delightful and impressive dish!