Anyway here’s how to make a beef Wellington step by step 1 center-cut beef tenderloin (about 2–3 pounds), trimmed 2 tbsp olive oil 2 tbsp Dijon mustard Kosher salt and freshly ground black pepper For the duxelles: 1–1.5 pounds mushrooms (such as cremini, porcini, or wild mushrooms) 1 tbsp olive oil 2 shallots, finely chopped 2 cloves garlic, minced 1 tbsp fresh thyme leaves Salt and pepper For the assembly: 6–8 slices prosciutto, thinly sliced 1 sheet (about 14 oz) frozen puff pastry, thawed 1 large egg, beaten (for egg wash) Coarse sea salt, for sprinkling Instructions Step 1: Prepare the beef Tie the tenderloin with kitchen twine to help it hold a uniform cylindrical shape. Season it generously with salt and pepper. Sear the beef. Heat 2 tablespoons of olive oil in a large, heavy skillet over high heat until it smokes. Sear the tenderloin for 1–2 minutes on all sides until a dark brown crust forms, but do not cook it through. Brush with mustard. Remove the beef from the skillet and let it cool. Once cool, remove the twine and brush all sides with Dijon mustard. Chill. Refrigerate the seared, mustard-coated beef while you prepare the duxelles. Step 2: Make the duxelles (mushroom paste) Finely chop the mushrooms. Use a food processor to pulse the mushrooms into a very fine, coarse, breadcrumb-like consistency. Do not over-process into a mush. Sauté the mixture. Return the skillet to medium-high heat with 1 tablespoon of olive oil. Add the chopped mushrooms, shallots, garlic, and thyme. Cook for 10–15 minutes, stirring often, until all the liquid has evaporated and the mixture resembles a thick paste. Season and cool. Season the duxelles with salt and pepper to taste. Transfer it to a plate or bowl and let it cool completely. Step 3: Assemble the layers Create the prosciutto layer. Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in an overlapping rectangle large enough to cover the beef tenderloin. Add the duxelles. Spread an even layer of the cooled duxelles over the prosciutto. Wrap the beef. Place the chilled beef tenderloin on the duxelles-covered prosciutto. Using the plastic wrap, tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to form a tight, evenly thick log. Chill again. Refrigerate the wrapped beef for at least 30 minutes to firm it up. Step 4: Wrap in puff pastry Roll out the pastry. On a lightly floured surface, roll the thawed puff pastry into a rectangle large enough to encase the beef log. Encase the beef. Remove the beef from the refrigerator and unwrap the plastic. Place the beef in the center of the puff pastry. Brush the edges of the pastry with the beaten egg wash. Seal the pastry. Carefully fold the pastry over the beef, sealing the edges completely. Trim any excess pastry, ensuring there is only a single layer of overlap to avoid a doughy portion. Tuck the ends underneath to seal tightly. Chill one final time. Place the finished Wellington seam-side down on a parchment-lined baking sheet. Brush the entire pastry with the egg wash. For a neater finish, chill again for 10–20 minutes. Step 5: Bake the Wellington Preheat the oven to 425°F (220°C). Score and bake. Remove the Wellington from the fridge and brush with a final layer of egg wash. Use the back of a knife to gently score a decorative pattern on top of the pastry, without cutting all the way through. Sprinkle with coarse sea salt. Bake for 25–40 minutes, depending on the size of your tenderloin and desired doneness. For a medium-rare roast, the internal temperature should be around 130°F. Use an instant-read meat thermometer for accuracy. Rest and serve. Let the Wellington rest for at least 10–15 minutes before slicing. This is a critical step to allow the juices to redistribute, ensuring a tender and juicy result. Slice into thick pieces and serve immediately.
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He is in Massachusetts USA 🇺🇸 he cooked for Ryan Trahan
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Sea food❤
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Anyway here’s how to make a beef Wellington step by step
1 center-cut beef tenderloin (about 2–3 pounds), trimmed
2 tbsp olive oil
2 tbsp Dijon mustard
Kosher salt and freshly ground black pepper
For the duxelles:
1–1.5 pounds mushrooms (such as cremini, porcini, or wild mushrooms)
1 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, minced
1 tbsp fresh thyme leaves
Salt and pepper
For the assembly:
6–8 slices prosciutto, thinly sliced
1 sheet (about 14 oz) frozen puff pastry, thawed
1 large egg, beaten (for egg wash)
Coarse sea salt, for sprinkling
Instructions
Step 1: Prepare the beef
Tie the tenderloin with kitchen twine to help it hold a uniform cylindrical shape. Season it generously with salt and pepper.
Sear the beef. Heat 2 tablespoons of olive oil in a large, heavy skillet over high heat until it smokes. Sear the tenderloin for 1–2 minutes on all sides until a dark brown crust forms, but do not cook it through.
Brush with mustard. Remove the beef from the skillet and let it cool. Once cool, remove the twine and brush all sides with Dijon mustard.
Chill. Refrigerate the seared, mustard-coated beef while you prepare the duxelles.
Step 2: Make the duxelles (mushroom paste)
Finely chop the mushrooms. Use a food processor to pulse the mushrooms into a very fine, coarse, breadcrumb-like consistency. Do not over-process into a mush.
Sauté the mixture. Return the skillet to medium-high heat with 1 tablespoon of olive oil. Add the chopped mushrooms, shallots, garlic, and thyme. Cook for 10–15 minutes, stirring often, until all the liquid has evaporated and the mixture resembles a thick paste.
Season and cool. Season the duxelles with salt and pepper to taste. Transfer it to a plate or bowl and let it cool completely.
Step 3: Assemble the layers
Create the prosciutto layer. Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in an overlapping rectangle large enough to cover the beef tenderloin.
Add the duxelles. Spread an even layer of the cooled duxelles over the prosciutto.
Wrap the beef. Place the chilled beef tenderloin on the duxelles-covered prosciutto. Using the plastic wrap, tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to form a tight, evenly thick log.
Chill again. Refrigerate the wrapped beef for at least 30 minutes to firm it up.
Step 4: Wrap in puff pastry
Roll out the pastry. On a lightly floured surface, roll the thawed puff pastry into a rectangle large enough to encase the beef log.
Encase the beef. Remove the beef from the refrigerator and unwrap the plastic. Place the beef in the center of the puff pastry. Brush the edges of the pastry with the beaten egg wash.
Seal the pastry. Carefully fold the pastry over the beef, sealing the edges completely. Trim any excess pastry, ensuring there is only a single layer of overlap to avoid a doughy portion. Tuck the ends underneath to seal tightly.
Chill one final time. Place the finished Wellington seam-side down on a parchment-lined baking sheet. Brush the entire pastry with the egg wash. For a neater finish, chill again for 10–20 minutes.
Step 5: Bake the Wellington
Preheat the oven to 425°F (220°C).
Score and bake. Remove the Wellington from the fridge and brush with a final layer of egg wash. Use the back of a knife to gently score a decorative pattern on top of the pastry, without cutting all the way through. Sprinkle with coarse sea salt.
Bake for 25–40 minutes, depending on the size of your tenderloin and desired doneness. For a medium-rare roast, the internal temperature should be around 130°F. Use an instant-read meat thermometer for accuracy.
Rest and serve. Let the Wellington rest for at least 10–15 minutes before slicing. This is a critical step to allow the juices to redistribute, ensuring a tender and juicy result. Slice into thick pieces and serve immediately.
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