Beef Wellington 🔪🥩👩🏻‍🍳
A dish that screams flavors, elegance, and style; and an unforgettable addition to any holiday dinner, celebration, or special occasion. And what I like best about it, is that it’s a make-ahead marvel!
If you’ve always wanted to try making it, but felt intimidated by the process, I will walk you through this recipe from A to Z and I promise you it’s not as complicated as it might look. 
We will rock the kitchen together in 2️⃣0️⃣2️⃣3️⃣ and it starts right here, right now 👩🏻‍🍳❤️🍽

Here’s the ingredients list for the Beef Wellington:

For the Meat Part:
🥩 2 lbs center cuter beef tenderloin (Chateaubriand)
🥩 1 tablespoon onion powder
🥩 1 tablespoon garlic powder
🥩 Salt & Pepper to taste
🥩 olive oil for greasing 
🥩 2 tablespoons Dijon mustard 

For the Duxelles:
🍄 1.5 lbs chopped mushroom
🍄 2 shallots, finely chopped 
🍄 4 garlic cloves
🍄 2 tablespoons butter
🍄 1 tablespoon thyme
🍄 Salt & Pepper to taste

For the Outside Layer:
🥮 Thinly sliced cured meat (I used pastrami round since we don’t eat prosciutto)
🥮 2 sheets puff pastry
🥮 Egg Wash: 2 eggs + 2 tablespoons milk
🥮 Sea Salt

First Step – Make the Duxelles:
🍄 In the food processor, pulse mushrooms, shallots, and garlic until finely chopped.
🍄 In a large skillet, melt butter over medium heat. Add the mushroom mixture, salt, pepper, and thyme, and cook until liquid has completely evaporated and a thick paste forms. 
🍄 Take it off the heat and set it aside until it cools completely.

Second Step – Prepare the Beef Tenderloin:
🥩 Drizzle tenderloin with some olive oil and season generously with salt, pepper, onion powder, and garlic powder.
🥩 Over medium-high heat, coat the bottom of a heavy skillet with olive oil and sear the tenderloin, until brown on all sides.
🥩 Transfer it on a rack, snip off the twine, and brush it all around with Dijon mustard, while it is still warm, then set it aside to cool.

Last Step – Assemble the Wellington:
🥮 Place plastic wrap on your work surface. 🥮 Place a rolled-out puff pastry sheet on top, then a layer of the thinly slice cured meat, then spread the Duxelles thinly and evenly over it.
🥮 Transfer the tenderloin to the puff pastry end towards you and using the plastic wrap roll it tightly, tucking the ends as you roll; then twist the ends of the plastic wrap tightly and refrigerate for half an hour.
🥮 Brush with egg wash; and using a lattice cutter cut out the second puff pastry sheet to form a lattice. Carefully transfer it on top, cut out excess dough with a knife, brush with egg wash, and season with sea salt.
🥮 Bake on 425F until puff pastry is golden in color – about 40-45 minutes.

Bon Appétit ❤️

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Happy New Year, from Ruby’s Kitchen to Yours 👩🏻‍🍳❤️

MADE WITH LOVE!
RUBY

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