Beef Wellington

Beef Wellington ๐Ÿ”ช๐Ÿฅฉ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ
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 itโ€™s a make-ahead marvel!
If youโ€™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 itโ€™s not as complicated as it might look.ย 
We will rock the kitchen together in 2๏ธโƒฃ0๏ธโƒฃ2๏ธโƒฃ3๏ธโƒฃ and it starts right here, right now ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณโค๏ธ๐Ÿฝ

Hereโ€™s the ingredients list for the Beef Wellington:

For the Meat Part:
๐Ÿฅฉ 2 lbs center cuter beef tenderloin (Chateaubriand)
๐Ÿฅฉ 1 tablespoon onion powder
๐Ÿฅฉ 1 tablespoon garlic powder
๐Ÿฅฉ Salt & Pepper to taste
๐Ÿฅฉ olive oil for greasing 
๐Ÿฅฉ 2 tablespoons Dijon mustard 

For the Duxelles:
๐Ÿ„ 1.5 lbs chopped mushroom
๐Ÿ„ 2 shallots, finely chopped 
๐Ÿ„ 4 garlic cloves
๐Ÿ„ 2 tablespoons butter
๐Ÿ„ 1 tablespoon thyme
๐Ÿ„ Salt & Pepper to taste

For the Outside Layer:
๐Ÿฅฎ Thinly sliced cured meat (I used pastrami round since we donโ€™t eat prosciutto)
๐Ÿฅฎ 2 sheets puff pastry
๐Ÿฅฎ Egg Wash: 2 eggs + 2 tablespoons milk
๐Ÿฅฎ Sea Salt


First Step – Make the Duxelles:
๐Ÿ„ In the food processor, pulse mushrooms, shallots, and garlic until finely chopped.
๐Ÿ„ 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. 
๐Ÿ„ Take it off the heat and set it aside until it cools completely.

Second Step – Prepare the Beef Tenderloin:
๐Ÿฅฉ Drizzle tenderloin with some olive oil and season generously with salt, pepper, onion powder, and garlic powder.
๐Ÿฅฉ Over medium-high heat, coat the bottom of a heavy skillet with olive oil and sear the tenderloin, until brown on all sides.
๐Ÿฅฉ 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:
๐Ÿฅฎ Place plastic wrap on your work surface. ๐Ÿฅฎ 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.
๐Ÿฅฎ 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.
๐Ÿฅฎ 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.
๐Ÿฅฎ Bake on 425F until puff pastry is golden in color – about 40-45 minutes.

Bon Appรฉtit โค๏ธ

Happy New Year, from Rubyโ€™s Kitchen to Yours ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณโค๏ธ

MADE WITH LOVE!
RUBY

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