How To Make Fool-Proof Beef Wellington

Por Tasty · 90 min

Ingredientes

Modo de preparo

1. Preheat the oven to 300°F (150°C). Pulse the mushrooms in a food processor until finely diced but not a paste, spread them on a baking sheet and dry them in the oven, stirring every 15 minutes, for about 45 minutes in total, until dried out.
2. Meanwhile, tie the tenderloin with butcher's twine at about 1-inch intervals, using a length six times the loin's length. Season generously with salt and black pepper.
3. Heat the vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Sear the tenderloin quickly on all sides, about 1 minute per side, without overcooking.
4. Take the tenderloin off the heat, remove the twine, brush it all over with mustard, and chill in the refrigerator for about 1 hour.
5. Return the pan to medium-low heat. Add the butter, shallots and garlic and cook, stirring, for about 5 minutes until the shallots caramelise.
6. Deglaze the pan with the cognac, scraping up the browned bits, and cook for about 1 minute until the alcohol has evaporated and the pan is mostly dry. Add the dried mushrooms, stir, and season with salt to taste.
7. Move the duxelles to a bowl, press plastic wrap onto the surface, and chill completely, about 45 minutes.
8. On a large sheet of plastic wrap, lay the prosciutto in an overlapping rectangle wide enough to wrap the tenderloin. Spread the duxelles over it, leaving a 1-inch border, and press flat.
9. Place the tenderloin at the bottom edge of the mushroom layer and roll it up in the plastic wrap so the prosciutto fully and tightly covers the beef. Roll the log to seal, then chill until cold all the way through, about 1 hour.
10. Roll out the puff pastry on a lightly floured surface until it is large enough to wrap the log. Brush the top third with beaten egg, unwrap the log and set it on the bottom third, then roll it up tightly with the seam underneath. Tuck in the sides, wrap tightly in plastic, and chill while the oven heats.
11. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
12. Unwrap the log onto the sheet, brush it all over with beaten egg, decorate the pastry if you wish, and brush again with egg.
13. Bake until the pastry is deep golden brown, 30–40 minutes. If the pastry darkens too fast, cover loosely with foil. The beef should reach 125°F (52°C) in the centre.
14. Rest the Wellington for 1 hour, during which the centre rises to 135°F (57°C). Slice into 1-inch pieces and serve.

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