Beef Wellington Came Out Too Flaky
Mike Garten
Introducing the next show-stopping centerpiece to your Sunday dinner: a perfectly cooked Beef Wellington. This argument standout looks seriously impressive, but is a lot easier to make than yous'd think. Once you larn how to make Beef Wellington, you'll be serving this stunner all year long.
If you cook this masterpiece correctly — with our instructions, you definitely volition! — this master course, a corking Christmas dinner idea, doesn't demand a Beef Wellington sauce. The eye-cut beef tenderloin is seared then coated with salty and spicy Dijon mustard. To keep the puff pastry instance crisp on the outside, nosotros and then wrap the mustard-coated beef in flavorful prosciutto spread with duxelles (a flavor-packed mixture of mushrooms, shallots and thyme). This ensures enough of flavor without a soggy crust. The meat then gets wrapped in store-bought puff pastry (we dear Dufour Classic Puff Pastry), then scored and baked for a golden-brown presentation.
Yields: viii servings
Total Time: 1 60 minutes 35 mins
2 tbsp. olive oil
ii lb center-cut beefiness tenderloin, tied with twine
Kosher salt and pepper
ii tbsp. Dijon mustard
2 tbsp. unsalted butter
2 shallots, finely chopped
1 lb. mixed mushrooms, trimmed
2 cloves garlic, finely chopped
2 tsp. fresh thyme leaves
1 tbsp. dry sherry or brandy
ten to 12 thin slices prosciutto
xiv oz. puff pastry, thawed
1 large egg
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- Rut oil in a big skillet on medium-high. Season beef with ¾ tsp each salt and pepper, so cook until browned on all sides, 5 to vii minutes total. Transfer to a plate, let rest 5 minutes, then remove twine and brush with mustard.
- Wipe out skillet, and so add butter and oestrus on medium-low. Add shallots and cook, stirring occasionally, iv minutes.
- Meanwhile, to a nutrient processor, add mushrooms and pulse to finely chop. Increase oestrus under skillet to medium, add together mushrooms to shallots and cook, stirring occasionally, until mushrooms have released their liquid, about 5 minutes. Go along cooking, stirring ofttimes, until mushrooms take browned, 12 to 15 minutes more.
- Stir in garlic and thyme and cook 2 minutes. Stir in sherry and cook until virtually dry, xv seconds. Transfer to a plate.
- Overlap 3 sheets of plastic wrap on a work surface. Place prosciutto on top, overlapping to make roughly a 12- by vii-inch rectangle. Spread mushroom mixture evenly over prosciutto.
- Place beef tenderloin on the lesser edge of mushrooms and carefully roll tenderloin in mushroom-prosciutto layer, using the plastic wrap to help tighten it as you curlicue. Once it is completely rolled, wrap in plastic, twisting the ends to make sure it is very tight. Refrigerate xv minutes.
- Heat oven to 400°F. On a lightly floured surface, unfold puff pastry and roll to a rectangle well-nigh 3 inches wider than the beef roll on the shortest side.
- Unwrap beefiness, and place log along the edge of the long side of pastry. Brush edges of puff pastry with beaten egg. Roll the beef in the puff pastry to embrace completely. Fold ends of puff pastry like a present to cover ends and compression to seal and folding underneath. Identify on blistering sheet seam side downward.
- Castor pinnacle and sides of pastry with egg, and then utilise a small sharp knife to cut a few slits into the top of the pastry. Roast until an instant-read thermometer inserted in the center reads 120°F degrees for rare, 30 to 35 minutes. Let rest 10 minutes, then piece and serve while warm.
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Source: https://www.goodhousekeeping.com/food-recipes/a34739368/beef-wellington-recipe/
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