Difficulty Level: Advanced
Why it’s great for your cooking channel: Beef Wellington is an iconic dish that showcases advanced cooking techniques, including searing, sautéing, and pastry work, making it an impressive recipe to feature on your cooking channel. The step-by-step process of assembling and wrapping the beef fillet in puff pastry provides ample opportunities for close-up shots and detailed explanations, enhancing the educational value of your videos. Additionally, Beef Wellington is a visually stunning dish that will captivate your audience and inspire them to try their hand at creating this culinary masterpiece at home.
Description: Beef Wellington is a timeless classic that epitomizes elegance and culinary finesse. By featuring the process of preparing a beef fillet, encased in a savory mushroom duxelles and wrapped in flaky puff pastry, you’ll demonstrate advanced cooking techniques while creating a visually stunning dish. This recipe offers a perfect balance of flavors and textures, making it a show-stopping centerpiece for any special occasion.
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Serving size: 4 servings
Ingredients:
- 1 1/2 pounds beef tenderloin fillet
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 sheet puff pastry, thawed
- Dijon mustard
- 4 slices prosciutto
- 1 egg, beaten (for egg wash)
Instructions:
- Season the beef fillet generously with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the beef fillet on all sides until browned, about 2 minutes per side. Remove from the skillet and let it cool.
- In the same skillet, add the chopped mushrooms and garlic. Cook until the mushrooms release their moisture and become golden brown, about 5-7 minutes. Stir in the chopped parsley and season with salt and pepper. Remove from heat and let it cool.
- Roll out the puff pastry on a lightly floured surface into a rectangle large enough to wrap the beef fillet.
- Spread a thin layer of Dijon mustard over the prosciutto slices. Place the prosciutto slices on the puff pastry, slightly overlapping them.
- Spread the mushroom duxelles evenly over the prosciutto.
- Place the seared beef fillet on top of the mushroom duxelles.
- Carefully fold the puff pastry over the beef fillet, sealing the edges and trimming any excess pastry.
- Brush the top and sides of the puff pastry with beaten egg wash.
- Transfer the Beef Wellington to a baking sheet lined with parchment paper.
- Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
- Remove from the oven and let it rest for 5-10 minutes before slicing.
- Serve the Beef Wellington sliced, with your favorite side dishes.
