What Cut of Meat Beef Wellington

So, you've decided to make Beef Wellington. Congratulations! Y'all are about to brand your dinner guests extremely happy. While the origins of this famous dish are unknown, wedoknow it'due south a holiday showstopper that information technology isnot for the faint of heart. Beneath, we pause down all the elements of a classic Beefiness Wellington from the inside out, so yous tin can fearlessly make the all-time Wellington you tin. We believe in y'all!

The Meat

We're starting with one of the most tender cuts of beef ever—the tenderloin! Beef tenderloin is super delicious, but without basic or much marbling, it'snon the most flavorful cut of beefiness in the world. That is why we season liberally. (Read: about 1 teaspoon kosher common salt per pound.) That is also why we sear the meat earlier anything else. Browning the meat on all sides, including the ends, does And then MUCH for the season of the Wellington equally a whole.

The Mustard

To add some other layer of complexity to the finished production, brush the seared tenderloin with mustard. Feel costless to employ your favorite type—we beloved a variety with some heat similar dijon or spicy brown mustard.

The Mushrooms

AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. Discussion to the wise: don't try to speed up the cooking process on this one, you realllllly desire to cook out as much of the moisture as possible. If you don't, the mushrooms will continue to lose moisture when you're baking the Wellington, which could lead to a soggy bottom.

The Prosciutto

Speaking of soggy bottoms (or more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a petty extra insurance. It provides a bulwark for moisture, and on top of that it adds fifty-fifty more delicious compact flavour. By shingling a layer of prosciutto onto a layer of plastic wrap, you tin easily spread your duxelle in an even layer and wrap your tenderloin evenly. It's a win/win!

The Pastry

Some people similar to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe non crazy, merely definitely overachievers. We've found that, not only is store bought puff pastry much more convenient, but information technology'south also incredibly delicious. We're particularly fond of this brand, and honestly don't think we could make a better version if nosotros tried. If yous DO desire to attempt making your ain, check out this footstep by footstep guide from our friends over at the Kitchn.

Made this? Let usa know how it went in the comment section below!

Cal/Serv: 637

Yields: half-dozen servings

Prep Time: 0 hours 15 mins

Total Fourth dimension: 2 hours 30 mins

one

(2 lb.) center-cut beef tenderloin, trimmed

kosher salt

freshly basis black pepper

extra-virgin olive oil, for greasing

2 tbsp.

Dijon mustard

1 1/2 lb.

mixed mushrooms, roughly chopped

1

shallot, roughly chopped

Leaves from ane thyme sprig

2 tbsp.

unsalted butter

12

thin slices prosciutto

all-purpose flour, for dusting

14 oz.

frozen puff pastry, thawed

1

big egg, browbeaten

flaky salt, for sprinkling

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1. Using kitchen twine, tie tenderloin in 4 places. Flavour generously with common salt and pepper.
2. Over high rut, coat lesser of a heavy skillet with olive oil. In one case pan is almost smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool plenty to handle, snip off twine and coat all sides with mustard. Permit cool in fridge.
3. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
4. To skillet, add butter and melt over medium rut. Add mushroom mixture and cook until liquid has evaporated, well-nigh 25 minutes. Flavor with salt and pepper, then let cool in fridge.
5. Identify plastic wrap downwards on a piece of work surface, overlapping so that it'southward twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that'southward big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
6. Flavor tenderloin, so place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to ringlet tightly. Tuck ends of prosciutto as y'all gyre, so twist ends of plastic wrap tightly into a log and transfer to refrigerator to chill (this helps it maintain its shape).
7. Heat oven to 425°. Lightly flour your piece of work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle yous just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Castor the other three edges of the pastry with egg wash, then tightly roll beef into pastry.
8. In one case the log is fully covered in puff pastry, trim any extra pastry, and then crimp edges with a fork to seal well. Wrap ringlet in plastic wrap to get a really tight cylinder, then chill for 20 minutes.
9. Remove plastic wrap, and so transfer roll to a foil-lined baking sheet. Castor with egg wash and sprinkle with flaky salt.
10. Bake until pastry is gilt and the center registers 120°F for medium-rare, nearly 40 to 45 minutes. Allow rest x minutes earlier carving and serving.

Nutrition (per serving): 637 calories, fifty g protein, forty g carbohydrates, 3 g fiber, 4 k sugar, 36 g fat, fifteen g saturated fat, ane,640 mg sodium

Ethan Calabrese

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Source: https://www.delish.com/cooking/recipe-ideas/recipes/a58702/easy-beef-wellington-recipe/