Meat Wellington is a classic and elegant dish that showcases a perfectly cooked piece of Meat encased in a flaky pastry crust. This culinary masterpiece will impress your guests or make any occasion memorable. You can create an Exquisite Meat Wellington right in your kitchen with a few key ingredients and careful preparation. Follow this step-by-step recipe to master this delicious dish.
Ingredients:
- 2-pound beef tenderloin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 8-10 slices prosciutto
- 1 package puff pastry sheets (thawed according to package instructions)
- 8 ounces mushroom duxelles (finely chopped mushrooms sautéed with garlic, shallots, and herbs)
- 2 tablespoons butter, melted
- 1 egg, beaten (for egg wash)
Instructions:
Prepare the Beef Tenderloin
Season the beef tenderloin generously with salt and pepper on all sides. Heat the olive oil in a large skillet over high heat. Sear the beef tenderloin on all sides until browned. Remove from the skillet and let it cool.
Brush with Dijon Mustard
Brush the seared beef tenderloin with a thin layer of Dijon mustard. This will add flavor and help the prosciutto and mushroom duxelles adhere to the Meat.
Wrap with Prosciutto
Lay the prosciutto slices slightly overlapping on a sheet of plastic wrap. Place the beef tenderloin on top and carefully roll it in the prosciutto, ensuring the Meat is covered. Use plastic wrap to help you wrap it tightly. Chill in the refrigerator for about 20-30 minutes to firm up.
Roll out the Puff Pastry
Roll out the puff pie sheet into a large rectangle on a lightly floured surface. The size should be sufficient to wrap the beef tenderloin completely.
Layer with Mushroom Duxelles
Spread a thin layer of mushroom duxelles evenly over the puff pastry. The mushroom mixture adds flavor and helps keep the meat moist during cooking.
Wrap the Beef in Puff Pastry
Place the wrapped beef tenderloin in the center of the pastry sheet with the mushroom side facing up. Carefully fold the pastry over the beef, tucking in the edges and sealing the seams. Trim off any excess pastry if necessary. Flip the wrapped beef seam-side down on a baking sheet lined with parchment paper.
Brush with Egg Wash
Lightly brush the top of the pastry with the beaten egg. This will give the Meat Wellington a golden and glossy finish when baked.
Bake to Perfection
Preheat your cooker to 400°F (200°C). Bake the Meat Wellington for about 35-40 minutes or until the pastry is golden brown and the internal temperature of the Meat gets your desired level of doneness. Use a meat thermometer to control the temperature.
Rest and Serve
Once cooked, remove the Meat Wellington from the oven and rest for about 10 minutes. This lets the juices to redistribute within the Meat. Slice the Meat Wellington into thick portions and serve it with your favorite accompaniments, such as roasted vegetables or mashed potatoes.
Meat Wellington is a culinary delight that combines the tenderness of beef tenderloin with the richness of puff pastry and savory mushroom flavors. It’s a show-stopping dish perfect for special occasions or when you want to treat yourself to something extraordinary. With this recipe, you can create an excellent Meat Wellington that will impress your family and friends. Enjoy the gastronomic experience!
