Easy Beef Wellington
Easy Beef Wellington
Prep Time: 1 hourPT1H
Cook Time: 1.5 hoursPT1.5H
Beef Wellington may seem like an intimidating dish to perfect, but this recipe makes it simple. With just 6 quick steps you’ll be enjoying delicious Natural Angus tenderloin, Dijon mustard, mushrooms, and prosciutto inside a perfect pastry shell.
2 1/2 lbs Aspen Ridge Beef Tenderloin
2 Tbsp Olive Oil
2 Tbsp Dijon Mustard
2 Cups Mushrooms (your choice; cremini is recommended)
1/2 Onion, diced
1/2 C chestnuts (can be left out based on personal preference)
3 oz Prosciutto
1 (17.5 oz) frozen Puff Pastry
1 Egg Yolk, beaten (for brushing the puff pastry)
3 Sprigs Thyme
2 Sprigs Rosemary
Salt/Pepper to taste
Preheat the oven to 400 degrees.
Salt the beef tenderloin. In a skillet over medium-high heat, pour in the olive oil and sear the beef tenderloin on all sides until you have a nice golden-brown color. Remove from heat, brush all sides with Dijon mustard, and set aside.
In a food processor, combine the mushrooms, onion, and chestnuts. Blend until mostly broken down into very small pieces. In a pan (with no oil) cook the mushroom, onion, and chestnut mixture over medium-low heat (note: it's important that you don't use any oil in this step, the goal is to cook off most of the water from the mushrooms and onion so that your pastry doesn't get soggy). Cook until most of the water cooks off, then set aside.
Line a surface with cling wrap twice the size of the beef tenderloin and line 8 slices of prosciutto in the middle, overlapping them slightly. Spread the mushroom mixture over the prosciutto until evenly spread in a thin layer. Place the tenderloin in the center of the prosciutto and mushrooms. Using the cling wrap, roll the prosciutto and mushrooms over the beef, then roll tightly until you have a nice, evenly thick log. Chill in the refrigerator for approximately 30 min.
When the prosciutto and beef log is done chilling, remove from the refrigerator, then remove and discard the cling wrap and set aside. On a floured surface, roll out the puff pastry dough and wrap the pastry around the prosciutto and beef log. Cover with cling wrap, roll tightly, and chill for another 15 minutes.
Once the beef wellington is done resting and coming together in the refrigerator, remove from plastic wrap and discard the plastic wrap. Place the wellington on a baking sheet, and brush with egg yolk wash. Add thyme and rosemary and salt and pepper to taste. Lightly score the wellington with any designs you want to make. Bake for approximately 20 minutes, until the pastry is golden brown and the internal temperature is the desired temperature. Remove from the oven and allow to rest for 10 minutes prior to slicing.