I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Beef Wellington
...in your mind.
Beef Wellington

Beef Wellington

While a Beef Wellington may seem daunting, it’s pretty doable - and definitely worth trying. Just take your time, relax and enjoy yourself - but maybe watch the video first. And while I have done a Meatball Wellington and a Tomahawk Rib Eye Wellington before, this is my first ‘true’ beef wellington.

2-3

Ingredients

Wellington

1 ‘Chateaubriand’ - the center cut from a whole tenderloin, 1.5 - 2 pounds

  • Kosher salt & coarse ground black pepper
  • Olive oil
  • 3 tablespoons English or Dijon Mustard
  • 2 tablespoons Butter
  • 2 large shallots, very finely chopped
  • 3 cloves garlic, minced
  • 1.25 pounds crimini mushrooms, really finely chopped
  • 2 teaspoons truffle oil, optional
  • 2-3 large plain crepes, you can buy or make them (see below for recipe)
  • 6-8 very thin slices of prosciutto
  • 1 sheet puff pastry
  • 2 egg yolks, beaten with 1 tablespoon water
  • Coarse salt

Crepes

  • 2 eggs
  • 1 cup milk
  • 1 cup all purpose flour
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt

Directions

  1. Season the beef well on all sides with the kosher salt &pepper
  2. Heat a large cast iron pan to almost smoking, and sear the filet quickly on all sides - you’re not cooking, but just searing for color
  3. When done, remove to a baking sheet and brush all over with the mustard, set aside and let cool
  4. Add a tablespoon of oil to the same pan, and over medium heat add the shallots and garlic - cook until shallot just begins to soften, about 3 minutes
  5. Add the mushrooms, and cook slowly until all the water has evaporated, 8-12 minutes
  6. Drizzle in the truffle oil if using, and cook again until mushrooms are dry - remove to a baking sheet and spread out to cool
  7. Time to wrap: put two sheets of plastic wrap side by side on your counter, slightly overlapping
  8. Put 2 or 3 crepes on top (see recipe below) you just need to make sure there’s enough to roll up the filet
  9. Top crepes with the prosciutto - 2 rows of 3 or 4, with them also overlapping
  10. Then add the mushrooms, and spread out to cover the entire surface
  11. Add the filet to the end closest to you, and slowly &carefully wrap by rolling it away from you
  12. Twist the ends until you have a tight sausage, and refrigerate 30 minutes to an hour
  13. Remove the puff pastry from the fridge about 5 minutes before using to warm up slightly
  14. Lay out 2 more sheets of plastic wrap, top with the puff pastry and brush fully with the beaten egg
  15. Unwrap filet, add to the puff pastry end closest to you, and again carefully roll up - seal ends and seam well
  16. Wrap tightly with the plastic wrap, and refrigerate 30minutes
  17. Preheat oven to 425 degrees, or 400 using convection
  18. Take filet from fridge, remove plastic wrap and place on parchment covered baking sheet
  19. Brush with remaining beaten egg, and using the back of a knife make any designs you’d like to on the outside (being sure not to cut through the puff pastry)
  20. Bake until dough is beautifully golden brown, and the filet is 120 degrees for medium rare (the temp will continue to rise) - remove and let rest 15 minutes before slicing

Crepes

  1.  Combine all ingredients in a large bowl, and whisk until smooth
  2. Heat a non-stick pan over medium heat, lightly with butter or cooking spray, and pour in 1/4 cup of the batter - tilting the pan in a circle to coat the bottom evenly
  3. Cook about 2 minutes or until the edges start to brown and the bottom is firm
  4. Flip over carefully and cook another minute or so until the bottom has lightly browned
  5. Remove to a plate and continue with remaining batter,stacking the crepes on top of each other as you go
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