Ingredients with Measurements:
- 1 1/2 lb beef tenderloin
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup balsamic vinegar
- 1/4 cup red wine
- 2 tbsp honey
- 1/4 cup beef broth
- 1 sheet puff pastry
- 1 egg, beaten
Special equipment needed:
- Meat thermometer
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season beef tenderloin with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear beef tenderloin on all sides until browned, about 2-3 minutes per side.
4. Transfer beef tenderloin to a baking sheet and bake in the preheated oven until the internal temperature reaches 135°F for medium-rare, about 20-25 minutes.
5. While the beef tenderloin is baking, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar, red wine, honey, and beef broth. Bring to a boil and then reduce heat to low. Simmer until the glaze has thickened, about 10-15 minutes.
6. Remove beef tenderloin from the oven and let it rest for 10 minutes.
7. Roll out the puff pastry on a floured surface. Place the beef tenderloin in the center of the pastry and brush the edges with beaten egg.
8. Fold the pastry over the beef tenderloin, sealing the edges with the egg wash.
9. Brush the top of the pastry with the remaining egg wash.
10. Bake in the preheated oven until the pastry is golden brown, about 20-25 minutes.
11. Remove from the oven and let it rest for 5 minutes.
12. Slice the beef Wellington into thick slices and serve with the balsamic glaze.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 24g
Protein: 32g
Substitutions for ingredients:
- Beef tenderloin can be substituted with filet mignon or sirloin steak.
- Red wine can be substituted with beef broth or chicken broth.
- Honey can be substituted with maple syrup or brown sugar.
Variations:
- Add sliced mushrooms to the balsamic glaze for a richer flavor.
- Use a different type of glaze, such as a red wine reduction or a mushroom sauce.
- Add herbs, such as thyme or rosemary, to the beef tenderloin for additional flavor.
Tips and tricks:
- Make sure the beef tenderloin is at room temperature before cooking.
- Use a meat thermometer to ensure the beef tenderloin is cooked to the desired temperature.
- Let the beef tenderloin rest before slicing to allow the juices to redistribute.
- Use a sharp knife to slice the beef Wellington.
Storage instructions:
Leftover beef Wellington can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F. Place the beef Wellington on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the beef Wellington on a platter with the balsamic glaze drizzled over the top.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve with roasted vegetables, such as carrots or Brussels sprouts, and a side salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Side salad
- Garlic bread
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the baking sheet halfway through cooking.
- If the balsamic glaze is too thick, add more beef broth to thin it out.
Food safety advice:
- Make sure the beef tenderloin is cooked to the proper temperature to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beef Wellington is a classic British dish that originated in the early 19th century. It is typically made with beef tenderloin, mushrooms, and puff pastry.
Flavor profiles:
The beef tenderloin is tender and juicy, while the balsamic glaze adds a tangy and slightly sweet flavor. The puff pastry is flaky and buttery.
Serving suggestions:
Serve the beef Wellington as a main course for a special occasion or dinner party.
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