Ingredients with Measurements:
- 1 pound beef tenderloin
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup chopped mushrooms
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 1/4 cup red wine
- 1/2 cup beef broth
- 1 sheet puff pastry, thawed
- 4-6 slices prosciutto
- 1 egg, beaten
Special equipment needed:
- Meat thermometer
- Baking sheet
- Parchment paper
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. Add mushrooms, shallots, and garlic. Cook until softened, about 5 minutes.
4. Add red wine and beef broth to the skillet. Bring to a boil and reduce heat to low. Simmer until the liquid has reduced by half, about 10 minutes.
5. Roll out puff pastry on a lightly floured surface. Place prosciutto slices on top of the pastry, slightly overlapping.
6. Spread mushroom mixture over the prosciutto.
7. Place beef tenderloin on top of the mushroom mixture.
8. Wrap the puff pastry around the beef, sealing the edges with the beaten egg.
9. Place the beef Wellington on a baking sheet lined with parchment paper.
10. Brush the top of the pastry with the beaten egg.
11. Bake for 25-30 minutes or until the internal temperature of the beef reaches 135°F for medium-rare.
12. Let the beef Wellington rest for 10 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of beef: 135°F for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 20g
Protein: 22g
Substitutions for ingredients:
- Beef tenderloin can be substituted with pork tenderloin or chicken breast.
- Red wine can be substituted with beef broth or chicken broth.
- Puff pastry can be substituted with crescent roll dough.
Variations:
- Add chopped herbs such as thyme or rosemary to the mushroom mixture.
- Use bacon instead of prosciutto.
- Add a layer of sliced cheese on top of the mushroom mixture before adding the beef tenderloin.
Tips and tricks:
- Make sure the puff pastry is thawed before using.
- Use a meat thermometer to ensure the beef is cooked to the desired temperature.
- Let the beef Wellington rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the beef Wellington sliced on a platter with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or a drizzle of balsamic glaze.
Pairings:
Serve with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting advice:
- If the puff pastry is not sealing properly, use a little water to help it stick together.
- If the beef is not cooked to the desired temperature, return it to the oven for a few more minutes.
Food safety advice:
Make sure to cook the beef to the recommended internal temperature to avoid foodborne illness.
Food history:
Beef Wellington is a classic British dish that dates back to the early 19th century.
Flavor profiles:
The dish has a rich and savory flavor from the beef, mushrooms, and prosciutto.
Serving suggestions:
Serve as a main course for a special occasion or holiday meal.
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Region: British