Want To Be An Expert Chef V20

Beef Wellington is a classic dish that combines succulent beef, savory mushroom duxelles, and rich puff pastry. It's a true showstopper and perfect for special occasions. Let's dive into the recipe: ### Beef Wellington Recipe #### Ingredients: **For the Beef Wellington:** - 1 1/2 to 2 pounds beef tenderloin, trimmed - Salt and freshly ground black pepper - 2 tablespoons olive oil - 2 tablespoons Dijon mustard - 8 ounces mushrooms (such as cremini or button), finely chopped - 2 shallots, finely chopped - 2 cloves garlic, minced - 2 tablespoons unsalted butter - 1/4 cup dry sherry or white wine - 1 package (about 17.3 ounces) puff pastry, thawed if frozen - 1 egg, beaten (for egg wash) **For the Mushroom Duxelles:** - 1 tablespoon olive oil - 1 tablespoon unsalted butter - 8 ounces mushrooms (such as cremini or button), finely chopped - 2 shallots, finely chopped - 2 cloves garlic, minced - Salt and freshly ground black pepper - 2 tablespoons chopped fresh parsley #### Instructions: **1. Prepare the Beef:** - Preheat the oven to 400°F (200°C). - Season the beef tenderloin generously with salt and pepper. - Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let it cool slightly. Brush the beef with Dijon mustard all over. Set aside. **2. Make the Mushroom Duxelles:** - In the same skillet, heat the olive oil and butter over medium heat. Add the mushrooms, shallots, and garlic. Cook until the mushrooms release their liquid and it evaporates, and the mixture becomes golden brown, about 10-12 minutes. - Season with salt and pepper, and stir in the chopped parsley. Remove from heat and let it cool completely. **3. Assemble the Wellington:** - Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap the beef. - Spread the mushroom duxelles evenly over the puff pastry. - Place the seared beef in the center of the pastry and carefully wrap it, sealing the edges. - Trim any excess pastry and crimp the edges to seal. - Place the Wellington seam side down on a baking sheet lined with parchment paper. **4. Bake the Wellington:** - Brush the pastry with beaten egg for a golden finish. - Bake in the preheated oven until the pastry is golden brown and the beef reaches your desired level of doneness, about 35-40 minutes for medium-rare (internal temperature of 135°F or 57°C). - Remove from the oven and let it rest for 10 minutes before slicing. **5. Serve and Enjoy:** - Slice the Beef Wellington into thick portions and serve immediately. - Pair with your favorite sides such as roasted potatoes, green beans, or a simple salad dressed with vinaigrette. #### Tips: - For a more intense flavor, you can wrap the beef in prosciutto before adding the mushroom duxelles. - Ensure that the mushroom duxelles is completely cooled before spreading it over the puff pastry to prevent it from making the pastry soggy. - Use a meat thermometer to ensure your beef is cooked to the desired doneness. - Serve with a red wine reduction sauce for an extra touch of elegance. #### Dietary Modifications: - **Vegetarian/Vegan:** Substitute the beef tenderloin with large portobello mushrooms or a plant-based meat alternative. Use vegan puff pastry and omit the egg wash. - **Gluten-Free:** Use gluten-free puff pastry or wrap the beef in thinly sliced potatoes instead. - **Dairy-Free:** Use dairy-free butter or olive oil instead of butter in the mushroom duxelles, and ensure the puff pastry is dairy-free. Enjoy your Beef Wellington! It's a timeless classic that's sure to impress your guests.