Beef Wellington recipes

 Beef Wellington is a classic British dish made with beef fillet (tenderloin), mushroom duxelles, prosciutto (or sometimes crepes), and puff pastry. It's often served as a luxurious entrée for special occasions. Here's a basic Beef Wellington recipe:

Ingredients:

• 1 1/2 to 2 pounds (700g to 900g) beef tenderloin (center-cut)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 pound (450g) mushrooms, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2/3 cup (160ml) dry white wine
• 2 sheets of puff pastry (about 12x16 inches or 30x40cm)
• 8-10 slices of prosciutto
• 1 egg (for egg wash)
• Dijon mustard (optional)
• Flour for dusting
• Parma ham (optional)
• Truffle oil (optional)

Instructions:

1. 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 it's nicely browned. This should take about 2-3 minutes per side. Remove from the pan and let it cool. You can optionally brush the seared beef with Dijon mustard or truffle oil for added flavor.

2. In the same skillet, melt the butter over medium heat. Add the finely chopped mushrooms and garlic. Cook them down until they release their moisture and it evaporates, which should take about 10-15 minutes. Add the wine and cook until it evaporates as well. Season with salt and pepper. Let the mushroom duxelles cool.

3. Lay out a sheet of plastic wrap and arrange the prosciutto slices slightly overlapping to form a large rectangle. Spread a thin layer of the mushroom duxelles over the prosciutto. Place the seared beef in the center and wrap the prosciutto and duxelles around it tightly. Use the plastic wrap to help you roll it into a log shape. Chill in the refrigerator for about 20 minutes.

4. Preheat your oven to 425°F (220°C). Dust your work surface with flour and roll out the puff pastry sheets to a size large enough to wrap the beef entirely.

5. Remove the beef from the refrigerator, unwrap it, and place it in the center of one of the rolled-out pastry sheets. Fold the pastry over the beef, sealing the edges by brushing them with a beaten egg.

6. Place the wrapped beef, seam side down, on a baking sheet lined with parchment paper. Brush the entire pastry with the beaten egg to give it a golden finish.

7. If desired, use extra puff pastry to create decorative patterns on top of the Wellington. Make a few small slits in the pastry to allow steam to escape.

8. Bake for 45 minutes to 1 hour, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (135°F/57°C for medium-rare). Let it rest for a few minutes before slicing and serving.

Serve your Beef Wellington with a red wine reduction sauce, mashed potatoes, and vegetables for an elegant and delicious meal.