How do you make beef Wellington?

Beef Wellington: A Step-by-Step Guide

Beef Wellington is a classic dish, impressive and delicious. Here's how to make it at home:

Ingredients:

* For the Beef:

* 1.5-2 lbs center-cut beef tenderloin (trimmed)

* 2 tbsp olive oil

* Salt and freshly ground black pepper

* 1 tbsp Dijon mustard

* 1 tbsp chopped fresh thyme

* 1 tbsp chopped fresh rosemary

* For the Duxelles:

* 1/2 cup finely chopped shallots

* 1/2 cup finely chopped mushrooms (cremini or shiitake recommended)

* 1 tbsp butter

* Salt and freshly ground black pepper

* For the Pate (Optional):

* 1/2 cup chicken liver pâté (or 1/2 cup homemade, see recipe below)

* For the Pastry:

* 1 sheet of puff pastry (thawed)

* 1 egg yolk, beaten with 1 tbsp water (for egg wash)

* For the Garnish (Optional):

* 1 tbsp chopped fresh parsley

* 1 tbsp red wine vinegar

Instructions:

1. Preparing the Beef:

* Preheat oven to 425°F (220°C).

* Season the tenderloin generously with salt and pepper.

* Heat olive oil in a large skillet over medium-high heat.

* Sear the tenderloin on all sides, about 2 minutes per side, to create a nice crust.

* Remove from heat and let cool slightly.

* Spread Dijon mustard evenly over the surface of the tenderloin.

* Sprinkle with chopped thyme and rosemary.

2. Making the Duxelles:

* Melt butter in a large skillet over medium heat.

* Add shallots and mushrooms, cook until softened and golden brown, about 5-7 minutes.

* Season with salt and pepper. Set aside to cool.

3. Assembling the Wellington:

* Optional: Pate Layer: If using pate, spread it evenly over the mustard-coated tenderloin.

* Duxelles Layer: Spread the cooled duxelles evenly over the pate (or mustard) layer.

* Pastry: Lay out the puff pastry on a lightly floured surface.

* Encasing the Beef: Center the tenderloin on the pastry and fold the pastry over the top, enclosing the beef completely.

* Crimping: Pinch the edges of the pastry together to seal, and use a fork to crimp the edges for a decorative finish.

* Egg Wash: Brush the entire surface of the pastry with the egg wash.

* Baking: Place the Wellington on a baking sheet and bake for 15-20 minutes, or until the pastry is golden brown and puffed.

* Resting: Let the Wellington rest for 10-15 minutes before slicing.

Serving:

* Slice the Wellington into 1-inch thick pieces.

* Garnish: (Optional) Sprinkle with chopped parsley and a drizzle of red wine vinegar.

* Serve with your favorite sides like mashed potatoes, roasted vegetables, or a green salad.

Homemade Pate Recipe:

Ingredients:

* 1 pound chicken livers, trimmed

* 1/2 cup unsalted butter

* 1/4 cup brandy or sherry

* 1/4 cup heavy cream

* 1 tablespoon chopped shallots

* 1 teaspoon thyme leaves

* Salt and freshly ground black pepper to taste

Instructions:

1. Sautee shallots in butter until softened.

2. Add chicken livers and cook until browned, about 5 minutes.

3. Pour in brandy or sherry and cook until reduced by half.

4. Transfer mixture to a blender or food processor and add heavy cream, thyme, salt, and pepper.

5. Blend until smooth and creamy.

Tips:

* Use high-quality, well-marbled beef tenderloin for the best results.

* Don't overcook the beef, as it will become dry and tough.

* For a more decadent Wellington, use a homemade pate.

* If you're short on time, you can use store-bought puff pastry.

* Allow the Wellington to rest for 10-15 minutes before slicing to allow the juices to redistribute.

Enjoy your homemade Beef Wellington!