Beef Wellington
Beef Wellington
Servings Prep Time
2portions 1hour
Cook Time Passive Time
45minutes 30minutes
Servings Prep Time
2portions 1hour
Cook Time Passive Time
45minutes 30minutes
Ingredients
main
dough
duxelles
egg wash
Instructions
to make the dough
  1. Use a food processor (s-blade) or your hands to crumb butter and flour. Mix in other dry ingredients.
  2. Mix wet ingredients in a separate bowl. Combine dry and wet mixtures, make the dough, knead it well, and let it stay in room temperature for about 30-45 minutes to activate the yeast. Cover and refrigerate it for at least another hour, or longer (up to 3 days) until ready to assemble the roll.
to pre-cook beef tenderloin
  1. Rub tenderloin with freshly ground black pepper, salt, and French thyme.
  2. Place a skillet on high heat and add 1 tbsp of vegetable oil with high smoking point. When hot, sear tenderloin on 4 sides, turning every minute, for about 8 minutes.
  3. It’ll look like this at the end.
  4. At this point, it is cooked 0.3″ (8mm) through. Let it rest, cool down to room temp, and refrigerate until ready to assemble the roll.
to pre-cook mushrooms
  1. Clean mushrooms with dry paper towels and dice.
  2. Place a large skillet on high heat and add 1 tbsp of butter. When butter is melted, add mushrooms. Season and cook them on high heat, constantly stirring, until reduced in volume 4-5 times. Add Sherry, let evaporate.
  3. Add cream, thyme, toasted shallots, cook for another minute stirring, and take off the heat. Let them cool to room temperature, and refrigerate until ready to assemble the roll.
to make the roll and bake it
  1. Preheat oven to 350F.
  2. On the dough, spread pre-cooked mushrooms 0.2″ thick to cover the area that will go around the tenderloin. Brush the rest of the dough with melted butter.
  3. Wrap the tenderloin and secure the sides.
  4. Finish the roll, place it so the end of the dough in under, and score the top cutting all the way to the layer of mushrooms. Make an egg wash and brush the top.
  5. Bake for 30-35 minutes, turn off the heat, and keep for another 10 minutes in the oven. Check the inner temperature (125-130F for pink). Use serrated knife for slicing.

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