While a beef wellington may seem daunting, it’s pretty doable - and definitely worth trying. Just take your time, relax and enjoy yourself - but maybe watch the video first. And while I have done a Meatball Wellington and a Tomahawk Rib Eye Wellington before, this is my first ‘true’ beef wellington.
1 ‘chateaubriand’ center cut from a whole tenderloin, 1.5 - 2 pounds
Kosher salt & coarse ground black pepper
Olive oil
3 tablespoons English or Dijon Mustard
2 tablespoons Butter
2 large shallots, very finely chopped
3 cloves garlic, minced
1.25 pounds crimini mushrooms, really finely chopped
2 teaspoons truffle oil, optional
2-3 large plain crepes, you can buy or make them (see below for recipe)
6-8 very thin slices of prosciutto
1 sheet puff pastry
2 egg yolks, beaten with 1 tablespoon water
Coarse salt
Season the beef well on all sides with the kosher salt & pepper
Heat a large cast iron pan to almost smoking, and sear the filet quickly on all sides - you’re no cooking, but just searing for color
When done, remove to a baking sheet and brush all over with the mustard, set aside and let cool
Add a tablespoon of oil to the same pan, and over medium heat add the shallots and garlic - cook until shallot just begins to soften, about 3 minutes
Add the mushrooms, and cook slowly until all the water has evaporated, 8-12 minutes
Drizzle in the truffle oil if using, and cook again until mushrooms are dry - remove to a making sheet and spread out to cool
Time to wrap: put two sheets of plastic wrap side by side on your counter, slightly overlapping
Put 2 or 3 crepes on top - you just need to make sure there’s enough to roll up the filet
Top crepes with the prosciutto - 2 rows of 3 or 4, with them also overlapping
Then add the mushrooms, and spread out to cover the entire surface
Add the filet to the end closest to you, and slowly & carefully wrap by rolling it away from you
Twist the ends until you have a tight sausage, and refrigerate 30 minutes to an hour
Remove the puff pastry from the fridge about 5 minutes before using to warm up slightly
Lay out 2 more sheets of plastic wrap, top with the puff pastry and brush fully with the beaten egg
Unwrap filet, add to the puff pastry end closest to you, and again carefully roll up - seal ends and seam well
Wrap tightly with the plastic wrap, and refrigerate 30 minutes
Preheat oven to 425 degrees, or 400 using convection
Take filet from fridge, remove plastic wrap and place on a parchment covered baking sheet
Brush with remaining beaten egg, and using the back of a knife make any designs you’d like to on the outside (being sure not to cut through the puff pastry)
Bake until dough is beautifully golden brown, and the filet is 120 degrees for medium rare (the temp will continue to rise) - remove and let rest 15 minutes before slicing
CREPES
2 eggs
1 cup milk
1 cup all purpose flour
2 tablespoons melted butter
1/2 teaspoon salt
Combine all ingredients in a large bowl, and whisk until smooth
Heat a non-stick pan over medium heat, lightly with butter or cooking spray, and pour in 1/4 cup of the batter - tilting the pan in a circle to coat the bottom evenly
Cook about 2 minutes or until the edges start to brown and the bottom is firm
Flip over carefully and cook another minute or so until the bottom has lightly browned
Remove to a plate an d continue with remaining batter, stacking the crepes on top of each other as you go