Beef Wellington – Easy Foolproof Recipe | Supergolden Bakes скачать в хорошем качестве

Beef Wellington – Easy Foolproof Recipe | Supergolden Bakes

Beef Wellington – beef tenderloin and rich mushroom duxelles encased in prosciutto and golden pastry. Follow my recipe to create this impressive dish at home! Find the detailed recipe with notes and tips on Supergolden Bakes: https://www.supergoldenbakes.com/beef... INGREDIENTS For the mushrooms (prep first) 3 tbsp dried wild mushrooms or porcini ¼ cup (60ml) boiling water 1 lb (450g) cremini mushrooms For the Beef 2 ⅓ lb (1kg) center-cut beef tenderloin Sea salt and black pepper 2 tbsp vegetable or canola oil (rapeseed) ¼ cup (60ml) Marsala or white wine 3 tbsp Dijon mustard For the Duxelles 3 ½ tbsp (50g) unsalted butter 2 large shallots very finely chopped 2 cloves garlic minced 1 tsp salt ½ tsp black pepper 2 tsp fresh thyme leaves (or 1 tsp dried thyme) 1 tbsp Worcestershire sauce or light soy sauce 3 tbsp dry Marsala or brandy Salt and pepper to taste To Assemble 8 -10 slices prosciutto (have extra ones handy just in case!) 2 packs ready-rolled puff pastry 2 large egg yolks or 1 large egg 2 tbsp milk Pinch flaky salt INSTRUCTIONS Prep the Mushrooms 1. Pour boiling water over dried mushrooms and steep for 10 minutes. Squeeze dry, reserving the water and chop very finely. 2. Chop the mushrooms using a food processor – pulse until very finely minced, scraping the sides of the bowl as needed. Set aside. Prep the Beef and Sear 1. Check whether you need to tie the tenderloin with butcher's twine to keep its shape. Pat the beef tenderloin dry and season with sea salt and pepper and let it come to room temperature for 45 minutes. Pat dry again prior to searing, if needed. 2. Heat the oil in a heavy pan until very hot and sear the beef on all sides until well browned. Transfer the meat to a plate and cool. 3. Wrap in paper towels, place on a plate and chill in the refrigerator for at least 20 minutes or up to overnight. Make the Mushroom Duxelles 1. Deglaze the pan with Marsala, scraping any browned bits stuck to the pan loose. Simmer until the wine has cooked down. 2. Add butter in the same pan and melt over medium heat until sizzling. Sauté the shallots and minced garlic, stirring often, for 5 minutes. 3. Add all the mushrooms you prepped earlier, plus salt, pepper and thyme, and cook over medium heat, stirring often, for 10 minutes. 4. Add the liquid from the dried mushrooms, Worcestershire sauce and Marsala. Continue to cook until the liquid has evaporated and you have a fairly dry paté-like mixture. Adjust the seasoning as needed. 5. Cool, then transfer to an airtight container and place in the fridge. If you are in a hurry and want to use straight away, spread the duxelles out on a platter in a thin layer to cool. Wrap the Beef in Duxelles and Prosciutto 1. Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in the middle, overlapping to form a rectangle large enough to wrap around the beef. 2. Spread the cooled mushroom duxelles over the prosciutto in a thin even layer, leaving a small gap on the far edge. Depending on the shape and size of your beef you may not need to use all of the duxelles. Pat dry with paper towels. Roll the duxelles to ensure they are flat. 3. Remove the string from the beef if you have tied it. Brush with the mustard and place on top of the mushroom mixture on the edge closest to you. Use the plastic wrap to roll up tightly into a log, then twist the ends to secure. Chill to firm up for at least 30 minutes or up to overnight. Assemble the Beef Wellington 1. Unroll the puff pastry, keeping it on its paper (or place on a piece of parchment paper). Make sure it is big enough – you may need to use a rolling pin to enlarge it. 2. Place the egg yolks and milk in a small bowl and beat lightly to combine. 3. Unwrap the beef log and place it in the middle of the pastry sheet. Brush the edge of the pastry around the beef with egg wash. 4. Place the second sheet of puff pastry over the beef to cover, pressing down gently to remove any air gaps. Trim excess and seal the edges with a fork. Use the back of a knife to press a crosshatch pattern onto the pastry (do not cut into it!). 5. Use the offcuts to decorate the Wellington. Brush all over with the egg wash and chill for at least 30 minutes before cooking. Bake the Wellington 1. Preheat the oven for 30 minutes at 425°F (220°C) or 400°F (200°C) if using a convection (fan-forced) oven. 2. Brush the Wellington with a final layer of egg wash, sprinkle with sea salt and place on a baking sheet. Bake for 30-35 minutes, or until the pastry is a deep golden brown and the temperature in the center of the beef registers 95°F (35°C) on an instant-read thermometer. 3. Rest, uncovered, for at least 10–15 minutes before slicing. The temperature will continue to rise while the Wellington rests – aim for a final temperature of 110°F (43°C) for rare or 120°F (49°C) for medium-rare. 4. Serve and enjoy!