Broadway Beef Wellington Beef Recipe ,Easy Beef Recipe

 Introduction:

Broadway Beef Wellington is a luxurious and elegant dish that combines a tender beef fillet, savory mushroom duxelles, and rich puff pastry to create a show-stopping centerpiece for any special occasion. This classic British recipe is known for its beautiful presentation and delectable flavors, making it a perfect choice for holiday dinners, celebrations, or when you want to impress your guests with a gourmet meal.


Ingredients:

  • 1.5 to 2 lb (680 to 900 g) beef tenderloin (center-cut)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 lb (450 g) mushrooms (such as cremini, shiitake, or a mix), finely chopped
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 2 tbsp fresh thyme leaves, chopped
  • 1/4 cup dry white wine or sherry
  • 6 to 8 slices prosciutto
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)


Directions:

  1. Preparation:

    • Preheat your oven to 400°F (200°C).
    • Season the beef tenderloin generously with salt and pepper.

  2. Sear the Beef:

    • In a large skillet, heat the olive oil over high heat.
    • Sear the beef on all sides until it is browned (about 2-3 minutes per side).
    • Remove the beef from the skillet and brush it with Dijon mustard while it is still warm. Set aside to cool.

  3. Prepare the Mushroom Duxelles:

    • In the same skillet, add the butter and reduce the heat to medium.
    • Add the minced garlic, shallots, and thyme. Cook until the shallots are translucent and fragrant (about 2 minutes).
    • Add the finely chopped mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and the mixture becomes dry (about 10 minutes).
    • Stir in the white wine or sherry and cook until the liquid evaporates.
    • Season with salt and pepper to taste, then set aside to cool.

  4. Assemble the Beef Wellington:

    • Lay a large piece of plastic wrap on a flat surface.
    • Arrange the slices of prosciutto on the plastic wrap, overlapping them slightly to form a rectangle that is large enough to wrap around the beef tenderloin.
    • Spread the cooled mushroom duxelles evenly over the prosciutto.
    • Place the seared beef tenderloin on top of the mushroom mixture.
    • Using the plastic wrap, carefully roll the prosciutto and mushroom mixture around the beef, tucking in the ends to form a tight log. Refrigerate for 15-20 minutes to firm up.

  5. Wrap in Puff Pastry:

    • On a lightly floured surface, roll out the puff pastry to a size that will fully enclose the beef.
    • Remove the plastic wrap from the beef and place it in the center of the puff pastry.
    • Fold the puff pastry over the beef, sealing the edges by pressing them together.
    • Trim any excess pastry and use it to decorate the top if desired.
    • Transfer the wrapped beef to a baking sheet lined with parchment paper.

  6. Bake the Beef Wellington:

    • Brush the puff pastry with the beaten egg to create a golden crust.
    • Make a few small slits on top of the pastry to allow steam to escape.
    • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 125°F (52°C) for medium-rare.
    • Let the Beef Wellington rest for 10-15 minutes before slicing.

  7. Serve:

    • Slice the Beef Wellington into thick slices and serve with your favorite sides, such as roasted vegetables or a green salad.

     

0 Comments