Baby Beef Wellington
Oh, baby.
Is there anything better or more decadent than beef Wellington? Better yet, is there anything better or more decadent than your very own baby beef Wellington? This recipe is remarkably easy to make, and so delicious on so many levels. The butter puff pastry. The seasoned mushrooms with thyme and garlic. The grainy Dijon mustard wrapped in prosciutto. And of course that gorgeous beef tenderloin cooked to perfection.
I love making this recipe for guests because everything about it has a wow factor. I also love making it for no reason at all because Tuesdays can be special. Even leftovers sliced and served cold are incredible.
When building your menu, pair your baby Wellie with orange ginger carrots, a salad with a bright French vinaigrette, or with something equally decadent like roasted cabbage in a bed of creamy garlic Parmesan sauce. However, you make it, just be sure to invite me for dinner.—CFG
Ingredients:
8 ounces brown mushrooms
1 clove garlic
1/4-1/2tsp coarsely ground sea salt
1/2 tsp freshly ground black pepper
Fresh thyme
2 x 6-ounce beef tenderloins
2 tablespoons oil, for searing
Grainy Dijon mustard
8 slices prosciutto
1 sheet puff pastry, thawed, rolled-out, and cut into 2 7x7-in squares
Egg wash (1 egg beaten with a pinch of salt)
Directions:
Preheat oven to 400°F/200°C
Remove the beef tenderloin from the fridge and set aside to bring closer to room temperature while preparing the other ingredients. Liberally season both sides of the tenderloin pieces with salt and pepper.
Cut 8 ounces of brown mushrooms in half and place in a food processor along with 1 clove of minced garlic, 1/4-1/2 tsp of coarsely ground sea salt, 1/2 tsp of freshly ground black pepper and a healthy pinch of fresh thyme leaves. Blend the mushrooms and spices into a wet paste.
Transfer the mushroom mixture to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan, then cook over medium-low heat while stirring frequently.
After ~7-10 min the mixture should shrink to half its original volume and most of the water has cooked off. (This keeps the puff pastry from getting soggy while baking.) Remove the mushroom mixture from the heat and set aside in a small bowl.
In another medium-sized frying pan, heat 2 tbsps of neutral oil over high heat. Once the oil has begun to smoke, sear the tenderloin pieces on both sides (60-90 seconds each side).
Once seared, transfer the meat to a plate to rest.
Once the meat is cooled (~5min) spoon a very generous amount of grainy Dijon mustard on the resting beef (You can put mustard on both sides or put it on top.
To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Cut away the corners to form a thick t-shape (This removes excess pastry and prevents dough build-up on the bottom of the Wellington. Just don’t cut away too much as you still want to encase the tenderloin fully in the pastry.)
Place 1-2 pieces of prosciutto in the center of the pastry. Next, take a beef medallion and place 1/4 of the mushroom mixture on the center of the mustard-covered side, flatten a little with the back of a spoon, then place face down in the center of the prosciutto.
Repeat the process in reverse. Spread more grainy Dijon mustard on the beef, add 1/4 of the mushroom mixture, and place 1-2 pieces of prosciutto on top.
Wrap prosciutto around the beef, so it fully in case it and snug it up and pat it tight tightly with your hands.
Close the Wellington by folding the puff pastry over the center of the meat. Using your hands, carefully seal the edges of the pastry then transfer seam-side down onto a baking tray lined with parchment paper.
Lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry, then brush the outside of each Wellington with the egg wash.
Bake the Wellingtons until the pastry is fully cooked and golden brown (~20min, but no more than 25min).
Allow the Wellingtons to rest 5-10 min before cutting into.
Serve and enjoy!
