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Beef Wellington

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"Beef Wellington is an old school classic that is sure to impress anyone. The flavor and differing textures make the complexity and techniques necessary for this dish worth it!"

Serves 1 Sirloin, 4 servings | Prep Time 15 - 25 minuets | Cook Time 45 - 50 minuets

Why I Love This Recipe

Beef Wellington has always had a aura of complexity and mystery around it, only seeing professional chefs take on this dish. This recipe breaks down every step to allow you to understand it and impress any friend that you have over.

Ingredients You'll Need

1 lb. sirloin
Salt and pepper (to your liking)
Vegetable oil (as needed)
2 oz Mushroom Duxelle
1/2 lb. (1 sheet) Puff Pastry
Egg Wash (as needed)

Mushroom Duxelle
8 oz Mushrooms
2 TBSP unsalted butter
1/4 cup finely chopped shallot
1 1/2 TBSP chopped fresh thyme
Salt (to taste)
Ground pepper (to taste)
1/4 cup White Wine


Beef Wellington
1) Trim 1 to 1 1/2 inches of the tail from sirloin and any additional fat that it may have. Season the sirloin with salt and pepper and sear on both sides with an extremely hot pan to get a crispy crust on top. Once crust developes on all sides, remove from pan and let cool/rest.
2) Once cooled, spread mushroom duxelle around surface of sirloin and the top of puff pastry sheet.
3) Place the sirloin on top of the sheet in the middle and cut the excess puff pastry, according to the meat size.
4) Fold the pastry over the top and seal it with the egg wash.
5)Transfer the wellington onto a baking sheet with the seam side down. Brush the top surface with egg wash.
6) Bake the wellington in a 350 F oven until the inside reaches 145 F, approximately 40 - 45 mins. Keep in mind the carry over heat, once the temperature reaches 135 to 140 F, you can take it out to rest and reach the desired temperature.
7) Let rest for 5 -10 mins and cut into 2 inch pieces.

Mushroom Duxelle
1) Finely chop mushrooms (if chopping by hand, ensure the pieces are small enough to be spread)
2) Place 1 TBSP of butter into a hot pan and allow to melt. Add your mushrooms and cook until no more water is seen (10 minuets at low temperature)
3) Add finely chopped shallots, thyme, salt and pepper and stir frequently to ensure all moisture is lost. Add in your remaining butter and the white wine. Cook until wine has evaporated.
4) Additionally season until evaporated.

Pairs Well With

Mashed potatoes, Asparagus, Broccoli, Glass of Red wine

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