Beef Wellington is a classic dish fit for a special occasion or a cozy family dinner. Its elegant presentation and sophisticated flavors make it a beloved choice that never fails to impress. Today, we bring you the “Best Beef Wellington Recipe House Of Nash Eats” which combines succulent beef tenderloin, savory mushroom duxelles, and buttery puff pastry for a mouthwatering experience. Follow along as we guide you through each step to create a culinary masterpiece right in your own kitchen.
**Best Beef Wellington Recipe House Of Nash Eats**
**Ingredients:**
– 2 lb beef tenderloin
– Salt and pepper, to taste
– 2 tbsp olive oil
– 1 lb cremini mushrooms, finely chopped
– 3 cloves garlic, minced
– 2 sprigs of fresh thyme, leaves only
– 1 sheet of puff pastry, thawed
– 2 tbsp Dijon mustard
– 8 slices of prosciutto
– 1 egg, beaten (for egg wash)
**Instructions:**
1. Firstly, prepare the beef tenderloin by patting it dry with paper towels and seasoning generously with salt and pepper.
2. In a skillet over medium-high heat, add olive oil. Sear the beef tenderloin on all sides until browned, about 2 minutes per side. Remove from the skillet and let it cool.
3. For the mushroom duxelles, in the same skillet, sauté the chopped cremini mushrooms, garlic, and thyme leaves until the moisture has evaporated, and the mushrooms are golden brown. Season with salt and pepper, then set aside to cool.
4. On a clean surface, lay out a sheet of plastic wrap. Arrange the prosciutto slices in overlapping rows to form a rectangle large enough to wrap around the beef tenderloin.
5. Spread a thin layer of Dijon mustard over the prosciutto. Then, evenly spread the mushroom duxelles on top of the prosciutto.
6. Place the seared beef tenderloin on top of the mushroom duxelles, then carefully wrap the prosciutto around the beef, using the plastic wrap to help keep its shape. Chill in the refrigerator for 20-30 minutes.
7. Preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a rectangular shape large enough to completely enclose the beef tenderloin.
8. Remove the beef from the refrigerator, unwrap it from the plastic wrap, and place it in the center of the puff pastry. Brush the edges of the puff pastry with egg wash.
9. Gently fold the puff pastry over the beef, pressing the edges to seal. Trim any excess pastry and crimp the edges with a fork to create a decorative border.
10. Place the Beef Wellington seam side down on a baking sheet lined with parchment paper. Score the pastry lightly with a knife and brush the top with the remaining egg wash.
11. Bake in the preheated oven for 40-45 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness.
12. Once cooked, remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. Serve slices of the Beef Wellington with desired accompaniments and enjoy a taste of luxury right at home.
Creating a Beef Wellington is a delightful culinary experience that will surely earn you praises from your guests or family members. The layers of flavors and textures in this dish come together beautifully, making it a show-stopping entrée for any occasion. Embrace the challenge and treat yourself to the deliciousness of this “Best Beef Wellington Recipe House Of Nash Eats.” Happy cooking!
