Have you ever dreamed of creating a show-stopping dish that’s fit for a special occasion, yet surprisingly achievable in your own kitchen? Look no further than Julia Child’s Beef Wellington recipe. This classic culinary masterpiece combines tender beef fillet encased in a flaky puff pastry, creating a dish that’s as delightful to the eyes as it is to the taste buds. Paired with our Artisan Bread In Five Minutes A Day, this meal will have your guests singing praises and coming back for seconds. Let’s dive into this elegant recipe that’s sure to impress even the most discerning food enthusiasts.
**Julia Child’s Beef Wellington Recipe & Artisan Bread In Five Minutes A Day**
**Ingredients:**
For the Beef Wellington:
– 2 lb beef fillet, trimmed
– 1 tbsp olive oil
– Salt and black pepper to taste
– 1 lb mushrooms, finely chopped
– 2 cloves garlic, minced
– 2 tbsp butter
– 2 tbsp fresh thyme, chopped
– 4 slices of prosciutto
– 1 sheet puff pastry
– 1 egg, beaten (for egg wash)
For the Artisan Bread:
– 3 cups lukewarm water
– 1 1/2 tbsp yeast
– 1 1/2 tbsp salt
– 6 1/2 cups all-purpose flour
**Instructions:**
1. **Prepare the Beef Wellington**:
– Preheat the oven to 400°F (200°C).
– Season the beef fillet with salt and pepper.
– In a skillet, heat olive oil over high heat and sear the beef fillet on all sides until browned. Set aside to cool.
– In the same skillet, melt butter and sauté mushrooms and garlic until most of the liquid has evaporated. Add thyme and cook for another minute. Remove from heat and cool.
– Lay a sheet of plastic wrap on a clean surface. Arrange the prosciutto slices slightly overlapping to form a rectangle. Spread the mushroom mixture over the prosciutto.
– Place the seared beef fillet in the center and wrap the prosciutto-mushroom mixture around it, using the plastic wrap to help form a tight log. Refrigerate for 15 minutes.
– Roll out the puff pastry on a floured surface large enough to wrap the beef completely.
– Remove the beef from the fridge, unwrap it, and place it in the center of the puff pastry. Fold the pastry over the beef, sealing the edges. Trim any excess pastry.
– Brush the pastry with the egg wash.
– Place the Beef Wellington on a baking sheet and bake for 40-45 minutes, or until the pastry is golden brown.
2. **Make the Artisan Bread**:
– In a large container, mix the water, yeast, and salt.
– Stir in the flour using a wooden spoon until all ingredients are well combined and no dry flour remains.
– Cover loosely with a lid and let the dough rise at room temperature for 2 hours.
– Refrigerate the dough until ready to use. The longer it sits, the more flavor it develops.
– Preheat the oven to 450°F (230°C) with a baking stone or an overturned baking sheet inside.
– Dust the dough with flour, grab a 1-pound piece (about the size of a grapefruit), and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
– Rest the dough on a pizza peel or parchment paper for 40 minutes.
– Slide the dough onto the preheated stone or sheet and bake for 30-35 minutes, or until crusty and golden brown.
Impress your family and friends with this exquisite Beef Wellington paired with a side of freshly baked Artisan Bread. The aromas filling your kitchen and the delightful flavors on your plate will surely make every moment spent preparing these dishes worthwhile. Enjoy a taste of culinary excellence right in the comfort of your home!
