Landerhaven’s executive caterers prepare a delicious beef wellington
CLEVELAND, OH (WOIO) - While beef wellington can be a daunting and intimidating dish to prepare, we want to simplify this dish and make it approachable so you can impress everyone at home with one of the most stunning and luxurious dishes.
Please see the bottom note on utilizing a sous vide immersion cooker to make this process even easier.
For the mushroom Duxelle:
- 1 lb. medium button mushroom
- 3 cloves garlic peeled and roughly chopped
- Leaves from 2 sprigs fresh thyme
- 2 tbsp olive oil
- Salt and pepper
For the beef:
- 3 lb. center cut beef tenderloin
- Salt and pepper
- 4 oz thinly sliced prosciutto (optional)
- 6 sprigs fresh thyme
- 2 tbsp Dijon mustard
- 12 oz puff pastry thawed
- 1 large egg lightly beaten (for egg wash)
- For the mushroom Duxelle: Add the mushrooms, garlic, and thyme leaves to a food processor and pulse until finely chopped. Add the oil to a large skillet and set over medium high heat. Pour the food processor mixture into the pan and cook for 8 to 10 minutes, stirring frequently, until most of the liquid has cooked out. Season with salt and pepper and set aside to cool.
- For the Beef: Place a heavy bottomed skillet over medium high heat. Season the beef all over with salt and pepper. When the skillet is hot, add the oil and sear the beef on each side for approximately 1 minute per side include each end. Do not sear the beef for more than 5 minutes total, we just want a minute on each side to ensure it doesn’t overcook. Remove the beef to a plate and allow to cool.
- Lay out a large piece of plastic wrap, about 18 inches or so, and evenly space out the prosciutto so that it covers most of the plastic wrap. You want it spread out enough to fully wrap the beef when we roll it up. Spread the duxelles evenly over the prosciutto, then sprinkle with salt, pepper, and a few extra thyme leaves.
- When the beef has cooled, brush the beef with the Dijon mustard, then place the beef on the mushroom duxelles. Use the plastic wrap to wrap the entire beef tenderloin in the mushroom duxelles and prosciutto, then twist the ends of the plastic wrap tightly so the beef holds its log shape. Refrigerate for 30 minutes.
- Preheat the oven to 425 degrees F.
- On a floured surface, roll the puff pastry thinly enough so it can wrap around all of the beef, about 1/8 to 1/4 inch thick. Remove the beef from the plastic wrap, then set the beef in the center of the puff pastry and roll it tightly in the puff pastry. Crimp the edges, using egg wash to help you seal the edges and sides. Place the beef seam side down onto a sheet pan. Brush the entire pastry with the egg wash, then lightly cut X’s on top to let the steam escape while cooking. Bake for 25 to 30 minutes until the beef measures at 130 degrees F with a thermometer, and the puff pastry is golden brown. Remove from the oven and place the beef on a wire rack to rest for at least 10 minutes.
- slice the beef into thick, 2-inch slices and serve with your favorite holiday sides, Enjoy!
** For an even easier approach and guaranteed results you can use an sous vide immersion cooker to take the guesswork away. Set the water bath to 120 degrees F, vacuum seal the beef with 2 sprigs of rosemary, a few sprigs of thyme, garlic and 1/4 cup of olive oil and cook for three hours. Remove the beef from bag draining all juices and pat dry. Resume on step 4 from above and only bake until puff pastry is golden brown, about 10 to 12 minutes.
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