I am participating in a fun Valentine blog hop today so if you came here from SugarandSawDust welcome! We are glad to have you here on the Valentine blog hop!!
Since so many people will be eating at home this year for Valentines we thought we would walk you through making Beef Wellington! It is easier than you think so read on! Who needs a fancy restaurant with a fancy price tag! And best news you don't have to slave in the kitchen all day on Valentines day. Plan ahead and space it out and you can have a nice relaxing day!
If you have ever thought making beef Wellington is too difficult for you than we are here to dispel that myth. We are going to break it down in simple steps that you can even do in advance. So if you are having guests over or just planning a romantic dinner at home you will be able to have an elegant dinner with ease!
Let's Talk Meat
The first part of cooking beef Wellington is knowing what to buy. If you have a butcher and can ask them for the center cut of the tenderloin that will be the easiest and best cut of meat for this. You can also buy full tenderloins which are typically cheaper than if you would be buying them cut into steaks. We will often buy a whole beef tenderloin and just cut it into steaks ourselves because it is so much cheaper. Costco usually has a full beef tenderloin that you could use and depending on how many people you are feeding you could get several meals out of it. We actually wearable to get a full beef tenderloin on sale for $35. Since that will be at least three full meals for us that is not bad. Especially around holidays including Valentines day you may see the go on sale so keep an eye out and they freeze well. If you buy a full one it is very easy to see where to cut it. You basically cut the very middle so cut off both ends on end will be bigger and the other smaller and try to cut it so the majority of the middle is roughly the same size.
Prepare the meat
Now that you have the meat and have it cut. You can now tie it together if you feel that it will not stay together well for searing it. I usually do tie it in two or three places. Get a frying pan out and heat it with some oil. The reason to tie it is to keep it round. It is not critical if you keep it round when seasoning and searing but it just helps it keep its shape. That is not a critical step feel free to skip it if you would like.
You want to generously salt and pepper it. I use Montreal steak seasoning because we love it, but regular salt and pepper will work fine. Don't skimp it is a good piece of meat but with very little fat it does not have as much flavor so you do want to ensure you season it well all the way around the meat.
Now sear it on all sides including the ends. This is an important step do not skip it. Roughly 2 minutes on each side. Remember brown is flavor!!
When it is done take it off and put it on a plate. Then you will want to cover the seared meat in mustard. I used Dijon mustard but regular mustard would work too. Use whatever mustard you have. Now that it is covered in mustard put in the refrigerator to cool. When it is cooked the mustard will almost disappear into the meat. It acts not only to add flavor but also as a tenderizer and helps to make the meat even more tender.
Prepare the mushrooms
Use a food processor to chop the mushrooms, shallot, and thyme very fine. It will work best if you work in bunches and don't try to do them all at once. I did it in two batches and it worked perfectly in my machine but depending on the size of your machine you may need to do three. You want to use a variety of mushrooms I used 8oz each of white, baby Bella, and Shitake mushrooms. Once you have them all chopped up then cook them in a frying pan. We want to do this to get rid of the moisture in the mushrooms. If you skip this step your beef Wellington will be soggy. Once it is done then you are ready to wrap the meat.
Wrap it UP!
Optional Step add Crepes
This step is not critical but adds an extra layer of protection against a soggy bottom to your puff pastry. So if you want to do this step then we will make the crepes making sure to get them as thin as possible. You do not want to add a thick crepe it will start to interfere with the taste and the texture. A thin crepe with the prosciutto will add plenty of protection against getting the soggy puff pastry. If you use the Crepes simply wrap on top of the Prosciutto before wrapping in the puff pastry.
Wrap it in Puff Pastry
Before you wrap it in puff pastry get some cling wrap and lay it out flat on the counter just like you did in the step above. Roll your puff pastry out to slightly larger than your piece of meat and ensure enough wrap around it as well. Roll the ends where it will overlap slightly thinner so you don't have a large joint. Then place the meat already wrapped in the prosciutto on top of the puff pastry. Brush it with the egg yolk. This is your last time to add any seasoning inside so salt it very lightly on top of the egg yolk then wrap it and seal it. Bd sure to twist the ends tight even wrapping some of the puff pastry in the ends is fine. Then refrigerate for at least 20 minutes to overnight. When ready to bake cut the ends off where you have twisted it tightly see picture below for reference. Then unwrap the rest of the meat brush with egg yolk and lightly salt with coarse salt.
The picture above is wrapped in crepes before being wrapped in the puff pastry.
This is what the ends will look like after cutting off the Saran Wrap. Just be sure they are sealed well and then brush with the egg yolks on the outside of the puff pastry. Before we brushed it on the inside so the edges would seal now we are brushing it on the outside so that it will brown beautifully!
Now you are ready to bake. Place on a piece of parchment paper on a cookie sheet in case you do have any leakage. That will help with clean up later. Bake at 425 degrees for about 20 minutes.
Salt and Pepper the tenderloin then sear in a hot pan with olive oil.
Cover the meat in mustard
Pulse mushrooms in a food processor until finely chopped with shallot and thyme.
Lay three pieces of cling film out and then lay down crepes if using then prosciutto and then mushrooms. wrap up tightly and refrigerate for at least a half an hour.
Roll out puff pastry and rolling the ends slightly thinner so they seal properly and you don't have a very thick seam. Be sure it will fit around the beef tenderloin with not a lot of extra on either side. Lightly salt the puff pastry and then roll it up with the beef tenderloin inside tightly and place in the refrigerator until read to bake. When ready to bake brush with egg yolks and lightly salt it. Bake in preheated oven at 450 degrees (425 if a convection) for about 18-20 minutes for a one pound of beef.
Combine all ingredients in a bowl and whisk until combined or can be done in a blender. Set in fridge for 30 minutes or more. After it has rested in the fridge lightly spray a 10 inch nonstick pan and pour in 1/4 c of batter swirl in pan to coat the pan lightly like a very thin pancake. Cook for a a half a minute on each side then remove and continue until done with batter.
You got this! You can make this and we can't wait to hear if you do make it. Share a pic with us. We can't wait to see your version!
By the way if you are gluten free and want to learn how to make the puff pastry GF let us know below. We do all gluten free baking including our puff pastry. We would be happy to teach how to do that if there is an interest in it.
Our next stop on the Valentine Blog hop today you will learn to make some great drinks that you can have to go with this so be sure and head over to see Libbie At a Life Unfolding
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