- [Speaker 1] It definitely takes some time to make
but it's so worth it.
Beef Wellington is the dish you make
when you're looking to impress family and friends.
It's that perfect balance of a tender interior
with a flaky crust.
We tested this recipe so many different ways
to try and make it as foolproof as possible
so that if this is your first time making it,
you will knock it out of the park.
We're gonna start with our Duxelles.
It's just a fancy name
for a mixture of finely chopped mushrooms and shallots
that have been cooked down.
For Duxelles you can use a variety of mushrooms.
Baby Bellas, which are also known as Creminis
they're super savory and meaty
and Shiitake which are rich and buttery
and Trumpet mushrooms because they're nutty and earthy.
We really liked this combo for the ultimate Umami flavor.
Now this may be controversial
but we're using a food processor
to finely dice our mushrooms.
You could also do this by hand.
It'll definitely give you more control
over how fine your dice is,
but it will just take you twice as long.
So we like to pulse ours in short bursts
to make sure we don't turn our mushrooms into a paste.
The next thing we wanna do is remove all the moisture
from our mushrooms.
Often, this is done on a stove top
but we found this means spending a lot of time
standing around attending to the mushrooms.
So instead we found it's easier to place them
on a large baking sheet and put them in the oven
at 300 degrees Fahrenheit, stirring every 15 minutes
until all of their moisture is completely gone.
This usually takes about 45 minutes.
If we don't get the moisture out now
we'll end up with a soggy pastry and nobody wants that.
While the mushrooms are cooking,
we can get started with our Tenderloin.
This cut of beef when cooked just right melts in your mouth.
When we purchased our Tenderloin
we asked for a center cut so that we get a nice even shape.
If you do order a whole Tenderloin,
you just want to make sure to cut off the ends
so that you have that beautiful center cut shape.
First thing we're going to do is we're gonna truss this meat
so that we can make sure to keep the shape
even when we sear it.
To truss it, we're gonna need some Butchers Twine
and some scissors.
We'll measure the twine out six times
the length of the Tenderloin.
Then wrap the twine around one end of the Loin
and tie a knot to secure the string.
Then make a loop around your hand with the string
and place it around the Loin about one inch down
from the first knot.
Then just continue looping and placing the twine
until you reach the end, then tie the string together
in a knot to lock it in place.
And we'll season this guy with a generous amount
of salt and pepper and we mean be generous.
Seasoning the meat is really gonna help us build
delicious levels of flavor.
So don't be afraid of how much salt we're using.
In a cast iron pan we're gonna heat up our vegetable oil
over medium high heat.
So we're using a cast iron because it conducts heat well
and it's a heavy bottom pan.
So it'll help prevent the fat from burning.
And we're gonna use vegetable oil for searing
because of its high smoke point.
If we use just butter, it would burn from the high heat.
Don't worry, the butter's coming later.
Once the oil is shimmering,
we're gonna stirr the Loin on all sides really quickly.
It takes about a minute on each side.
We really want to be careful not to overcook the meat.
So don't worry about it getting perfectly golden brown.
Right now we're really just trying to walk in the moisture.
Cool, the sides are looking good.
So we're gonna remove it from the heat
and cut off the twine.
Then we're gonna brush it right away with the mustard.
You can really use any kind of mustard for this
but we really loved using like a spicy horseradish mustard.
We're doing this just to add a touch of acidity.
So make sure you do this while the meat is still hot.
So it absorbs the mustard and all of its flavor.
Once it's completely covered,
we'll let this chill for about an hour in the fridge.
Don't skip this step,
cooling it down really helps it hold its shape.
Now it's time to get back to our Duxelle.
So in the same cast iron pan we use to sear our meat
we'll bring heat back up to medium low and add some butter.
We could watch melting butter all day.
Let's just do a bit on melting butter.
Then we'll add in our shallots and our garlic,
basically everything that's good.
We're gonna let all of this cook
until the shallots have caramelized.
Now really take your time with this.
We really want them to be soft and golden brown.
Then we're going to deglaze with a little bit of Konjac.
Deglazing is when you hit the pan with a liquid
so that it really lifts all of those delicious brown bits
from the bottom of the pan.
After the alcohol has cooked off
we'll stir in our mushrooms.
Moisture is our enemy in this dish.
So make sure the liquid has really reduced.
It's smelling so good in here right now,
like that walk in the door
and wanna know what's cooking good.
So once all that's combined
we'll remove it from the heat and place it in a bowl,
cover it with plastic
just really make sure you press the plastic down
against the mushrooms.
And then we're gonna let it chill in the fridge
for about 45 minutes.
Dude, we're halfway there.
This next part not only makes the Beef Wellington
taste crazy delicious but it works as a moisture barrier
between the beef and the puff pastry
and it helps to prevent any gaps in your final product.
Then we're gonna evenly spread out the mushrooms on top
making sure to leave a little border around the edges
and we're gonna press them down
to make a compact flat layer.
So we'll gently place the Tenderloin
at the bottom third of the rectangle
and we're gonna use the plastic wrap
to really help roll the Prosciutto
and the mushrooms around the Tenderloin.
It's super helpful to hold the ends of the plaster grab
and just roll the log to get a tight seal.
Now we're gonna place this back in the fridge
for about an hour.
I know we're back in the fridge,
we're gonna do this a few times
but really it's going to ultimately help our presentation
in the end for that perfectly round Beef Wellington shape.
Just when the meat is all the way chilled
we're gonna take a sheet of puff pastry and roll it out
until it's large enough to cover our entire log.
Make sure your puff pastry is completely thawed
before you're rolling it.
If it's too warm and tacky,
it will stick and rip as you roll it out.
And if it's too cold, it'll crack.
So you really just got to find that nice middle ground.
And then we're gonna brush the top third of the puff pastry
with a beaten egg.
Now we're gonna place the Tenderloin on the bottom third,
roll it up into a tight lock.
It's kind of like wrapping a present,
be gentle and take your time
and then fold the sides of the pastry
and press under the log.
Then we're gonna set it on a large sheet of plastic wrap
and we'll roll it up real tight.
Again, using that rolling method
to really help us get that round shape.
You guessed it.
This guy's gone back in the fridge
while we preheat our oven to 425 degrees.
We're so close, so just hang in there.
Now it's time for the fun part, decorating.
First thing we're gonna do
is we're gonna brush our entire Wellington
with some egg wash and this next part
is totally customizable
and really whatever you feel most comfortable with.
Some people use a special tool
to get that perfect lattice design
and others just use a knife to square the pastry.
We're using strips of puff pastry to make our own lattice.
And it gets a little fussy, but just take your time,
make a beautiful design.
Don't stress it.
And for funsies, we've cut out some fall shapes
like these leaves and you can just place them wherever,
just have fun with it.
We finished our work of art.
Look at her.
She's beautiful.
And now it's time to bake.
Now we're gonna throw it in the oven
for about 30 to 40 minutes.
It's really tough to tell when the beef is perfectly cooked.
If you're looking for that medium rare finish,
you know that it's done when the internal temperature
is 125 degrees Fahrenheit.
Like any steak, we wanna make sure to let it rest
before we slice it.
Guys, we did it.
We got here and now it's finally time to eat.
Serve this guy with some of your favorite sides.
Cut yourself a slice and enjoy all of your hard work
and all the compliments from your friends and family.
If you like this recipe
you can find it and many more on tasty.co
Oh, what's the beef.
- [Speaker 2] You can hardly believe it.
- [Speaker 1] Oh, No, no, no.
(speakers laughs)