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This is the ultimate guide to creating a luxurious and impressive Beef Wellington, just like a professional chef. A perfectly cooked beef tenderloin is coated in duxelles and wrapped in prosciutto, crepes, and flaky puff pastry, then baked to golden-brown perfection. While it may seem daunting, this recipe breaks it down into simple, manageable steps for an incredible result.
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Prepare duxelles by cooking finely chopped mushrooms, shallots, and garlic until dry; set aside to cool. → Sear the tenderloin, coat with Dijon mustard, and let cool completely. → Layer crepes with prosciutto and duxelles, then wrap the beef tightly and chill in plastic wrap for 30 minutes. → Encase the chilled beef log in puff pastry, seal it, brush with egg wash, and decorate with a lattice top (optional). → Sprinkle with flaky salt and bake at 400°F (convection) until golden brown. Rest for 10 minutes before slicing.
Prepare duxelles by cooking finely chopped mushrooms, shallots, and garlic until dry; set aside to cool. → Sear the tenderloin, coat with Dijon mustard, and let cool completely. → Layer crepes with prosciutto and duxelles, then wrap the beef tightly and chill in plastic wrap for 30 minutes. → Encase the chilled beef log in puff pastry, seal it, brush with egg wash, and decorate with a lattice top (optional). → Sprinkle with flaky salt and bake at 400°F (convection) until golden brown. Rest for 10 minutes before slicing.
This is the ultimate guide to creating a luxurious and impressive Beef Wellington, just like a professional chef. A perfectly cooked beef tenderloin is coated in duxelles and wrapped in prosciutto, crepes, and flaky puff pastry, then baked to golden-brown perfection. While it may seem daunting, this recipe breaks it down into simple, manageable steps for an incredible result.
Start with a center-cut beef tenderloin. Trim if necessary to ensure it has an even thickness. Let the tenderloin come up to room temperature.
To make the duxelles, finely chop the mushrooms, shallots, and garlic.
In a cold pan, add olive oil, chopped shallots, and garlic. Place on medium heat and sweat until translucent. Add the chopped mushrooms and season generously with salt.
Continue cooking the duxelles, stirring often, until the mushrooms have released their liquid and it has mostly evaporated (about 5-8 minutes). Add the whiskey and thyme leaves, and cook until the liquid has almost completely reduced. Set aside to cool.
Heat a pan with high-heat oil over medium-high heat. Pat the room-temperature beef dry with a paper towel and season generously with salt and pepper on all sides.
Using a center-cut beef tenderloin (Chateaubriand) is crucial for even cooking throughout the Wellington.
It is very important to let both the seared tenderloin and the duxelles cool down completely before assembling to prevent the puff pastry from becoming soggy.
The crepes act as a protective barrier, absorbing moisture from the duxelles and keeping the pastry crisp.
Wrapping the assembled log tightly in plastic wrap and chilling it helps the Wellington hold its shape beautifully during baking.
Don't skip the resting period after baking; this allows the juices in the meat to redistribute, ensuring a tender and moist result.
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