An amazing center piece at the christmas dinner, or any fancy dinner. A beef Wellington is made with tender beef, mushrooms and crunchy puff pastry, mm!
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HEAT olive oil in a medium-sized skillet and cook the beef on all sides. Make sure it's beautiful browned on all sides and the center is still raw. TRANSFER the beef to a plate and let is cool off.
Finely CHOP the mushrooms and cook them in the medium-sized skillet for about 10 minutes. You'll notice the mushrooms release some moisture. REMOVE the thyme from the sprigs and ADD it to mushrooms.
SEASON with pepper and salt and use a blender to create a mushroom puree. If you chopped the mushrooms very finely, blending them isn't necessary. This mixture is called a duxelles.
Place a piece of cling film on the counter top as soon as the mushrooms are cooled off. DIVIDE the slices of ham over the cling film, make sure to create one large piece without holes.
DIVIDE the mushroom mixture over the ham, SEASON the beef with pepper and salt and place the beef in the center of the ham. MAKE a package of the beef and ham and place in the refrigerator for at least half an hour.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
DUST your work surface with flour and make sure the sheet of puff pastry is large enough to enclose the whole beef. Make sure the puff pastry isn't too thin. REMOVE the cling film and place the beef on the puff pastry.
Create a package and make sure there isn't any air in between the meat and puff pastry. Create an egg wash with 2 egg yolks and a tablespoon of water and coat the puff pastry with egg.
As soon as the oven is heated, you need to coat the puff pastry for a second time with egg wash. If you like you can carve the top of the puff pastry a bit. BAKE the beef wellington beautiful golden brown in about 20 to 25 minutes.
The exact time depends on the thickness of the beef and the oven. Let it rest for about 10 minutes before you dividing the meat, enjoy!