Learn how to make the ultimate Beef Wellington with this easy step-by-step guide. Perfect for holida

Описание: https://www.errenskitchen.com/beef-we...
Beef Wellington

Ingredients:
36 oz (2.25 lbs), preferably Aberdeen Angus
Salt and freshly ground black pepper
2 tbsp grapeseed oil (or another high-heat oil)
1 tbsp Dijon mustard
3 tbsp olive oil, divided
9 oz chestnut mushrooms, finely chopped (include wild mushrooms if desired)
2 tbsp (1 oz) butter
1 tsp fresh thyme, chopped
1 clove garlic, minced
1 tbsp fresh parsley, chopped
12 slices prosciutto
1 lb puff pastry, thawed if frozen
All-purpose flour, for dusting
2 egg yolks, beaten with 1 tsp water
Breadcrumb Barrier:
½ cup breadcrumbs
2 tbsp rolled oats
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 tsp dried parsley
1 tbsp grated Parmesan cheese (optional)

Method
Step 1: Prepare the Beef Fillet
Season the beef fillet generously with salt and pepper on all sides, pressing the seasoning into the meat while shaping it into a uniform cylinder with your hands.
Heat a cast-iron skillet over medium-high heat, then add the grapeseed oil.
Sear the beef fillet for about 60 seconds on each side until browned all around.
Transfer the beef to a sheet tray, pouring any pan juices over it. While still hot, brush the fillet with 1 tbsp Dijon mustard to coat, then set it aside to cool.
Step 2: Make the Mushroom Duxelles
Finely chop the mushrooms (you can use a food processor if desired, being careful not to turn them into a paste).
Heat 2 tbsp olive oil and butter in a large pan over medium heat.
Add the chopped mushrooms, thyme, minced garlic, and parsley. Cook for about 10 minutes, stirring regularly, until the mushrooms are softened and fragrant and most of their moisture has evaporated.
Season the mushroom mixture with salt and pepper to taste, and set it aside to cool.
Step 3: Prepare the Breadcrumb Mixture
In a small bowl, combine the breadcrumbs, rolled oats, salt, black pepper, garlic powder, dried parsley, and Parmesan cheese (if using).
Stir until all ingredients are evenly mixed.
Step 4: Wrap the Beef in Prosciutto with Breadcrumb Layer
Lay two overlapping pieces of plastic wrap on a large cutting board.
Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to form a double row.
Spread half of the cooled mushroom duxelles over the prosciutto layer.
Sprinkle a thin, even layer of the breadcrumb mixture over the mushroom layer.
Place the beef fillet on top, then spread the remaining mushroom mixture over the beef, followed by another thin layer of breadcrumbs.
Step 5: Roll the Beef in Prosciutto
Using the plastic wrap, carefully roll the prosciutto tightly around the beef, mushrooms, and breadcrumbs to form a compact, sausage-like shape.
Twist the ends of the plastic wrap to secure it tightly, then refrigerate the wrapped beef to help it hold its shape while you prepare the pastry.
Step 6: Prepare the Puff Pastry
Lightly dust your work surface with flour.
Roll out one-third of the puff pastry into a strip about 7 x 12 inches and place this on a parchment-lined baking sheet.
Roll out the remaining pastry into a larger rectangle, about 11 x 14 inches.
Step 7: Assemble the Beef Wellington
Unwrap the chilled beef fillet from the plastic and place it in the center of the smaller puff pastry strip.
Brush the edges of the pastry strip and the wrapped beef with the egg wash (made from 2 egg yolks beaten with 1 tsp water).
Carefully drape the larger pastry sheet over the beef fillet, pressing the pastry around the edges to seal it tightly.
Step 8: Trim and Decorate
Trim the edges of the pastry, leaving a 1½-inch border. Press down on the edges with the back of a fork or the handle of a spoon to seal.
Brush the entire surface of the pastry with more egg wash.
Using the back of a knife, gently score diagonal lines across the top of the pastry for decoration, taking care not to cut through.
Step 9: Chill and Preheat
Chill the prepared Wellington for at least 30 minutes, or up to 24 hours.
Once ready to bake, preheat the oven to 400°F.
Step 10: Bake the Wellington
Brush the Wellington with a final layer of egg wash.
Bake for 20-25 minutes for medium-rare or about 30 minutes for medium, until the pastry is golden brown and crisp.
Allow the Wellington to rest for 10 minutes before slicing and serving.