About
So, you've elected to do date night at home! Awesome! But how can you make it really impressive... as in, amazingly, world-shatteringly romantic? A few servings of Date-Night Beef Wellington should do the trick! Each rosy, savory tenderloin fillet is coated in beefy mushroom duxelles, salty and succulent prosciutto, and a buttery, flaky puff pastry baked to a golden-brown. If that does say "romantic," nothing else will. Date-Night Beef Wellington is sure to impress with its lofty pedigree and even more astounding flavor! Whoever your date is this evening, they'll be impressed!
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 (1-pound) beef tenderloin fillet
- 2 tablespoons yellow mustard
- 1 pound cremini mushrooms, coarsely chopped
- 5 slices prosciutto or Parma ham
- 1 sheet puff pastry, thawed to room temperature
- 2 large egg yolks, beaten
- kosher salt, optional, to taste
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -In a skillet over medium-high heat, heat the olive oil.
Step 3 -Add the beef tenderloin fillet to the hot oil and sear until browned on all sides, about 2-3 minutes per side. Avoid turning it too quickly to ensure the sides sear evenly.
Step 4 -Spread the yellow mustard over the fillet on all sides.
Step 5 -Transfer the fillet to a plate.
Step 6 -Place the mushrooms in a food processor and pulse until puréed.
Step 7 -Transfer the puréed mushrooms to a skillet and heat over medium-high heat.
Step 8 -Cook the mushrooms until the moisture released from them dries out, about 5 minutes.
Step 9 -Transfer the puréed mushrooms to a plate.
Step 10 -Spread a large piece of plastic wrap out on a clean and dry surface.
Step 11 -Lay the prosciutto strips over the plastic wrap, overlapping so it forms a sheet.
Step 12 -Spread the mushroom duxelles (sautéed mushroom mixture) over the prosciutto sheet in an even layer of medium-thickness.
Step 13 -Place the mustard-coated fillet in the center of the mushroom layer.
Step 14 -Gently wrap the fillet in the mushroom and prosciutto, using the plastic wrap and making a barrel-like shape.
Step 15 -Twist the ends to seal and refrigerate the meat log until firmed, about 10-20 minutes.
Step 16 -Roll out the thawed puff pastry so it is big enough to wrap around the meat log.
Step 17 -Unwrap the meat log and place it in the center of the puff pastry.
Step 18 -Brush the egg wash on the sides of the puff pastry sheet and roll it to ensure the puff pastry seals tightly around the meat.
Step 19 -Seal the edges and brush the egg wash over all of the puff pastry.
Step 20 -Refrigerate the wellington for at least 10 minutes.
Step 21 -Brush the puff pastry with the egg wash once again.
Step 22 -Score the top of the wellington by making slits in the form of diamonds.
Step 23 -Sprinkle the top of the wellington with the kosher salt.
Step 24 -Transfer the wellington to a roasting pan and bake until the meat reaches medium-rare at 145 degrees F, about 35-40 minutes.
Step 25 -Allow the wellington to rest for 15 minutes.
Step 26 -Slice and serve.
