Recipe Background
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!
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
- Preheat the oven to 400 degrees F.
- In a skillet over medium-high heat, heat the olive oil.
- 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.
- Spread the yellow mustard over the fillet on all sides.
- Transfer the fillet to a plate.
- Place the mushrooms in a food processor and pulse until puréed.
- Transfer the puréed mushrooms to a skillet and heat over medium-high heat.
- Cook the mushrooms until the moisture released from them dries out, about 5 minutes.
- Transfer the puréed mushrooms to a plate.
- Spread a large piece of plastic wrap out on a clean and dry surface.
- Lay the prosciutto strips over the plastic wrap, overlapping so it forms a sheet.
- Spread the mushroom duxelles (sautéed mushroom mixture) over the prosciutto sheet in an even layer of medium-thickness.
- Place the mustard-coated fillet in the center of the mushroom layer.
- Gently wrap the fillet in the mushroom and prosciutto, using the plastic wrap and making a barrel-like shape.
- Twist the ends to seal and refrigerate the meat log until firmed, about 10-20 minutes.
- Roll out the thawed puff pastry so it is big enough to wrap around the meat log.
- Unwrap the meat log and place it in the center of the puff pastry.
- 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.
- Seal the edges and brush the egg wash over all of the puff pastry.
- Refrigerate the wellington for at least 10 minutes.
- Brush the puff pastry with the egg wash once again.
- Score the top of the wellington by making slits in the form of diamonds.
- Sprinkle the top of the wellington with the kosher salt.
- Transfer the wellington to a roasting pan and bake until the meat reaches medium-rare at 145 degrees F, about 35-40 minutes.
- Allow the wellington to rest for 15 minutes.
- Slice and serve.
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