There are times when we just want to do something simple for dinner and we don’t necessarily make it in order to impress others. At other times, however, we may want to take things to the next level and this could include making something that is not only delicious, it is somewhat complex. Beef Wellington tends to be one of those dishes but it certainly does not need to be difficult.
Many people shy away from making beef Wellington because they feel as if it is out of their reach but with this easy recipe, you can make it, even when it isn’t a special occasion. The taste of beef Wellington is always going to be a welcome addition to any dinner table. Why not make this special recipe for your family tonight? They are going to wonder what the special occasion is but you don’t have to tell them what really happened.
2 teaspoons canola oil, divided
2 1/2 pounds center-cut beef tenderloin roast, trimmed and string removed
1/2 teaspoon each salt and pepper, divided
1 package (8 ounces) mini bella mushrooms, finely chopped
1 teaspoon unsalted butter
1 shallot, finely chopped
1 teaspoon fresh thyme leaves, chopped
3-4 slices prosciutto
1-2 tablespoons flour
1/2 package puff pastry, thawed according to instructions
1 tablespoon water
1/4 teaspoon kosher salt
Preheat oven to 425 degrees.
Heat 1 teaspoon of oil in a skillet on medium heat. Season your beef using half of the salt and pepper then sear for 2 minutes on each side until browned. Set aside.
Add the rest of the butter to the same skillet that you just removed the meat from.
Add in the shallot and thyme and mix together.
Pour in the mushrooms and stir constantly until the mushrooms brown slightly.
Add salt and pepper to taste.
Once mushrooms have browned, let cool.
Place prosciutto onto plastic wrap and cover in a thin layer of the mushrooms.
Add you meat into the center of the slices and use your plastic wrap to help you wrap up the beef into the prosciutto.
Dust your work area with flour and roll the puff pastry out, trimming it into a rectangle. Unwrap the beef from the plastic and place in the center of the pastry and fold it in pinching the seams.
Beat together the egg with the water and brush it onto the top of the pastry.
Cut slits into the top of the pastry and sprinkle with kosher salt.
Roast for about 45 minutes or until the inner temperature reached 160 degrees.