Beef Wellington

Source: Personal recipe

Yield: Unknown (1 tenderloin roast)

Time: 3 days

About

A 3-day beef Wellington with homemade duxelles, a red wine reduction sauce, and scallion pancake crepes instead of traditional crêpes. Detailed instructions are written but ingredient quantities are missing.

⚠️ Needs Review: Instructions are complete and detailed, but no measurements for any ingredients.

Ingredients (no measurements)

• Beef tenderloin
• Mushrooms
• Shallots
• Butter
• Red wine
• Beef broth
• Eggs (egg wash)
• Mustard
• Puff pastry (2 sheets)
• All-purpose flour
• Prosciutto
• Brown sugar
• Black pepper
• Scallion pancake dough (without scallions, used as crepe)

Instructions

Day 1

1. Trim the beef tenderloin of all silver skin. Season generously with salt. Wrap tightly in cling film with a kitchen towel over it. Rest in the fridge for 48 hours.
2. Make duxelles: Finely mince shallots and mushrooms. Brown butter in a pan until water evaporates, then add mushrooms, shallots, salt, and pepper. Cook down for ~1.5 hours until consistency resembles wet coffee grounds (moist soil texture). Rest until assembly.

Day 2

1. Remove tenderloin from cling film. Sear in oil until color develops — immediately remove. Do not cook through.
2. Assembly: Coat tenderloin generously in mustard on all sides. Season with black pepper. Roll and refrigerate.
3. Lay plastic wrap on work surface. Roll out scallion pancake (no scallions) into a square. Lay on plastic. Layer with prosciutto and roll flat.
4. Spread duxelles in a flat layer over prosciutto. Place tenderloin at one end and use plastic to roll everything tightly. Wrap in towel and refrigerate.
5. Wine sauce: Combine red wine and beef broth in a pan. Reduce until alcohol is gone. Mix butter and flour into a smooth paste. Add paste and brown sugar to the sauce; cook until thickened. Remove from heat. Whisk in additional butter to taste. Strain before serving.

Day 3

1. Begin ~2 hours before meal time.
2. Roll out puff pastry large enough to wrap the beef roll completely.
3. Make egg wash (2 yolks + milk). Use egg wash as glue to seal pastry around the beef roll. Wrap tightly in plastic.
4. Cut decorative lattice from a second pastry sheet. Unwrap beef, place on a baking sheet, brush with egg wash, and apply lattice. Brush lattice with egg wash.
5. Bake with a thermometer until internal temperature reaches desired doneness and pastry is golden brown.
6. Rest for 1 hour. Serve with reheated wine sauce.

Tags: #recipe #british #beef #needs-review