Classic Beef Wellington Recipe

 *A Show-Stopping, Savory Masterpiece*

INTRODUCTION: Elevate your culinary skills and impress your guests with the iconic Beef Wellington, a show-stopping dish that embodies luxury and sophistication. This classic recipe features a tenderloin of beef coated in a rich duxelles (mushroom and herb mixture) and wrapped in flaky, buttery puff pastry, resulting in a truly unforgettable flavor and texture experience. With its elegant presentation and indulgent flavors, Beef Wellington is the perfect centerpiece for special occasions, holidays, or simply a cozy night in with loved ones. Get ready to wow your audience with this timeless culinary masterpiece!

Ingredients:

For the Beef:

- 1 (1.5-2 pound) filet mignon, tied with kitchen twine

- 2 tablespoons (30g) olive oil

- 2 cloves garlic, minced (6g)

- 1 teaspoon (5g) dried thyme

- 1/2 teaspoon (2g) salt

- 1/4 teaspoon (1g) black pepper

For the Mushroom Duxelles:

- 1 cup (120g) finely chopped mushrooms (button or cremini)

- 1/4 cup (60g) finely chopped onion

- 2 tablespoons (30g) butter

- 1/4 cup (60ml) all-purpose flour

- 1/2 cup (120ml) dry white wine

- 1/2 cup (120ml) beef broth

- 1 tablespoon (15g) Dijon mustard

- Salt and pepper, to taste

For the Pastry:

- 1 package (1 sheet) frozen puff pastry, thawed

- 1 egg, beaten (for brushing pastry)

Instructions:

1. Preheat oven to 400°F (200°C).

2. Season the beef with thyme, salt, and pepper.

3. In a large skillet, heat oil over medium-high. Sear the beef until browned, about 2-3 minutes per side. Let cool.

4. In the same skillet, add butter and sauté mushrooms and onion until softened. Add flour, wine, broth, and mustard. Cook until the mixture thickens. Let cool.

5. On a lightly floured surface, roll out the puff pastry to a large rectangle.

6. Place the beef in the center of the pastry, leaving a 1-inch border around it. Spoon the mushroom duxelles over the beef.

7. Brush the edges of the pastry with the beaten egg. Fold the pastry over the beef, pressing the edges to seal.

8. Place the Wellington on a baking sheet, seam-side down. Brush the top with the remaining egg.

9. Bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 135°F (57°C) for medium-rare.

10. Let rest for 10 minutes before slicing and serving.

Note: You can prepare the beef and mushroom duxelles ahead of time, but assemble and bake the Wellington just before serving.

Here is an approximate calorie chart for a serving of Beef Wellington (assuming 4-6 servings total):

Per serving (approx. 300g):

- Calories: 540-650

- Protein: 45-50g

    - Beef: 35-40g

    - Mushrooms: 5-6g

    - Pastry: 4-5g

- Fat: 35-40g

    - Saturated fat: 15-18g

    - Omega-3 fatty acids: 0.5-1g

- Carbohydrates: 25-30g

    - Pastry: 20-25g

    - Mushrooms: 3-4g

- Fiber: 4-5g

- Cholesterol: 60-70mg

- Sodium: 450-550mg

- Sugar: 2-3g

Vitamins and Minerals:

- Vitamin A: 10-15% of the Daily Value (DV)

- Vitamin C: 20-25% of the DV

- Calcium: 15-20% of the DV

- Iron: 25-30% of the DV

- Potassium: 20-25% of the DV

Please note that this is an estimate, as exact values depend on specific ingredient brands and measurements. Additionally, Beef Wellington can vary in ingredients and portion sizes, affecting calorie counts. This chart serves as an approximate guide.