That’s cool anyway here’s how to make a beef Wellington
Ingredients Center-cut beef tenderloin: 2.5–3 pounds, trimmed of excess fat. Puff pastry: 14 ounces, preferably all-butter, and thawed if frozen. Mushrooms: 1.5–2 pounds of cremini or wild mushrooms. Prosciutto: 10–12 thin slices. Dijon mustard: ¼ cup. Shallots: 2, minced. Garlic: 5 cloves, minced. Thyme: 2 teaspoons, fresh leaves. Olive oil: 2 tablespoons. Butter: 1 tablespoon. Eggs: 2, beaten. Flour: for dusting the work surface. Salt and freshly ground black pepper: to taste. Instructions 1. Prepare the beef Sear the tenderloin: Pat the beef tenderloin dry and season it generously with salt and pepper. In a large, hot skillet with olive oil, sear the tenderloin for 2–3 minutes per side until a golden crust forms. Coat with mustard: Remove the beef from the skillet and allow it to cool slightly. While still warm, brush all sides with the Dijon mustard. Set aside. 2. Make the duxelles Chop mushrooms: Finely mince the mushrooms, shallots, and garlic in a food processor or by hand. Cook duxelles: In the same skillet, melt the butter over medium-high heat. Add the mushroom mixture and thyme and cook, stirring frequently, until all the liquid has evaporated and you are left with a thick, paste-like consistency. This will take about 10–15 minutes. Season with salt and pepper, then transfer the mixture to a plate to cool completely. 3. Assemble the Wellington Lay the prosciutto: Place a large sheet of plastic wrap on your work surface. Arrange the slices of prosciutto in a single, overlapping layer to form a rectangle large enough to enclose the beef tenderloin. Spread the duxelles: Use a spatula to spread the cooled mushroom duxelles evenly over the layer of prosciutto. Wrap the beef: Place the seared, mustard-coated tenderloin at one end of the prosciutto and duxelles rectangle. Using the plastic wrap to help, roll the prosciutto tightly around the beef. Twist the ends of the plastic wrap to create a tight, even log. Chill: Refrigerate the wrapped beef for at least 30 minutes to help it set its shape. 4. Bake the Wellington Prepare the pastry: On a lightly floured surface, roll out the puff pastry into a large rectangle, about ⅛-inch thick, that is long enough to fully wrap the tenderloin. Encase the beef: Unwrap the tenderloin and place it on the bottom half of the pastry. Brush the remaining exposed pastry with some of the beaten egg. Roll the pastry tightly around the beef, trimming any excess, and pinch the seams to seal. Place the Wellington seam-side down on a parchment-lined baking sheet. Final touches: Brush the entire pastry-wrapped Wellington with the remaining beaten egg. Using a knife, lightly score the top of the pastry with a decorative pattern, taking care not to cut all the way through. Bake: Preheat your oven to 400°F (200°C). Bake for 35–45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (125°F/52°C for rare, 135°F/57°C for medium-rare). Rest: Let the Wellington rest for at least 10–15 minutes before carving. This is a crucial step to let the juices redistribute.
5 stars (no actually 4.5)
oh God is true, every time he is in a restaurant he do the fly hand rub.
he might be a mech driven by flies
Bro, fish in a sushi shop😂that should be a crime😂
Sticking to actual Chinese food, Hotpot is literally 10x better value and it tastes better.
That’s cool anyway here’s how to make a beef Wellington
Ingredients
Center-cut beef tenderloin: 2.5–3 pounds, trimmed of excess fat.
Puff pastry: 14 ounces, preferably all-butter, and thawed if frozen.
Mushrooms: 1.5–2 pounds of cremini or wild mushrooms.
Prosciutto: 10–12 thin slices.
Dijon mustard: ¼ cup.
Shallots: 2, minced.
Garlic: 5 cloves, minced.
Thyme: 2 teaspoons, fresh leaves.
Olive oil: 2 tablespoons.
Butter: 1 tablespoon.
Eggs: 2, beaten.
Flour: for dusting the work surface.
Salt and freshly ground black pepper: to taste.
Instructions
1. Prepare the beef
Sear the tenderloin: Pat the beef tenderloin dry and season it generously with salt and pepper. In a large, hot skillet with olive oil, sear the tenderloin for 2–3 minutes per side until a golden crust forms.
Coat with mustard: Remove the beef from the skillet and allow it to cool slightly. While still warm, brush all sides with the Dijon mustard. Set aside.
2. Make the duxelles
Chop mushrooms: Finely mince the mushrooms, shallots, and garlic in a food processor or by hand.
Cook duxelles: In the same skillet, melt the butter over medium-high heat. Add the mushroom mixture and thyme and cook, stirring frequently, until all the liquid has evaporated and you are left with a thick, paste-like consistency. This will take about 10–15 minutes. Season with salt and pepper, then transfer the mixture to a plate to cool completely.
3. Assemble the Wellington
Lay the prosciutto: Place a large sheet of plastic wrap on your work surface. Arrange the slices of prosciutto in a single, overlapping layer to form a rectangle large enough to enclose the beef tenderloin.
Spread the duxelles: Use a spatula to spread the cooled mushroom duxelles evenly over the layer of prosciutto.
Wrap the beef: Place the seared, mustard-coated tenderloin at one end of the prosciutto and duxelles rectangle. Using the plastic wrap to help, roll the prosciutto tightly around the beef. Twist the ends of the plastic wrap to create a tight, even log.
Chill: Refrigerate the wrapped beef for at least 30 minutes to help it set its shape.
4. Bake the Wellington
Prepare the pastry: On a lightly floured surface, roll out the puff pastry into a large rectangle, about ⅛-inch thick, that is long enough to fully wrap the tenderloin.
Encase the beef: Unwrap the tenderloin and place it on the bottom half of the pastry. Brush the remaining exposed pastry with some of the beaten egg. Roll the pastry tightly around the beef, trimming any excess, and pinch the seams to seal. Place the Wellington seam-side down on a parchment-lined baking sheet.
Final touches: Brush the entire pastry-wrapped Wellington with the remaining beaten egg. Using a knife, lightly score the top of the pastry with a decorative pattern, taking care not to cut all the way through.
Bake: Preheat your oven to 400°F (200°C). Bake for 35–45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (125°F/52°C for rare, 135°F/57°C for medium-rare).
Rest: Let the Wellington rest for at least 10–15 minutes before carving. This is a crucial step to let the juices redistribute.
30$ WTF…
They torched it in front of you?
I thought sushi was supposed to be raw.
Why is every best restaurant in miami
So cute
how does bro survives the hot whether in florida💀