Recipe Station

Here's everything you need for this delectable beef Wellington. We recommend saving the duxelles recipe, because this savory spread works well in a wide variety of other dishes as well.

Ingredients To Gather:

• For mushroom duxelles:
• 1 pound cremini mushrooms, coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For The Herb Crepe:

• 1/2 cup all-purpose flour
• 2 eggs
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons chives, minced
• 1/2 cup whole milk
• 1/4 cup water
• 4 tablespoons butter, melted, plus more if needed for pans

For The Beef Wellington:

• 2 pounds filet mignon
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup whole-grain Dijon mustard
• 1/2 pound prosciutto di Parma
• 1 sheet puff pastry, thawed
• 1 egg yolk
• 1 tablespoon whole milk

Directions To Follow:

1. To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.
2. In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.
3. To make herb crepes: In a large bowl, whisk together flour, eggs, sugar, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified.
4. Heat a crepe pan or large skillet over medium heat. Add remaining 3 tablespoons of butter. Add 1/4 cup of the batter. Rotate pan in a circular motion over the heat to completely cover the surface with the batter. The edges of the crepe will begin to curl slightly as the crepe cooks. Cook for approximately 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from heat. Add more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside.
5. Preheat the oven to 400º F.
6. To make steaks: Pat filet mignon dry with paper towels and season generously with salt and black pepper.
7. Heat a skillet over medium-high heat and add olive oil.

Next, when the oil begins to smoke, add the filet mignon and brown it for between 1 and 2 minutes on each side and then remove from the heat and leave out to cool. Once it cools, cover it with the Dijon mustard. Now you're ready to roll the beef Wellingtons. Start by placing a long piece of plastic wrap on a cutting board and then laying a crepe in the center and spreading the mushroom duxelles over the crepe. Place the prusciotto on top of this, and then place the filet in the center. Wrap the crepe around the filet and trim any excess crepe. Wrap the steak tightly with plastic wrap. Next, lay out another piece of plastic wrap and roll out the puff pastry so that it measures 1/4-inch in thickness. Lay the wrapped steak at one end of it and then wrap them together. Finish it off by pinching the ends and trimming any extra puff pastry. Finally, put in the refrigerator for about 5 minutes or until it's firm.

Next, combine egg yolk and milk in a bowl to make an egg wash, and then take sheet of foil or parchment paper and lay it on a baking sheet. Take the Wellington out of the refrigerator and unwrap it, and then place it on the baking sheet with the seam-side facing down. Use the egg wash to baste the top and then bake for between 25 and 30 minutes. Once it's done, remove from the oven and let cool for 10 minutes. Then, cut it into medallions before serving.

And that's all it takes! See, we promised it would be easy! This dish is great for dinner parties, family gatherings, or any time you really want to wow your guests. However, serve it for any ordinary weeknight dinner and get ready to see a smile on your family's faces!

Article Source: Pop Sugar