How Long to Cook a 5 Lb Beef Wellington

So, you've decided to brand Beefiness Wellington. Congratulations! You are almost to brand your dinner guests extremely happy. While the origins of this famous dish are unknown, weexerciseknow information technology'southward a vacation showstopper that it isnot for the faint of heart. Below, nosotros break down all the elements of a classic Beef Wellington from the within out, so you can fearlessly make the best Wellington y'all can. We believe in y'all!

The Meat

Nosotros're starting with one of the nearly tender cuts of beef e'er—the tenderloin! Beefiness tenderloin is super delicious, but without basic or much marbling, information technology'southwardnot the virtually flavorful cut of beef in the world. That is why we season liberally. (Read: about one teaspoon kosher salt per pound.) That is also why we sear the meat before annihilation else. Browning the meat on all sides, including the ends, does Then MUCH for the flavor of the Wellington as a whole.

The Mustard

To add another layer of complexity to the finished production, castor the seared tenderloin with mustard. Feel free to use your favorite type—we beloved a variety with some heat like dijon or spicy brown mustard.

The Mushrooms

AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. Word to the wise: don't try to speed up the cooking process on this ane, you realllllly want to melt out as much of the moisture as possible. If yous don't, the mushrooms will continue to lose moisture when you're blistering the Wellington, which could lead to a soggy bottom.

The Prosciutto

Speaking of soggy bottoms (or more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a barrier for wet, and on pinnacle of that information technology adds fifty-fifty more than delicious meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, y'all can easily spread your duxelle in an even layer and wrap your tenderloin evenly. It's a win/win!

The Pastry

Some people like to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, possibly not crazy, but definitely overachievers. We've found that, not but is store bought puff pastry much more than user-friendly, but information technology'southward besides incredibly delicious. Nosotros're particularly fond of this make, and honestly don't recall nosotros could make a better version if we tried. If you Do want to endeavour making your own, bank check out this footstep by step guide from our friends over at the Kitchn.

Made this? Let us know how it went in the comment section below!

Cal/Serv: 637

Yields: half-dozen servings

Prep Time: 0 hours fifteen mins

Total Time: 2 hours xxx mins

ane

(two lb.) middle-cut beef tenderloin, trimmed

kosher table salt

freshly footing black pepper

actress-virgin olive oil, for greasing

two tbsp.

Dijon mustard

1 i/2 lb.

mixed mushrooms, roughly chopped

1

shallot, roughly chopped

Leaves from 1 thyme sprig

ii tbsp.

unsalted butter

12

thin slices prosciutto

all-purpose flour, for dusting

14 oz.

frozen puff pastry, thawed

1

large egg, beaten

flaky table salt, for sprinkling

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1. Using kitchen twine, necktie tenderloin in iv places. Season generously with table salt and pepper.
2. Over high estrus, coat lesser of a heavy skillet with olive oil. In one case pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, virtually two minutes per side (12 minutes total). Transfer to a plate. When absurd enough to handle, snip off twine and coat all sides with mustard. Let absurd in fridge.
3. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
4. To skillet, add together butter and cook over medium heat. Add together mushroom mixture and cook until liquid has evaporated, nigh 25 minutes. Season with salt and pepper, then permit cool in refrigerator.
5. Place plastic wrap down on a work surface, overlapping so that it's twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that's big plenty to embrace the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
6. Flavour tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to coil tightly. Tuck ends of prosciutto as you roll, so twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape).
7. Heat oven to 425°. Lightly flour your piece of work surface, then spread out puff pastry and roll information technology into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other 3 edges of the pastry with egg wash, so tightly curl beefiness into pastry.
8. In one case the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap scroll in plastic wrap to become a really tight cylinder, then chill for twenty minutes.
9. Remove plastic wrap, then transfer roll to a foil-lined blistering sail. Castor with egg wash and sprinkle with flaky salt.
10. Bake until pastry is golden and the center registers 120°F for medium-rare, almost xl to 45 minutes. Allow rest 10 minutes earlier carving and serving.

Diet (per serving): 637 calories, 50 m poly peptide, 40 thousand carbohydrates, 3 g fiber, four thousand sugar, 36 g fat, 15 k saturated fatty, 1,640 mg sodium

Ethan Calabrese

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Source: https://www.delish.com/cooking/recipe-ideas/recipes/a58702/easy-beef-wellington-recipe/

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