{"id":5752,"date":"2025-08-30T22:23:00","date_gmt":"2025-08-30T22:23:00","guid":{"rendered":"https:\/\/breckas.com\/?p=5752"},"modified":"2025-08-30T22:23:00","modified_gmt":"2025-08-30T22:23:00","slug":"beef-wellington-recipe","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/08\/30\/beef-wellington-recipe\/","title":{"rendered":"Beef Wellington Recipe"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>Ingredients (serves 6)<\/p>\n<p>For the Beef<\/p>\n<ul>\n<li>1 center-cut beef tenderloin (about 2 to 2.5 lbs \/ 900 g \u2013 1.2 kg)<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>2 teaspoons salt<\/li>\n<li>1 teaspoon black pepper<\/li>\n<li>2 tablespoons Dijon mustard<\/li>\n<\/ul>\n<p>For the Mushroom Duxelles<\/p>\n<ul>\n<li>1 lb (450 g) mushrooms (button or cremini), finely chopped<\/li>\n<li>2 shallots, finely minced<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>2 tablespoons unsalted butter<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>2 tablespoons fresh thyme leaves (or 1 teaspoon dried)<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<p>For Wrapping<\/p>\n<ul>\n<li>8\u201310 slices prosciutto (or Parma ham)<\/li>\n<li>1 sheet puff pastry (large, thawed if frozen)<\/li>\n<li>1 egg yolk, beaten with 1 tablespoon water (egg wash)<\/li>\n<li>Flour, for rolling<\/li>\n<\/ul>\n<p>Step-by-Step Instructions<\/p>\n<p>1. Prepare the Beef<\/p>\n<ol>\n<li>Pat beef tenderloin dry and season all over with salt and pepper.<\/li>\n<li>Heat olive oil in a heavy skillet over high heat.<\/li>\n<li>Sear beef on all sides (including ends) until browned (about 2\u20133 minutes per side).<\/li>\n<li>Remove and let cool slightly. Brush the beef with Dijon mustard while still warm.<\/li>\n<\/ol>\n<p>2. Make the Mushroom Duxelles<\/p>\n<ol>\n<li>In a pan, heat butter and olive oil.<\/li>\n<li>Add shallots and garlic; saut\u00e9 1 minute.<\/li>\n<li>Add mushrooms and thyme, cooking until mushrooms release their liquid and become dry, paste-like, and golden (about 10\u201312 minutes).<\/li>\n<li>Season with salt and pepper. Let cool completely.<\/li>\n<\/ol>\n<p>3. Assemble the Layers<\/p>\n<ol>\n<li>On a sheet of plastic wrap, slightly overlap slices of prosciutto into a rectangle.<\/li>\n<li>Spread cooled mushroom duxelles evenly over prosciutto.<\/li>\n<li>Place seared beef on top, then carefully roll it up tightly with the plastic wrap, twisting ends to secure.<\/li>\n<li>Refrigerate 20\u201330 minutes to firm up.<\/li>\n<\/ol>\n<p>4. Wrap in Puff Pastry<\/p>\n<ol>\n<li>On a lightly floured surface, roll puff pastry into a rectangle large enough to fully wrap beef.<\/li>\n<li>Remove beef from plastic wrap and place in the center of the pastry.<\/li>\n<li>Fold pastry around beef, trimming excess and sealing edges with egg wash.<\/li>\n<li>Place seam-side down on a parchment-lined baking sheet.<\/li>\n<li>Brush top with egg wash. Optionally, score lightly with a knife for decoration.<\/li>\n<li>Chill in fridge 15\u201320 minutes (helps pastry stay crisp).<\/li>\n<\/ol>\n<p>5. Bake<\/p>\n<ol>\n<li>Preheat oven to 400\u00b0F (200\u00b0C).<\/li>\n<li>Bake for 35\u201340 minutes, or until pastry is golden brown and beef registers 120\u2013125\u00b0F (49\u201352\u00b0C) for medium-rare (use a meat thermometer).<\/li>\n<li>Let rest 10 minutes before slicing.<\/li>\n<\/ol>\n<p>\ud83c\udf1f Serving Suggestion<\/p>\n<p>Slice into thick rounds and serve with:<\/p>\n<ul>\n<li>Red wine sauce or beef jus<\/li>\n<li>Creamy mashed potatoes<\/li>\n<li>Roasted vegetables (carrots, asparagus, or green beans)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Ingredients (serves 6) For the Beef 1 center-cut beef tenderloin (about 2 to 2.5 lbs \/ 900 g \u2013&hellip;<\/p>\n","protected":false},"author":1,"featured_media":5753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Beef Wellington Recipe - Grandma Baking Recipes","description":"&nbsp; Ingredients (serves 6) For the Beef 1 center-cut beef tenderloin (about 2 to 2.5 lbs \/ 900 g \u2013 1.2 kg) 2 tablespoons olive oil 2 teaspoons salt 1 teaspoo"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=5752"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5752\/revisions"}],"predecessor-version":[{"id":5754,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5752\/revisions\/5754"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/5753"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=5752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=5752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=5752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}