Beef Wellington
This Spinach Crepe Beef Wellington is a stunning twist on the classic dish, featuring a tender beef tenderloin wrapped in savory mushroom duxelles, prosciutto, and delicate spinach crepes. Encased in a flaky, golden puff pastry, this dish combines rich flavors and textures for an elegant and delicious meal. Perfect for special occasions or an impressive dinner centerpiece!
Equipment
- Cutting board and Knife
- Food Processor (for finely chopping mushrooms, garlic, and shallots; optional)
- skillet (for searing the beef)
- Large pan (for cooking the mushroom duxelles)
- blender (for making the spinach crepe batter)
- fine mesh strainer (for straining crepe batter)
- Non-stick skillet (6-inch; for cooking crepes)
- Plastic wrap (for rolling and shaping the Wellington)
- Rolling Pin (for rolling out the puff pastry)
- Lattice cutter (for creating a decorative puff pastry topping; optional)
- Pastry brush (for applying egg wash)
- Baking sheet (for baking the Wellington)
- Parchment paper (for lining the baking sheet)
- oven (for baking)
Ingredients
For the beef:
- 1.5 lb beef tenderloin (center cut)
- 1½ tbsp Kosher salt
- 1 tsp pepper
- 1 tbsp oil (Use High-smoking-point cooking oils, such as Avocado Oil, Peanut Oil, Sunflower Oil, or Soybean Oil.)
- 2 tbsp Dijon mustard
For the Mushroom Duxelles:
- 1.5 lb baby portobello mushrooms (finely chopped)
- 2 cloves garlic (minced)
- 2 shallots (minced)
- 3 tbsp unsalted butter
- 3 sprigs fresh thyme leaves
- salt (to your taste)
- pepper (to your taste)
For the Spinach Crepe:
- 200 g fresh spinach
- 1 cup all purpose flour
- 2 large eggs
- ½ cup milk (can use whole milk, fat reduced milk, or plant based milk)
- ¼ tsp salt
- cooking oil or buttter (for greasing)
For Assembly:
- 6 slices prosciutto
- 2 sheets puff pastry (will only use 1½ sheets)
- 1 large egg
Instructions
Prepare the Beef
- Spread the kosher salt and pepper evenly on a cutting board or large plate. Roll the beef tenderloin over the seasoning to coat all sides evenly.
- Heat oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 1 minutes per side.
- Remove the beef from the skillet, brush it with Dijon mustard, and let it cool.
Make the Mushroom Duxelles
- In a food processor, pulse the mushrooms, garlic, and shallot until finely chopped. Alternatively, you can finely chop or mince them manually.
- Melt the butter in a large pan over medium heat. Add the mushroom mixture and thyme leaves, sauté until all the moisture has evaporated. It's important to cook the mushrooms thoroughly until completely dry, as any remaining moisture can make the puff pastry soggy instead of crisp.
- Season with salt and pepper to taste, keeping in mind that the mushroom duxelles should be slightly saltier than usual to enhance the flavor of the beef. Transfer the mixture to a plate and allow it to cool completely.
Make the Spinach Crepe
- Combine spinach, eggs, flour, milk, and salt in a blender and blend until smooth. Pass the mixture through a fine mesh strainer to remove any lumps.
- Heat a non-stick skillet (6 inch) over medium heat and lightly grease it with a thin layer of oil spray, or brush with a thin layer of butter.
- Pour a small ladle of batter into the skillet and swirl to coat evenly. Gently shake the pan; if the crepe slides smoothly, the bottom is cooked. Flip it and cook for about 30 seconds on the other side, then transfer to a plate. Repeat with the remaining batter until it's all used. Allow the crepes to cool completely.
Assemble the Beef Wellington
- Lay a large sheet of plastic wrap on a work surface. Arrange 6 crepes on the plastic wrap in a 3x2 layout, ensuring the edges of each crepe slightly overlap with the ones next to them.
- Arrange 6 slices of prosciutto on the center of the crepe, overlapping slightly.
- Spread the mushroom duxelles evenly over the prosciutto.
- Place the beef tenderloin at one edge of the crepe. Use the plastic wrap to tightly roll the crepe around the beef. If desired, trim any excess crepe at both ends using scissors or a small knife. Then, twist the plastic wrap at both ends to seal the beef roll securely.
- Chill in the fridge for at least 40 minutes to help it maintain its shape.
Assemble the puff pastry
- Preheat oven to 400℉ (200°C). Line a baking sheet with parchment paper.
- Thaw the puff pastry sheet under room temperature for 40 minutes before using. Roll out a puff pastry sheet on a floured surface.
- Crack a large egg into a bowl and remove half of the egg white. Beat the remaining egg white and yolk together until well combined.
- Brush the far end of the puff pastry sheet, about a quarter of the way, with the beaten egg.
- Remove the plastic wrap from the beef roll and position it at the near end of the pastry sheet. Wrap the puff pastry around the beef, ensuring the edges are sealed tightly.
- Roll out another sheet of puff pastry on a lightly floured surface. Use a lattice cutter to cut the pastry. (The lattice cutter I bought was a bit tricky to use, so you may need to press it down firmly to ensure every part of the puff pastry is cut through. If some areas aren't fully cut, you can use a small knife to carefully follow the pattern and complete the cuts.)
- Gently lift the lattice pastry sheet and place it over the Wellington, trim any excess pastry, and fold the edges to seal the Wellington.
- Brush the entire pastry surface with a thin layer of beaten egg to give it a golden, glossy finish when baked.
Bake:
- Place the Wellington on a parchment-lined baking sheet. Bake on middle rack at 400℉ (200°C) for 30 minutes.
- Once baking is complete, remove the Beef Wellington from the oven and let it rest at room temperature for about 20 minutes. This resting period is crucial for allowing the tenderloin and duxelles to absorb the juices, and the internal temperature of the beef will continue to rise. Cutting too soon may result in a bloody appearance.
- Slice and serve warm.