Are you looking to really impress your guests this year? Beef Wellington is just the holiday centerpiece that will wow your guests. Turn your holiday dinner party into a dining experience that will be remembered for years to come. Roll up your sleeves and get ready to roll up the beef!
Equipment:
- MEATER 2 Plus
- Twine
- Knife
- Saucepan
- Baking sheet
- Food processor
- Oven
- MEATER Mitts
Time:
- Time Prep: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hr 40 mins
- Difficulty Level: Medium/Hard
Doneness:
- 125°F (52°C)
Ingredients:
- 5 lb. Flank steak
- Osmo spanish rosemary salt
- 2 tablespoons extra-virgin olive oil, plus more for searing
- 12 ounces mushrooms cremini, cleaned (4 cups)
- 1 red onion, diced
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 3 teaspoons fresh thyme leaves
- 3 sprigs fresh sage
- 2 tablespoon dry sherry
- Kosher salt and black pepper
- 3 tablespoons Dijon mustard
- 1 sweet onion sliced
- 2 cups fresh spinach
- 12 -15 thin slices prosciutto
- 1 large egg for egg wash
- 16 ounces puff pastry, thawed
Instructions:
- For your first step, you’ll get started with making your duxelles (mushroom mixture)! In a food processor, pulse mushrooms, red onion, sage, thyme, and garlic until finely chopped.
- In your skillet, add some butter and melt over medium heat. Once melted, add your duxelles and dry sherry to the skillet. Cook until all the liquid from the mixture has evaporated, which should take approximately 15 minutes. Season with salt and pepper, then let cool in the fridge.
- To begin sauteing your onions, heat the butter in a large saucepan over medium heat until melted and sizzling. Next, add your onions to the buttery saucepan. Stir the onions until they are soft and begin to turn golden brown (which should take approximately 15-20 minutes). Season your perfectly-sauteed onions with salt and pepper and let them cool.
- For prepping your steak, season both sides of the meat with Osmo salt and evenly spread the sauteed onions and raw spinach on the steak.
- Now it’s time to put your twine to use. Starting on one side of the long edge, roll the steak up tightly with the twine. No steak escaping here! Slide a piece of twine under the steak and tie throughout.
- In a hot pan, sear the beef on all sides. Once the beef is seared, remove it from the heat, cut off twine, and spread Dijon mustard lightly all over the meat. Allow your meat to cool slightly.
- While waiting for your meat to cool a bit, place plastic wrap down and place down layered prosciutto. Once you’ve created a beautiful spread of layered prosciutto, top it with an even layer of your duxelles.
- Once your meat has cooled, proceed to roll it up in the duxelles-covered-prosciutto using the plastic wrap to make it nice & tight! Tuck in the ends of the prosciutto as you roll to completely encompass the beef. It needs to be tucked in nice and comfy + cozy! Once tucked in, twist the ends of the plastic wrap to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
- Now it’s time to get your oven going – pre-heat it to 425°F (218°C).
- Just before your uncooked welly finishes resting in the fridge for 30 minutes, begin to roll the puff pastry out to about a 1/4-inch thickness on a lightly floured surface. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. If necessary, trim the edges and then brush with egg wash while folding over to completely seal the beef inside the puff pastry.
- Roll out a separate piece of Pastry dough for lattice cut.
- Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife. This creates vents that will allow the steam to escape when cooking.
- Insert MEATER probe and bake until internal until pastry is golden brown and beef registers 125°F (218°C).
- Remove from the oven and rest before cutting into thick slices. And Enjoy! Your welly is ready for your belly!