Episode 22 MKR: Beef Wellington Recipe

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Post on Nov 18, 2024

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My Kitchen Rules Episode 22: Conquering the Beef Wellington

So, you wanna know how to make that Beef Wellington that totally slayed in MKR Episode 22? Yeah, it looked daunting, right? Like, Michelin-star chef level stuff. But guess what? It's totally doable, even for home cooks like you and me. Let's break it down, step-by-step.

Understanding the Beast: Beef Wellington Deconstructed

Beef Wellington, at its core, is a fancy-pants roast beef. But instead of just chucking it in the oven, it gets a seriously stylish makeover. Think of it like this: a delicious beef tenderloin, wrapped in a layer of duxelles (mushroom paste, yum!), then encased in a delicate pastry crust. The result? A showstopper. Seriously, it's impressive AF.

Ingredient Roundup: What You'll Need

Before you even think about firing up the oven, let's gather our troops. You'll need:

• Beef Tenderloin: The star of the show! Aim for a nice, thick cut.
• Duxelles: This is where the magic happens. We're talking finely chopped mushrooms, shallots, thyme, and garlic, sautéed until golden brown. Trust me, this is way more delicious than it sounds.
• Prosciutto: Adds flavor and helps keep the Wellington juicy.
• Puff Pastry: The golden armor protecting our beefy treasure. Store-bought is perfectly fine!
• Egg Wash: For that beautiful golden-brown finish.

The Process: From Raw to Rawr!

Okay, let's get cooking. This isn't a race, so take your time and don't panic if things get a little messy. It's totally normal.

1. Prep the Beef:

Season that gorgeous tenderloin generously with salt and pepper. Sear it in a hot pan until it's nicely browned all over. This step adds tons of flavor. Don't skip it!

2. Make the Duxelles:

Sauté your mushrooms, shallots, garlic, and thyme until all the moisture is gone and you've got a beautiful, concentrated paste. Patience is key here, my friend.

3. Assemble the Wellington:

Lay out your prosciutto, then spread the duxelles evenly. Place the seared beef tenderloin on top, wrap it tightly in the prosciutto, and then carefully wrap it in the puff pastry. Crimp the edges to seal. Score the top for aesthetic purposes (and to let steam escape). Egg wash time! Brush that bad boy with egg wash for extra shine.

4. Bake to Perfection:

Pop it in the oven (preheated to 200°C/400°F) and bake for about 30-40 minutes, or until the pastry is golden brown and the beef is cooked to your liking. Use a meat thermometer to ensure it's perfectly cooked (around 135°F for medium-rare).

5. Rest and Serve:

Let the Wellington rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a super tender and juicy Wellington. Serve immediately and bask in the glory of your culinary achievement!

Beyond the Basic: Tips and Tricks

• Don't overwork the pastry: It'll shrink! Be gentle.
• Use a good quality beef tenderloin: It makes all the difference.
• Don't be afraid to experiment: Add different herbs or spices to the duxelles.

This Beef Wellington recipe is more than just a recipe; it's a journey. There might be moments of frustration (especially with the pastry!), but the feeling of accomplishment when you slice into that perfect Wellington? Priceless. So go on, give it a try. You got this! And remember, even if it doesn’t turn out perfectly, it’ll still taste amazing. Happy cooking!