What Do You Wrap Beef In When Preparing Boeuf Wellington?

When preparing the classic dish known as Beef Wellington, one of the key steps is wrapping the beef in a delicious coating before baking. This coating not only adds flavor but also helps to seal in the juices of the beef, resulting in a tender and succulent final dish. So what exactly do you wrap the beef in when making Beef Wellington?

The traditional wrapping for Beef Wellington is a mixture of duxelles (a finely chopped mixture of mushrooms, onions, shallots, and herbs) and prosciutto (thinly sliced Italian ham). The duxelles adds a rich umami flavor to the dish, while the prosciutto helps to keep the beef moist during the cooking process.

To prepare the duxelles, simply finely chop a combination of mushrooms, onions, shallots, and herbs such as thyme and parsley. Cook the mixture in a pan with some butter until the liquid has evaporated and the mixture is thick and spreadable. Let it cool before spreading it over the beef.

Next, lay out slices of prosciutto on a sheet of plastic wrap, overlapping them slightly to create a large rectangle. Spread the duxelles over the prosciutto in an even layer. Place the beef fillet on top of the duxelles and carefully roll the prosciutto and duxelles around the beef, using the plastic wrap to help shape and secure the wrapping.

Once the beef is wrapped in the prosciutto and duxelles mixture, the final step is to wrap it in puff pastry. Roll out a sheet of puff pastry on a floured surface and carefully wrap it around the beef, sealing the edges with a beaten egg wash. Trim any excess pastry and decorate the top with additional pastry if desired.

By following these steps and wrapping your beef in duxelles, prosciutto, and puff pastry, you can create a delicious and impressive Beef Wellington that is sure to impress your guests.

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