Have you seen that show airing on CTV right now called Masterchef Junior? If you haven’t, you must go watch because those kids are just unbelievably good… not to mention young! The show is hosted by Gordon Ramsay and one of his signature dishes is Beef Wellington. Basically consists with a piece of premium beef, surrounded by a layer of mushroom duxelles, followed by a layer of proscuitto, and lastly, wrapped in a layer of puff pastry, all baked to a golden perfection. Sounds decadent eh?
C and I were inspired by these kids and wanted to try making this dish. We did make a few substitutions for this first attempt though – the meat for one, we didn’t use beef tenderloin because we couldn’t find a piece big enough and were too lazy to find a butcher shop. It still turned out really tasty though!
You can find the original recipe here.
- 2lb sirloin tip roasts
- 2-3 tbsp Honey Dijon dressing
- 2 C white mushrooms, finely chopped
- 2 cloves garlic
- 2 green onions (or regular onions)
- 1/2 tsp dried thyme
- 100 mL dry white wine
- Prosciutto – 8 slices
- Puff pastry
- 1 egg
- Salt and pepper
- Olive oil
1) Season roast lightly with salt and pepper. Using about 2 tbsp olive oil, lightly sear roast on all sides. Transfer to a plate to cool and brush with Dijon dressing on all sides while still warm. Allow to completely cool then refrigerate for 20 mins.
2) Mushroom duxelles: chop mushrooms into small fine pieces and set aside in a bowl. Saute onions and garlic in a pan with 2 tbsp olive oil. Add mushrooms, seasoning, thyme and continue to cook on medium heat for about 10 mins or until most of the liquid is gone. Add in the wine – stir and continue cooking for another 10 minutes or until all the wine has cooked off. Set pan aside and allow mushrooms to cool.
3) Lay two pieces of Saran Wrap onto a flat work surface. Layer enough prosciutto to cover the width of the roast (we used 4 pieces), then spread half of the duxelles mixture over top. Place roast on duxelles mixture.
4) Spread remaining duxelles over roast, then cover with remaining prosciutto. Using the Saran Wrap, bring the sides up and tightly wrap the roast in prosciutto. Allow to sit at room temperature for about 20 minutes until wrapping in pastry.
5) Puff pastry: roll enough pastry out on a lightly floured work surface, to completely cover the roast. Lay roast in the center of the pastry and carefully wrap roast in pastry, while pinching the side seams together. Transfer roast to a lined baking sheet, seam side down. Refrigerate for another 30 minutes.
6) Preheat oven to 400 degrees F. Score the top of the pastry with backside of a knife to create a design. Brush pastry with a generous amount of egg wash. Bake for about 30-40 minutes or until the internal temperature reaches 140 degrees F. Rotate tray half way through for an even cook.
7) Allow roast to rest for 10 minutes before cutting. Carefully slice into pieces (found this part difficult because our pastry started crumbling off the roast.
This dish was really, really good. Surprisingly, the combination of puff pastry with proscuitto and duxelles mixture was actually delicious on its own. Though the prep was a lot of different steps, it wasn’t too bad. Plus, you could actually have the meat wrapped in saran wrap hours before having to bake it, just make sure you bring the meat back to around room temperature before baking to ensure the inside will cook properly. It’ll have to be beef tenderloin next time!