I am angry and I am disappointed in myself. How could it be that I let myself wait this long to try Beef Wellington? It is a perfectly cooked juicy filet, smothered with finely chopped mushrooms, wrapped in salty prosciutto and then encased in a buttery flaky puff pastry. What more can a girl ask for? I don’t want flowers. I don’t want chocolate. I don’t want jewelry. I just want beef Wellington.
Lucky for me, my dear had never made Wellington and had a wine dinner at the restaurant where they were serving Wellington. He “had” to practice on Sunday and I “had” to be the taste tester. Some days my life as a restaurant wife is tough, but alas I will take one for the team if it means our customers will have a better experience. (I know I deserve saint hood for my sacrifices.)
My favorite part of the meal was my love and his buddy peering into the oven ensuring that the pastry was not browning too quickly. It might have been one of the most endearing moments of the evening. Both of them were so excited to make this dish they were like little kids with a new toy. All in all, it was a great success and when the dish was made for customers there were only rave reviews coming from the dining room.
If you want to make your own beef Wellington I highly recommend checking out Gordon Ramsay’s vide on YouTube. It is amazing and gives you a nice step by step tutorial. There are two parts. Part one and Part Two. Keep in mind his temperature is in celsius, in farenheit it is cooked at 375-400 in a convection oven.