Making Beef Wellington may sound intimidating, but G&G is here to be your sous chef! No grocery shopping needed--we'll deliver everything you need with the recipe card. Follow along with these step-by-step photos so that you can wrap up your Beef Wellington like a pro!
Sprinkle flour on a clean flat surface and roll out the pastry dough with a rolling pin to thin it out.
Cut the dough in half and trim each piece so that it's around 9 x 9 inches. (Doesn't need to be exact!)
Split the prosciutto evenly between the two pieces of dough, keeping it in the center of each. Spoon the mushroom duxelles on top.
Set the seared steak on top of mushroom duxelles and then spread mustard on top.
Using your fingers or a pastry brush, add a layer of egg wash around the outer edges of each piece of pastry dough.
Wrap your Beef Wellington up as if it's a package, making sure that the edges are securely attached. Trim off any extra dough.
Place the wrapped Beef Wellington on your baking pan, seam-side down. Brush more egg wash onto the top of the pastry dough, and then place them in the fridge for least half an hour. Chilling the dough as so will help it cook better!
Once you're ready to bake, preheat your oven to 450ºF and then place Beef Wellington into the oven.
If you have a meat thermometer, remove steaks from oven at 120ºF for med-rare, 125ºF for med and 140ºF for med-well – they will go up another 10-20 degrees or so while resting.
If you aren't using a meat thermometer, bake approximately 19-22 min for a more rare steak or up to 25-30 min for a more well done steak. Thicker steaks may need to cook towards the upper ends of these ranges.
Our Beef Wellington kit pairs perfectly with the Horseradish Brussels Sprouts kit that's also on our menu! They'll both be available to order through 12/19 so that you can have them delivered the week of Christmas. Happy Holidays and happy eating!