As the aroma of a perfectly seared beef tenderloin wafts through your home, a cozy atmosphere envelops you in its warm embrace. This Carnivore Beef Wellington is more than just a dish; it’s an experience that brings a sense of luxury and comfort to any gathering. Whether it’s a weekend dinner with close family, a special occasion, or simply a meal to brighten your weeknight, this recipe checks all the boxes. Each savory bite promises a delightful combination of flavors and textures that will leave everyone at the table asking for more.
Imagine the glistening, golden pastry encasing a medium-rare, melt-in-your-mouth beef, enhanced by the earthy tones of mushrooms and the warmth of herbs. The crunch of the crust gives way to the tender meat, creating a symphony of textures that dances on your palate. This dish, embodying richness and care, is bound to spark joy in both cook and diner alike.
So, whether you’re planning an elegant dinner party or a comforting family meal, the Carnivore Beef Wellington is destined to be the centerpiece that not only pleases the eye but also captivates the senses.
What You’ll Need
Before you embark on this culinary journey, gather your ingredients and tools. With everything at your fingertips, the process becomes more enjoyable and seamless.
Ingredients
- 2 pounds beef tenderloin, trimmed
- 1 pound cremini or button mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 12 slices of prosciutto
- 1 package puff pastry (2 sheets), thawed
- 1 egg, beaten (for egg wash)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh thyme leaves, a handful
- Salt and pepper, to taste
Tools
- Large skillet
- Baking sheet
- Plastic wrap
- Rolling pin
- Sharp knife
- Pastry brush
- Mixing bowl
How to Make It
Creating the Carnivore Beef Wellington may seem daunting, but breaking it into manageable steps makes it a delightful endeavor rather than a chore. Follow these straightforward steps to create a masterpiece that will impress everyone.
Sear the Beef to Perfection
Begin your journey by heating a generous drizzle of olive oil in a large skillet over high heat. As the oil shimmers, carefully place the beef tenderloin into the pan. Listen to the satisfying sizzle as it makes contact with the hot surface – this sound signifies the beginnings of your culinary triumph. Sear the meat on all sides until a lovely brown crust forms, about 2-3 minutes per side. The aroma will be intoxicating, hinting at the delicious journey ahead.
Once your beef is beautifully browned, season it generously with salt and pepper. Remove the skillet from the heat and allow the tenderloin to rest for a few minutes. While it cools, you’ll want to gingerly brush it with Dijon mustard for an extra layer of flavor.
Craft the Mushroom Duxelles
In the same skillet, melt the butter over medium heat and add the finely chopped mushrooms. The moment they hit the pan, they will release their earthy aroma, wrapping your kitchen in a delightful scent reminiscent of a woodland retreat. Sauté them until they release their moisture and become a thick, concentrated mixture, approximately 10 minutes.
Add the minced garlic and fresh thyme to the mushrooms and continue cooking for another 2-3 minutes. This addition brings a fragrant note that elevates the dish further. Once done, this mushroom duxelles should be spread out on a sheet of plastic wrap to cool – this will help to keep it from becoming too soggy when you assemble the Wellington.
Assemble the Wellington
Now comes the exciting part: assembling your Carnivore Beef Wellington! On a clean surface, lay out slices of prosciutto, slightly overlapping to form a protective layer. As you place the first slice down, already visualize how beautiful your dish will look. Spoon the cooled mushroom duxelles over the prosciutto, using the back of a spoon to ensure an even layer.
Carefully place the beef tenderloin at the edge of the prosciutto-duxelles ensemble and roll it tightly, using the plastic wrap to assist. Once you have a snug roll, twist the ends of the plastic wrap and refrigerate it for about 30 minutes. This chilling time is essential for the Wellington to hold its shape.
Wrap in Puff Pastry
When you are ready to proceed, preheat your oven to 400°F (200°C) and roll out the puff pastry sheets on a lightly floured surface. Unwrap the beef tenderloin from the plastic wrap and carefully place it in the center of the pastry. Fold the sides over the meat, sealing any openings with your fingertips.
Once wrapped, place the Wellington seam-side down on a greased baking sheet. Brush the top with the beaten egg to ensure a golden crust, and using a sharp knife, score a few slits in the pastry for steam to escape. As it bakes, your home will be filled with the divine smell of golden pastry baking.
Bake to Golden Perfection
Slide your Wellington into the preheated oven and allow it to bake for about 25-30 minutes. You’ll want to keep an eye on its progress; it should puff up beautifully and turn a rich, golden brown. The aroma that fills your kitchen will be nothing short of intoxicating, luring even the pickiest of eaters to the table.
Once the internal temperature reaches 130°F (54°C) for medium-rare, your Carnivore Beef Wellington will be ready to emerge from the oven. Let it rest for about ten minutes before slicing, allowing the juices to settle and the savory flavors to meld.
Creative Twists
While this Carnivore Beef Wellington is stunning as is, consider these delightful variations to make it even more personal to your tastes:
Seasonal Touches: Incorporate chopped spinach or kale into the mushroom duxelles in the spring or swap some mushrooms with roasted butternut squash during fall for a seasonal twist.
Flavor Upgrades: Infuse your mushroom mixture with a splash of red wine for a deeper flavor profile, or add a pinch of nutmeg for a warm, aromatic touch.
Protein Swaps: For a different take, try using pork tenderloin or even a hearty piece of venison, prepared similarly to the beef to keep the flavors rich and robust.
Herb Infusions: Explore different herbs; rosemary or sage can offer a distinctive flavor, enriching your dish further with earthy undertones.
Dipping Sauces: Serve with a side of rich, homemade chimichurri or a classic béarnaise sauce to dip into, enhancing each bite with fresh herbal notes.
Final Inspiration
As you take a moment to admire your culinary creation, allow yourself to bask in the warmth of the kitchen. The Carnivore Beef Wellington is not just about the incredible taste; it’s about the connection that happens around the dining table. This dish is a conversation starter, a memory maker, and a testament to the beauty of cooking with love.
So go ahead, gather your friends and family, and serve this exquisite Wellington that smells, tastes, and looks like a celebration. Whether it becomes a staple in your rotation or a beloved tradition for special occasions, this dish is sure to bring joy and a little slice of culinary magic to your world.
Carnivore Beef Wellington
Ingredients
Main Ingredients
- 2 pounds beef tenderloin, trimmed
- 1 pound cremini or button mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 12 slices prosciutto
- 1 package puff pastry (2 sheets), thawed
- 1 large egg, beaten (for egg wash)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 handful fresh thyme leaves
- Salt and pepper, to taste
Instructions
Preparation
- Heat olive oil in a large skillet over high heat.
- Sear beef tenderloin on all sides until a brown crust forms, about 2-3 minutes per side.
- Season with salt and pepper, remove from heat, and brush with Dijon mustard.
- In the same skillet, melt butter over medium heat and add the chopped mushrooms.
- Sauté until moisture is released and mixture thickens, about 10 minutes.
- Add minced garlic and thyme, cooking for an additional 2-3 minutes.
- Spread mushroom duxelles on plastic wrap and let cool.
Assembly
- Lay out prosciutto slices on a clean surface, overlapping them slightly.
- Spoon cooled mushroom duxelles over the prosciutto and place the beef at the edge.
- Roll tightly using plastic wrap to assist and refrigerate for 30 minutes.
Baking
- Preheat oven to 400°F (200°C). Roll out puff pastry sheets on a floured surface.
- Unwrap beef and place it in the center of the pastry, folding the sides over.
- Seal openings with fingertips, place seam-side down on a greased baking sheet.
- Brush the top with beaten egg and score slits in the pastry.
- Bake for 25-30 minutes until a golden brown crust forms and the internal temperature reaches 130°F (54°C).
- Let rest for 10 minutes before slicing.