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Boca's Classic Beef Wellington | For 2-4 (HM)
Boca's Classic Beef Wellington | For 2-4 (HM)
Beef tenderloin layered with prosciutto & rich mushroom duxelle in a savory crêpe. Then wrapped in a buttery pastry dough and baked in your home to a beautiful golden brown. Served with perigourdine sauce.
***Portion is the same as in-restaurant at Boca. We recommend that it serves 2-4 people.
Difficulty: A little more involved, but we've got great instructions to help you out!
Time: approx. 30 min.
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Instructions
Instructions
Step 1
Preheat oven to 450° & prepare to cook on the middle rack. Transfer the Wellington & parchment paper directly from pan in the fridge to a sheet tray.***
Step 2
Place the sheet tray in the oven on the middle rack. For the recommended medium rare, use a thermometer to check when the internal temperature reaches 100°, usually 20-30 minutes. You know your oven best; cook time may vary.
VERY IMPORTANT!!! Try to open the oven as few times as possible so that the heat does not escape & DO NOT leave the thermometer in the oven when you are checking the temperature.
Step 3
If the pastry is dark golden brown before the center reaches 100° (see photo on reverse side for target color), turn the oven down to 275°-300° & check internal temperature after a few more minutes. When the internal temperature reaches 100°, pull from the oven & let rest for 10 minutes. The internal temperature will continue to rise until it reaches 130°.
Step 4
While the Wellington is resting, gently heat the perigourdine in a saucepan over medium heat until warm. Slice the Wellington & serve with warm perigourdine sauce.
Enjoy!
***If you are preparing more than 1 Wellington at a time, do not place more than 2 on the same sheet tray.
