Recipe: Beef Wellington from "Ancient Magus' Bride"

Recipe: Beef Wellington from “Ancient Magus’ Bride”

FEATURE: Cooking With Anime – Chise from “Ancient Magus Bride” deserves the very best…like maybe Beef Wellington? –

Ingredients for the Beef Wellington:
*Recipe adapted from here*
1/2 ounce dried porcini mushrooms
1/2 cup boiling water
1 (1 lb) center cut beef tenderloin roast, trimmed
2 tbsp salted butter, divided
2 medium shallots, grated
2 medium garlic cloves, grated
8 oz cremini mushrooms, trimmed and finely chopped
2 tsp fresh thyme, finely chopped
6 oz duck pâté, room temperature
6 oz or about 7 slices thinly sliced prosciutto
1 package puff pastry, room temperature
1 egg, beaten

To Make the Beef Wellington:

1. Start by pouring the boiling water over the dried porcini mushrooms. Allow to sit, about 30 minutes, while the mushrooms steep. Remove mushrooms from the liquid, and finely chop. Seperate the liquid from any desbris at the bottom of the bowl, and set the liquid aside for use later.

2. In a pan, heat 1 tbsp of butter on high heat. Sear each side of the roast, about 1-2 minutes per side. Set aside to rest on a plate.

3. In the same pan, lower the heat to medium. Melt the rest of the butter, and sautee the grated shallot until fragrant, about 1 minute. Sautee the grated garlic until fragrant, about 30 seconds to 1 minute. Then, tip in the finely chopped porcini and cremini mushrooms. Add in the reserved mushroom stock, and sstir to combine. Flatten out in an even layer on the bottom of the pan and allow to cook down, stiring occasionally, for about 10 minutes or until the mushrooms look dry. Season with salt and pepper, and stir through the thyme. Set aside to cool.

4. In a bowl, stir the pâté with a spatula to help it soften. When the mushrooms are cooled, add them in and stir the two to combine thoroughly. Take some of the mixture and coat the top of your roast in the pâté and mushroom mixture. Set roast and remaining mixture aside.

5. Set out a piece of plastic wrap. Lay out three slices of prosciutto so that the edges overlap. Lay the roast pâté side down on top of the prosciutto. Cover the rest of the roast in pâté, and then cover the top in overlapping slices of prosciutto. Press edges of prossciutto down around the pâté so it is completely covered, and wrap the pastic tightly around the roast. Set aside in the fridge.

6. Take out your puff pastry. Sprinkle down some flour, and roll out 1/3 of the sheet so that it is big enough to comfortably sit under the roast. Bake in the oven at 400 F for about 10 minutes, or until golden brown. If you happen to burn it a little, as I did, scrape the burned bits off and it should be fine. Once out, trim the edges so none of the pastry will protrude from under the roast. Set the puff aside until ready to use.

7. As the puff bakes, roll out the remaining 2/3rds of dough until it is large enough to comfortably wrap around the roast. Set aside until ready to use.

8. Take the roast out of the fridge, and wash the outside with beaten egg. This will help the remaining puff pastry stick to the outside. Place roast on top of baked puff- it will crunch it down a bit, this is fine! Then, drape the remaining uncooked pastry around the roast, and tuck the edges under the cooked puff platform. You may need a spatula to do this. When fully wrapped, coat the outside in remaining beaten egg, to produce a shiny exterior.

9. Place roast in the oven at 425 F for 20 minutes, and then lower the heat to 400 for another 25 minutes. When done, take out of the oven and let rest for at least 10 minutes before slicing. And now it’s done! Enjoy hot!

BONUS- to reheat any leftovers, simply heat oven to 400. Cut yourself the desired amoutn of slices, and lay them flat on a foil lined baking sheet. Place in oven for about 5 minutes, or until warmed through. Enjoy!

I hope you enjoyed this post! Check in next week for another recipe. To check out more anime food recipes, visit my blog. If you have any questions or comments, leave them below! I recently got a Twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My Tumblr is Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀