Scandal Boggs ┃ Fashion, Beauty & Home

If you’ve ever savored the exquisite culinary offerings at the International Festival of the Arts in Epcot, you’ll understand the allure of recreating those delectable flavors at home. This unofficial recipe for Beef Wellington captures the essence of the 2024 festival, inviting you to embark on a gastronomic journey reminiscent of Epcot’s renowned celebration of art and cuisine.

This drink is based on the Beef Wellington from the Cuisine Classique Booth at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

Ingredients:

• 1.5 to 2 pounds beef tenderloin, trimmed
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 8 slices prosciutto
• 1 pound cremini or button mushrooms, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons unsalted butter
• Puff pastry sheets, thawed if frozen
• Dijon mustard, for brushing the beef
• 1 egg, beaten (for egg wash)
• For the Red Wine Demi-Glace:
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tablespoon unsalted butter
  • Salt and black pepper, to taste

Instructions:

1. Preheat Oven:
   • Preheat the oven to 400°F (200°C).
2. Prepare the Beef:
   • Season the beef tenderloin with salt and black pepper.
   • Heat olive oil in a pan over high heat. Sear the beef on all sides until browned. Set aside to cool.
3. Prosciutto Layer:
   • Lay out a sheet of plastic wrap and place the prosciutto slices on it, slightly overlapping.
   • Spread a thin layer of Dijon mustard over the prosciutto.
4. Mushroom Duxelles:
   • In the same pan used for searing the beef, add butter and sauté chopped mushrooms, garlic, and thyme until the mushrooms release their moisture and become golden brown. Season with salt and pepper.
   • Allow the mushroom mixture to cool.
5. Assemble the Wellington:
   • Place the seared beef on top of the prosciutto and spread the mushroom duxelles over the beef.
6. Wrap in Puff Pastry:
   • Roll the puff pastry sheet on a floured surface to the desired size.
   • Wrap the beef, prosciutto, and mushroom layer with the puff pastry. Seal the edges well, and brush the pastry with beaten egg for a golden finish.
7. Bake:
   • Place the wrapped Beef Wellington on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
8. Make Red Wine Demi-Glace:
   • In a saucepan, combine red wine and beef broth. Simmer over medium heat until it reduces by half.
   • Stir in butter and season with salt and pepper.
9. Serve:
   • Allow the Beef Wellington to rest for a few minutes before slicing. Drizzle the red wine demi-glace over the slices.
10. Garnish:
    • Garnish with additional thyme if desired.

Enjoy the symphony of flavors in this Beef Wellington, where the earthiness of the mushroom duxelles, the richness of the prosciutto, and the flaky puff pastry create a culinary masterpiece.