Introduction

Beef Wellington is a classic and impressive dish that has become a centerpiece in many holiday gatherings and special occasions. This elegant recipe features a succulent beef tenderloin coated with a savory mushroom duxelles and wrapped in flaky puff pastry. The combination of textures and flavors creates a culinary experience that is sure to delight your guests.

Detailed Ingredients with measures

Beef Tenderloin – 2 pounds
Mushrooms – 1 pound, finely chopped
Puff Pastry – 2 sheets, thawed
Prosciutto – 8 slices
Dijon Mustard – 2 tablespoons
Egg – 1, beaten (for egg wash)
Olive Oil – 2 tablespoons
Butter – 2 tablespoons
Shallots – 2, minced
Thyme – 1 teaspoon, fresh
Salt – to taste
Pepper – to taste

Prep Time

The preparation time for Beef Wellington is approximately 30 minutes. This includes the time needed to prepare the beef and mushroom mixture as well as assembling the dish.

Cook Time, Total Time, Yield

Cook Time: 50 minutes
Total Time: 1 hour and 20 minutes
Yield: Serves 6 to 8 people

Detailed Directions and Instructions

Prepare the Beef

Preheat your oven to 200°C (400°F). Sear the beef fillet in a very hot skillet until it is browned on all sides. This should take about 2-3 minutes per side. Once browned, remove it from the pan and let it rest.

Make the Duxelles

In the same skillet, add finely chopped mushrooms and cook until all moisture has evaporated. This may take about 10 minutes over medium heat. Stir in minced garlic and thyme, and cook for another 2-3 minutes.

Assemble with Prosciutto

Lay out slices of prosciutto on a sheet of plastic wrap, slightly overlapping them. Spread the mushroom duxelles over the prosciutto, then place the seared beef on top. Using the plastic wrap, roll the prosciutto around the beef tightly, and chill in the refrigerator for about 15-20 minutes.

Prepare the Puff Pastry

Roll out the puff pastry on a floured surface into a rectangle that is large enough to wrap around the beef. The pastry should be about 3mm thick.

Wrap the Beef in Pastry

Remove the beef from the plastic wrap and place it onto the center of the pastry. Brush the edges of the pastry with egg wash, then fold it over the beef, sealing the edges. Trim any excess pastry and make slits on top for ventilation.

Chill Before Baking

Wrap the entire pastry-wrapped beef in plastic wrap again and chill in the refrigerator for at least 30 minutes.

Bake the Beef Wellington

Remove the wrap and place the Wellington on a baking tray lined with parchment paper. Brush the outside with egg wash and bake in the preheated oven for around 25-30 minutes, or until the pastry is golden brown and the beef registers 50-55°C (120-130°F) for medium-rare.

Rest Before Servicing

Let the Beef Wellington rest for at least 10-15 minutes before slicing to allow the juices to redistribute.

Notes

Beef Selection

Choose a center-cut beef tenderloin for the best results. It should be well-trimmed and of high quality.

Puff Pastry Handling

Ensure the puff pastry remains cold during preparation; it should be worked quickly to maintain its flakiness.

Cooking Temperature

Using a meat thermometer is recommended to achieve your desired doneness accurately.

Serving Suggestions

Serve with a red wine sauce and accompanied by seasonal vegetables or a fresh salad for a complete meal.

Cook techniques

Preparing the Fillet

Ensure the beef fillet is well-trimmed and tied if necessary for even cooking. Searing it in a hot pan helps develop a flavorful crust.

Mushroom Duxelles

Finely chop mushrooms and sauté them with onions and garlic until moisture evaporates. This concentrated mixture adds depth to the dish.

Pastry Preparation

Use high-quality puff pastry, and ensure it is cold for best results when wrapping the beef. Roll it out evenly to avoid tearing.

Assembly Technique

Layer the mushroom duxelles and prosciutto on the pastry before placing the beef fillet. This helps to keep the pastry crisp.

Chilling the Wellington

Chill the assembled Wellington before baking. This helps firm up the pastry and ensures a better shape while cooking.

Baking

Bake in a preheated oven until the pastry is golden and the beef reaches the desired internal temperature. Using a meat thermometer is recommended.

Resting

Allow the Beef Wellington to rest after baking. This helps redistribute the juices for a moist and flavorful cut.

FAQ

Can I use other meats instead of beef fillet?

Yes, you can use other cuts of meat like pork or lamb, but cooking times may vary.

How do I prevent the pastry from becoming soggy?

Ensure the mushroom duxelles is well-cooked to remove excess moisture and chill the assembled Wellington before baking.

What can I serve with Beef Wellington?

Traditional sides include roasted vegetables, mashed potatoes, or a rich red wine sauce.

Can Beef Wellington be made in advance?

Yes, you can prepare it ahead of time and chill it, then bake just before serving.

How do I know when the beef is cooked to my preference?

Use a meat thermometer; 50°C (120°F) for rare, 55°C (130°F) for medium-rare, and 60°C (140°F) for medium.

Conclusion

The Beef Wellington is a culmination of rich flavors and textures, making it a standout centerpieces for any special occasion. With its tender beef, flavorful mushroom duxelles, and golden puff pastry, this dish not only impresses the palate but also presents beautifully. Mastering this recipe will enhance your culinary skills and delight your guests, showcasing a truly classic dish.

More recipes suggestions and combination

Classic Mashed Potatoes

Creamy mashed potatoes with butter and cream pair perfectly with the rich flavors of Beef Wellington and add a comforting element to the meal.

Garlic Roasted Green Beans

Tender green beans roasted with garlic will provide a fresh and vibrant contrast to the hearty Beef Wellington, balancing out the dish beautifully.

Red Wine Reduction Sauce

A rich red wine sauce can elevate the flavors of the Beef Wellington, adding depth and a luxurious touch to the dish.

Herb Butter Carrots

Sweet and savory herb butter carrots offer a delightful addition, complementing the beef with their natural sweetness and vibrant color.

Cauliflower Gratin

A creamy cauliflower gratin adds a cheesy, decadent side that pairs wonderfully with the flaky pastry of the Beef Wellington.

Mixed Green Salad with Vinaigrette

A light mixed green salad with a tangy vinaigrette can cleanse the palate, making it a refreshing accompaniment to the richness of the main dish.