Beef Wellington Recipe

Introduction

Beef Wellington is the epitome of elegance and indulgence, a dish that graces the tables of fine dining restaurants and special celebrations around the world. With its tender beef tenderloin wrapped in a flavorful mushroom duxelles, prosciutto, and buttery puff pastry, Beef Wellington is a masterpiece of savory ingredients and intricate preparation. Its golden, flaky exterior gives way to a perfectly cooked center, creating a delightful balance of textures and flavors. The rich umami of the beef combined with the earthy mushrooms and crisp pastry makes every bite a celebration.

This dish is the ultimate showstopper for any dinner party, holiday feast, or special occasion. While Beef Wellington may seem intimidating at first, with the right preparation and attention to detail, anyone can create this iconic dish at home. This step-by-step guide will walk you through everything you need to know, from choosing the right cut of beef to achieving the perfect balance of flavors in the filling and pastry.

Whether you’re a seasoned cook or trying your hand at a more advanced recipe, Beef Wellington is worth the effort. By following these instructions, you’ll be able to impress your guests with a beautiful and delicious centerpiece for any meal.

Why You’ll Love Beef Wellington

• Luxurious Flavor: The star of this dish is the tender, perfectly cooked beef, which is complemented by the earthy richness of the mushroom duxelles, the saltiness of the prosciutto, and the flaky, buttery puff pastry. The combination of these ingredients makes for a truly decadent and satisfying meal.
• Impressive Presentation: Beef Wellington’s beautiful golden pastry exterior and perfectly cooked beef inside make it an impressive dish to present at any dinner party or special event. It’s the kind of dish that earns oohs and aahs before the first bite is even taken.
• Textural Contrast: The tender beef center, combined with the crisp, golden puff pastry and savory mushroom filling, creates a delightful contrast in textures. Each bite offers a wonderful mix of tenderness, crispiness, and savory depth.
• Perfect for Special Occasions: This dish is ideal for holiday celebrations, birthdays, and other special occasions. It’s a meal that’s sure to wow guests and create memorable dining experiences.
• Customizable: While the traditional recipe is delicious, you can easily make adjustments to suit your preferences. For example, you can add herbs to the mushroom duxelles, or experiment with different types of puff pastry.

Preparation and Cooking Time

• Total Time: 2 hours
• Preparation Time: 45 minutes
• Cooking Time: 45-50 minutes
• Servings: 6-8 servings
• Calories per Serving: Approximately 500-600 calories per serving, depending on portion size and ingredients.

Nutrition Facts (Per Serving)

• Calories: 500-600 kcal
• Fat: 35-40g
• Carbohydrates: 30-35g
• Protein: 35-40g
• Fiber: 2-3g
• Sugar: 3-5g

Ingredients

For the Beef Wellington:

• 2 lb (900g) beef tenderloin (center-cut, trimmed)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons Dijon mustard
• 8 oz (225g) cremini or button mushrooms, finely chopped
• 1/4 cup dry white wine (optional, for the mushroom mixture)
• 2 tablespoons unsalted butter
• 2 teaspoons fresh thyme leaves
• 12 slices prosciutto (thinly sliced)
• 1 sheet puff pastry (store-bought or homemade, thawed if frozen)
• 1 egg, beaten (for egg wash)
• Fresh parsley, for garnish (optional)

For the Mushroom Duxelles:

• 8 oz (225g) cremini or button mushrooms, finely chopped
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1/4 cup dry white wine (optional)
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Prepare the Beef Tenderloin

Start by trimming the beef tenderloin to remove any silver skin or excess fat. Using a sharp knife, carefully trim the meat, ensuring it remains in a uniform shape.

Season the beef generously with salt and freshly ground black pepper. In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the beef on all sides until it is nicely browned (about 2-3 minutes per side). This step helps to lock in the juices and adds a layer of rich flavor to the meat.

Once seared, remove the beef from the skillet and let it cool slightly. Afterward, brush the entire surface of the beef with Dijon mustard. The mustard adds flavor and helps the mushroom mixture stick to the meat during assembly.

2. Prepare the Mushroom Duxelles

The mushroom duxelles is a key element of Beef Wellington, providing a deep umami flavor and moisture to balance the beef and pastry.

To begin, finely chop the mushrooms. You can use cremini, button mushrooms, or a mixture of both. In a medium skillet, melt the butter over medium heat. Add the chopped shallots and garlic and sauté for about 2 minutes, until softened and fragrant.

Next, add the chopped mushrooms to the pan and cook them down, stirring frequently. The mushrooms will release a lot of moisture, so continue cooking until the liquid evaporates and the mushrooms become tender and browned (about 10-12 minutes). If you’re using wine, pour it in after the mushrooms have browned and let it cook off for another 2-3 minutes.

Season the duxelles with salt, pepper, and fresh thyme leaves. Once the mixture is cooked, remove it from the heat and set it aside to cool completely.

3. Assemble the Wellington

Once the beef and duxelles have cooled, you can begin assembling the Wellington.

Lay out a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices in a single layer, slightly overlapping. Spread the mushroom duxelles evenly over the prosciutto, making sure it covers the entire surface.

Carefully place the mustard-coated beef in the center of the mushroom-covered prosciutto. Using the plastic wrap, gently roll the beef, ensuring the prosciutto and mushrooms fully encase the meat. Once rolled, wrap the entire bundle tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the beef helps it hold its shape during the wrapping process.

4. Wrap in Puff Pastry

While the beef is chilling, roll out the puff pastry on a lightly floured surface. If using store-bought puff pastry, ensure it is thawed and ready to work with.

Unwrap the chilled beef from the plastic wrap and place it on the center of the pastry. Fold the pastry around the beef, trimming any excess pastry at the ends. Seal the edges well and fold them under the beef to create a neat package. Use a fork to press down the edges to seal them securely.

Once the Wellington is fully wrapped, brush the entire surface with the beaten egg to create a glossy, golden crust. At this point, you can also score the top of the pastry lightly with a knife to create a decorative pattern if desired.

5. Bake the Beef Wellington

Preheat the oven to 400°F (200°C). Place the wrapped Beef Wellington on a baking sheet lined with parchment paper, seam side down.

Bake for 45-50 minutes, or until the pastry is golden brown and crisp. The internal temperature of the beef should reach 120°F (49°C) for medium-rare, or adjust according to your preferred doneness.

Once the Wellington is baked, remove it from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring the beef remains tender and juicy.

6. Serve and Garnish

After the resting period, slice the Beef Wellington into generous portions. Serve each slice with a garnish of fresh parsley for a touch of color. The Wellington can be served as a stand-alone dish or accompanied by a variety of sides such as roasted vegetables, mashed potatoes, or a crisp salad.

Tips for Perfect Beef Wellington

• Searing the Beef: Be sure to sear the beef thoroughly on all sides to lock in flavor. This step is essential to achieving a perfectly cooked, juicy center.
• Mushroom Duxelles: Be patient when cooking the mushrooms. It’s important to cook off all the moisture, as excess liquid can make the filling soggy and the pastry less crisp.
• Chill the Beef: Chilling the beef after assembling helps the Wellington hold its shape and makes it easier to handle during the wrapping process.
• Use High-Quality Puff Pastry: The puff pastry is the exterior of the Wellington, so using a high-quality, butter-rich pastry will give the dish the best possible texture and flavor.
• Rest the Wellington: Let the Beef Wellington rest for a few minutes after baking. This ensures the juices settle into the meat, preventing them from spilling out when slicing.

Variations of Beef Wellington

• Mushroom and Foie Gras Wellington: For an extra luxurious twist, add foie gras to the mushroom duxelles mixture. This adds a rich, buttery flavor that enhances the overall dish.
• Vegetarian Wellington: For a non-meat version, you can substitute the beef with a hearty vegetable filling, such as roasted vegetables or a mushroom mixture, to create a vegetarian Wellington.
• Individual Beef Wellingtons: Instead of making one large Wellington, you can create individual portions by wrapping smaller cuts of beef tenderloin in the pastry. This makes for an elegant presentation and ensures each guest gets their own perfect portion.
• Herb-Crusted Wellington: Add fresh herbs like rosemary or thyme to the outer layer of the beef before wrapping it in the pastry for an extra layer of flavor.

Storage and Shelf Life

Beef Wellington is best enjoyed fresh, but it can be stored for later. After slicing, place any leftovers in an airtight container and refrigerate for up to 2-3 days. To reheat, wrap the Wellington in foil and bake at 350°F (175°C) for about 15-20 minutes until heated through.

You can also freeze Beef Wellington before baking. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. When ready to bake, cook directly from frozen, adding an additional 10-15 minutes to the cooking time.

Side Dishes and Pairings for Beef Wellington

• Roasted Vegetables: Serve your Beef Wellington with roasted vegetables like carrots, parsnips, or Brussels sprouts to balance out the richness of the beef and pastry.
• Mashed Potatoes: Creamy mashed potatoes, especially with garlic or herbs, make a comforting side dish to accompany the beef.
• Red Wine Sauce: A rich red wine sauce or demi-glace complements the beef beautifully and adds depth to the flavors.
• Crisp Green Salad: A fresh salad with mixed greens, arugula, or baby spinach adds a refreshing contrast to the richness of the Wellington.

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Conclusion

Beef Wellington is a truly extraordinary dish, combining the finest ingredients into a stunning, flavorful meal. Whether you’re making it for a special occasion or just because you want to treat yourself, Beef Wellington is sure to impress. By following this detailed guide and taking the time to perfect each step, you’ll be able to create a dish that’s both impressive in appearance and utterly delicious. So, roll up your sleeves, and get ready to create a showstopping meal that your guests will remember for years to come!