Introduction
Beef Wellington is a traditional British dish that’s become a staple of fine dining. This elegant dish is made by searing a beef tenderloin, wrapping it in puff pastry with a layer of duxelles and prosciutto and then baking it to perfection. While the dish may seem daunting, with the right recipe and tips, anyone can make it.
Step-by-Step Guide to Making a Classic Beef Wellington
Before diving into how to make the perfect beef Wellington, let’s go over what ingredients and equipment are needed to make this savory dish.
- 1 beef tenderloin (2-3lbs)
- 1 lb puff pastry
- 8 oz prosciutto
- 1 lb mushrooms
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp white wine
- 2 tbsp butter
- 1 egg, beaten
Equipment:
- Meat thermometer
- Frying pan
- Oven
- Parchment paper
Step 1: Making the Duxelles
Duxelles (a fancy term for minced mushrooms) are key to a delicious beef Wellington. Begin by cleaning and finely chopping the mushrooms and the shallot. In a frying pan, melt the butter and cook the mushrooms and shallots until they release their moisture. Add the garlic and continue to cook until all the liquid has evaporated. Finally, add the wine and cook until it reduces. Let the mixture cool completely before using it to layer on top of the prosciutto.
Step 2: Preparing the Beef Tenderloin
Season the beef tenderloin on all sides with salt and pepper. Heat a frying pan on high heat with oil and quickly sear the beef on all sides. This is done to seal the juices inside. Once seared, remove from heat immediately and let the beef cool down.
Step 3: Assembling the Wellington
On a flat surface, lay out a sheet of parchment paper. Next, lay down overlapping slices of prosciutto forming a rectangle. Spread the duxelles mixture over the prosciutto. Place the seared beef tenderloin in the center of the mixture. Slowly wrap the prosciutto around the beef, making sure everything stays compact and sealed together. Roll the puff pastry out onto the parchment paper lightly dusted with flour and place the beef tenderloin on the puff pastry to cover. Brush the top and sides with an egg wash for a beautiful golden color and helps it hold everything together while baking. Carefully roll up the pastry sheet around the beef, being sure to crimp the edges and tuck in the ends. Finally, slash a few air holes on top of the pastry to allow the steam to come out during baking. Chill the wrapped beef tenderloin in the fridge for at least an hour before baking.
Step 4: Baking the Wellington
Preheat the oven to 400°F. With your fingers, brush the Wellington with melted butter and sprinkle with salt. Place it on a baking sheet and bake it for about 40-50 minutes, or until the internal temperature of the beef reaches 135°F (medium-rare) or 145°F (medium). To ensure the perfect temperature is achieved, use a meat thermometer to check every 15 minutes.
Beef Wellington: A Fancy Dish Made Easy
Beef Wellington may seem like a difficult dish to prepare, but veterans of this fine cuisine know that it can be made with a minimum of fuss. Here are some tips for making it more accessible to home cooks:
- Buy pre-made puff pastry dough to save time and effort making it from scratch.
- Use a baking thermometer to avoid under or overcooking the beef.
- Wrap the beef in plastic wrap and chill overnight for easier slicing.
- Consider using a different cut of meat, such as a New York strip steak, to save money.
Impress Your Guests with this Mouth-Watering Beef Wellington Recipe
Beef Wellington is a classic dish that’s great for entertaining. If you’re looking for an impressive recipe to make for a special occasion, try this one.
Ingredients:
- 4 beef tenderloins
- 2 tbsp olive oil
- Salt and black pepper, to taste
- For the filling:
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 4 large portobello mushrooms, finely chopped
- 2 tbsp dijon mustard
- 4 slices prosciutto
- Flour for dusting
- 2-4 sheets pre-made puff pastry, defrosted
- 1 egg, beaten
Method:
- Preheat your oven to 425°F. Heat oil in a non-stick skillet and fry the beef tenderloins until lightly browned. Set them aside on a plate to cool.
- Sauté the shallots and garlic in the same skillet over low heat until softened. Add the mushrooms and continue to cook for a few more minutes. Mix in mustard and thyme, season with salt and pepper, and stir to combine.
- Lay a piece of plastic wrap on a work surface and arrange sliced prosciutto on it, creating a rectangle. Place 1/4 of the mushroom mixture on top. Put the cooled beef tenderloin on top of the mushroom mixture and spread a little more mushroom mixture around it.
- Carefully roll the plastic wrap around the beef tenderloin tightly to form a cylinder shape. Chill the beef tenderloin in the fridge for at least an hour before cooking.
- Dust the work surface with flour, and then unroll the puff pastry onto it. Place the beef tenderloin in the center and fold the pastry over, sealing the edges with egg wash and trimming any excess pastry.
- Use the extra pastry to create decorations to place on top of the pastry, such as leaves or shapes. Brush with egg wash and bake for 20-25 minutes until golden brown and the beef tenderloin is medium rare.
Mastering Chef Gordon Ramsay’s Beef Wellington Recipe
Chef Gordon Ramsay’s beef Wellington has become the gold standard for the dish, so we’ve included his recipe here. While it’s a bit more complicated than some other versions, the result is worth it.
- Beef Tenderloin (14 oz- 1 piece)- sliced from the center, trimmed of all fat and sinew
- 8-10 Cremini mushrooms- roughly chopped
- 1/2 Yellow Onion- roughly chopped
- 2 Garlic Cloves- finely minced
- 1 Tbsp. Olive Oil
- 1 sprig Fresh Thyme- leaves only
- 1/2 cup Madeira Wine
- 1/4 cup Beef Stock
- 1 lb. puff pastry
- 1 Egg yolk beaten with 2 tsp. water for egg wash
- Salt & Pepper to taste
Method:
- In a food processor, puree the mushrooms until finely chopped. In a sauté pan on medium-high heat, sauté the onion and garlic in olive oil until the onions are translucent, about 5 minutes. Add the mushrooms and a thyme leaf to the sauté pan and cook until all the liquid has evaporated, season with salt and pepper.
- In the same pan, add 1 tsp of olive oil and heat on high heat. Season the beef with salt and pepper, then sear the beef on all sides until golden brown. Remove from the pan and set aside to cool.
- In a hot pan, deglaze with madeira wine and beef stock and reduce until it becomes a syrupy consistency. Add salt and pepper to taste.
- Roll out a large enough sheet of cling film to wrap the beef. Lay down 1-2 pieces of prosciutto to form a rectangle, followed by the mushroom mixture. Place the beef in the center and wrap tightly with the cling film and chill.
- Roll out the puff pastry and cut a rectangle large enough to wrap up the beef. Remove the cling film from the beef and place beef in the middle of the sheet of puff pastry. Tuck in the sides of the pastry and brush with egg wash.
- Place in the oven and bake for 30 minutes or until golden brown in color. Test the beef with a thermometer, looking for 120-125°F for medium-rare or up to 140°F for medium.
- Let the beef rest for 10 minutes before slicing and serving with the madeira sauce on top. Enjoy!
How to Make Beef Wellington with a Twist: Adding Your Own Flair
Beef Wellington is a versatile dish, allowing you to add your own twist and flavor into it. Here are some ideas for doing just that:
- Try using different types of mushrooms for the duxelles, such as shiitake or oyster mushrooms.
- Use a different type of prosciutto or cured meat, such as pancetta or bresaola, to add unique flavor.
- Add herbs like rosemary or sage to the duxelles or brush the beef before searing with Dijon mustard.
- For a sweet twist, add cranberry sauce or use apricot preserves as a spread on top of the beef before adding the mushroom-dill mixture and wrapping in pastry.
Preparing Beef Wellington for a Special Occasion: Tips and Tricks
Making beef Wellington for a special occasion can be nerve-wracking, so here are some tips and tricks to help make the process smoother:
- Prepare the beef Wellington the day before to reduce stress on the day of the event.
- Make a larger Wellington to serve your dinner guests buffet style. Slice the cooked Wellington into portions and keep them warm in the oven to serve seamlessly.
- Make-ahead side dishes such as salads or roasted veggies to serve alongside the beef Wellington.
- For a stunning presentation, garnish with fresh herbs and edible flowers.
Conclusion
Beef Wellington is a classic and elegant dish that looks and tastes stunning. While it may seem daunting, with our step-by-step guide, you’re well on your way to mastering this culinary masterpiece. Don’t be afraid to add your own twist or flair to the dish and experiment with different flavors and ingredients. This truly is a classic dish that is sure to impress your guests and leave a lasting impression.
