Melt-In-Your Mouth Beef Wellington Recipe
Hear ye, hear ye! All food enthusiasts, lend me your ears. I present to you the ultimate dish fit for royalty, beloved by many, the Beef Wellington! This dish has been a part of British cuisine since centuries and is considered a quintessential part of it. Taking its name after the Duke of Wellington’s victory against Napoleon Bonaparte in the Battle of Waterloo in 1815, Beef Wellington is a culinary masterpiece that will transport your senses to exotic places.
The center cut beef tenderloin wrapped in prosciutto and mushroom duxelles and encased in buttery puff pastry makes this dish a showstopper! Moreover, it’s not only pleasing to the eyes but also to the taste buds. The flavors of fresh parsley, thyme, onion, and garlic cloves come together in perfect harmony to create a mouthwatering sensation.
Why settle for anything less when you can make a statement with this dish? Whether you’re hosting a dinner party or just looking to treat yourself to something special, this dish won’t disappoint. So let’s gather our ingredients and reign over our kitchens as we embark on an exciting adventure with this recipe.
Why You’ll Love This Recipe
Oh worthy readers, gather around and hear of the wonder that is Beef Wellington! This dish is a culinary masterpiece that has stood the test of time. Passed down from generation to generation, refined and perfected, this dish commands respect on any dining table it graces.
Why do I love this recipe? Allow me to paint you a picture. Imagine a buttery puff pastry, flaky and delicious, enveloping a center cut beef tenderloin that has been seared to perfection. The mushroom duxelles blend seamlessly with the red bell pepper and onion mixture, imparting a symphony of flavors that delight the taste buds.
The carefully placed prosciutto adds just the right amount of saltiness to bring balance to the dish. And when cut into, the meat gives way easily to reveal its medium rare center – succulent and flavorful in every bite.
Whether served as a centerpiece for your dinner party or made into mini Beef Wellingtons for an upscale appetizer, this dish will impress even the most discerning palates. It’s no wonder that it has become a classic all over the world!
So why should you love this recipe? Simply put, it is ultimate indulgence wrapped in pastry. It is a dish that commands attention and yet allows you to take your time with every bite. It is the ultimate comfort food like no other – something you can hold onto and savor long after it’s gone.
Beef Wellington is not just a food – it’s an experience. So indulge in this delicious piece of history and let it elevate your dining experience to new heights!
Ingredient List
- 2 lbs center-cut Beef Tenderloin, trimmed
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 lb button mushrooms, cleaned and finely chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley leaves, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 medium size onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 8 oz thinly sliced prosciutto
- 2 tablespoons Dijon mustard
- Puff pastry (1 to 2 sheets)
- Egg wash – eggs whisked with a splash of water
The Recipe How-To
Now that we have gathered our ingredients and prepared the mushroom duxelles and the beef tenderloin, it’s time to assemble the ultimate Beef Wellington.
Step 1: Roll Out Puff Pastry
First, roll out a pre-made buttery puff pastry on a floured surface until it is about ¼ inch thick. Make sure it is large enough to cover the entire beef tenderloin.
Step 2: Layer Prosciutto and Mushroom Duxelles
Next, layer prosciutto over the puff pastry, making sure it overlaps slightly. Spread a generous amount of previously prepared duxelles on top of it.
Step 3: Add Beef Tenderloin
Place the previously seared beef tenderloin in the center of the puff pastry.
Step 4: Wrap in Puff Pastry
Carefully wrap the puff pastry around the beef tenderloin, making sure to seal all edges by pinching them together. Trim off any excess pastry.
Step 5: Brush with Egg Wash and Bake
Transfer your Beef Wellington on a baking sheet lined with parchment paper. Brush with an egg wash made from one beaten egg mixed with one tablespoon of water. Then bake it in a preheated oven at 425°F for about 30 minutes or until golden brown and crispy on the outside.
Step 6: Rest and Serve hot!
Allow your finished dish to rest for at least ten minutes before slicing it into individual portions. You will find that your Beef Wellington has cooked perfectly to a medium-rare temperature, with each slice falling apart easily, yet holding together beautifully due to its wrapped shell. Garnish with chopped parsley and thyme and serve hot!
Substitutions and Variations
Pray thee, whilst the recipe calls for certain ingredients, there are ways to customize thy dish to suit thy palate. Forsooth, if thou art not a fond lover of beef wellington, consider swapping out the beef tenderloin for a different cut of meat. Oft times I use a juicy filet mignon instead.
If thou art wary of using prosciutto for thy pastry, try a thin slice of Parma ham instead. For the mushroom duxelles, consider using any type of flavorful mushroom available at thy grocer’s marketplace.
For those who prefer a more vegetarian or vegan-friendly version, omit the meat entirely and choose hearty vegetables such as roasted squash or portobello mushrooms.
Forsooth, if thou would enjoy an individual beef wellington rather than one large dish, cut the puff pastry into smaller squares and place individual portions on a baking sheet.
Shouldst thou tire of traditional puff pastry, consider wrapping thy meat in filo dough for a crispy texture. Or better yet, use crescent roll dough for an even easier beef en croute experience.
Remember that cooking is an art and creativity is key! Trust thyself to create a masterpiece fit for any King or Queen’s feast.
Serving and Pairing
Oh, how delicious and decadent a Beef Wellington is! Having mastered the preparation of this magnificent dish, it’s time to revel in its glory. When serving Beef Wellington, choose sides that complement but don’t distract from the main course.
I suggest serving a light green vegetable, such as asparagus or broccoli sautéed with garlic and parmesan. Roasted root vegetables like potatoes and carrots would also make a great addition to your meal. But if you’re feeling fancy, whip up some buttery mashed potatoes or truffle risotto for added elegance.
For wine pairings, you want to find a medium-bodied red wine that complements the flavor profile of the dish. Pinot Noir and Cabernet Sauvignon are classic choices that work well with Beef Wellington. However, if you prefer something more bold and full-bodied, try a Syrah or Malbec.
Don’t forget about presentation when serving Beef Wellington! The elegant pastry en croute deserves a beautiful platter or wooden board for display. To slice the beef easily and without damaging the pastry, use a sharp carving knife and cut directly down in the center before slicing into individual portions.
Bon appétit!
Make-Ahead, Storing and Reheating
My dear reader, I understand that it can be overwhelming to prepare a perfect Beef Wellington for a special occasion. That is why I am here to share with you some tips on how to make a beautiful, delicious, and stress-free Beef Wellington.
If you want to impress your guests without spending too much time in the kitchen, then make-ahead is the key. You can prepare almost everything for this dish ahead of time, so all you have to do at the last-minute is assemble it and bake.
To make-ahead, prepare the mushroom duxelles and sear the beef wellington up to three days in advance. Store them separately in an airtight container in the fridge until ready to use. When it’s time to bake, just roll out the puff pastry and assemble your ingredients quickly before baking.
To store leftover Beef Wellington, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. For best results when reheating, remove the wrapping and bake it again in the oven at 350°F until thoroughly hot.
Bear in mind that reheated Beef Wellington will not be as flaky as freshly baked ones but they’ll still taste amazing!
My fellow reader, with these tips for making ahead, storing and reheating Beef Wellington effortlessly, you’ll surely impress your guests and have them thinking that you spent hours slaving over the stove!
Tips for Perfect Results
If you want to impress your guests with a tender and flavorful Beef Wellington, follow these tips for perfect results.
Firstly, be sure to sear the beef tenderloin properly. This locks in the juices and adds a nice caramelized flavor to the meat. Salt and pepper both sides of the beef and add it to a hot skillet with olive oil. Allow each side to sear for around 2 minutes or until golden brown.
Secondly, when making the mushroom duxelles, finely chop the button mushrooms, onion, garlic cloves, and red bell pepper. You want them to be as small as possible so that they’ll cook evenly and make a cohesive mixture. Sauté them in butter and olive oil until all of the moisture is released and evaporated.
Thirdly, when laying out the prosciutto onto the puff pastry, be sure to overlap them slightly so that they stay together when wrapped around the beef. Additionally, add a layer of dijon mustard on top of the prosciutto before adding on the mushroom duxelles.
Fourthly, make sure to roll out the puff pastry to around 1/4 inch thickness and brush it with an egg wash before wrapping it around the beef. This creates a beautiful golden-brown crust that will make your dish look even more appetizing.
Fifthly, pay close attention to the cooking time and temperature. The ideal cooking temperature is 425°F for around 40-45 minutes for medium-rare center cut beef tenderloin. However, you can adjust this temperature depending on your desired level of doneness.
Lastly, let the Beef Wellington rest for at least 10 minutes before slicing into it. This allows for all of those delicious juices to redistribute throughout the meat for a juicy slice every time.
With these tips in mind, you’ll be sure to have a perfectly cooked Beef Wellington that will fall apart in your mouth but hold together perfectly in its buttery puff pastry.
FAQ
Query me not, prithee, for I have answers to your queries. Here are some frequently asked questions about Beef Wellington that will help you create the ultimate dish fit for a king or queen.
Why is Beef Wellington so hard?
The key challenge to cooking a perfect Wellington lies in the art of presentation. To ensure a sliceable and cohesive dish, it is crucial to prevent the pastry from becoming too soaked with juices. This can be achieved by containing the flavorful liquids within the prosciutto wrap. Although it’s true that slight imperfections in appearance won’t affect the taste, a well-presented Wellington can take the dish to new heights.
How do you make the bottom of Beef Wellington not soggy?
To enhance the overall aesthetic and prevent uneven cooking, it is recommended to tie the tenderloin. The use of phyllo allows for moisture to be locked in, preventing the puff pastry from becoming soggy. A helpful tip is to utilize a double layer of plastic wrap to facilitate the process of wrapping the tenderloin.
Why does my Beef Wellington fall apart when I cut it?
When it comes to serving up a Beef Wellington, precision matters. The thickness of the slices can make or break the dish, with thin ones crumbling apart and thick ones losing the dish’s elegance. To get it just right, an approximate slice of one inch should do the trick, as recommended by renowned chef Gordon.
Can you overcook Beef Wellington?
For a Beef Wellington designed to feed two people, it’s crucial to achieve the correct level of doneness. I suggest cooking it to medium-rare or medium; any more well-done and you can’t reverse the process. This is particularly important since beef is a costly ingredient. For your peace of mind, it’s worth investing in a reliable probe thermometer whenever cooking beef.
Bottom Line
Hark! Hear ye, hear ye! I do beseech thee to give this Beef Wellington recipe a try. Trust me, it will not disappoint. A delicacy fit for royalty and commoners alike, this dish will surely elevate your dinner party to new heights. The combination of buttery puff pastry, flavorful mushroom duxelles, and tender center-cut beef tenderloin is nothing short of divine.
But don’t just take my word for it. With easy-to-follow instructions and readily available ingredients (including substitutions and variations), this recipe is accessible to all who dare to attempt it. You’ll be amazed at how the flavors fall apart but still hold together in perfect harmony.
And as they say, sharing is caring. Impress your loved ones with the ultimate Beef Wellington dish, or try mini Beef Wellingtons for individual servings. The possibilities are endless.
In conclusion, whether you’re an experienced cook or just starting out on your culinary journey, this Beef Wellington recipe should be on everyone’s radar. Trust me when I say that it is worth the effort and time put into making it. So go forth and conquer the kitchen with this royal en croute dish fit for any occasion!
Beef Wellington so Tender! Recipe
Ingredients
- 3 -4 lbs filet mignon, trimmed of fat
- olive oil, to lightly cover bottom of pan
- 1 cup onion, diced
- 1 cup diced red bell pepper
- 3 cups diced button mushrooms
- 3 garlic cloves, 1 tablespoon minced
- 1 sprig fresh thyme
- 1 teaspoon chopped fresh parsley
- 1/4 lb thinly sliced prosciutto
- 1 sheet puff pastry, defrosted in refrigerator
- salt and black pepper
- 1 egg
Instructions
- In a large pan heat oil and saute onions, pepper, mushrooms and garlic. Till no liquid remains.Remove and cool.
- Season beef with salt and pepper to taste.
- I the same hot pan, brown tenderloin on all sides about 5-8 minutes.
- Remove and let rest until completely cooled. Sprinkle beef with thyme and parsley.
- On plastic wrap place prosciutto so it would cover the beef.
- You`ll have to place the meat and estimate how much will be needed. Because ever piece is different in thickness and length so do your best to make it fit.
- Squeeze any liquid from the veggies and save for a soup or gravy.You can process in a food processor if a paste like consistency is desired.
- Place the veggies over the sliced prosciutto. spreading thin over all.
- Place the beef on the veggies.
- Using the plastic wrap roll the sliced prosciutto over the beef to enclose. As in a jelly roll style. Wrapping with the plastic wrap.
- Refrigerate to chill for 1 hour.
- Preheat oven to 425.
- Roll out the puff pastry large enough to wrap the prepared tender loin.
- Pinching seams to enclose. brush with egg-wash and score dough. Sprinkle with coarse salt and pepper. Can be prepared up to 3 hours at this point and kept chilled.
- Place on a greased pan and bake till it registered to 120-130 rare.
- 130-135 medium rear. baking time will be about 20-30 minutes.
- Remove from oven and let rest 10 minutes.
- Slice thick not to thin.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.