Picture this: a perfectly cooked beef tenderloin, coated in a rich and savory mushroom duxelle, all wrapped up in buttery puff pastry. The result? A mouth-watering beef wellington that will take your taste buds on a flavorful journey. And what’s more, this recipe comes with a delicious side of crisp green beans that complements the richness of the beef perfectly.
As a chef specializing in British cuisine, I can confidently say that beef wellington is one of my favorite dishes to create. It’s a classic dish that exudes sophistication and flavor. With its tender steak cooked to perfection, enveloped by the earthy mushroom mixture and wrapped snugly in golden pastry – it’s a dish that impresses every time.
But don’t be intimidated by its elegance! With my step-by-step instructions, you’ll be able to recreate this fabulous roast beef wellington without any fuss. Trust me when I say that your guests will be wowed and begging for seconds.
So grab your apron and let’s get started on making the ultimate beef wellington with a side of green beans that will have your taste buds dancing!
Why You’ll Love This Recipe
Ladies and gentlemen, let me introduce you to the most sumptuous, mouth-watering experience you will ever have at your home. This recipe is one that I guarantee you’ll love – Beef Wellington with Green Beans.
The beef tenderloin, the star of the dish, is seasoned with salt and pepper and seared to perfection. Adding shallots and button mushrooms enhances the rich flavor of the meat. These ingredients are then wrapped in a golden brown frozen puff pastry, which is crispy on the outside and buttery soft on the inside.
Not only does this dish impress visually when it is presented at your dinner table, but your taste buds will also be amazed by its delectable flavors. One bite into this easy-to-make Beef Wellington will transport you to culinary heaven.
You’ll adore this recipe not just for the savory flavors but also because it’s versatile. You can substitute green beans for canned beans if desired, or add a side dish of creamy mashed potatoes or garlic roasted potatoes to complement this fabulous roast beef.
Additionally, if you’re looking for something new to serve at your next dinner party, Beef Wellington is perfect. It makes a great entrée for special occasions; serve it fresh and hot garnished with some new potatoes and green beans.
With its juicy texture, incredible aroma, tantalizing seasoning of salt and pepper, and its quick preparation time, there’s no doubt that Beef Wellington with Green Beans is an undeniably impressive dish to make any day of the week! So what are you waiting for? Let’s get cooking!
Let’s take a closer look at the ingredients you’ll need to make this delectable Beef Wellington with Green Beans recipe:
For the beef Wellington:
- 1 beef tenderloin (2 to 2½ lb.)*
- 2 Tbsp. butter
- Salt and freshly ground black pepper, to taste
- 1 package of frozen puff pastry, thawed
- 8 oz. button mushrooms, finely chopped
- 3 large shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry red wine
For the green beans:
- 1 lb. green beans, trimmed
- Salt and freshly ground black pepper, to taste
Tip: Substitute filet mignon or beef fillet for tenderloin for a more elevated version of this dish.
If you want to level up your Beef Wellington game, we suggest investing in a Sous Vide machine. This will ensure that your beef is cooked to perfection before it goes into the puff pastry.
For an even more flavorful experience, serve Beef Wellington with mashed potatoes and garlic roasted green beans. Don’t forget the green peppercorn sauce!
The Recipe How-To
Now, let’s get to the heart of this recipe: making the Beef Wellington itself. This recipe is perfect for impressing your dinner guests, and with a little technique and patience, it is easier to make than you might think!
Step 1: Preparing the Beef Tenderloin
Firstly, preheat your oven to 425°F. Trim the beef tenderloin of excess fat and season with salt and pepper. Heat a skillet over high heat and add just enough olive oil to coat the bottom. Sear the tenderloin on all sides until browned, about 2-3 minutes per side. Once seared, set aside and allow it to cool.
Step 2: The Mushroom Duxelle
To make the mushroom duxelle, finely chop button mushrooms, preferably by hand or using a food processor, but not too finely that they become a paste. Heat up butter in a large pan over medium heat until it’s melted. Add in finely chopped shallots, and cook until they are soft but not brown (about 2-3 minutes). Add in chopped mushrooms with some salt and black pepper. Cook gently for about 10-15 minutes until all the moisture has evaporated from the mushrooms.
Step 3: Assembling & Baking Beef Wellington
Roll out a sheet of puff pastry into a thin layer (about 1/4 inch thick) on a lightly floured surface. Evenly spread a generous amount of Dijon mustard over both the top and bottom side of the beef tenderloin. Then, spread out an even layer of mushroom duxelle over one side of puff pastry that is large enough to completely wrap the beef tenderloin.
Next, place tenderloin onto puff pastry with mushroom duxelle side up. Carefully roll and fold the pastry over on each end of the tenderloin until it completely covers the beef. Cut off any excess pastry as needed to have a neat, but not too tight, seal (use extra puff pastry to add decorations if desired). Brush the top of the wrapped tenderloin with a beaten egg to give it a nice golden color and shine once baked.
Place beef Wellington in center of preheated oven baking sheet and bake for 40-45 minutes or until internal temperature reaches at least 125°F for medium-rare or 135°F for medium. Let the beef Wellington rest for at least 10 minutes before slicing into individual servings.
Step 4: Preparing Green Beans
While the Beef Wellington is baking, sauté some canned green beans on medium heat in a pan with some butter, garlic and black pepper. Keep them warm until ready to serve.
Pro Tip: To achieve the perfect medium-rare temperature throughout your Beef Wellington without overcooking any part
Substitutions and Variations
There are many substitutions and variations you can make to this recipe depending on your preferences or dietary restrictions. Here are some ideas:
– Gluten-free puff pastry: If you are gluten intolerant, you can use a gluten-free puff pastry instead of the regular one. Check the label of the pastry to make sure it’s gluten-free.
– Vegetarian Wellington: If you don’t eat meat, you can make a vegetarian version of this recipe by substituting the beef tenderloin with a mixture of mushrooms, lentils, and other vegetables. You can also use vegan puff pastry and omit the egg wash.
– Sous vide beef: If you have a sous vide machine, you can cook the beef tenderloin using this method for a perfectly cooked and juicy meat. Vacuum-seal the beef with some oil and seasonings and cook it in a water bath at 130°F (54°C) for 2 hours. Then sear it in a hot pan with butter before wrapping it in the puff pastry.
– Filet mignon: If you don’t want to use a whole beef tenderloin, you can cut it into individual fillet steaks and wrap each steak in puff pastry for mini beef Wellingtons. Adjust the cooking time accordingly.
– Mushroom duxelle: Instead of using whole button mushrooms, you can make a mushroom duxelle by pulsing them in a food processor until they are finely chopped. Sauté them with shallots, garlic, and herbs until they release their moisture and become browned. Spread the mushroom mixture on top of the prosciutto before wrapping the beef.
– Green Peppercorn sauce: If you want to enhance the flavor of your Beef Wellington, consider making green peppercorn sauce as an accompaniment. Mix butter, shallots, garlic in a short sauté, add brandy or cognac or red wine(if preferred), let it boil, then lower the heat and add green peppercorns and heavy cream. Allow it to reduced to desired consistency, seasoning with salt to taste. This sauce gives the recipe an extra kick of flavor.
Whichever substitution or variation you make, this recipe is great because it’s versatile and forgiving.
Serving and Pairing
Now that you’ve mastered the art of making a delicious Beef Wellington, let’s talk about how to serve and pair it. The decadent flavors of this dish are best accompanied by simple sides that won’t overpower its taste.
First, let’s talk about the best side dishes to serve with your Beef Wellington. I recommend creamy mashed potatoes or garlic roasted potatoes. These classic staples will bring a comforting warmth to your meal and pair perfectly with the flavors of your wellington.
If you’re wanting to add some greens to your plate, I suggest serving it with fresh green beans or canned green beans. While it may not be the most adventurous choice, green beans provide a nice balance to the richness of the dish.
When pairing wine with this dish, I recommend a dry red wine such as a Bordeaux or Cabernet Sauvignon. This will complement the bold flavors of the beef tenderloin and dijon mustard in your wellington.
For those looking for a non-alcoholic option, try pairing your Beef Wellington with sparkling water or a citrus-based cocktail. This will cleanse your palate between bites and provide a refreshing balance to the heavy flavors of the dish.
To summarize, serve your Beef Wellington with creamy mashed potatoes or garlic roasted potatoes paired with fresh green beans or canned green beans. Sip on a glass of dry red wine or sparkling water while enjoying this fabulous roast beef dish. With these perfect matches, you’ll be sure to impress your guests with a meal they won’t forget!
Make-Ahead, Storing and Reheating
Beef Wellington is a fabulous roast beef dish that is perfect for entertaining guests, impressing your family or indulging in a luxurious meal. If you’re planning to make this dish, you may be wondering how to make it ahead, how to store it properly and how to reheat leftovers. Well, fear not! I’ve got you covered.
Yes, you can make Beef Wellington ahead of time! This recipe is actually perfect for preparing the day before and then baking right before serving. Once you’ve assembled the Wellingtons, cover them tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake them, simply brush an egg wash over the pastry and pop them in the oven.
If you have leftovers of this scrumptious dish, store them in an airtight container in the refrigerator for up to three days. However, keep in mind that the puff pastry may become soggy after being stored in the fridge. To avoid this, try storing the pastry and filling separately and then assembling them before reheating.
To reheat Beef Wellington, preheat your oven to 350°F (175°C) and place the Wellington on a baking sheet lined with parchment paper. Cover loosely with foil and bake for 20-25 minutes or until heated through. However, be sure not to overheat or your delicious tenderloin may turn out dry.
If you want to enjoy an easy Beef Wellington recipe after a long day at work or when you’re short on cooking time, frozen puff pastry is always an option. It’s best to thaw frozen puff pastry overnight in the refrigerator before making your wellington. This technique will ensure that your dough holds together and bakes evenly.
Now that we’ve demystified the question of making ahead, storing and reheating Beef Wellington — You can enjoy this delicious main course anytime, anywhere.
Tips for Perfect Results
If you are a culinary adventurer, I am sure you have tried making Beef Wellington at one point or another. It is a classic British dish that has been around for centuries and is known for its velvety and tender beef tenderloin coated with a succulent mushroom duxelle encased in a flaky puff pastry crust. Although it sounds like a towering culinary feat, there are several key tips that can guarantee a perfect result every time. Let me share some of these tips with you.
Firstly, beef tenderloin is the heart of the dish, and using high-quality meat is essential. It should be trimmed and tied up into an even shape for even cooking consistency. I suggest using beef tenderloin that’s at least one to 1 1/2 inches thick to ensure a gorgeous pink center.
Next, choose fresh mushrooms over canned ones for maximum flavor. When sautéing them, squeeze out any excess liquid from the mushroom mixture to avoid the soggy bottom layer that can ruin the base of your wellington.
Making wellington isn’t a fast process, in fact it takes almost two days for the beef Wellington to become worth serving. Patience is necessary for it to come out its best.
Moreover, it’s important to brush your pastry with an egg wash before baking, which results in an evenly browned crust with a glossy finish.
Finally, I recommend serving this delightful delicacy with creamy mashed potatoes and fresh green beans drizzled with garlic-roasted butter on top. Green peppercorn sauce makes an excellent accompaniment too!
With these tips and techniques in mind, you’ll be able to produce a magnificent dish that is both elegant and comforting at the same time—perfect to delight your taste buds and those of your loved ones!
As we approach the end of this recipe article, I think it’s important to address common questions that might arise while making this beef wellington recipe. Don’t worry if you feel unsure about some steps, as I am here to help you through any difficulties. By answering these frequently asked questions, you’ll have everything you need to make the perfect dish to impress your friends, family or guests.
What is best to serve with beef Wellington?
When it comes to hearty meals that bring the whole family together, Beef Wellington is definitely at the top of the list. And it’s a dish that is perfect for any special occasion, especially holidays. But what dishes should you pair it with to make the meal complete? While there are plenty of options to choose from, sticking with traditional sides like creamy mashed potatoes, a tangy arugula salad, and some fresh bread is always a good idea.
How to make beef Wellington without a soggy bottom?
Preparing the tenderloin before cooking not only enhances its presentation, but also ensures that it is cooked evenly. To prevent the puff pastry from getting soggy, it is recommended to use phyllo as a moisture barrier. Using a double layer of plastic wrap can make the tenderloin easier to wrap up.
Why is beef Wellington so hard to make?
When it comes to making a Wellington, the key to success is all in the presentation. If the pastry base becomes too soggy, the dish will fall apart when served. While the taste will still be great, if you want the perfect presentation, it’s important to keep the juices contained within the prosciutto wrap.
How to make green beans taste like canned green beans?
When it comes to cooking up a delicious batch of green beans, there are a few key ingredients that I always turn to. Personally, I find that a dollop of bacon grease can add an extra layer of richness and depth to the dish, particularly when working with canned green beans. Additionally, a healthy dose of garlic can help to round out the flavor profile, balancing the beans and broth. As for seasonings, I typically reach for traditional options like salt and pepper, and may add a sprinkle of onion powder for an extra kick.
In conclusion, Beef Wellington is a classic British dish that is sure to impress any dinner guests. This recipe, with its rich and savory flavors, perfectly cooked beef tenderloin and crisp green beans, is the epitome of elegance and sophistication.
Remember to take your time with this recipe and follow the steps closely for the best results. Don’t be afraid to experiment with different variations or substitutions to make it your own.
Whether you’re celebrating a special occasion or just want to enjoy a delicious meal, Beef Wellington with Green Beans is the perfect dish for any occasion. So why not give it a try tonight? I promise you won’t regret it!
Beef Wellington W/ Green Beans Recipe
- 1 (3 lb) beef tenderloin
- salt & freshly ground black pepper
- 1 lb button mushroom
- 3 large shallots, finely chopped
- 1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
- 1 large egg, beaten to blend
- 1/2 cup dry red wine
- 1 lb fresh thin green beans, trimmed
- 2 tablespoons butter
- To prepare the beef and mushroom mixture:
- Heat 1 tablespoon of oil in a large frying pan over a high heat. Sprinkle the beef with salt and pepper. Add the beef to the hot pan and cook until brown on all sides but still very rare in the center. This will take 8 minutes total. Transfer the beef to a plate and refrigerate until it is cold. Set the pan aside (do not wash the pan).
- Place the mushrooms in a food processor and blend for 10 to 15 seconds or until all the mushrooms are very finely chopped. Heat the remaining 2 tablespoons of oil in the same frying pan over moderate-high heat.
- Add the shallots and sauté for 1 minute or until the shallots are tender, scraping up any browned bits from the bottom of the pan. Add the finely chopped mushrooms and sauté 5 minutes. Sprinkle with salt and pepper. Reduce the heat to medium and cook for 15 minutes, stirring occasionally, or until the mushroom mixture is dry. Set the mushroom mixture aside to cool completely.
- To assemble and bake the beef:
- Preheat the oven to 400°F Line a heavy large baking sheet with parchment paper. On a lightly floured surface, roll out each pastry sheet into a 16x10-inch rectangle.
- Brush 2 inches of one long side of one rectangle with some of the beaten egg. Place one long side of the second rectangle atop the egg-coated edge of the first rectangle, overlapping the edges by 2 inches. Press gently to seal.
- Spread half of the mushroom mixture lengthwise over the center of the pastry. Place the beef on top of the mushroom mixture. Spread the remaining mushroom mixture over the top of the beef. Fold the pastry over the beef, overlapping the pastry on top of the beef.
- Brush the pastry ends with some of the beaten egg, then fold the pastry ends over the sides and top of the beef. Turn the pastry-encased beef over and onto a heavy baking sheet so that it is seam side down. Brush some of the beaten egg over the pastry. Score the top of the pastry decoratively with the dull side of a knife.
- Bake for 45 minutes or until the pastry is cooked through and a meat thermometer registers 130°F when inserted into the center of the beef for medium-rare doneness. The temperature of the beef will rise as it rests.
- Let the beef rest for 20 minutes. Transfer the beef to a cutting board. Reserve the pan juices. Simmer the wine in a heavy based small saucepan over a high heat for 5 minutes or until reduced by half. Pour in the reserved juices from the beef. Simmer 1 minute. Season the sauce to taste with salt and pepper.
- Meanwhile, to cook the green beans:
- Boil the green beans in a large pot of boiling salted water for about 3-4 minutes or until they are crisp-tender. Drain. Melt the butter in a medium sauté pan over a medium heat. Add the beans and toss to coat. Season to taste with salt and pepper.
- To serve:
- Cut the beef and pastry crosswise into thick slices. Transfer the slices to plates. Spoon some wine sauce over the beef and serve with the green beans.
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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.