Welcome to my kitchen, my fellow foodies! As a British chef, I’m excited to share with you one of my all-time favorite traditional dishes, the beef wellington. This dish has been a staple in British cuisine for centuries and is the epitome of a luxurious meal fit for royalty.
Here’s what you can expect from this recipe: a perfectly cooked beef tenderloin, coated in savory mushroom duxelles and creamy boursin cheese, all wrapped in a buttery puff pastry. This dish is so versatile and can be served as an impressive main course for dinner parties or sliced into mini Wellington bites for an indulgent appetizer.
I know making beef wellington can seem intimidating, but don’t worry, I will guide you through each step to ensure delicious results every time. With this recipe, I will teach you how to avoid common mistakes such as ending up with soggy pastry or a falling apart Wellington. Trust me; your taste buds will thank you once you take that first bite.
Now let’s start cooking shall we?
Why You’ll Love This Recipe
Picture this: a warm, golden-brown puff pastry oozing with creamy boursin cheese and savory mushroom filling. And nestled within that delicious pastry shell? A tender beef tenderloin fillet cooked to perfection. That’s what you’ll get with my recipe for Beef Wellington with Mushroom and Boursin Cheese.
But why should you choose this recipe over all the others out there? Let me tell you why.
First, it’s a showstopper of a dish. If you’re trying to impress your family, friends, or dinner guests, serving up a Beef Wellington is guaranteed to do the trick. It’s a classic dish that has stood the test of time for good reason – there’s something very special about cutting into that beautiful pastry and revealing the succulent beef fillet inside.
Second, the combination of mushroom and boursin cheese in the filling takes this recipe to another level of flavor. The garlic and basil work perfectly to add some extra depth, while the cheese adds creaminess and richness. And let’s not forget the mushrooms – they add earthiness and take this hearty dish up another level.
Third, this recipe is versatile. You can serve it at a fancy dinner party, but also at a relaxed potluck or family dinner. Plus, if you want smaller portions, you can make mini Beef Wellington bites or wellington tarts with filo dough instead of puff pastry.
Lastly, it’s easier than you think! Sure, the assembly requires some patience and care to avoid soggy pastry bottom and falling-apart Wellington Onions. However, my recipe includes detailed instructions on how to make sure that doesn’t happen.
All in all, my Beef Wellington with Mushroom and Boursin Cheese recipe is one that will leave an impression on everyone who tries it. Trust me – try it out and see just how irresistible this dish can be!
- 2 lbs beef tenderloin fillets
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tbsp fresh basil, chopped
- 1 package garlic herbs boursin cheese
- 8 oz mushrooms, chopped
- 1 tbsp extra virgin olive oil
- Flour for dusting
- 1 sheet puff pastry, thawed
- 1 egg yolk beaten with 1 tbsp water
The ingredient list plays a crucial role in creating a delicious and satisfying dish. For this Beef Wellington with Mushroom and Boursin Cheese recipe, we need only a few but top-quality ingredients that add an incredible depth of flavor. A high-quality meat like a beef tenderloin is the star of the show. Seasoned with salt, pepper, garlic powder, and fresh basil, it enhances the flavor of beef that’s rich, buttery, and juicy.
Boursin Cheese, which is creamy and savory in flavor, is an essential ingredient to include in this recipe as it brings out an extra layer of taste to the dish. Fresh chopped mushrooms add earthiness and texture to the dish. You can use organic mushrooms or any variant that you prefer. We use extra virgin olive oil to cook mushrooms as it lends a unique flavour accented well by the lightly grilled mushrooms.
Finally, we wrap these delightful ingredients up in light, flaky puff pastry. The contrast between tender beef and crunchy pastry delightfully combines to create small pockets of happiness. Bring on the comfort meal you want without spending hours cooking!
The Recipe How-To
Now that we have all our ingredients ready, let’s get into the fun part: the cooking! Here is a step-by-step guide on how to make the perfect Beef Wellington with Mushroom and Boursin Cheese.
Step 1: Prepare the Beef Tenderloin
Start by preheating your oven to 425°F. Season 2 lbs of beef tenderloin fillets with salt, pepper, garlic powder, and basil. Heat a skillet over high heat and add 2 tablespoons of extra virgin olive oil. Once hot, sear the beef on all sides until browned evenly for 3 minutes.
Step 2: Make the Mushroom Duxelles
In another skillet, heat some olive oil and sauté minced garlic cloves for a minute until fragrant but not brown. Add chopped mushrooms and sauté for about 5 minutes until they release their liquid and it evaporates. Next, you’ll add in a whole package of chopped Boursin cheese, stirring constantly for another minute. Then, spread out the Mushroom Duxelles onto a plate lined with paper towels to absorb any excess moisture.
Step 3: Assemble the Components
On a floured surface, roll out one sheet of puff pastry into a rectangular shape big enough to wrap around your beef cube.
Spread 1 cup of the mushroom mixture evenly over half of the pastry sheet leaving some space around the border. Place your seared beef cube carefully in center and then wrap it completely with the puff pastry sheet.
Step 4: Bake the Beef Wellington
Transfer the wrapped Beef Wellington to a baking sheet covered with parchment dough seam-side down. Now brush with egg wash generously until fully coated. Use a sharp knife to make shallow diagonal cuts across top puff pastry. Sprinkle lightly with additional salt and pepper if desired.
Bake for approximately 25-30 minutes until the puff pastry turns a golden buttery color.
Each Beef Wellington masterpiece will have a savory mushroom and creamy boursin cheese center, and you’ll love every bite. Cut into thick slices and enjoy!
Substitutions and Variations
Ah, the beauty of cooking – being able to experiment with different ingredients and come up with new twists on classic recipes! Here are some substitutions and variations you can try for this Beef Wellington with Mushroom and Boursin Cheese recipe:
– Mushroom Substitutes: If you’re not a fan of mushrooms, or want to switch things up a bit, you could use other vegetables such as spinach, kale, or carrots. Just make sure to sauté them with garlic cloves and extra virgin olive oil before adding them in the Wellington.
– Cheese Variations: Instead of boursin cheese, you could use blue cheese, goat cheese, or even cheddar. Just make sure that the cheese you are using pairs well with beef and doesn’t overpower the flavors of the other ingredients.
– Meat Substitutes: While traditionally made with beef tenderloin, you can try making pork wellington, ground beef wellington, or even duck liver wellington. If you are looking for a vegan option, you could try using tofu or portobello mushrooms as a meat substitute.
– Pastry Variations: Instead of puff pastry sheets, you could use filo pastry or phyllo dough. You could also make small pockets by cutting the puff pastry into smaller squares and filling each square with a spoonful of savory mushroom duxelles and stuffed boursin mushrooms.
Remember that substitutions and variations can sometimes result in changes to the texture and flavor of the final dish, but don’t be afraid to experiment and find what works best for your taste buds. Enjoy!
Serving and Pairing
Now that you’ve cooked the perfect Beef Wellington with Mushroom and Boursin Cheese recipe, it’s time to think about how you’ll serve and pair it. This savory dish is perfect for a fancy dinner party or a family gathering.
When serving Beef Wellington, remember that it’s the star of the show, so keep your sides simple. Roasted vegetables, such as potatoes or carrots, are a good option. You could also serve a simple green salad with a vinaigrette dressing to balance out the rich flavors of the dish.
As for pairing with wine, reds are the way to go! A classic Cabernet Sauvignon will complement the beef perfectly. Other great options include Merlot, Malbec, and Pinot Noir. If you prefer white wine, try a Chardonnay or Pinot Grigio for something light and refreshing.
For those who don’t drink wine, beer is also a great option! A stout or porter will pair nicely with the rich flavors of the beef and mushrooms.
No matter how you decide to serve and pair this delicious dish, make sure to enjoy every bite!
Make-Ahead, Storing and Reheating
If you’re looking to save some time on the day of your dinner party, the good news is that beef wellington can be made ahead of time. In fact, making it ahead of time and reheating it can often lead to a more flavorful and tender dish.
To make ahead, simply prepare the beef wellington as directed in the recipe instructions, then allow it to cool completely before wrapping it tightly in plastic wrap and storing it in the fridge for up to 24 hours.
When you’re ready to serve, preheat your oven to 375°F and unwrap the wellington from the plastic wrap. Place it on a baking sheet lined with parchment paper and bake for 20-30 minutes or until heated through.
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 350°F and wrap the leftover slices tightly in foil. Bake for 10-15 minutes until heated through.
It’s worth noting that while beef wellington can be stored and reheated, it’s always best served fresh out of the oven when the puff pastry is still crisp and flaky. If you’re planning on serving this dish at a dinner party, I’d recommend making two individual beef wellingtons so that you don’t have any leftovers.
Tips for Perfect Results
To achieve a perfect Beef Wellington with Mushroom and Boursin Cheese, follow these tips that I’ve learned from countless hours in the kitchen:
Firstly, ensure that your mushroom mixture is completely cooled before spreading onto the puff pastry. If it’s hot, it will melt the butter, making the pastry bottom soggy, and the beef Wellington falling apart.
Secondly, make sure that the beef tenderloin is at room temperature before searing. This will help to ensure even cooking and prevent dryness.
Thirdly, don’t overfill with stuffing. Overfilling can prevent complete cooking on the inside of the dish.
Fourthly, use good quality pastry. Whether store-bought or homemade; a good quality puff pastry should be used. It should be golden, buttery, and crispy on the outside.
Fifthly, cook your Beef Wellington until it reads 135°F for medium-rare. Remember that it will continue to cook a little as it rests out of the oven.
Sixthly, refrigerate the wrapped and sealed beef just before baking for at least 30 minutes to keep its shape.
Seventhly, let the Beef Wellington rest for about 10 minutes before slicing so that juices can redistribute throughout the beef and retain their flavor.
Lastly, remember presentation is everything! The cuts of your wellington should be neat with small pockets that accentuates its shape.
Now that you know how to make a delicious Beef Wellington with Mushroom and Boursin Cheese, it’s time to tackle some frequently asked questions. From cooking times to ingredient substitutions, these answers will help ensure your recipe turns out perfectly every time. Let’s dive into the FAQ section!
How to avoid soggy pastry at the bottom of a Beef Wellington?
After baking your Wellington, ensure you allow it to rest on a raised surface to prevent a soggy bottom. It’s important to cut the portions generously to keep the filling from falling apart.
What can I use instead of mushroom duxelle in Beef Wellington?
For those who want an alternative to mushrooms in the duxelle of beef Wellington, onions, eggplant, and carrots can be a great replacement. To achieve a similar texture and taste, onions and carrots can be used in equal portions, while eggplant should be used in less quantity as it contains higher water content. A ratio of 1:2 of eggplant to onions and carrots will work well.
Why is my Beef Wellington pastry soggy?
Getting a crispy and flaky pastry for a beef wellington can be challenging because the liquid from the mushroom filling and beef tends to seep through the bottom crust. To avoid this, ensure that the mushroom mixture is cooked for long enough that all the moisture evaporates before it is wrapped in pastry.
How do you keep Beef Wellington from falling apart?
Cutting Beef Wellington requires attention to detail to ensure that the dish is presented at its best. Cutting too thin or too thick can compromise the quality of the meal. To avoid this, it’s best to cut the Wellington into slices around an inch thick to maintain its delicate appearance while ensuring it’s not too flimsy to serve.
In conclusion, if you are a lover of British cuisine, then you should definitely give this Beef Wellington with Mushroom and Boursin Cheese recipe a try. With its succulent and tender beef tenderloin fillets, savory mushroom duxelles, and creamy Boursin cheese wrapped in golden buttery puff pastry, this dish is sure to delight your taste buds.
But don’t take my word for it. Try making it yourself using the step-by-step instructions in this article, and discover why so many people around the world love Beef Wellington.
So whether you’re hosting a dinner party or just looking for an indulgent treat for yourself, this beef wellington recipe is sure to impress. So go ahead and give it a try!
Beef Wellington With Mushroom and Boursin Cheese Recipe
- 3 1/2 lbs beef tenderloin fillets
- garlic powder
- 1 package garlic and harbs boursin cheese
- 8 ounces mushrooms, chopped
- 1 lb puff pastry sheet (thawed)
- 1 large egg white (beaten)
- 1 large egg yolk (beaten with 1 teaspoon water)
- extra virgin olive oil
- 2 garlic cloves
- Preheat oven to 400 degrees.
- Season roast with salt, pepper, garlic powder and basil to taste.
- On a rack, in an uncovered roasting pan, roast filet in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
- Allow filet to cool completely and discard larding fat and strings if strings are there.
- Meanwhile, saute the garlic and mushrooms in the olive oil until carmelized.
- Drain mushrooms and garlic and mix with boursin cheese.
- Let mixture chill while waiting for beef to cool. Drink a glass of wine.
- Once beef is cooled completely, spread the chilled boursin-mushroom mixture all around it.
- On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
- Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
- With your finger you can make criss-cross grooves in the dough as a decoration.
- Brush the edges of the dough with egg white to seal.
- Repeat with the ends of the dough.
- Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
- Chill for 1 hour, but not more than 2 hours. Drink another glass of wine.
- Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
- Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
- Remove from oven and allow to rest for 15 minutes.
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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.