Beef Wellington

Each layer is carefully crafted to create a perfect balance of flavors and textures, making it a favorite choice for holidays, dinner parties, and special occasions.

Table of Contents

• Why You Should Try This Recipe
• What is in Beef Wellington
• How to Make Beef Wellington
• Recipe Tips and Variations
• Storage Instructions
• Frequently Asked Questions
• Beef Wellington (Recipe Card)

Why You Should Try This Recipe

• Impress Your Guests: Beef Wellington is a dish that not only tastes incredible but also looks stunning. When you slice into it and reveal the beautifully layered filling, it’s sure to wow anyone around the table.
• A Rich Flavor Combination: The mix of tender beef, buttery pastry, and savory mushrooms creates a unique and rich taste that few other dishes can match. Every bite offers a harmonious blend of flavors that will leave your taste buds wanting more.
• Perfect for Celebrations: This dish is often served for special occasions. Whether it's a holiday feast, anniversary, or a festive gathering, Beef Wellington makes any meal feel extra special.
• Master a Culinary Classic: Preparing Beef Wellington can be a rewarding cooking experience. You’ll gain new skills and techniques, like working with puff pastry and achieving the ideal doneness for beef tenderloin.
• Versatile Variations: This recipe can be tailored to fit various dietary needs and preferences. There are even meat-free versions if you want to experiment with new flavors while keeping the classic Wellington style.

What is in Beef Wellington

Beef Wellington is crafted with a few key ingredients that come together to create a delightful, multi-layered dish:

1. Beef Tenderloin: This is the star of the show, providing a juicy, tender center. It's typically seared for a caramelized exterior before being wrapped.
2. Mushroom Duxelles: Finely chopped mushrooms cooked down with garlic, shallots, and sometimes herbs. This layer adds an earthy flavor that complements the beef.
3. Puff Pastry: A buttery pastry wrapped around the beef, delivering a golden, flaky crust when baked. It seals in all the juices and flavors.
4. Prosciutto (optional): Thin slices of prosciutto are sometimes wrapped around the beef for an added layer of saltiness and depth.
5. Dijon Mustard: Brushed onto the seared beef to add a subtle tang and help the mushroom mixture stick to the meat.
6. Egg Wash: Brushed over the pastry to give it a shiny, golden finish when it bakes.

How to Make Beef Wellington

1. Prepare the Beef: Season and sear the beef tenderloin on all sides for a rich crust. This helps to lock in the juices.
2. Make the Mushroom Duxelles: Sauté finely chopped mushrooms, garlic, and shallots until they’re soft and all the moisture is cooked out. This is key to prevent a soggy pastry.
3. Assemble the Wellington: After searing, brush the beef with Dijon mustard, then wrap it in a layer of mushroom duxelles. If using prosciutto, add it now.
4. Wrap in Puff Pastry: Lay out the puff pastry, place the beef in the center, and fold the pastry around it, sealing it well. Brush with egg wash to get that golden color.
5. Bake: Place the wrapped beef on a baking sheet and bake until the pastry is golden brown and the beef reaches your desired level of doneness.
6. Rest and Slice: Let the Wellington rest for a few minutes before slicing. This allows the juices to redistribute, making for a perfect slice every time.

Recipe Tips and Variations

• Use a Meat Thermometer: To ensure the beef reaches your desired doneness, use a meat thermometer. Aim for 125°F (52°C) for medium-rare.
• Customize the Mushroom Duxelles: Add herbs like thyme or rosemary for an extra layer of flavor in the mushroom mixture.
• Make it Ahead: You can prepare the Wellington in advance and refrigerate it until you're ready to bake. Just allow it to sit at room temperature for 15–20 minutes before baking.
• Try a Vegetarian Version: Use a large portobello mushroom or a root vegetable like parsnip as the main filling to make a vegetarian version.
• Serve with Sauce: Pair with a rich red wine sauce or a classic demi-glace for added flavor.

Storage Instructions

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Beef Wellington can be frozen, but note that the pastry may lose its crispness upon reheating. Wrap tightly in plastic wrap and freeze for up to 1 month.
• Reheat: Reheat in a 350°F oven for about 10–15 minutes or until warmed through. Avoid using the microwave, as it can make the pastry soggy.