How To Make Beef Wellington At Home?

Watch How to Make Beef Wellington

A classic English method of preparing beef tenderloin is beef Wellington. It is thought to have started in the 1800s following the Duke of Wellington’s victory at Waterloo in 1815. In the mid-1900s, it was a well-liked “fancy” dish.

The beef is topped with ham, such as prosciutto or Parma, and either paté de foie gras or mushrooms duxelles (a mushroom puree with moisture cooked out). Puff pastry is then used to wrap it, and it is then baked.

Make-Ahead Strategies for Beef Wellington

Because the puff pastry will become soggy, we do not advise making Beef Wellington in advance and reheating it when it is time to serve. However, you can prepare the mushrooms duxelles in advance to make the cooking process go more quickly.

Up to two days in advance, prepare the mushrooms duxelles as instructed in Step 4. Refrigerate after completely cooling and storing in an airtight container. Bring to room temperature before using.

Tips for Buying Beef Tenderloin

Finding the ideal beef tenderloin on the supermarket shelf may be challenging. Steaks are frequently cut from beef tenderloins, but that won’t work for this recipe. When in doubt, as a butcher. They ought to be able to prepare you a thick, 1-pound tenderloin.

What to Serve With Beef Wellington

Recipe adapted from this video for making Beef Wellington by Chef Gordon Ramsay.

You can use any mushrooms you like. We used half cremini and half shiitake. If you’re using shiitake mushrooms, remove the tough stems and either throw them away or save them for stock.

This recipe uses a frozen puff pastry sheet. The sheet should be thawed in advance for 2 to 4 hours in the refrigerator or for about 40 minutes on the counter, until it is easily pliable but not overly soft or squishy.

  • 1 pound thick beef tenderloin
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons yellow mustard (like Colemans Original English Mustard)
  • 1 pound mushrooms (see recipe note)
  • 4 thin slices of prosciutto or parma ham, whichever you can find.
  • 1 sheet (7 to 8 1/2 ounces) of thawed puff pastry (see recipe note)
  • 2 large egg yolks, beaten
  • Flaky salt, for sprinkling on top
  • As you put the Wellington together, let the oven preheat to 400 degrees.
  • Beef should be well-seasoned with salt and pepper before being seared. In a large pan, heat 2 tablespoons of oil over high heat. The beef should be thoroughly browned on all sides in the pan, which takes two to three minutes per side. (Tip: Wait until the beef has had a chance to brown before moving it. ) Simply Recipes / Michelle Becker .
  • Beef should be taken out of the pan and allowed to cool after being brushed with mustard. Once cooled, brush the beef on all sides with mustard. Simply Recipes / Michelle Becker .
  • Chop the mushrooms and add them to a food processor to prepare them. Pulse until very finely chopped. Heat the sauté pan on medium-high heat. Place the mushroom mixture in the pan and cook for 10 to 15 minutes, allowing the mushrooms to release their moisture. Remove the mushrooms from the pan and set them aside to cool once all of the moisture that the mushrooms released has completely evaporated. Michelle Becker is the author of the cookbook Simply Recipes.
  • Roll out a sizable piece of plastic wrap, then wrap the beef in the mushroom paste and ham. On the plastic wrap, arrange the ham slices so that they overlap and are big enough to enclose the beef. Spread the mushroom mixture over the ham. Place the beef in the center, then roll the mushroom and ham tightly around the beef using the plastic wrap, as shown in Simply Recipes by Michelle Becker. Twist the ends of the plastic wrap to secure it as you tightly roll up the beef into a barrel shape. Refrigerate for 20 minutes. Simply Recipes / Michelle Becker Simply Recipes / Michelle Becker .
  • Wrap the beef in the puff pastry by rolling it out: On a lightly dusted surface, roll out the puff pastry sheet to the appropriate size. Remove the beef from the plastic wrap, then put it in the center of the pie crust. Apply beaten egg yolks to the pastry’s edges. Michelle Becker of Simply Recipes suggests folding the pastry around the beef and trimming the ends of any extra. (Pastry that is thicker than 2 layers won’t cook through completely; try to minimize the overlap. Place on a small plate with the seam side down and cover with beaten egg yolks. Chill for 5 to 10 minutes. Simply Recipes / Michelle Becker .
  • Place the pastry-wrapped beef on a baking sheet, brush with egg wash, and score. Brush the exposed surface again with beaten eggs. By using a sharp knife, Michelle Becker of Simply Recipes can score the pastry’s top without cutting all the way through it. Sprinkle the top with coarse salt. Simply Recipes / Michelle Becker .
  • Bake in the oven for 25 to 35 minutes at 400 degrees Fahrenheit. The pastry should be nicely golden when done. Use an instant read meat thermometer to check the temperature to make sure your roast is medium rare. Pull out at 125 to 130°F for medium rare. Simple Advice: Insert the thermometer into the center of the beef from two to three different angles to ensure an accurate reading. Test from the top as well as the side. Remove from oven, let stand for ten minutes before slicing, from Simply Recipes by Michelle Becker Slice in 1-inch thick slices. Slices left over can be kept in the refrigerator for up to two days. Wrap tightly with foil and reheat in a 350°F oven. Remove the foil once it’s warm to help the pastry get crispier. The slices will be closer to being medium or well-done when they are reheated. Please rate the recipe with stars if you enjoyed it at Simply Recipes / Michelle Becker.
Nutrition Facts (per serving)
749 Calories
54g Fat
34g Carbs
31g Protein

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition Facts
Servings: 4
Amount per serving
Calories 749
% Daily Value*
Total Fat 54g 70%
Saturated Fat 14g 68%
Cholesterol 170mg 57%
Sodium 766mg 33%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 31g
Vitamin C 5mg 23%
Calcium 35mg 3%
Iron 7mg 37%
Potassium 783mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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How To Make Beef Wellington

FAQ

Is Beef Wellington hard to make?

Despite initially appearing intimidating, making a beef Wellington is not difficult. Just allow yourself enough time to complete the steps, which we’ll go over below. It’s a relatively stress-free process as long as you start early and don’t try to finish quickly.

What cut of beef is Beef Wellington?

The meat used in beef Wellington, which is typically a fillet steak, beef tenderloin, or filet mignon, is a nice cut. It makes use of the center-cut, which is thought to be the most tender and juicy part of the cow.

Can I use phyllo dough instead of puff pastry for Beef Wellington?

By substituting filo pastry for puff pastry, omitting butter, using a non-stick pan to use less oil, replacing the pate, and using herbs and garlic to enhance flavor without the need for salt, you can reduce the amount of fat in your wellington.

Is Beef Wellington expensive to make?

It is among the tastiest dishes you can eat. Not coincidentally, it is also one of the most expensive. It’s what you prepare when you want to make the best possible food. Beef tenderloin, the most tender and expensive cut of meat, is the first ingredient in beef Wellington.

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