Beef Wellington is the epitome of culinary elegance, combining tender beef, earthy mushrooms, and golden, flaky pastry into a dish worthy of celebration. This original recipe ensures that your Beef Wellington will shine as the centerpiece of any meal. Follow this step-by-step guide to create a masterpiece in your kitchen.
1. Original Beef Wellington Recipe
Ingredients
For the Beef
- 1 center-cut beef tenderloin (2 pounds)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the Mushroom Duxelles
- 1 pound cremini or button mushrooms, finely chopped
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- For the Assembly:
- 10 slices of prosciutto
- 1 package of puff pastry (thawed if frozen)
- 2 egg yolks, beaten with 1 tablespoon water (for egg wash)
- 2 teaspoons Dijon mustard
Instructions
Step 1: Prepare the Beef
Season the beef tenderloin generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
Remove the beef from the skillet and let it cool completely. Brush the cooled beef with Dijon mustard.
Step 2: Make the Mushroom Duxelles
In a food processor, pulse the mushrooms until finely chopped.
Heat butter in a skillet over medium heat. Add the mushrooms, shallots, garlic, and thyme. Sauté until the mixture is dry and aromatic, about 10-15 minutes. Season with salt and pepper and set aside to cool.
Step 3: Assemble the Wellington
Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices, slightly overlapping, into a rectangle.
Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the beef tenderloin on top of the mushroom layer. Carefully roll the prosciutto around the beef using the plastic wrap as a guide. Wrap tightly and refrigerate for 20 minutes.
Roll out the puff pastry on a floured surface. Remove the plastic wrap from the beef and place it on the pastry. Wrap the pastry around the beef, sealing the edges and trimming off any excess.
Brush the pastry with egg wash and refrigerate for another 15 minutes.
Step 4: Bake the Wellington
Preheat the oven to 425°F (220°C).
Place the Wellington on a baking sheet lined with parchment paper. Brush with more egg wash and score the top lightly with a knife for decoration.
Bake for 35-40 minutes, or until the pastry is golden and the internal temperature of the beef reaches 125°F (51°C) for medium-rare.
Let the Wellington rest for 10 minutes before slicing and serving.
2. Tips for Perfect Beef Wellington
Searing the Beef
Searing locks in the juices and enhances the flavor of the beef. Make sure the pan is hot and the beef is dry to achieve a good crust.
Dry Mushroom Duxelles
Removing as much moisture as possible from the mushrooms prevents the pastry from becoming soggy. Cook the mushrooms thoroughly until all liquid evaporates.
Chill Between Steps
Chilling the beef wrapped in prosciutto and later in puff pastry ensures that the layers stay intact and bake evenly.
Use High-Quality Puff Pastry
A good-quality puff pastry will rise beautifully and provide the perfect flaky crust. Avoid over-handling the pastry to maintain its texture.
Monitor Internal Temperature
Use a meat thermometer to check the beef’s doneness. For medium-rare, aim for 125°F (51°C) as it will continue to cook slightly while resting.
3. What to Eat with Beef Wellington
This rich, flavorful dish pairs wonderfully with sides that balance its decadence. Here are some perfect accompaniments:
Roasted Vegetables: Carrots, Brussels sprouts, and asparagus add a touch of sweetness and earthy flavors.
Creamy Mashed Potatoes: Smooth and buttery potatoes complement the tender beef and flaky pastry.
Red Wine Sauce: A light drizzle of red wine reduction enhances the flavors of the dish.
Fresh Salad: A simple arugula or mixed green salad with a tangy vinaigrette cuts through the richness.
4. How to Store & Reheat Leftovers
Storing
Wrap leftover slices of Beef Wellington tightly in plastic wrap or aluminum foil. Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Oven Method: Preheat the oven to 300°F (150°C). Place the slices on a baking sheet and cover with foil to prevent the pastry from burning. Heat for 15-20 minutes until warmed through.
Avoid the Microwave: The pastry will turn soggy in the microwave. Always opt for the oven for best results.
Beef Wellington is a classic dish that impresses with its flavors and presentation. With this original recipe and helpful tips, you’ll create a show-stopping meal that’ll leave everyone asking for seconds!.
