Beef Wellington Recipe: You Should Try This!
Beef Wellington holds a special place in my heart. There’s something magical about this dish that makes it the perfect centerpiece for any special occasion or a memorable dinner. From its impressive presentation to its rich and savory flavors, Beef Wellington never fails to impress.
The Story Behind Beef Wellington
Many believe the dish is named after Arthur Wellesley, the Duke of Wellington, after his victory at the Battle of Waterloo. While the origin story remains debated, Beef Wellington has become a symbol of sophistication in fine dining. Whether served at a holiday dinner or a celebratory gathering, it’s the kind of dish that sparks awe and admiration.
Perfecting the Flavors and Textures
Beef Wellington stands out because of its perfect combination of textures and flavors. First, you sear a tender beef fillet to lock in the flavor. Then, you top it with a delicious mushroom duxelles, sometimes wrapped in prosciutto for extra flavor. Finally, you wrap it all in golden puff pastry. The result is indulgent, with each bite offering a balance of tender beef, earthy mushrooms, and buttery pastry.
The Experience of Making and Serving Beef Wellington
What I love most about Beef Wellington is the celebration it creates. When you slice into it, the layers are revealed, and it feels like unwrapping a beautiful gift. It’s the kind of dish that sparks conversation and brings people together over something truly special.
A Worthwhile Effort
I won’t lie—making Beef Wellington can feel intimidating. But trust me, the effort pays off. Each step, from searing the beef to wrapping it in pastry, leads to something memorable. When you pull the golden Wellington out of the oven and serve it to your guests, their faces will show just how worth it the dish truly is.
Give It a Try
If you’ve never made Beef Wellington before, I highly recommend giving it a try. It’s a dish that’s about the experience as much as it is about the flavor. Whether hosting a dinner or treating yourself, Beef Wellington will not disappoint.
Beef Wellington Recipe
Equipment
- 1 oven
- 1 pan
Ingredients
- 500 g beef tenderloin
- 30 ml olive oil
- Salt and pepper to taste
- 30 g dijon mustard
- 225 g mushrooms (cremini or button)
- 30 g unsalted butter
- 50 g onion chopped
- 2 cloves garlic minced
- 60 ml white wine
- 225 g prosciutto slices
- 2 sheets puff pastry
- 1 egg for egg wash
Instructions
Prepare the Beef
- Preheat your oven to 200°C (400°F).Season the beef tenderloin generously with salt and pepper.Heat olive oil in a large pan over medium-high heat. Sear the beef on all sides until browned (about 2-3 minutes per side).Once browned, remove from the heat, brush the beef with Dijon mustard, and set aside to cool.
Prepare the Mushroom Duxelles
- In the same pan, melt butter over medium heat. Add the onions and garlic, cooking until softened (about 3 minutes).Add the chopped mushrooms and cook, stirring frequently, until the mushrooms release their moisture and the mixture becomes dry (about 10 minutes).If desired, deglaze with dry white wine and cook for a few more minutes until most of the liquid evaporates.Let the mushroom mixture cool to room temperature.
Assemble the Wellington
- Lay out a sheet of plastic wrap and arrange the prosciutto slices in a single layer. Spread the mushroom duxelles evenly over the prosciutto.Place the beef on top of the mushroom mixture, and carefully roll everything up tightly using the plastic wrap. Chill in the refrigerator for 15-20 minutes.
Wrap in Puff Pastry
- Roll out the puff pastry on a floured surface. Remove the beef from the fridge and unwrap it from the plastic wrap.Place the beef on the pastry and fold the pastry over it, sealing the edges. Brush the edges with egg wash (beaten egg) to seal.Place the wrapped beef seam side down on a baking sheet lined with parchment paper. Brush the top of the pastry with egg wash and score the surface lightly with a knife for decoration.
Bake
- Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and the internal temperature of the beef reaches your desired doneness (typically 52°C for rare, 57°C for medium-rare).Remove from the oven and let it rest for 10 minutes before slicing.
Serve
- Slice the Beef Wellington into thick pieces and serve with your favorite sides. Enjoy this decadent, show-stopping dish with friends and family!
Notes
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Choose the Right Cut of Beef:
- Opt for center-cut beef tenderloin, as it’s the best cut for this dish. It’s tender, lean, and cooks evenly.
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Sear the Beef Properly:
- Ensure the beef is well-seared on all sides to lock in the juices and enhance flavor. Searing should take about 2–3 minutes per side on high heat. Don’t overdo it, as you don’t want to cook the beef through.
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Chill the Beef After Assembly:
- After wrapping the beef in the prosciutto and mushroom duxelles, chill it in the fridge for at least 15–20 minutes. This step helps to set the shape and makes wrapping the puff pastry easier.
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Use Good Puff Pastry:
- Use high-quality butter puff pastry for the best results. The pastry should be cold when wrapped around the beef, which helps it bake to a crisp, golden finish.
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Brush with Egg Wash:
- Brush the pastry with an egg wash (a mixture of beaten egg and water) before baking. This helps create a beautiful, golden color and gives the Wellington an appealing sheen.
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Check Doneness with a Thermometer:
- For perfect doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C) before removing it from the oven.
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Rest the Beef Wellington:
- After removing it from the oven, allow the Beef Wellington to rest for 10–15 minutes. This ensures that the juices inside are redistributed, resulting in a tender and juicy beef filling.
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Serve Immediately:
- Beef Wellington is best served immediately after slicing. The pastry can lose its crispiness if left too long.
