Beef Wellington Recipe

What is Beef Wellington?

Beef Wellington is an elegant dish where beef is first seared and then covered with a layer of pâté and mushroom duxelles (a finely minced mixture of mushrooms, shallots, and herbs). All of this is carefully wrapped in puff pastry that turns golden and crispy when baked.

The distinctive characteristic of this dish is its spectacular presentation when sliced, revealing perfectly defined layers: golden pastry on the outside, followed by layers of mushrooms and a juicy meat center cooked to the desired doneness. It is considered one of the most refined dishes in international cuisine and is frequently served on special occasions.

The Ideal Cut for Beef Wellington

The beef tenderloin is the quintessential cut for preparing a perfect Wellington. It should be a piece weighing approximately 1.8 to 3.3 pounds, preferably from the center cut of the tenderloin, which is the most uniform.

To prepare the cut properly, it is necessary to:

Carefully wash the piece under cold running water and dry it thoroughly with paper towels.
Meticulously clean the piece by removing all silver skin and white membranes that cover it.
Remove irregular ends and "side flaps" to achieve a uniform cylindrical shape.
Keep only the center part of the tenderloin, ensuring it's as smooth and uniform as possible.
Carefully remove any visible excess fat from the meat's surface.
Dry the piece again with paper towels, ensuring no moisture remains before proceeding.

The reason this specific cut is chosen is that the tenderloin has an ideal round shape for this preparation, although it tends to be somewhat dry due to its low fat content. For this reason, it's necessary to add additional fat during preparation, either with foie gras, pâté, or mushroom duxelles.

Tips for Achieving a Perfect Sear Before Wrapping

To achieve a perfect sear on the tenderloin, it is essential to follow these key steps:

Pre-preparation:

Ensure the meat is at room temperature for at least 30 minutes before beginning the searing process.
Thoroughly dry the entire surface with paper towels until any visible moisture is removed.
Season generously with coarse salt and freshly ground black pepper just before searing.

During searing:

Heat a heavy skillet over very high heat and add only a thin layer of high smoke point oil.
Keep the meat still in the pan until a golden, crispy crust forms.
Sear all sides and ends evenly, dedicating approximately 1-2 minutes per surface.
Gently tilt the pan so the hot oil helps brown the sides uniformly.

After searing:

Let the piece rest on a rack until it reaches room temperature completely.
Cover the entire surface with an even layer of Dijon mustard to enhance flavor and seal in juices.
Refrigerate the meat for at least 30 minutes before proceeding with assembling the Wellington.

Techniques for Properly Wrapping Wellington Without Breaking the Pastry

To achieve a perfect Wellington wrap, it is essential to follow these precise steps:

Initial Preparation:

Carefully roll out the puff pastry on a lightly floured surface until reaching a uniform thickness of half a centimeter.
Keep the pastry at a cold but workable temperature, avoiding complete freezing to maintain its flexibility.
Gently remove the plastic wrap covering the prepared meat roll before starting the wrapping process.

During Wrapping:

Position the prepared meat roll exactly in the center of the pastry, calculating the necessary space at the edges for proper sealing.
Apply a uniform layer of beaten egg on all pastry edges to ensure an airtight seal.
Wrap the meat firmly but without excessive pressure, making sure to eliminate any air bubbles during the process.
Fold the ends inward precisely and seal them carefully with an additional layer of beaten egg.

Final Steps:

Turn the Wellington over and place it on the baking sheet with the pastry seam facing down.
Transfer the wrapped Wellington to the refrigerator and let it rest for at least 20 minutes before baking.
Cover the entire outer surface with a uniform layer of beaten egg to achieve a perfect golden brown.
Create decorative surface patterns with a sharp knife, being careful not to pierce through to the meat.

Ingredients

To prepare a classic Beef Wellington that serves 4-6 people, you'll need high-quality ingredients that work in harmony to create this elegant dish.

For the meat:

Beef tenderloin: 2.2 lbs - Clean and uniform center cut for even cooking.
Dijon mustard: 2 tablespoons - Adds flavor and helps seal in juices.
Salt and black pepper: To taste - Basic meat seasoning.

For the duxelles:

Mushrooms: 1.1 lbs - Base for the traditional filling that adds umami flavor.
Shallots: 2 units - Add sweetness and depth to the duxelles.
Garlic: 2 cloves - Intensifies the filling's flavor.
Fresh thyme: 2 sprigs - Provides herbal aroma and flavor.
Olive oil: 2 tablespoons - For sautéing the mushrooms.

For assembly:

Prosciutto or Serrano ham: 8-10 slices - Acts as a moisture barrier.
Pâté: 5.3 oz - Adds richness and intense flavor to the preparation.
Puff pastry: 1.1 lbs - Wraps the entire ensemble.
Egg: 1 unit - For brushing and achieving golden shine.
Sea salt: 1 pinch - For decorating the surface.

How to Make Beef Wellington Step by Step

The preparation of this iconic dish requires attention to detail and patience. By following these steps systematically, you'll achieve a perfect Beef Wellington that will impress your guests.

Step 1: Meat Preparation

Remove the tenderloin (2.2 lbs) from the refrigerator 30 minutes before and pat it completely dry with paper towels, removing any excess moisture.
Carefully clean the tenderloin by removing visible fat, sinews, silver skin, and any connective tissue.
Season generously all over with salt and black pepper, ensuring uniform coverage on all sides.

Step 2: Searing the Meat

Heat a pan with 2 tablespoons of olive oil until very hot and sear the tenderloin on all sides until uniformly browned.
Brush the entire surface of the seared meat with 2 tablespoons of Dijon mustard and let it cool completely.

Step 3: Preparing the Duxelles

Finely process 1.1 lbs of mushrooms, 2 shallots, and 2 garlic cloves until you obtain a very fine paste.
Cook the mixture in a pan with olive oil and 2 sprigs of thyme until all water has evaporated and you have a dry paste.

Step 4: Initial Assembly

Lay out plastic wrap and arrange 8-10 slices of prosciutto in a rectangular shape, slightly overlapping the edges.
Evenly distribute the cooled duxelles over the prosciutto and place the pâté (5.3 oz) in the center.

Step 5: First Wrap

Place the cooled tenderloin over the pâté and, using the plastic wrap, tightly wrap with the prosciutto.
Refrigerate the wrapped roll for 30 minutes to maintain its shape.

Step 6: Final Wrap

Roll out the puff pastry (1.1 lbs) on a lightly floured surface until achieving a uniform rectangle.
Place the Wellington on a parchment-lined baking sheet with the seam side down.
Remove the plastic wrap from the meat roll and place it in the center of the pastry, carefully wrapping and sealing the edges with beaten egg.

Step 7: Finishing and Baking

Create decorative cuts on the pastry surface and brush the entire surface with remaining beaten egg.
Sprinkle with a pinch of sea salt and bake at 400°F for 25-30 minutes for medium doneness.
If the pastry begins to brown too quickly, carefully cover with aluminum foil without pressing on the surface.

Step 8: Resting and Serving

After baking, let the Wellington rest on a rack for 10-15 minutes before cutting.
Cut into slices approximately 1.5-2 inches thick with a sharp knife.
Serve immediately to maintain the perfect temperature and texture of the pastry.

For best results, it's crucial to respect the resting times and indicated temperatures. Remember that the success of this dish depends on both the quality of ingredients and precision in each step of preparation.

How to Achieve the Perfect Center Cooking Point While Getting Golden Pastry

Perfect Beef Wellington cooking requires precision and attention to detail to achieve a golden, crispy pastry while the center reaches the desired doneness.

Initial Preparation

To ensure even cooking:

Make diagonal decorative cuts on the pastry surface to allow steam to escape during cooking.
Place a thin layer of prosciutto or Serrano ham as a protective barrier between the mushrooms and puff pastry.
Ensure the duxelles mixture is completely dry and cold before spreading it over the prepared meat.

Temperature and Timing

Perfect cooking requires precise balance between temperature and time. Preheat the oven to 400°F and follow these steps:

Initially bake at 400°F for 25-30 minutes, rotating the tray halfway through cooking to ensure even browning.
If the pastry begins to brown too quickly, carefully cover with aluminum foil without pressing on the surface.
Use a digital kitchen thermometer inserted into the center of the piece to monitor temperature precisely.

Internal Temperature Control

To achieve different levels of doneness, the internal temperature should reach:

Medium-rare: 135-145°F
Medium: 145-155°F
Medium-well: 155-162°F

Final Techniques

To ensure the best result:

Place the Wellington on the lowest oven rack, ensuring heat distributes evenly from the base.
Keep the oven door closed throughout the cooking process to avoid temperature fluctuations.
After baking, let the piece rest on a rack for 10-15 minutes before cutting.

Tips for Cutting and Serving Wellington Without It Falling Apart

To achieve a perfect cut and serving of Beef Wellington, it is essential to follow these key recommendations:

Resting Time

After baking, let the Wellington rest on a rack for 10-15 minutes before cutting.
This resting period allows the juices to redistribute within the meat and prevents them from spilling when cutting.

Cutting Technique

Use a sharp serrated bread knife to cut through the pastry without crushing it.
Make clean and firm cuts approximately 1 inch (2.5 cm) thick.
Use gentle sawing motions, without applying too much pressure to prevent the pastry from breaking.

Additional Tips

Keep the knife clean between cuts to achieve more presentable portions.
Serve immediately after cutting to maintain the perfect temperature and texture of the pastry.
If the slices are too thin, the Wellington will crumble; if too thick, it will lose its delicate appearance.

Side Dish Options that Complement the Dish

The ideal side dishes for Beef Wellington should complement without overshadowing the main dish. Here are the best options:

Roasted and Sautéed Vegetables

Roasted Brussels sprouts that add a nutty flavor and natural sweetness to the dish.
Roasted baby carrots with a balsamic glaze that add a touch of sweetness.
Sautéed asparagus in olive oil with salt and pepper that add elegance.

Purées and Creams

Creamy mashed potatoes, a classic accompaniment that never fails.
Carrot purée that pairs deliciously with the meat.
Zucchini purée for a lighter option.

Fresh Salads and Vegetables

Mixed green salad that enhances the Wellington's flavors.
Steamed baby broccoli to maintain the dish's elegance.
Green beans with toasted almonds that add texture.

Serving Tips

Avoid heavy side dishes that compete with the Wellington's prominence.
Serve side dishes hot to maintain the plate's temperature.
Present on the plate elegantly without overcrowding.

How to Store Properly

To maintain Beef Wellington in optimal condition, it's important to follow these specific guidelines:

Uncooked:

Prepare the Wellington and keep it refrigerated at 40°F (4°C) for maximum 24 hours before baking.
Wrap well in plastic wrap and place in the lower part of the refrigerator where temperature is most stable.
Ensure the refrigerator temperature stays below 40°F (4°C) to guarantee proper preservation.

Already Cooked:

Store in the refrigerator at 40°F (4°C) for a maximum of 3-4 days in a well-sealed airtight container.
Protect properly with plastic wrap or aluminum foil to prevent drying out or absorbing odors.
Store on the upper shelves of the refrigerator, away from raw foods to avoid cross-contamination.

For Freezing:

If freezing is desired, preferably do so before baking and ensure all ingredients are fresh.
Wrap first in plastic wrap and then in aluminum foil to maintain shape and prevent freezer burn.
Label with freezing date and keep in the freezer at 0°F (-18°C) for a maximum of 4-6 weeks.

For Thawing:

Thaw slowly in the refrigerator at 40°F (4°C) for 24-36 hours before use.
Do not thaw at room temperature or in the microwave to maintain pastry integrity.
Once thawed, consume within the next 24 hours while keeping refrigerated at 40°F (4°C).

Frequently Asked Questions (FAQs)

Q: Why did my pastry turn out soggy?

A: The pastry can become soggy if the duxelles isn't dry enough or if the meat hasn't been properly seared. It's essential to cook the duxelles until all water has evaporated and ensure the meat is well-seared and cold before wrapping.

Q: How long can I store uncooked Wellington?

A: The uncooked Wellington can be kept refrigerated at 40°F (4°C) for a maximum of 24 hours before baking. It's important to wrap it well in plastic wrap and place it in the lower part of the refrigerator to maintain a stable temperature.

Q: Why is resting time important after baking?

A: The 10-15 minute resting period after baking is crucial for the meat juices to redistribute and settle inside. This prevents the juices from spilling when cutting and keeps the meat juicy.

Q: What internal temperature should the meat reach?

A: For medium-rare, the internal temperature should reach 145°F (63°C). It's important to use a digital thermometer inserted into the center of the piece to accurately monitor the temperature and achieve the desired cooking point.