Beef Wellington is a classic about the holidays. This dish is perfect to serve on Christmas and special occasions throughout the chilly seasons. Show your dearest as well as appreciation for your family unit this vacation flavour with a dish they won’t before long forget!
Why We Love This Beef Wellington Recipe
- Juicy. Beef tenderloin is the perfect lean cutting of beef for this recipe, and the duxelles aid seal inwards moisture.
- Flavorful. The combination of beef, spiced mushrooms, together with salty prosciutto creates a flavour sensation.
- Easy. Use frozen puff pastry for an tardily, fourth dimension-saving hack!
Variations on Wellington Beef
This classic dish is slow to alter up based on ingredients you lot take on paw too/or personal preferences. You tin role pork tenderloin instead of beef or a blend of unlike mushrooms, like shiitake, oyster, as well as portobello, for a more than complex season.
How to Store together with Reheat
Store leftover fully-cooked beef Wellington in an airtight container in the fridge for upwardly to 2 days. Reheat in a 275°F oven for ten-12 minutes, until warm or microwave on l% power inward 30-second increments until warmed through.
How to Freeze
Freeze before baking for best results. You tin freeze the Wellington for upward to iii days. Allow it to thaw overnight inwards the fridge before baking.
Serving Suggestions
Serve each tender cut of this beef Wellington amongst a multifariousness of sides, including good-known holiday recipes such equally cranberry sauce, mashed or sweet potatoes, sautéed vegetables, as well as more!
Beef Wellington is a hearty dish made from steak coated amongst a paté made from mushrooms too thinly sliced ham wrapped inwards puff pastry and baked.
Beef Wellington is made from a whole beef tenderloin fillet. You may need to see a butcher in social club to observe one big enough.
Chilling the nitty-gritty ensures that the beef doesn’t overcook earlier the puff pastry on the outside has a hazard to chocolate-brown.
Once the beef is fully cooked, remainder it on a wire rack then that the oestrus can escape apace. This will assist avoid a soggy bottom.
Wellington can fall apart if yous cut the slices too pocket-size. I recommend making your slices nearly ane inch thick for the best results.
Yes, yous absolutely tin! I recommend investing in an moment-read thermometer to ensure your Wellington is non overcooked. For medium-rare, yous desire it to be 130°F internally, together with for medium, prepare to 140°F.
More Beef Tenderloin Recipes To Try
Recipe
Beef Wellington Recipe
Ingredients
- 3-iv pound beef tenderloin
- Kosher salt in addition to freshly earth dark pepper to sense of taste
- iii tablespoons olive crude divided
- two tablespoons Dijon mustard
- two cloves garlic minced
- ½ onion finely chopped
- ½ teaspoon kosher table salt
- ¼ teaspoon earth black pepper
- 1 pound cremini mushrooms finely chopped (meet greenback)
- ⅓ loving cup red vino
- 2 tablespoons all-purpose flour
- 1 sprig fresh rosemary chopped
- four sprigs fresh thyme chopped
- ten slices prosciutto ham
- 17.iii ounces frozen puff pastry thawed (one box)
- ane big egg beaten
- Sea salt for topping
Recommended Equipment
- Kitchen Twine
- Food Processor (click for my favorite) – optional
Instructions
- Trim the excess fat from the beef tenderloin. Use kitchen twine to necktie upwardly the tenderloin, spacing each tie virtually i inch apart. Season generously with salt and pepper.3-4 pound beef tenderloin, Kosher table salt too freshly ground dark pepper
- Heat two tablespoons of petroleum inwards a big skillet set over medium-high rut. Once heated, add inward the tenderloin, searing on all sides until browned too crispy, merely not cooked through. Transfer to a plate to balance.3 tablespoons olive crude
- Combine ii tablespoons of Dijon mustard together with the garlic in a minor dish. Once the tenderloin is no longer hot, cut off the wind, in addition to gently pat the tenderloin dry alongside paper towel. Rub the Dijon mustard all over the tenderloin roofing it completely. Set aside for instantly.2 tablespoons Dijon mustard, ii cloves garlic
- In the same skillet, estrus the remaining one tablespoon of olive oil. Add inwards the onion as well as sprinkle alongside table salt too pepper. Once softened, add inward the mushrooms. Continue cooking as well as stirring until the mushrooms are browned.½ onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ane pound cremini mushrooms
- Add inwards the carmine wine. Use a wooden spoon to scrape upwards the chocolate-brown bits from the bottom of the pan. Continue cooking until the excess liquid is absorbed.⅓ cup scarlet wine
- Add in the flour, rosemary, in addition to thyme, in addition to proceed to prepare until the mixture is thick together with has a paste-like texture. Season to sense of taste.two tablespoons all-function flour, ane sprig fresh rosemary, iv sprigs fresh thyme
- Place a large piece of plastic twine on the counter. Arrange the prosciutto slices on the plastic wrap inward ii rows of 5 slices. Use a spatula to spread the mushroom mixture onto the prosciutto.10 slices prosciutto ham
- Place the beef tenderloin horizontally at the bottom of the prosciutto. Roll the prosciutto together with beef up into a tight roll. Wrap inwards the plastic wrap.
- Preheat oven to 425°F.
- On a floured surface, pinch the ii sheets of puff pastry together as well as roll out into a big rectangle.17.iii ounces frozen puff pastry
- Unwrap the tenderloin in addition to home it horizontally at the bottom of the puff pastry. Roll the pastry over the beef. Pinch the ends of the pastry together too tuck whatsoever excess pastry underneath.
- Place the pastry-wrapped tenderloin, seam side down, on a baking sheet. Chill inwards the fridge or freezer for twenty minutes.
- Score the pastry by cut small-scale slits on the tiptop. Brush the sides together with elevation of the pastry alongside the beaten egg. Sprinkle amongst body of water salt.one big egg, Sea table salt
- Transfer to the oven to bake for 35-xl minutes, until the puff pastry is gold chocolate-brown as well as the beef is cooked to your liking. If y'all observe your puff pastry browning also fast during the cooking procedure, loosely comprehend with tin can foil. Use a center thermometer to bank check the temperature. For medium rare, make to 130°F, too for medium, ready to 140°F.
- Once baked, place the wellington on a wire rack to let rut and wet to escape too prevent a soggy bottom.
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Becky’second tips
- Mushrooms: The mushrooms should live very finely chopped. Use a nutrient processor to aid y'all do this quickly!
You can make the mushroom/veggie mixture upward to two days in advance of when y'all plan to bake the wellington. Store them inwards an airtight container inward the fridge until cook to role.- Let the beef remainder in the fridge for ten-fifteen minutes betwixt each stage of wrapping to assistance it go along together amend.
- Make sure to ready off equally much moisture every bit possible from the mushroom mixture to prevent soggy pastry.
- To help the core stick to the puff pastry better, you lot tin can brush it with egg wash before wrapping.
- Take attention not to twine the puff pastry also tightly.
You can prep the entire beef wellington upward to pace vii, and so roll it in plastic wind together with store it inwards the refrigerator overnight. Continue amongst the recipe the adjacent twenty-four hour period.- Internal Temperature Guide
- For rare: 125-130°F
- For medium-rare: 130-140°F
- For medium: 140-150°F
- For medium-good: 150-160F
- For good-done: 160-165°F
Storage: Store beef wellington in an airtight container in the fridge for up to ii days.
Nutrition Information
How to Make Beef Wellington Step past Step
Prep the Beef: Trim the excess fatty from a iii-4 pound beef tenderloin. Use kitchen wind to tie upward the tenderloin, spacing each necktie well-nigh 1 inch apart. Season generously amongst common salt as well as pepper.
Sear the Beef: Heat two tablespoons of oil inwards a big skillet prepare over medium-high rut. Once heated, add in the tenderloin, searing on all sides until browned too crispy, but not cooked through. Transfer to a plate to residue.
Brush alongside Mustard: Combine ii tablespoons of Dijon mustard together with two cloves of minced garlic inwards a small dish. Once the tenderloin is no longer hot, cutting off the twine, as well as gently pat the tenderloin dry out with a newspaper towel. Rub the Dijon mustard all over the tenderloin covering it completely. Set aside for straight off.
Make the Duxelles: In the same skillet, rut the remaining one tablespoon of olive crude. Add inwards ½ onion finely chopped too sprinkle amongst ½ teaspoon of kosher salt together with ¼ teaspoon of ground dark pepper. Once softened, add together ane pound of finely chopped cremini mushrooms. Continue cooking too stirring until the mushrooms are browned. Add in ⅓ loving cup of cherry-red vino. Use a wooden spoon to scrape up the chocolate-brown bits from the bottom of the pan. Continue cooking until the excess liquid is absorbed, and so add in ii tablespoons of all-use flour, 1 sprig of chopped fresh rosemary, too 4 sprigs of chopped fresh thyme, and keep to ready until the mixture is thick and has a glue-like texture.
Begin Layering: Place a big slice of plastic wind on the counter. Arrange x prosciutto slices on the plastic wrap inward ii rows of 5 slices. Use a spatula to spread the mushroom mixture onto the prosciutto.
Wrap the Beef: Place the beef tenderloin horizontally at the bottom of the prosciutto. Roll the prosciutto as well as beef up into a tight ringlet. Wrap inwards the plastic twine.
Roll inward Pastry: Preheat your oven to 425°F. On a floured surface, pinch the ii sheets of puff pastry together and ringlet out into a large rectangle. Unwrap the tenderloin together with place it horizontally at the bottom of the puff pastry. Roll the pastry over the beef. Pinch the ends of the pastry together together with tuck any excess pastry underneath.
Chill the Meat: Place the pastry-wrapped tenderloin, seam side downwardly, on a baking sail. Chill inwards the refrigerator or freezer for twenty minutes.
Score the Pastry: Score the pastry past cutting pocket-size slits on the height. Brush the sides together with meridian of the pastry amongst the beaten egg. Sprinkle alongside ocean table salt.
Bake the Wellington: Transfer to the oven to bake for 35-twoscore minutes, until the puff pastry is gilded brown too the beef is cooked to your liking. If y'all discover your puff pastry browning as well fast during the cooking procedure, loosely encompass it amongst foil. Use a center thermometer to cheque the temperature. For medium rare, cook to 130°F, and for medium, fix to 140°F. Once baked, home the wellington on a wire rack to let heat in addition to moisture to escape and forestall a soggy bottom.
