Classic Beef Wellington Recipe
Classic Beef Wellington Recipe
Beef Wellington is a timeless dish that showcases the rich flavors of tender beef wrapped in a decadent pastry. Originating from England, this recipe brings together the succulent tenderness of beef tenderloin, the earthiness of mushrooms, and the salty richness of prosciutto, all encased in a flaky puff pastry crust. It’s perfect for special occasions or a fancy dinner at home, leaving your guests impressed and eager for more!
Why Make This Recipe
There are many reasons to try this Classic Beef Wellington Recipe. Firstly, the combination of flavors is simply irresistible—juicy beef, savory mushrooms, and a delicate pastry that melts in your mouth. Secondly, despite its gourmet appearance, it is straightforward to prepare with a bit of patience. This dish also holds a certain wow factor, making it an ideal centerpiece for holiday meals, anniversaries, or dinner parties. Plus, it’s a great way to develop your culinary skills!
How to Make Classic Beef Wellington Recipe
Follow these steps to create your own Classic Beef Wellington at home:
Ingredients
- 1 lb beef tenderloin filet
- Salt
- Pepper
- 1 tbsp extra virgin olive oil
- 1 lb baby bell mushrooms
- 5 slices prosciutto
- 2 tbsp yellow mustard (Coleman’s brand)
- 1 tbsp all-purpose flour (for surface)
- 7 oz puff pastry (defrosted in refrigerator)
- 3 egg yolks (beaten)
Directions
- Season the Beef: Generously season the beef filet with salt and pepper on all sides.
- Sear the Beef: Heat olive oil in a large pan over high heat. Sear the filet on all sides until well browned. Allow it to cool.
- Add Mustard: Once cooled, brush all sides of the filet with Coleman’s yellow mustard and set aside.
- Prepare Mushroom Duxelles: In a food processor, puree the mushrooms. Cook the mixture in a sauté pan until moisture evaporates. Set aside to cool.
- Assemble Ingredients: Roll out plastic wrap and lay out the prosciutto slices. Spread the mushroom duxelles over the prosciutto.
- Wrap the Beef: Place the beef filet in the center, rolling the prosciutto and mushrooms over it. Use plastic wrap to roll tightly and refrigerate for 20 minutes.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Roll Out Puff Pastry: On a floured surface, roll out the puff pastry to a size that can wrap around the beef.
- Wrap Beef in Pastry: Unwrap the beef from the plastic and place it in the middle of the pastry. Brush the edges with the beaten egg yolks, then fold the pastry around the filet and cut off any excess pastry.
- Chill Again: Brush the wrapped pastry with beaten egg yolks and chill for 10 minutes.
- Bake: Transfer the fillet to a baking pan, brush again with egg yolk, score the top of the pastry lightly, sprinkle with sea salt, and bake for 25-35 minutes for medium-rare doneness.
- Rest and Serve: Allow to rest for 10 minutes before slicing and serving.
How to Serve Classic Beef Wellington Recipe
Slice the Beef Wellington into thick, even pieces and serve it with your choice of sides, such as roasted vegetables or creamy mashed potatoes. A rich red wine sauce also pairs wonderfully. Garnish with fresh herbs to elevate the presentation.
How to Store Classic Beef Wellington Recipe
Store any leftovers in the refrigerator in an airtight container for up to 2-3 days. Reheat gently in the oven to retain its flaky texture.
Tips to Make Classic Beef Wellington Recipe
- Ensure your beef is at room temperature before searing to achieve a perfect crust.
- Don’t rush the duxelles; ensure all moisture is cooked off for the best texture.
- Chill the wrapped beef pastry well to help it maintain its shape while baking.
Variations
For a twist, consider using different types of mushrooms or adding herbs such as thyme or rosemary to the mushroom mixture. You can also replace prosciutto with bacon or a vegetarian alternative to suit different dietary preferences.
FAQs
1. Can I make Beef Wellington ahead of time?
Yes, you can prepare the beef and mushroom layer ahead of time. Assemble the pastry a few hours before baking for the best results.
2. What is the best way to check the doneness of the beef?
Use a meat thermometer; medium-rare is around 130°F (54°C).
3. Can I freeze Beef Wellington?
Yes, you can freeze Beef Wellington before baking. Just wrap it tightly and store it in the freezer for up to 3 months. Bake it straight from frozen, adding extra time as needed.
This Classic Beef Wellington Recipe is sure to impress both you and your guests any time it’s served. Enjoy the delicious results of your culinary adventures!
Classic Beef Wellington
Ingredients
Beef and Seasoning
- 1 lb beef tenderloin filet Make sure the beef is at room temperature before cooking.
- Salt Salt To taste
- Pepper Pepper To taste
- 1 tbsp extra virgin olive oil For searing the beef.
Mushroom Duxelles
- 1 lb baby bell mushrooms Pureed for the duxelles.
Wrapping Ingredients
- 5 slices prosciutto Provides rich flavor.
- 2 tbsp yellow mustard (Coleman’s brand) For brushing the beef.
- 1 tbsp all-purpose flour For dusting the surface.
- 7 oz puff pastry (defrosted in refrigerator) Ensure it's thawed before use.
- 3 egg yolks (beaten) For glazing the puff pastry.
Instructions
Preparation
- Generously season the beef filet with salt and pepper on all sides.
- Heat olive oil in a large pan over high heat. Sear the filet on all sides until well browned. Allow it to cool.
- Once cooled, brush all sides of the filet with Coleman’s yellow mustard and set aside.
Cook Mushroom Duxelles
- In a food processor, puree the mushrooms. Cook the mixture in a sauté pan until moisture evaporates. Set aside to cool.
Assembly
- Roll out plastic wrap and lay out the prosciutto slices. Spread the mushroom duxelles over the prosciutto.
- Place the beef filet in the center, rolling the prosciutto and mushrooms over it. Use plastic wrap to roll tightly and refrigerate for 20 minutes.
- Preheat your oven to 400°F (200°C).
- On a floured surface, roll out the puff pastry to a size that can wrap around the beef.
- Unwrap the beef from the plastic and place it in the middle of the pastry. Brush the edges with the beaten egg yolks, then fold the pastry around the filet and cut off any excess pastry.
- Brush the wrapped pastry with beaten egg yolks and chill for 10 minutes.
Baking
- Transfer the fillet to a baking pan, brush again with egg yolk, score the top of the pastry lightly, sprinkle with sea salt, and bake for 25-35 minutes for medium-rare doneness.
Serving
- Allow to rest for 10 minutes before slicing and serving.
