Beef Wellington is a classic about the holidays. This dish is perfect to serve on Christmas together with especial occasions throughout the chilly seasons. Show your dearest as well as appreciation for your family this vacation flavour alongside a dish they won’t presently forget!
Why We Love This Beef Wellington Recipe
- Juicy. Beef tenderloin is the perfect lean cutting of beef for this recipe, as well as the duxelles help seal in wet.
- Flavorful. The combination of beef, spiced mushrooms, as well as salty prosciutto creates a flavour sensation.
- Easy. Use frozen puff pastry for an easy, time-saving hack!
Variations on Wellington Beef
This classic dish is easy to alter up based on ingredients yous have on mitt and/or personal preferences. You tin can use pork tenderloin instead of beef or a blend of unlike mushrooms, like shiitake, oyster, in addition to portobello, for a more complex flavour.
How to Store too Reheat
Store leftover fully-cooked beef Wellington inward an airtight container inwards the refrigerator for upwardly to 2 days. Reheat inward a 275°F oven for x-12 minutes, until warm or microwave on fifty% ability inward thirty-minute increments until warmed through.
How to Freeze
Freeze before baking for best results. You tin can freeze the Wellington for upwards to 3 days. Allow it to thaw overnight in the refrigerator before baking.
Serving Suggestions
Serve each tender cut of this beef Wellington alongside a variety of sides, including good-known holiday recipes such every bit cranberry sauce, mashed or sweet potatoes, sautéed vegetables, too more!
Beef Wellington is a hearty dish made from steak coated amongst a paté made from mushrooms as well as thinly sliced ham wrapped inwards puff pastry in addition to baked.
Beef Wellington is made from a whole beef tenderloin fillet. You may demand to see a butcher inward club to notice i big plenty.
Chilling the substance ensures that the beef doesn’t overcook earlier the puff pastry on the exterior has a take a chance to brown.
Once the beef is fully cooked, residual it on a wire rack and then that the estrus can escape chop-chop. This volition assist avoid a soggy bottom.
Wellington tin can autumn apart if y'all cut the slices likewise pocket-sized. I recommend making your slices about 1 inch thick for the best results.
Yes, you absolutely can! I recommend investing in an instant-read thermometer to ensure your Wellington is non overcooked. For medium-rare, you lot desire it to be 130°F internally, and for medium, ready to 140°F.
More Beef Tenderloin Recipes To Try
Recipe
Beef Wellington Recipe
Ingredients
- 3-iv pound beef tenderloin
- Kosher salt and freshly ground black pepper to sense of taste
- three tablespoons olive petroleum divided
- 2 tablespoons Dijon mustard
- ii cloves garlic minced
- ½ onion finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground dark pepper
- i pound cremini mushrooms finely chopped (run across government note)
- ⅓ cup blood-red wine
- ii tablespoons all-purpose flour
- 1 sprig fresh rosemary chopped
- four sprigs fresh thyme chopped
- x slices prosciutto ham
- 17.three ounces frozen puff pastry thawed (i box)
- 1 large egg beaten
- Sea table salt for topping
Recommended Equipment
- Kitchen Twine
- Food Processor (click for my favorite) – optional
Instructions
- Trim the excess fatty from the beef tenderloin. Use kitchen roll to tie upwards the tenderloin, spacing each tie most 1 inch apart. Season generously alongside salt and pepper.iii-four pound beef tenderloin, Kosher salt too freshly earth dark pepper
- Heat 2 tablespoons of crude oil inwards a large skillet set up over medium-high heat. Once heated, add together inwards the tenderloin, searing on all sides until browned together with crispy, simply not cooked through. Transfer to a plate to balance.three tablespoons olive rock oil
- Combine ii tablespoons of Dijon mustard as well as the garlic inward a small-scale dish. Once the tenderloin is no longer hot, cut off the twine, together with gently pat the tenderloin dry out with newspaper towel. Rub the Dijon mustard all over the tenderloin covering it completely. Set aside for straightaway.two tablespoons Dijon mustard, two cloves garlic
- In the same skillet, oestrus the remaining ane tablespoon of olive crude oil. Add inwards the onion too sprinkle alongside common salt as well as pepper. Once softened, add together inward the mushrooms. Continue cooking and stirring until the mushrooms are browned.½ onion, ½ teaspoon kosher table salt, ¼ teaspoon earth black pepper, i pound cremini mushrooms
- Add inwards the ruby-red wine. 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.⅓ cup cherry wine
- Add inwards the flour, rosemary, together with thyme, as well as go on to prepare until the mixture is thick as well as has a glue-like texture. Season to taste.two tablespoons all-role flour, 1 sprig fresh rosemary, iv sprigs fresh thyme
- Place a large piece of plastic wrap on the counter. Arrange the prosciutto slices on the plastic twine inward 2 rows of 5 slices. Use a spatula to spread the mushroom mixture onto the prosciutto.x slices prosciutto ham
- Place the beef tenderloin horizontally at the bottom of the prosciutto. Roll the prosciutto in addition to beef upward into a tight scroll. Wrap inwards the plastic twine.
- Preheat oven to 425°F.
- On a floured surface, pinch the two sheets of puff pastry together in addition to whorl out into a large rectangle.17.iii ounces frozen puff pastry
- 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 whatsoever excess pastry underneath.
- Place the pastry-wrapped tenderloin, seam side downwardly, on a baking canvass. Chill inward the fridge or freezer for twenty minutes.
- Score the pastry past cutting pocket-sized slits on the peak. Brush the sides in addition to meridian of the pastry with the beaten egg. Sprinkle amongst ocean common salt.one big egg, Sea common salt
- Transfer to the oven to bake for 35-forty minutes, until the puff pastry is gilded dark-brown and the beef is cooked to your liking. If you discover your puff pastry browning besides fast during the cooking procedure, loosely comprehend with can foil. Use a inwardness thermometer to cheque the temperature. For medium rare, ready to 130°F, as well as for medium, cook to 140°F.
- Once baked, place the wellington on a wire rack to permit rut too moisture to escape together with prevent a soggy bottom.
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made!
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Becky’s tips
- Mushrooms: The mushrooms should be really finely chopped. Use a food processor to aid yous do this rapidly!
You tin can prepare the mushroom/veggie mixture upwards to two days inward advance of when yous design to bake the wellington. Store them inward an airtight container inward the fridge until ready to function.- Let the beef residue in the refrigerator for x-fifteen minutes betwixt each phase of wrapping to assist it continue together amend.
- Make sure to make off every bit much moisture equally possible from the mushroom mixture to forestall soggy pastry.
- To assist the nitty-gritty stick to the puff pastry amend, yous tin can brush it with egg wash before wrapping.
- Take aid non to wind the puff pastry also tightly.
You tin prep the entire beef wellington up to step 7, and then roll it inwards plastic roll too store it inward the refrigerator overnight. Continue amongst the recipe the adjacent twenty-four hours.- Internal Temperature Guide
- For rare: 125-130°F
- For medium-rare: 130-140°F
- For medium: 140-150°F
- For medium-well: 150-160F
- For good-done: 160-165°F
Storage: Store beef wellington inwards an airtight container inwards the fridge for upwardly to two days.
Nutrition Information
How to Make Beef Wellington Step by Step
Prep the Beef: Trim the excess fat from a 3-four pound beef tenderloin. Use kitchen twine to necktie up the tenderloin, spacing each necktie near i inch apart. Season generously with common salt too pepper.
Sear the Beef: Heat two tablespoons of crude inwards a large skillet ready over medium-high heat. Once heated, add inwards the tenderloin, searing on all sides until browned as well as crispy, but non cooked through. Transfer to a plate to residual.
Brush alongside Mustard: Combine two tablespoons of Dijon mustard together with 2 cloves of minced garlic in a modest dish. Once the tenderloin is no longer hot, cutting off the wrap, too gently pat the tenderloin dry out alongside a newspaper towel. Rub the Dijon mustard all over the tenderloin roofing it completely. Set aside for at once.
Make the Duxelles: In the same skillet, rut the remaining one tablespoon of olive crude oil. Add inward ½ onion finely chopped too sprinkle alongside ½ teaspoon of kosher table salt in addition to ¼ teaspoon of ground black pepper. Once softened, add i pound of finely chopped cremini mushrooms. Continue cooking in addition to stirring until the mushrooms are browned. Add in ⅓ cup of carmine vino. Use a wooden spoon to scrape upward the brown bits from the bottom of the pan. Continue cooking until the excess liquid is absorbed, and then add together inward 2 tablespoons of all-use flour, 1 sprig of chopped fresh rosemary, in addition to 4 sprigs of chopped fresh thyme, in addition to continue to ready until the mixture is thick and has a glue-similar texture.
Begin Layering: Place a big piece of plastic wind on the counter. Arrange ten prosciutto slices on the plastic wrap inward 2 rows of v 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 together with beef upward into a tight ringlet. Wrap in the plastic roll.
Roll inward Pastry: Preheat your oven to 425°F. On a floured surface, pinch the two sheets of puff pastry together too curl out into a big rectangle. 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 any excess pastry underneath.
Chill the Meat: Place the pastry-wrapped tenderloin, seam side down, on a baking canvass. Chill in the refrigerator or freezer for 20 minutes.
Score the Pastry: Score the pastry past cut small slits on the height. Brush the sides too tiptop of the pastry with the beaten egg. Sprinkle amongst body of water table salt.
Bake the Wellington: Transfer to the oven to bake for 35-forty minutes, until the puff pastry is gilded dark-brown together with the beef is cooked to your liking. If y'all notice your puff pastry browning besides fast during the cooking process, loosely comprehend it with foil. Use a marrow thermometer to check the temperature. For medium rare, make to 130°F, in addition to for medium, make to 140°F. Once baked, place the wellington on a wire rack to allow rut together with wet to escape in addition to forbid a soggy bottom.
