Beef Wellington

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Beef Wellington is an elegant dish that brings sophistication to any dinner table. With its flaky pastry, juicy beef, and earthy mushroom duxelles, this is the perfect centerpiece for special occasions or holiday feasts. While it may seem complex, making Beef Wellington at home is an achievable culinary adventure that will impress family and friends alike. Let’s dive into this delectable recipe that combines the rich flavors of tender beef with delicate pastry.

Why This Recipe Is a Must-Try

There’s something incredibly satisfying about creating a show-stopping main course that not only tastes divine but also looks fabulous on the plate. Beef Wellington offers a wonderful blend of textures and flavors. The tender, perfectly cooked beef, the umami from the mushrooms, and the buttery, flaky pastry unite harmoniously to create a dish that is utterly irresistible. Whether you are celebrating a special occasion or just indulging in a weekend dinner, this recipe is sure to elevate your dining experience.

Ingredients

To make this mouth-watering Beef Wellington, you’ll need the following ingredients:

• 2 tablespoons olive oil
• 2 pounds center-cut beef tenderloin, cleaned of excess fat
• 2 teaspoons salt
• 1 tablespoon Dijon mustard
• 12 ounces mushrooms, finely chopped
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 4 ounces pâté or liverwurst (optional)
• 1 package puff pastry, thawed
• 1 egg, beaten (for egg wash)

How To Make Beef Wellington

Step 1: Sear the Beef Tenderloin

Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Generously season the center-cut beef tenderloin with 2 teaspoons of salt. Once the oil is hot, add the beef to the skillet, searing it on all sides for about 2-3 minutes per side until a golden-brown crust forms. This step is crucial for flavor and to lock in the juices. Once seared, remove the beef from the skillet and let it rest.

Step 2: Prepare the Mushroom Duxelles

In the same skillet, add 2 tablespoons of unsalted butter. Once melted, add 12 ounces of finely chopped mushrooms. Sauté the mushrooms over medium heat until they release their moisture and become finely cooked, about 8-10 minutes. Add the minced garlic and fresh thyme leaves, cooking for an additional 2 minutes until fragrant. Transfer the mushroom mixture to a bowl and allow it to cool.

Step 3: Assemble the Wellington

Once the mushroom mixture has cooled, you may wish to spread 1 tablespoon of Dijon mustard over the seared beef for an extra flavor kick. If you are using pâté or liverwurst, spread a thin layer of it over the beef as well. Now, lay out a sheet of plastic wrap on a clean surface. Spread the cooled mushroom mixture evenly onto the plastic wrap to create a rectangle that will wrap around the beef.

Step 4: Wrap the Beef

Place the seared beef in the center of the mushroom layer and gently roll it up in the plastic wrap, ensuring that the mushrooms are tightly wrapped around the beef. Twist the ends of the plastic wrap to shape it into a cylinder. Refrigerate for about 30 minutes to set the shape.

Step 5: Preheat the Oven

While the beef is chilling, preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface into a large rectangle that can enclose the entire beef roll.

Step 6: Encase the Beef in Puff Pastry

Remove the beef from the plastic wrap and place it in the center of the puff pastry. Wrap the pastry around the beef, sealing the edges with beaten egg. Make sure the seam is on the bottom and use a sharp knife to trim any excess pastry. Brush the top and sides of the wrapped beef with more beaten egg for a beautiful golden color.

Step 7: Bake the Wellington

Place the wrapped Beef Wellington on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through. A meat thermometer should read 125°F (52°C) for medium-rare. Allow the Wellington to rest for about 10 minutes before slicing, as this helps retain the juices.

Expert Tips

• Use a high-quality beef tenderloin for the best flavor and tenderness.
• Chill the wrapped beef before baking to ensure the pastry stays flaky.
• Don’t skip the searing step; it enhances the flavor of the beef.
• Make sure the mushroom mixture is cool before wrapping to prevent soggy pastry.

Variations and Customizations

• Swap out mushrooms for a mix of different mushrooms, such as shiitake and cremini, for more depth of flavor.
• Add sautéed spinach or cooked caramelized onions to the mushroom mixture for extra richness.
• Use different spices and herbs in the mushroom mixture to personalize it to your taste, such as rosemary or sage.
• If puff pastry is not available, you can use phyllo dough for a lighter version of this dish.

How to Store Leftovers

Leftover Beef Wellington can be tightly wrapped in parchment paper and then placed in an airtight container, storing it in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, until warmed through. This helps maintain the crispy texture of the pastry.

FAQ

Can I make Beef Wellington ahead of time?

Yes, you can prepare the Beef Wellington up to the point of baking, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, remove it from the fridge, brush with egg wash, and bake as directed.

What can I serve with Beef Wellington?

Beef Wellington pairs beautifully with classic sides such as garlic mashed potatoes, roasted vegetables, or a fresh arugula salad with balsamic vinaigrette.

Can I freeze Beef Wellington?

Yes, you can freeze an unbaked Beef Wellington. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to eat, bake it straight from the freezer, adding extra baking time.

How do I know when the beef is cooked to the right doneness?

Using an instant-read meat thermometer is the best way to ensure your beef is cooked to your desired doneness. For medium-rare, aim for an internal temperature of 125°F (52°C), and for medium, look for 135°F (57°C).

Conclusion

Making Beef Wellington from scratch is a rewarding culinary experience that is sure to impress anyone at your table. With its rich flavors and stunning presentation, this dish is perfect for special occasions or as an indulgent treat. Follow this recipe, heed the expert tips, and don’t hesitate to customize it to suit your tastes. Your delicious creation will be a savory masterpiece that is as enjoyable to make as it is to eat!

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