How to Prepare Classic Beef Wellington
Beef Wellington is a dish that impresses everyone—perfectly cooked beef tenderloin wrapped in flavorful mushroom filling and crisp puff pastry. While it looks fancy, preparing Beef Wellington at home isn’t as hard as you might think. With some patience, simple ingredients, and clear steps, you can create this classic masterpiece and wow your guests. Let’s dive into how to make Beef Wellington in a straightforward and stress-free way!
Ingredients You’ll Need
To prepare Beef Wellington, you’ll need the following ingredients:
For the Beef:
- 1 lb (500 grams) beef tenderloin (the center-cut part)
- Salt and black pepper (for seasoning)
- 2 tablespoons olive oil
For the Mushroom Filling (Duxelles):
- 1 lb (500 grams) button mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 medium shallot, finely chopped
- A small handful of fresh thyme leaves
- Salt and pepper (to taste)
Other Ingredients:
- 4 thin slices of prosciutto (or ham)
- 1 sheet of puff pastry (store-bought is fine)
- 1 egg (for egg wash)
- Flour (for dusting)
Step-by-Step Directions
Beef Wellington has several “parts” to prepare: the beef, the mushroom filling, and the pastry wrapping. Let’s go step-by-step to make sure everything comes together perfectly.
Step 1: Season and Sear the Beef
The beef tenderloin is the star of this dish, so it’s important to prepare it well.
- Start by patting the beef dry with paper towels. This helps it sear properly.
- Generously season the beef with salt and black pepper on all sides.
- Heat 2 tablespoons of olive oil in a skillet over high heat. When the oil is hot, add the beef tenderloin.
- Sear the beef for about 1-2 minutes on all sides until it has a golden-brown crust.
- Remove the beef from the skillet and let it cool. Once cooled, wrap it tightly in plastic wrap and refrigerate for 20-30 minutes. This helps the flavors settle and makes the beef easier to wrap later.
Step 2: Make the Mushroom Filling (Duxelles)
The mushroom filling adds a rich, earthy flavor to Beef Wellington.
- Finely chop the mushrooms (or blitz them in a food processor for quicker prep) until they resemble tiny crumbs.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the shallots and garlic, and sauté for 1-2 minutes until fragrant.
- Add the chopped mushrooms and thyme to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and reduce to a thick paste.
- Season with salt and pepper to taste. Let the mushroom mixture cool completely.
Step 3: Wrap the Beef in Prosciutto
The prosciutto creates a barrier that keeps the beef juicy and the pastry crispy.
- Lay a piece of plastic wrap on your counter and place the prosciutto slices in a single layer, slightly overlapping.
- Spread the cooled mushroom mixture evenly over the prosciutto layer.
- Place the chilled beef tenderloin on top of the mushrooms.
- Using the plastic wrap to help you, tightly roll the beef, mushrooms, and prosciutto into a package. Twist the ends of the wrap to secure the roll and refrigerate for another 20 minutes.
Step 4: Wrap the Beef in Puff Pastry
The final layer is the puff pastry, which creates the golden, flaky crust.
- Preheat your oven to 400°F (200°C).
- Roll out your puff pastry on a lightly floured surface into a rectangle big enough to completely wrap the beef.
- Place the beef roll (from Step 3) in the center of the pastry. Carefully wrap the pastry around the beef, sealing the edges by pressing the pastry together. Trim off any excess pastry.
- Flip the wrapped roll seam-side down on a baking sheet lined with parchment paper.
- Beat the egg and brush it over the pastry. This helps the pastry turn golden and shiny when baked.
Step 5: Bake the Beef Wellington
The oven is where the magic happens!
- Place the baking sheet with the Beef Wellington in the preheated oven.
- Bake for 25-35 minutes, depending on your preferred level of doneness. To check the internal temperature:
- Rare: 120°F (50°C)
- Medium-rare: 130°F (55°C)
- Medium: 140°F (60°C)
- Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. This ensures the juices stay inside and keeps the pastry crisp.
Final Step: Serve and Enjoy!
Slice the Beef Wellington into thick pieces and serve alongside your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad. The tender beef, earthy mushrooms, salty prosciutto, and buttery pastry come together in every bite.
Tips for Success
- Don’t skip the resting steps: Chilling the beef and mushroom mixture helps everything firm up and prevents the pastry from falling apart.
- Use a thermometer: This is the best way to ensure your beef is cooked exactly how you like it.
- Work quickly with puff pastry: Puff pastry can become soft if it gets too warm, so keep it cold until you’re ready to use it.
Conclusion
Preparing Beef Wellington may take a little time, but the results are truly worth it. By following these simple steps, you’ll create a stunning centerpiece for any dinner party or special occasion. With practice, you may even start making it regularly to impress family or friends! Give it a try, and enjoy the feeling of mastering this classic dish.
