Discover the Secret to the Perfect Flaky Pastry Crust for Classic Beef Wellington Recipe!
Classic Beef Wellington Recipe is a mouth-watering dish that consists of layers of tender beef, mushroom duxelles, prosciutto, and puff pastry. It has been a go-to recipe for special occasions since the 19th century. Want to know the secret to achieving the perfect flaky pastry crust?
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The history of Beef Wellington is somewhat murky, with conflicting stories about its origins. Some say that it was created in the early 19th century by Arthur Wellesley, the Duke of Wellington, after whom the dish was named. Others claim that it was created by French chefs during the Napoleonic Wars as a way to use leftover cuts of beef.
Regardless of its origin, there’s no denying that Beef Wellington has become a staple of British cuisine. Its popularity has spread across the globe, and it’s now a beloved dish in many parts of the world.
If you’re looking to impress your guests with a decadent and flavorful dish, Beef Wellington is the way to go. With its combination of tender beef, savory mushrooms, and crispy puff pastry, it’s sure to be a crowd-pleaser.
So why not give this classic dish a try? With just a few simple ingredients and some basic cooking skills, you can create a restaurant-quality meal right in your own home. Serve it with some delicious roasted vegetables and a glass of red wine, and you’ll have a meal that’s fit for royalty.
Ask the Chef: Pro Tips for making Beef Wellington
Let the Tenderloin Rest
Before seasoning, allow the beef tenderloin to come to room temperature for about an hour, to ensure even cooking. After baking, allow the beef Wellington to rest for at least 10 minutes before slicing to allow the juices to redistribute.
Choose Quality Ingredients
A dish like beef Wellington only has a few ingredients, so make sure to use high-quality meats and vegetables. If possible, get a grass-fed or organic beef tenderloin, and choose fresh herbs and mushrooms.
Efficiently Cook the Mushrooms
When cooking the mushrooms, make sure to let the liquid evaporate fully before removing them from the skillet. This will help to avoid a soggy crust. We’re looking for a nice golden crust on the beef, so any moisture from the mushrooms will ruin that.
Use Quality Puff Pastry
The puff pastry is an essential part of the dish. Use high-quality puff pastry, or make your own if you have time. Avoid using a pastry that’s too thin, as it might break during baking.
Chill the Beef Before Baking
After assembling the beef Wellington, it’s essential to chill it before baking. This helps the puff pastry to rise and solidify. Chill for at least 30 minutes but not longer than an hour.
Preheat the Oven
Make sure to preheat the oven to the correct temperature before baking. The heat needs to be high enough to allow the puff pastry to puff up and turn golden brown without overcooking the beef.
Check the Beef’s Internal Temperature
The best way to make sure the beef is cooked to your liking is to use an instant-read thermometer to measure its internal temperature. Insert it in the thickest part of the beef, and you’ll have an accurate measure of how well it’s cooked.
How Many Calories are in Beef Wellington?
Nutrition Facts
4 Servings per Recipe
Calories: 946
- Total Fat: 60g
- Saturated Fat: 22g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Cholesterol: 149mg
- Sodium: 1166mg
- Total Carbohydrates: 57g
- Dietary Fiber: 3g
- Total Sugars: 3g
- Added Sugars: 0g
- Protein: 44g
How to Make Beef Wellington
Ingredients
- 1 lb Beef Tenderloin
- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter
- 1 Onion, chopped
- 3 Garlic Cloves, minced
- 8 oz. Baby Bella Mushrooms, sliced
- 1 Tbsp Fresh Thyme Leaves, chopped
- 3 Tbsp Parsley Leaves, chopped
- 2 Tbsp Dijon Mustard
- 8 oz. Prosciutto
- 1 lb Puff Pastry
- 1 egg, beaten
- Salt and Black Pepper to taste
Instructions
- Preheat the oven to 400°F.
- Season the beef tenderloin with salt and black pepper and set it aside.
- Heat the olive oil and butter in a skillet over medium-high heat.
- Add chopped onion and garlic and cook until softened.
- Add sliced mushrooms, fresh thyme, and parsley, then continue cooking until the mushrooms release their liquid and the liquid evaporates.
- Remove the mushroom mixture from the skillet and set aside to cool.
- Spread a layer of Dijon mustard over the beef tenderloin.
- Lay a sheet of plastic wrap on a work surface and arrange the prosciutto slices in a slightly overlapping layer.
- Spread the mushroom mixture onto the prosciutto in an even layer.
- Place the tenderloin in the center of the prosciutto and use the plastic wrap to tightly roll the prosciutto around the tenderloin and mushroom mixture.
- Wrap the roll tightly in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the puff pastry into a rectangle.
- Remove the beef tenderloin from the plastic wrap and place it in the center of the puff pastry.
- Wrap the puff pastry tightly around the tenderloin and seal the edges.
- Brush the beaten egg over the entire pastry surface and use a sharp knife to score the top of the pastry in a criss-cross pattern.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the beef is cooked to your desired temperature.
- Allow the beef Wellington to rest for at least 10 minutes before slicing into it.
- Serve and enjoy!
