What is Beef Wellington Made Of? A Delicious Guide to This Classic Dish

Beef Wellington is a classic elegant dish that is made by wrapping beef tenderloin in pastry. Despite its fancy name Beef Wellington is actually relatively straightforward to make at home. In this article we’ll go over exactly what Beef Wellington is made of so you can recreate this restaurant favorite.

A Brief History of Beef Wellington

Beef Wellington has a somewhat disputed origin story. Some believe it was created by a chef for the Duke of Wellington in the 1800s. The legend says the Duke wanted a portable meal he could eat on the battlefield, so his chef devised Beef Wellington – beef wrapped in pastry that would hold its shape when transported.

However, most food historians agree that Beef Wellington actually has French origins. In France, meat cooked “en croute” (in crust) has been around for centuries. “Filet de boeuf en croute” (beef fillet in crust) likely evolved into what we now call Beef Wellington.

The earliest known recipe for “Beef a la Wellington” appeared in 1903. But it wasn’t until the 1960s when Julia Child featured it on her show The French Chef that the dish really took off in popularity. Nowadays, Beef Wellington is considered a classic fine dining recipe.

What is Beef Wellington Made Of? The Essential Ingredients

While recipes can vary slightly, a traditional Beef Wellington is made of these core components:

• Beef tenderloin: This is the cut of beef used. Tenderloin is an extremely tender, lean cut from the short loin of the cow. When buying beef tenderloin for Wellington, look for a center-cut roast that is evenly shaped.

• Mushroom duxelles: Duxelles is a mushroom paste made by finely chopping and sautéing mushrooms until they reduce down. It often includes shallots or onions too. The duxelles layer adds moisture and flavor.

• Parma ham or prosciutto: Thin slices of this dry-cured ham cover the duxelles layer. Prosciutto adds a salty, umami kick.

• Puff pastry: The light and flaky puff pastry wraps the beef tenderloin, sealing in the other ingredients. It bakes up crispy and golden brown.

• Herbs and spices: Thyme, salt, and pepper are commonly used to season the duxelles and beef. Some recipes also use mustard or garlic.

• Egg wash: An egg wash made of beaten egg is brushed on the puff pastry before baking. It gives the pastry a shiny glazed finish.

While Beef Wellington’s ingredient list seems simple, properly assembling and cooking the components is the art. When made right, you get a tender beef fillet encased in a crisp, buttery crust – food heaven!

Step-By-Step Instructions for Making Beef Wellington

Follow these steps to put together perfect Beef Wellington at home:

Prep the mushrooms

• Clean and finely chop 1 to 1.5 pounds of mushrooms. Cremini, portobello, white button, and wild mushrooms all work well.

• Add 2-3 minced shallots and 1-2 teaspoons fresh thyme leaves.

Cook the duxelles

• In a pan, melt 2-3 tablespoons of butter over medium-high heat.

• Add the mushrooms and shallots. Cook for 10-15 minutes until very dry. You want the liquid to evaporate.

• Season with salt and pepper. Allow the duxelles to cool before using.

Sear the beef tenderloin

• Pat dry a 3-4 pound center-cut beef tenderloin roast. Season with salt and pepper.

• In a hot pan, quickly sear the tenderloin on all sides until browned. Do not fully cook it.

• Allow the seared tenderloin to cool, then chill it.

Assemble the Wellington

• Lay out overlapping slices of prosciutto on a sheet of plastic wrap or parchment.

• Spread the cooled duxelles evenly over the prosciutto.

• Place the chilled tenderloin at one edge of the duxelles.

• Use the plastic wrap or parchment to roll and wrap the tenderloin tightly. Refrigerate.

Add the puff pastry

• On a lightly floured surface, gently roll out puff pastry dough to about 1/4 inch thick.

• Unwrap the chilled beef roll and place it seam-side down on the pastry.

• Roll the puff pastry up and around the beef, pressing to seal the seam.

• Use egg wash to coat the outside of the pastry. Decorate with pastry cutouts if desired.

Bake the Wellington

• Preheat oven to 400°F. Place Wellington on a baking sheet lined with parchment.

• Bake for 30-45 minutes until pastry is golden brown and beef reaches desired doneness, monitoring temperature.

• Allow the Beef Wellington to rest for at least 10 minutes before slicing into it.

And that’s it! Follow these tips and your Beef Wellington will have a crisp, flaky crust with perfectly medium-rare tenderloin inside. This impressive dish is sure to wow at dinner parties or holidays. Once you know how to make the components, Beef Wellington is easier to assemble than it looks.

Tips for Making Perfect Beef Wellington

Beef Wellington may seem intimidating, but success comes down to following some key tips:

• Dry out the duxelles: Be sure to cook the mushroom mixture over high heat until very dry. Too much moisture will make the pastry soggy.

• Chill the beef: An ice-cold tenderloin will hold its shape better when wrapped. Refrigerate it after searing.

• Work quickly: Have all ingredients prepped and ready to assemble so the puff pastry doesn’t warm up.

• Monitor temperature: Use a meat thermometer and pull 5-10°F below desired doneness. Carryover cooking will finish it.

• Rest before slicing: Letting it rest allows juices to redistribute so they don’t spill out when cut.

Popular Variations and Ideas for Leftovers

While traditional Beef Wellington uses tenderloin, duxelles, prosciutto, and puff pastry, home cooks have come up with some creative variations:

• Substitute crepes or spinach for the prosciutto for a non-meat layer
• Use other cuts of beef like filet mignon or ribeye
• Mix wild mushrooms into the duxelles
• Top with a red wine reduction sauce after baking

Leftover sliced Beef Wellington also makes incredible sandwich fillings or breakfast with eggs. The pastry reheats well in the oven. Just be sure to consume any leftovers within 3-4 days.

What is Beef Wellington made of? At its core, this lavish dish contains beef tenderloin layered with mushroom duxelles and prosciutto, all wrapped in puff pastry. While preparation is involved, Beef Wellington is very doable for home cooks. Following key tips like properly drying the duxelles, chilling the beef, monitoring doneness, and resting before cutting will lead you to success. Impress your guests with your own spin on this restaurant-quality entrée.