Beef Wellington is a showstopping dish that impresses guests and intimidates home cooks in equal measure This pastry-wrapped filet of beef is a culinary paradox – it looks intricate but is surprisingly straightforward to prepare
In this article, we’ll break down the key components of a Beef Wellington to take the mystery out of this elegant entree. I’ll provide simple explanations and cooking tips so you can master the Wellington and wow diners at your next dinner party.
The Star of the Show – Beef Tenderloin
At the heart of every Beef Wellington is a beautiful center-cut filet of beef tenderloin. This prized cut comes from the short loin of the cow It’s arguably the most tender cut of beef you can buy
When shopping look for a evenly shaped tenderloin that is around 2-3 pounds. Make sure it is fresh and bright red with a good amount of marbling throughout. The tenderloin needs to be top quality as it takes center stage in this dish.
Make sure to sear the tenderloin well before wrapping it. This adds flavor and ensures it finishes cooking gently while nestled in the pastry. I recommend cooking it to medium rare so it remains juicy and pink inside.
Flavor Booster – Mushroom Duxelles
Beef tenderloin is wonderfully tender but quite mild in flavor. This is why Wellington recipes rely on a mushroom duxelles to add major umami punch.
Duxelles is a classic French preparation of finely chopped mushrooms, shallots, fresh thyme and butter. When cooked down into a paste, it becomes an ultra-concentrated mushroom essence.
I like to use a mix of cremini, shiitake and button mushrooms. The mixture of textures and flavors gives the duxelles more complexity. Be sure to cook the duxelles over medium heat so the mushrooms release their moisture without getting soggy.
Spreading a layer of duxelles over the beef really boosts the savory flavor profile before the pastry wrap. It prevents the Wellington from tasting bland.
Savory Secret – Pâté
In addition to duxelles, pâté is key for building flavor in a Beef Wellington. Pâté can refer to different styles of cooked meat paste or liver spread.
For Wellington, I recommend using a rich chicken liver pâté. The silky texture and meaty flavor complement the beef beautifully. Duck or goose liver pâté also pair wonderfully if you want to splurge.
Spread the pâté in a thin, even layer over the duxelles. Combining the umami-packed pâté and duxelles over the tenderloin results in a symphony of tastes and textures inside the pastry.
The Exterior – Puff Pastry
Puff pastry provides the golden, flaky exterior of a Beef Wellington. It’s made by repeatedly folding butter into pastry dough to create hundreds of ultrathin layers.
When baked, the moisture in the butter creates steam which puffs the pastry dramatically. Make sure to thaw frozen puff pastry overnight before using.
I recommend using high-quality all-butter puff pastry for the best flavor. Roll it out large enough to fully wrap the coated beef tenderloin.
Before wrapping, brush the dough with egg wash. This gives the pastry sheen and helps it adhere to the beef. Use your hands to press and seal the pastry tightly around the tenderloin.
Finishing Touches
To complete your Beef Wellington, brush more egg wash over the wrapped tenderloin. This gives the pastry a beautiful golden brown color. You can also decorate the top with flourishes if desired.
Place the Wellington on a baking sheet lined with parchment paper. Bake at 450 ̊F for about 25 minutes until pastry is puffed and browned.
Let rest 10 minutes before slicing into the Wellington to release the incredible aromas. Serve with side dishes like roasted potatoes or glazed carrots.
Now you know exactly what goes into making this spectacular centerpiece dish. With high-quality ingredients and proper technique, you can master Beef Wellington and gain confidence in the kitchen. Impress your guests the next time a special occasion calls for a culinary tour de force.
The Moisture Barrier
There are a few common solutions to the problem, but I dont find either of them to be particularly attractive. The first is to wrap the beef in shingled layers of a raw cured ham (generally prosciutto). From a flavor standpoint, this idea is top notch. The ham melds very nicely into the foie and duxelles, and it does make wrapping the beef relatively simple. Thin sliced ham is like natures Velcro in that way.
The problem is that it doesnt really prevent moisture from leaking out. Indeed, as it cooks, it renders its own moisture, actually adding to the problem.
The other method is to make a thin crêpe, then using that crêpe to wrap the whole shebang. Again, the problem here is that it doesnt work all that well—the crêpe dissolves, turns soggy, and on top of that, who wants to bother making a crêpe when youre already committed to multiple hours in the kitchen?
I suggest a much simpler, more effective, and time-saving alternative: prosciutto and a sheet of phyllo dough.
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Its pretty much custom made for the job. Phyllo dough is ultra-thin (thus doesnt distract us with any unwanted flavors or textures), but quite strong, designed to wrap moist fillings without leaking. Its also available inexpensively in any supermarket.
I use a single sheet of phyllo, shingle on my prosciutto, spread my duxelles over that, and were good to go.
The Foie Gras
Traditional Beef Wellington recipes call for a pâté—often a foie gras pâté—of some sort to be smothered over the beef to add fat and flavor as it bakes. How can we improve upon this?
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How about instead of using a pâté, we use real pieces of fresh seared foie gras? I sear off a few ounces of foie gras in a hot skillet, slice the slabs in half lengthwise, then layer them over the beef. As the dish bakes, the foie fat slowly renders, basting the beef in its juices so that when you slice into the finished Wellington, it oozes more juice than even a fatty prime rib roast.
And that rendered fat in the skillet you seared the foie gras in? Dont waste it! Into the mushroom duxelles it goes.
With all our elements in place, its time to move on to the assembly phase.
This Is How You Cook The Perfect Beef Wellington
FAQ
What does Beef Wellington contain?
A traditional Beef Wellington consists of a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked. Rumor has it that Beef Wellington got its name from Arthur Wellesley, the 1st Duke of Wellington, who counted the dish among his favorite recipes.
What is the secret to a good Beef Wellington?
Browning the beef gives it complexity and meaty depth. Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking. Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.
What is the big deal about Beef Wellington?
The Classic Beef Wellington is a classic for a reason. The gorgeous beef, beautifully wrapped in mushroom duxelles, pâté de foie gras and crisp, buttery puff pastry is luxurious. It’s served at fancy events and restaurants around the world. Why? Because it looks spectacular, but it’s actually surprisingly easy to make.
What part of beef is used in Wellington?
What Is Beef Wellington? Beef Wellington is a culinary work of art featuring seared beef tenderloin that’s covered in mushroom paste (duxelles) followed by a layer of prosciutto.