Recipe For Beef Wellington

Mak Erot

4 min read

·

Mar 30, 2025

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Beef Wellington: A Step-by-Step Guide to Culinary Perfection

Beef Wellington is a showstopper dish, perfect for impressing guests or celebrating a special occasion. This classic recipe combines rich, tender beef with a delicate duxelles, wrapped in flaky puff pastry. While it might seem intimidating, with a little patience and attention to detail, you can achieve Beef Wellington perfection. This guide provides a comprehensive, step-by-step recipe, along with helpful tips and tricks to ensure success.

Ingredients You'll Need:

This recipe serves 4-6 people. Adjust ingredient quantities as needed for larger groups.

For the Beef:

• 1.5 lbs center-cut beef tenderloin, trimmed of silver skin
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste

For the Duxelles:

• 1 tbsp olive oil
• 1 medium shallot, finely chopped
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/4 cup dry sherry (optional)
• Salt and freshly ground black pepper to taste

For the Assembly:

• 1 sheet (14.1 oz) frozen puff pastry, thawed
• 4 large eggs, beaten
• 1 tbsp all-purpose flour

Preparing the Beef:

1. Season the Tenderloin: Generously season the beef tenderloin with salt and pepper.
2. Sear the Beef: Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until nicely browned. This step helps seal in the juices.
3. Rest and Cool: Remove the skillet from the heat and let the beef rest completely before proceeding. This is crucial for even cooking and prevents the pastry from becoming soggy.

Making the Duxelles:

1. Sauté Aromatics: In the same skillet (no need to clean it!), heat the olive oil over medium heat. Add the shallot and cook until softened.
2. Cook Mushrooms: Add the mushrooms and cook, stirring occasionally, until all the moisture has evaporated and they are nicely browned. This usually takes about 10-15 minutes.
3. Add Garlic and Thyme: Stir in the garlic and thyme and cook for another minute until fragrant.
4. Deglaze (Optional): If using sherry, pour it into the skillet and scrape up any browned bits from the bottom. Let it reduce slightly.
5. Season: Season the duxelles with salt and pepper to taste. Let it cool completely before using.

Assembling the Beef Wellington:

1. Prepare the Pastry: Lightly dust your work surface with flour. Roll out the thawed puff pastry slightly to a rectangle large enough to completely encase the beef tenderloin.
2. Spread the Duxelles: Spread the cooled duxelles evenly over the pastry, leaving about a 1-inch border.
3. Place the Beef: Carefully place the cooled beef tenderloin on top of the duxelles in the center of the pastry.
4. Wrap the Pastry: Fold the pastry over the beef, tucking in the edges to create a tight seal. Use a little beaten egg to help seal any gaps.
5. Egg Wash: Brush the entire surface of the pastry with the beaten egg. This will give it a beautiful golden brown finish.
6. Score (Optional): Using a sharp knife, lightly score the top of the pastry to allow steam to escape during baking.

Baking the Beef Wellington:

1. Bake: Place the Beef Wellington on a baking sheet and bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (130-135°F for medium-rare). Use a meat thermometer for accuracy.
2. Rest: Once cooked, remove the Beef Wellington from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Serving Suggestions:

Serve your Beef Wellington with classic accompaniments like roasted vegetables, creamy mashed potatoes, or a rich red wine reduction sauce.

Tips for Success:

• Use high-quality ingredients: The better the ingredients, the better the dish will taste.
• Don't overcook the beef: Overcooked beef will be dry and tough. Use a meat thermometer to ensure it's cooked to your desired doneness.
• Allow the beef and duxelles to cool completely before assembling: This prevents the pastry from becoming soggy.
• Seal the pastry tightly: Ensure there are no gaps in the pastry to prevent the duxelles from leaking out during baking.

Enjoy your perfectly crafted Beef Wellington! It's a dish that's sure to impress your guests and leave a lasting culinary memory.