Beef Wellington
Beef Wellington is a dish that evokes a sense of celebration and indulgence, often gracing the tables of special occasions and festive meals. My personal introduction to Beef Wellington occurred during a memorable birthday celebration for my mother-in-law. The sight of the golden-brown pastry artfully enclosing the meat, along with fragrant aroma wafting through the room, sparked a mixture of curiosity and apprehension. At that moment, I perceived the recipe as a complicated and labor-intensive endeavor, reserved for seasoned chefs. I found myself feeling somewhat daunted, contemplating the delicate balance and precision required to achieve such a stunning dish. Would I ever possess the skills necessary to replicate it in my own kitchen?
Through research, I realized that with the right guidance and preparation, creating Beef Wellington could be an enjoyable endeavor rather than an arduous task. This epiphany is not just personal to me; many home cooks may share similar hesitations. With the appropriate steps, anyone can learn to master this classic dish. Therefore, I would like to encourage all readers, regardless of their culinary confidence, to embrace the challenge and enjoy the rewarding journey of making Beef Wellington.
The Step-by-Step Cooking Guide
Start by seasoning the beef with salt and pepper generously on all sides
Preheat a frying pan over medium high heat and add one tablespoon of oil. Once the oil is shimmering, season the beef tenderloin, ensuring it is browned on all sides. This step locks in the juices and adds flavor. Timing is crucial. You do not want to cook too long, otherwise, the tenderloin will be well done after baking. Once all sides are seared, remove the beef tenderloin from the pan and transfer to the refrigerator while preparing the mushroom duxelles.
Next, prepare the mushroom duxelles, which adds depth to the Beef Wellington. In the same pan, add more oil and sauté the shallots and mushroom mixture on medium high heat. Cook until the moisture evaporates, the mixture will become paste-like. Season with salt and pepper. Allow the mixture to cool completely before assembling.
Now it’s time to wrap the beef tenderloin. Roll out a sheet of puff pastry on a floured surface, ensuring it is large enough to fully envelop the beef and the mushrooms. Spread a layer of the cooled mushroom duxelles evenly across the puff pastry on top of Serrano ham. Place the seared beef on top, ensuring it is well-centered.
To wrap the Beef Wellington, fold the pastry over the beef, and pinch the seams to seal it well. You may use a little water to help the pastry adhere properly. Wrap the Beef Wellington in the plastic wrap and chill in the refrigerator overnight for best results. This will also help the pastry retain its shape during baking.
Preheat the oven to 425°F. Brush the pastry with egg wash for a golden finish. The baking time will vary based on your desired level of doneness for the beef. For a medium rare finish, bake the Beef Wellington for about 20 minutes.
Beef Wellington
Ingredients
Equipment
Method
- Thaw the puff pastry according to package instructions (See notes 2)
- Sprinkle beef tenderloin with ½ teaspoon salt and ¼ teaspoon pepper. In a large cast iron over medium high heat, brown the tenderloins in 1 tablespoon oil for 1.5 minutes on the main side and 1 minute on all other sides. Remove from the cast iron and refrigerate.4 beef tenderloin steaks (4 oz each)
- Sauté shallots in 1 tbsp of oil until fragrant and translucent, then add mushrooms, 1/2 tsp salt and 1/4 tsp pepper, stir and cook until the mushroom juice is almost dried out. Let it cool to room temperature.
- Lightly flour a flat surface, then roll each puff pastry sheet into a 14×7 dimension rectangle. Cut into two 7 inch Squares. Place 2 pieces of ham on a puff pastry square, spread mushroom mixture over the ham and place a steak in the center of the mixture; Wrap the steak with ham and mixture and carefully flip. Brush the pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Wrap with plastic wrap and chill in the fridge, preferably overnight.
- Beat 1 egg with 1 tbsp of water
- Place the Wellington(s) on a baking pan with parchment paper. Cut 4 small slits on top of pastries and brush with egg wash.
- Preheat oven to 425 degrees. Bake 20 minutes for medium rare
Notes
- You can use any type of cured ham. I always look at the ingredients to ensure it has no added nitrates.
- If you thaw the puff pastry at room temperature too early, the dough can become too soft and sticky; simply put it in the refrigerator for 15 minutes to remedy this situation. I prefer thawing overnight in the refrigerator and take it out when I am ready to use
Yummuy