Beef Wellington

A savory mushroom paste is topped with a young filet and wrapped in prosciutto, then baked in puff pastry for an unforgettable, edible murals.

Beef Wellington sliced in half on a plate

Taste: Tender and savory beef is wrapped in a flaky, buttery crust for the right steadiness of taste and texture.
Beneficial Instruments: A meat thermometer is a must have to gauge the correct temperature of Beef Wellington.
Time-Saving Tip: Beef Wellingtons will be assembled with the mushrooms and prosciutto as much as 8 hours forward, wrapped in plastic, and chilled till prepared to make use of in Step 9.

puff pastry , oil , sherry , butter , thyme , mushrooms , dijon , egg, garlic, shallot , filets mignon , prosciutto , salt and pepper

Ingredient Ideas for Beef Wellington

Beef Tenderloin: Search for uniformly formed filets of center-cut tenderloins. Typically they are going to be packaged individually or in pairs, labeled as Beef Wellington filet mignons.

Mushrooms: Cremini, child bellas, or finely diced portobello mushrooms are greatest for a duxelles paste, since their earthy taste is extra pronounced than different varieties.

Prosciutto: Prosciutto helps preserve the duxelles paste from making the puff pastry soggy and provides a layer of salty taste. In a pinch, bacon can be utilized if it’s thin-sliced and accommodates extra meat than fats.

Puff Pastry: For the most effective taste, search for an all-butter puff pastry and be certain it’s thawed sufficient to be pliable, however not at room temperature. Phyllo dough can be used for a lighter, much less buttery-flavored shell.

Use leftover pastry to make small shapes like leaves or spherical balls. Safe them with an egg wash, and brush the remaining egg wash over the Wellingtons earlier than baking for a shiny end.

cooking filet mignon to make Beef Wellington

adding garlic to mushrooms in pan to make Beef Wellington

Tips on how to Make Beef Wellington

Prep mushrooms and sear steak.
Cook dinner shallots in oil and add garlic, mushrooms, salt, thyme, and sherry till the mushroom combination is dry (full recipe beneath). Cool fully.
Place the duxelles combination on two items of prosciutto, forming a disc form.
With a paring knife, lower pastry into squares and place the steaks within the middle of every sq. and seal.
Brush with egg wash and bake till golden brown. Relaxation earlier than serving.

Function is or complement the dish with scrumptious red wine sauce.

adding beef and prosciutto to puff pastry to make Beef Wellington

Beef Wellington on a sheet pan before cooking

When making ready the duxelles in Step 5, be certain the combination is dry and cooled fully for higher adherence to the filets.
The important thing to excellent Beef Wellington is searing the steaks first. It seals in juices, retains the surface dry so the filling sticks, and helps forestall a soggy pastry.
Modify the bake time for thicker steaks.
It’s essential to test the inner temperature of the meat for the specified doneness. It ought to learn 115°F-120°F within the middle. It would proceed to cook dinner because it rests.

Storing Leftovers

Maintain leftover Beef Wellingtons refrigerated in an hermetic container within the fridge for as much as 4 days. Reheat them by slicing them in half and baking them till simply heated by means of.

Freeze them wrapped in plastic and a zippered bag. As soon as thawed, the pastry might not be as agency, however it can nonetheless be scrumptious!

Scrumptious & Elegant Entrees

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This Beef Wellington recipe wraps tender filet mignon in savory mushrooms, prosciutto, and golden puff pastry for a wealthy and stylish principal dish.

Prep Time 30 minutes

Cook dinner Time 40 minutes

Chill Time/Relaxation Time 1 hour 45 minutes

Complete Time 2 hours 55 minutes

Cook dinner ModeForestall your display screen from going darkish

Finely chop mushrooms or pulse in a meals processor.
Pat the steaks dry and season with ¼ teaspoon kosher salt & pepper.
Warmth the oil in a medium skillet over medium-high warmth and add steaks. Brown 2 minutes per facet. Take away from the pan and place within the fridge to maintain cool.
Cut back the warmth on the skillet to medium and add butter and shallot. Cook dinner till the shallot begins to melt, about 3 minutes.
Add garlic, mushrooms, ¼ teaspoon kosher salt, and dried thyme leaves. Cook dinner till the mushrooms have launched their liquid, then flip the warmth as much as medium-high and proceed cooking till the liquid is totally evaporated. Add sherry and cook dinner till evaporated. Take away from the warmth and place in a bowl to chill fully.
Lay 2 items of prosciutto within the middle of a sq. of plastic wrap. High with half of the cooled mushroom combination. Press to type right into a disc form.
Dab steaks dry with a paper towel and brush with Dijon mustard. Place on prime of the mushrooms, wrap the prosciutto across the sides of the steak and seal the plastic wrap tightly. Repeat with the second steak. Refrigerate for at the least 90 minutes.
When able to bake, preheat the oven to 425°F.
Roll out the puff pastry and lower out two 8×8-inch squares (reserve the remaining pastry for adorning if desired). Take away the plastic wrap from every steak and place them prosciutto-side down within the middle of every pastry sq..
Fold within the 4 corners of the pastry, permitting a slight overlap to seal, however slicing away the surplus to keep away from soggy dough. After folding within the 4 corners, pull within the 4 factors of overhanging dough, once more slicing away the surplus and pinching to seal.
Place the pastry on a parchment-lined pan, seam facet down.
Whisk the egg and brush the pastry with egg.
Bake for 18-23 minutes or till the steaks attain 115-120°F within the middle (use a thermometer for greatest outcomes). Take away from the oven and place the Beef Wellingtons on a wire rack to relaxation. Relaxation for 10-Quarter-hour earlier than serving.

Guarantee mushrooms are cooked till the liquid is totally evaporated, as moisture will make the pastry soggy.
The meat can be undercooked when faraway from the oven, however the warmth contained in the puff pastry will proceed to cook dinner whereas resting.
This recipe is for 1 1/2-inch filets, in case your steaks are thicker, they’ll want additional time.
Cooking time can range barely based mostly on the form of the steak; use a thermometer for greatest outcomes.
To reheat: Reduce the Beef Wellington in half. Bake halves at 275℉ for 20-25 minutes or simply till heated by means of.
If desired, use additional puff pastry to embellish Beef Wellingtons. Use cookie-cutter shapes or create your individual design with items of dough. Use the overwhelmed egg to connect your decorations, and brush the whole lot with the egg wash earlier than baking.

Diet info offered is an estimate and can range based mostly on cooking strategies and types of components used.

Course Beef, Dinner, Entree, Principal Course

Delicacies American, British

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