How To Make Beef Wellington Puff Pastry Like A Pro (even If You’re A Beginner)

Indulge in the art of creating a mouthwatering Beef Wellington, a culinary masterpiece that combines the richness of beef with the flaky perfection of puff pastry. This comprehensive guide will lead you through every step of this exquisite dish, ensuring a tantalizing experience.

Ingredients:

• 1 pound beef tenderloin, trimmed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, finely chopped
• 1/2 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 cup fresh parsley, chopped
• 1 package (1 pound) puff pastry, thawed
• 1 egg, beaten
• Salt and pepper to taste

Step-by-Step Instructions:

Seasoning the Beef:

Season the beef tenderloin generously with salt and pepper.

Searing the Beef:

Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned. Remove the beef from the skillet and set aside.

Creating the Duxelles:

In the same skillet, sauté the onion and garlic until softened. Add the mushrooms and cook until browned. Stir in the red wine and cook until reduced by half. Add the Worcestershire sauce, Dijon mustard, and parsley. Season with salt and pepper to taste.

Assembling the Wellington:

On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap around the beef. Spread the duxelles evenly over the pastry.

Wrapping the Beef:

Place the seared beef tenderloin in the center of the duxelles. Wrap the pastry around the beef, making sure to seal the edges.

Chilling the Wellington:

Wrap the Beef Wellington in plastic wrap and refrigerate for at least 30 minutes. This will help the pastry firm up and make it easier to cut.

Baking the Wellington:

Preheat the oven to 400°F (200°C). Place the Beef Wellington on a baking sheet lined with parchment paper. Brush the pastry with the beaten egg.

Baking Time:

Bake the Beef Wellington for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 135°F (57°C) for medium-rare.

Slicing and Serving:

Let the Beef Wellington rest for 10 minutes before slicing and serving. Pair with your favorite sides and enjoy the culinary triumph.

Tips for Success:

• Use high-quality ingredients for the best flavor.
• Don’t overcook the beef, as it will become tough.
• Chill the Wellington well before baking to prevent the pastry from becoming soggy.
• Brush the pastry with egg before baking to create a golden crust.
• Let the Wellington rest before slicing to allow the juices to redistribute.

What You Need to Know

Q: What is the best way to trim the beef tenderloin?
A: Use a sharp knife to remove any excess fat or sinew.

Q: Can I use other types of mushrooms for the duxelles?
A: Yes, you can use any type of mushroom you prefer, such as shiitake or oyster mushrooms.

Q: How can I make the pastry more flavorful?
A: Add herbs or spices, such as rosemary or thyme, to the pastry before rolling it out.

Q: What should I serve with Beef Wellington?
A: Consider serving it with roasted vegetables, mashed potatoes, or a rich gravy.

Q: Can I make Beef Wellington ahead of time?
A: Yes, you can assemble the Wellington up to 24 hours in advance and refrigerate it. Bake it just before serving.