How To Make Your Own Beef Wellington: A Step-by-step Guide

Indulge in the exquisite flavors of Beef Wellington, a culinary masterpiece that combines tenderloin, mushrooms, and flaky pastry. With this comprehensive guide, we’ll demystify the process and empower you to create this iconic dish in your own kitchen.

Ingredients:

For the Beef:

• 1 (2-pound) beef tenderloin, trimmed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Duxelles:

• 1 pound cremini mushrooms, finely chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1 tablespoon butter
• 1 teaspoon thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Assembly:

• 1 sheet puff pastry (1 pound)
• 1 egg, beaten
• Flour for dusting

Step-by-Step Instructions:

#1. Season the Beef

Preheat oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides for 5-7 minutes, until browned.

#2. Make the Duxelles

In a separate pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Add the mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms have softened and the liquid has evaporated. Add the white wine and cook until reduced by half.

#3. Assemble the Wellington

Spread the cooled duxelles evenly over the seared beef tenderloin. Wrap the beef tightly in plastic wrap and refrigerate for at least 30 minutes.

#4. Roll the Pastry

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

#5. Wrap the Beef

Unwrap the beef and place it in the center of the puff pastry. Brush the edges of the pastry with the beaten egg. Fold the pastry over the beef, pressing firmly to seal.

#6. Brush and Bake

Brush the top of the Wellington with the remaining egg wash. Place on a baking sheet and bake 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.

#7. Rest and Serve

Let the Beef Wellington rest for 15 minutes before slicing and serving.

Tips for Success:

• Use a high-quality beef tenderloin for the best flavor and texture.
• Season the beef generously to enhance its flavor.
• Cook the mushrooms until all the liquid has evaporated to prevent a soggy Wellington.
• Chill the wrapped beef before baking to help the pastry seal.
• Brush the pastry with egg wash twice for a golden and crispy crust.
• Let the Wellington rest before serving to allow the juices to redistribute.

FAQ:

1. Can I use other mushrooms besides cremini?
Yes, you can use any type of mushroom you like, such as shiitake, oyster, or portobello.

2. Can I make the Beef Wellington ahead of time?
Yes, you can assemble the Wellington up to 24 hours ahead of time and refrigerate it. Bring it to room temperature before baking.

3. What should I serve with Beef Wellington?
Asparagus, roasted vegetables, or mashed potatoes are all excellent accompaniments to Beef Wellington.

4. Can I freeze Beef Wellington?
Yes, you can freeze the assembled Wellington before baking for up to 3 months. Thaw overnight in the refrigerator before baking.

5. What is the best way to reheat Beef Wellington?
Reheat the Wellington in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through.