Beef Wellington With Phyllo Dough: A Simple Recipe For Success

The answer is a resounding yes! Beef Wellington is a timeless dish that combines tenderloin, duxelles, and pâté, all encased in a flaky pastry. Traditionally, this pastry has been puff pastry, but phyllo dough offers a unique and equally delicious alternative.

Advantages of Using Phyllo Dough

Phyllo dough, made from thin sheets of flour and water, provides several advantages over puff pastry:

• Crispier Crust: Phyllo dough creates a shatteringly crisp crust that complements the tender filling.
• Easier to Handle: Phyllo dough is more pliable than puff pastry, making it easier to wrap around the beef.
• Less Time-Consuming: Phyllo dough does not require the extensive rolling and folding techniques of puff pastry, saving you time.

Ingredients for Phyllo-Wrapped Beef Wellington

For the Beef:

• 1 (2-pound) beef tenderloin
• Salt and black pepper
• 1 tablespoon olive oil

For the Duxelles:

• 1 pound cremini mushrooms, chopped
• 2 shallots, minced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup dry white wine
• 1 bay leaf
• Salt and black pepper

For the Pâté:

• 1/2 pound pâté de foie gras or pâté de campagne
• 1/4 cup chopped pistachios

For the Phyllo Dough:

• 1 package (1 pound) phyllo dough
• 1/2 cup melted butter

Instructions

1. Prepare the Beef: Season the tenderloin with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the tenderloin on all sides until browned. Let cool slightly.
2. Make the Duxelles: In a large skillet, sauté the mushrooms, shallots, and garlic until softened. Add the parsley, white wine, and bay leaf. Season with salt and pepper. Cook until the liquid has evaporated.
3. Assemble the Beef Wellington: Spread the pâté evenly over the tenderloin. Top with the duxelles.
4. Wrap with Phyllo Dough: Brush a sheet of phyllo dough with melted butter. Place the beef on the phyllo dough and wrap it tightly, starting from one end and rolling it up. Repeat with remaining phyllo dough sheets.
5. Bake: Preheat the oven to 400°F (200°C). Place the wrapped beef 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.
6. Rest and Slice: Let the beef wellington rest for 10 minutes before slicing and serving.

Variations

• Vegetarian Beef Wellington: Replace the beef with roasted vegetables or tofu.
• Roasted Garlic Pâté: Add roasted garlic to the pâté for extra flavor.
• Herb-Infused Phyllo Dough: Brush the phyllo dough with melted butter infused with fresh herbs like rosemary or thyme.

Tips

• Use high-quality ingredients for the best flavor.
• Don’t overwork the phyllo dough, as it can become tough.
• If the phyllo dough tears, simply patch it up with another sheet.
• Let the beef wellington rest before slicing to allow the juices to redistribute.

Serving Suggestions

• Serve the beef wellington with a side of roasted vegetables, mashed potatoes, or a rich sauce.
• Pair with a full-bodied red wine for a classic pairing.

Recommendations: A Culinary Masterpiece

Phyllo-wrapped beef wellington is a delectable dish that combines the flavors and textures of a traditional beef wellington with the convenience and crispiness of phyllo dough. Whether you’re a seasoned chef or a home cook looking for a culinary adventure, this recipe is sure to impress.

What People Want to Know

Q: Can I use a different type of pastry dough?
A: Yes, you can use puff pastry or croissant dough as alternatives to phyllo dough.

Q: How do I prevent the phyllo dough from tearing?
A: Handle the phyllo dough gently and brush each sheet with melted butter before wrapping.

Q: How long can I store beef wellington?
A: Store the wellington in the refrigerator for up to 3 days or in the freezer for up to 2 months.