How To Cook The Perfect Beef Wellington Medium Rare – The Only Guide You’ll Ever Need!

Prepare to embark on a culinary adventure as we delve into the art of cooking a perfect medium-rare Beef Wellington. This iconic dish combines the richness of beef, the flaky texture of pastry, and the savory flavors of mushrooms to create a masterpiece that will tantalize your taste buds. Follow our step-by-step guide to achieve the perfect medium-rare doneness, ensuring a juicy and succulent center.

Ingredients

For the Beef:

• 1 (2-pound) beef tenderloin, trimmed of fat
• Salt and black pepper, to taste
• 1 tablespoon vegetable oil

For the Mushroom Duxelles:

• 1 pound cremini mushrooms, finely chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup dry red wine
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste

For the Pastry:

• 1 sheet puff pastry (about 1 pound)
• 1 egg, beaten

Instructions

Prepare the Beef:
1. Season the beef tenderloin with salt and black pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until golden brown, about 4 minutes per side.
3. Remove the beef from the skillet and let it cool slightly.

Make the Mushroom Duxelles:
1. In a large skillet, melt the butter over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
2. Add the mushrooms and cook until softened and browned, about 10 minutes.
3. Stir in the red wine, thyme, salt, and black pepper. Cook until the wine has reduced by half, about 2 minutes.
4. Remove the mushroom mixture from the heat and let it cool slightly.

Assemble the Beef Wellington:
1. Preheat oven to 400°F (200°C).
2. Spread the mushroom duxelles evenly over the beef tenderloin.
3. Wrap the beef in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
4. On a lightly floured surface, roll out the puff pastry into a 12×12-inch (30×30 cm) square.
5. Remove the beef from the refrigerator and unroll the plastic wrap. Place the beef in the center of the pastry square.
6. Fold the edges of the pastry over the beef, overlapping them slightly. Trim any excess pastry.
7. Brush the pastry with the beaten egg.

Bake the Beef Wellington:
1. Place the Beef Wellington on a baking sheet lined with parchment paper.
2. 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.
3. Let the Beef Wellington rest for 10 minutes before slicing and serving.

Perfecting the Medium-Rare Doneness

Achieving a perfect medium-rare doneness requires careful monitoring of the internal temperature of the beef. Use a meat thermometer to check the temperature at the thickest part of the tenderloin. The ideal temperature range for medium-rare is 130-135°F (54-57°C).

Tips for Success

• Use high-quality beef tenderloin for the best flavor and texture.
• Season the beef generously with salt and black pepper to enhance its natural flavors.
• Sear the beef on all sides to create a flavorful crust and lock in the juices.
• Allow the mushroom duxelles to cool slightly before wrapping it around the beef to prevent the pastry from becoming soggy.
• Refrigerate the Beef Wellington before baking to help the pastry set and prevent it from becoming too soft.
• Brush the pastry with beaten egg to create a golden brown crust.
• Let the Beef Wellington rest for 10 minutes before slicing to allow the juices to redistribute, resulting in a more tender and juicy dish.

Variations

• Mushroom Duxelles: Experiment with different types of mushrooms, such as oyster, shiitake, or porcini, to customize the flavor profile.
• Herb Crust: Add chopped fresh herbs, such as thyme, rosemary, or sage, to the pastry before baking for an aromatic crust.
• Prosciutto Wrap: Wrap the beef tenderloin in prosciutto before applying the mushroom duxelles and pastry to add an extra layer of flavor and richness.
• Sauce: Serve the Beef Wellington with a classic red wine sauce or a creamy mushroom sauce for an indulgent accompaniment.

Conclusion

Mastering the art of cooking Beef Wellington medium rare is a culinary triumph that will impress your guests and delight your taste buds. By following our step-by-step guide, you can create a dish that is both visually stunning and exquisitely flavorful. So gather your ingredients, sharpen your knife, and prepare to embark on this culinary adventure that will elevate your home cooking to new heights.

FAQ

Q: What is the best way to season the beef tenderloin?
A: Season the beef generously with salt and black pepper. You can also add other spices, such as garlic powder, onion powder, or dried thyme.

Q: How do I know when the Beef Wellington is done baking?
A: Use a meat thermometer to check the internal temperature of the beef. The ideal temperature range for medium-rare is 130-135°F (54-57°C).

Q: Can I make Beef Wellington ahead of time?
A: Yes, you can assemble the Beef Wellington up to 24 hours in advance. Store it in the refrigerator until ready to bake.