The Best Topside Beef Wellington You’ll Ever Eat!

Beef Wellington is a classic dish that combines tender beef, flavorful mushrooms, and flaky pastry. Traditionally made with fillet steak, many home cooks wonder if they can use topside beef instead. The answer is yes, you can use topside beef for Wellington, but there are a few things you need to know to ensure success.

Choosing the Right Cut of Topside Beef

Topside beef is a lean cut from the hindquarters of the cow. It has a fine grain and a good amount of flavor, making it a suitable choice for Wellington. However, it is important to choose a topside cut that is at least 1.5 inches thick. This will give you enough meat to wrap in the pastry without it becoming too thin.

Preparing the Topside Beef

Once you have chosen your cut of topside beef, you need to prepare it for Wellington. This involves trimming off any excess fat and silver skin. You will also need to pound the meat to an even thickness. This will help it cook evenly and prevent it from becoming tough.

Cooking the Topside Beef

The next step is to cook the topside beef. You can do this in a skillet, on a grill, or in the oven. If you are cooking the beef in a skillet, make sure to sear it on all sides over high heat. This will create a flavorful crust and help to lock in the juices. If you are cooking the beef on a grill, cook it over indirect heat until it reaches your desired doneness. If you are cooking the beef in the oven, roast it at 400 degrees Fahrenheit for 20-25 minutes, or until it reaches your desired doneness.

Making the Mushroom Duxelle

While the beef is cooking, you can make the mushroom duxelles. Duxelles are a mixture of finely chopped mushrooms, shallots, and herbs. They are used to flavor the beef and add moisture to the Wellington. To make the duxelles, finely chop the mushrooms and shallots. Sauté the mushrooms and shallots in butter until they are soft and browned. Add the herbs and season with salt and pepper to taste.

Assembling the Wellington

Once the beef and duxelles are cooked, you can assemble the Wellington. To do this, spread the duxelles over the cooked beef. Then, wrap the beef in prosciutto. Finally, wrap the prosciutto-wrapped beef in puff pastry. Trim the edges of the pastry and seal them with a fork.

Baking the Wellington

The final step is to bake the Wellington. Preheat the oven to 400 degrees Fahrenheit. Place the Wellington on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.

Tips for Making Topside Beef Wellington

Here are a few tips for making topside beef Wellington:

• Use a good quality cut of topside beef.
• Trim off any excess fat and silver skin.
• Pound the meat to an even thickness.
• Cook the beef to your desired doneness.
• Make sure the duxelles are well-seasoned.
• Wrap the beef tightly in prosciutto and puff pastry.
• Bake the Wellington until the pastry is golden brown and the beef is cooked through.

Final Note: Elevate Your Culinary Skills with Topside Beef Wellington

Using topside beef for Wellington is a great way to create a delicious and impressive dish without breaking the bank. By following the tips in this guide, you can make a topside beef Wellington that will rival any restaurant-quality dish. So next time you’re looking for a special occasion meal, give topside beef Wellington a try.

Information You Need to Know

Can I use any type of mushroom for the duxelles?

Yes, you can use any type of mushroom you like for the duxelles. However, some mushrooms, such as shiitake and oyster mushrooms, have a stronger flavor than others. If you are using a stronger-flavored mushroom, you may want to use less of it.

Can I make the Wellington ahead of time?

Yes, you can make the Wellington ahead of time. Assemble the Wellington as directed and then wrap it tightly in plastic wrap. Refrigerate the Wellington for up to 24 hours. When you are ready to bake it, preheat the oven to 400 degrees Fahrenheit and bake the Wellington for 25-30 minutes, or until the pastry is golden brown and the beef is cooked through.

How do I know when the Wellington is done baking?

The Wellington is done baking when the pastry is golden brown and the beef is cooked to your desired doneness. You can use a meat thermometer to check the internal temperature of the beef. The beef should be cooked to an internal temperature of 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 155 degrees Fahrenheit for medium-well.