Beef Wellington Shopping Tips
Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.
Beef Wellington Cooking Tips
The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.
Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.
So, you've decided to make Beef Wellington. Congratulations! You are about to make your dinner guests extremely happy. While the origins of this famous dish are unknown, we do know it's a holiday showstopper that is not for the faint of heart. Below, we break down all the elements of a classic Beef Wellington from the inside out, so you can fearlessly continue to make the best Wellington you can. We believe in you!
We're starting with one of the most tender cuts of beef ever&mdashthe tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it's not the most flavorful cut of beef in the world. That is why we season liberally. (Read: about 1 teaspoon kosher salt per pound.) That is also why we sear the meat before anything else. Browning the meat on all sides, including the ends, does SO MUCH for the flavor of the Wellington as a whole.
To add another layer of complexity to the finished product, brush the seared tenderloin with mustard. Feel free to use your favorite type&mdashwe love a variety with some heat like dijon or spicy brown mustard.
AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. Word to the wise: don't try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. If you don't, the mushrooms will continue to lose moisture when you're baking the Wellington, which could lead to a soggy bottom.
Speaking of soggy bottoms (more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. It's a win/win!
Some people like to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. We've found that, not only is store bought puff pastry much more convenient, but it's also incredibly delicious. We're particularly fond of this brand, and honestly don't think we could make a better version if we tried. If you DO want to attempt making your own, check out this step by step guide from our friends over at the Kitchn.
- 1 2 1/2 to 3-pound beef tenderloin, trimmed of excess fat
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 pound white mushrooms, stems removed, finely chopped
- 1/4 cup dry sherry
- All-purpose flour, for dusting
- 1 pound frozen puff pastry, thawed, plus more for garnish if desired
- 1/4 pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature
- 1 large egg, lightly beaten
- Sea salt, or coarse salt, for sprinkling (optional)
Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape during cooking. (Your butcher can do this for you.)
Heat a large cast-iron or heavy skillet over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper. Sear tenderloin until well browned on all surfaces, about 1 1/2 minutes on each side, including ends.
Transfer tenderloin to a cutting board with a drainage well let rest until cool. Cut and remove the kitchen twine, and chill tenderloin until ready to assemble and beef is cold, at least 1 hour or overnight.
In another large skillet, heat butter over medium heat. Add onion cook until it softens, about 4 minutes. Add mushrooms season with remaining teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until they are tender and liquid is released and evaporates, 8 to 10 minutes. Add sherry cook until mixture is dry, about 4 minutes more. Cool at room temperature or in the refrigerator for up to a day.
On a lightly floured surface, roll the puff pastry into a rectangle 1/4 inch thick and big enough to enclose the beef. If using store-bought pastry, it may be necessary to lay out 2 pieces, overlapping, and roll them out into one piece. Spread the top of the tenderloin evenly with half the mousse, and spread half of the mushrooms evenly over the top.
Carefully invert coated tenderloin into middle of puff pastry, mushroom-side down. Spread another layer of mousse on top and sides of tenderloin. Spread remaining mushrooms over top. Fold up long sides of dough to enclose tenderloin, brushing edges with beaten egg to seal. Trim ends if necessary, then fold up, and seal. Carefully transfer tenderloin, seam side down, to a baking sheet, and chill at least 2 hours or overnight. Roll out any extra dough, cut into holly or other shapes if desired, and chill on baking sheet with beef.
Preheat the oven to 425 degrees. Place a baking sheet on the middle rack in the oven until hot, about 15 minutes. Decorate top of pastry with shaped cutouts if desired brush with beaten egg. Make 2 to 3 slits in pastry for venting steam. Sprinkle with sea or coarse salt if desired. Carefully transfer beef Wellington to preheated baking sheet. Bake until pastry is golden brown and beef registers 120 degrees to 130 degrees on an instant-read thermometer for rare, 130 degrees to 135 degrees for medium rare, 35 to 50 minutes. Cover pastry with foil if it gets too brown while cooking. Let rest on a cutting board 10 minutes before slicing.
Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper.
Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook without moving until well-browned on first side, about 2 minutes. Rotate tenderloin and continue cooking until browned on all sides, about 10 minutes total. Transfer to a large plate.
Combine horseradish, mustard, and 1 teaspoon black pepper in a small bowl. When tenderloin is cool enough to handle, cut off and discard twine, then rub on all surfaces with horseradish/mustard mixture. Place in refrigerator, uncovered.
Place half the mushrooms in the bowl of a food processor and pulse until very finely chopped, scraping down sides and redistributing mushrooms with spatula as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.
Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallots and thyme and cook, stirring frequently, until softened, about 2 minutes.
Add brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy cream and soy sauce and continue to cook, stirring frequently until mixture is thick and collects in one large mass when you shake the skillet. Season to taste with salt and pepper. Transfer to a bowl and place in the refrigerator.
Season foie gras liberally with salt and pepper. Heat remaining half teaspoon oil in a small cast iron or stainless steel skillet over high heat until smoking. Add foie gras and cook without moving until well browned on first side, about 30 seconds. Carefully flip with a small offset spatula and brown second side, about 30 seconds longer. Transfer foie gras to a paper towel-lined plate. Pour rendered fat into mushroom mixture, stir to combine, and return to refrigerator. Use a sharp knife to split each piece of cooked foie gras in half horizontally. Transfer to a plate and place in refrigerator. Allow all ingredients to chill for at least 30 minutes.
Lay a double layer of plastic wrap about 2 feet long and 1 food wide on your cutting board. Lay fillo dough on top of plastic wrap. Shingle prosciutto on top of fillo to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the fillo dough. Spread mushroom mixture evenly over ham layer.
Place tenderloin along the very bottom edge of the ham/mushroom layer. Spread sliced foie gras evenly over top of tenderloin (see note). Carefully roll tenderloin in mushroom, ham, and fillo, using the plastic wrap to help tighten it as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator.
Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side.
Unwrap beef roll and place along very bottom edge of puff pastry with the foie gras side facing up. Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras-side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with a sharp knife.
Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trimm off the bottom flaps carefully.
Roll entire beef roll over so that the bottom is facing up, then fold up the end flaps to seal completely. Roll beef back right-side up. Transfer to a plate and chill for at least 30 minutes.
Adjust oven rack to center position and preheat oven to 425°F (218°C). Transfer Wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and center of roast registers 110°F (43°C)for rare or 120°F (49°C) for medium-rare on an instant-read thermometer, 35 to 45 minutes. Remove from oven and allow to rest for ten minutes.
Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington, sprinkle cut surfaces with chives and more coarse salt, and serve.
Alternatively, if you want to give your beef Wellington a touch of brightness minus the crunch, you can puree the carrots instead.
It&rsquos easy! Just puree the carrots in the blender along with a bit of ginger and cinnamon.
Place a dollop of this refreshing mixture next to your Welly, and you&rsquoll have a stunning dish.
Best Beef Wellington (Bushcraft) – All Time Winner!
Made in beautiful Serbian forest – Amazing Beef Wellington baked inside very thin handmade dough with mushrooms and olives! Preparation of this dish is very pleasing process to witness. Do you see how sun flares play on this gorgeous chunk of meet? And what about fire glimpses reflecting off the sauce inside the pan? Charming sounds of wood crackling, sizzling of the meat, Boki’s hands greasing board with oil, soft and steady sound of knife touching wooden board. Do you feel it? Do you feel how relaxed you’re right now? This is what we call “Forest cooking special therapy”. Do not read more of this text, you don’t need it, just push the “play” button and give yourself these minutes of joy.
You will need these ingredients:
- 300g beef fillet
- handful of gray champignons, olives
- chili sauce, balsamic vinegar
- salt, pepper, flour, butter, oil
- AlmazanKitchen original cookware and utensils (optional)
- Mix 1 hand of flour with ½ hand of water and ½ tsp. of salt. Knead well, form a ball and leave to rest.
- Salt & pepper 300g of beef fillet.
- Preheat the pan, grease it with oil. 689 F/365 C.
- Fry beef fillet 2.5 min each side including rears until doneness you want. Melt 1.5 tbsp. of butter and drop few stems of thyme.
- Put meat aside. Add some chili sauce and balsamic vinegar to taste to the pan, mix well. Slow cook for few minutes until rich saucy consistency.
- Chop mushrooms and olives. Fry for few minutes.
- Flatten out and attenuate the dough. Roll up beef and mushrooms with olives inside.
- Bake everything until crunchy golden-brown crust.
- Enjoy! Bon Almazan!
Interested in our custom knives, cookware and boards you seen in a video? Write us on Facebook (default best and fastest way!!) or to our commerce e-mail (Please be advised that our Facebook page and e-mail linked above is one and only way to order original knives and cookware directly from us. WARNING: BEWARE OF FRAUD SITES. ORIGINAL PRODUCT CAN BE BOUGHT ONLY FROM OURFACEBOOK PAGE VIA PERSONAL MESSAGE OR E-MAIL)
Cooking Temperature and Time:
The best way to achieve your favorite doneness is to use a meat thermometer. There is a wide variety of meat thermometers on the mark from laser-infrared thermometers to cable probe and just as many various prices. We love our instant-read thermometer. It is fast and gives accurate, reliable readings.
When ready to cook we placed the Beef Wellington on a parchment-lined baking sheet. Brushed it again with the egg-wash and cut decorative slits in the top to allow steam to escape.
Moist and juicy, Beef Wellington
Our Beef Wellington baked in a hot 400°F oven for 45 minutes to a medium-rare of 135°F on our instant-read meat thermometer. After a ten-minute rest it was ready to slice.
We served this Beef Wellington with toasty mashed potato mounds, a red wine sauce, fresh roasted asparagus and a green salad.
This Beef Wellington is definitely a celebration of flavors! Enjoy!
Merry Christmas to Everyone! ❤️
Beef Wellington Recipe
- 1 (8”) section center cut beef tenderloin
- Fresh ground black pepper
- 1 sheet puff pastry
- 12 slices prosciutto
- 4 egg yolks
For the duxelles:
- 24 oz mushrooms, chopped
- 1/2 cup shallots, chopped
- 4-6 cloves garlic, chopped
- 1 tsp fresh thyme
- 2 tbsp unsalted butter
- Fresh ground black pepper
Trim any silver skin or excess surface fat from the roast. Rub a small amount of oil on the surface of the tenderloin. Season with Noble Saltworks Smoked Finishing Salt and fresh ground black pepper.
Preheat a Lodge 12” cast iron skillet over high heat. Add a couple of tablespoons of vegetable oil in the skillet. Sear the tenderloin on all sides. Quickly brown all surfaces, including the ends. Remove from the skillet and immediately brush with a layer of House of Q Slow Smoke Gold Mustard Sauce. Set aside.
To make the duxelles, combine the mushrooms, shallots, garlic, and thyme in a food processor. Process until a chunky paste forms and all ingredients are well dispersed. In the same Lodge 12” cast iron skillet used before, melt the butter over medium-high heat. Add the mushroom mixture. Cook, stirring occasionally until most of the moisture has cooked out, about 10 minutes. Season with the Fresh ground black pepper and Noble Saltworks Smoked Finishing Salt. Taste and adjust seasoning, as needed. Remove from the heat and set aside.
Lay out the slices of prosciutto on a large sheet of plastic wrap. Lay out the slices in two rows, creating a sheet slightly longer than the tenderloin, slightly overlapping the slices. Spread the duxelles over the prosciutto in an even layer. Place the tenderloin on top of the duxelles at the end closest to you. Using the plastic wrap, roll the prosciutto around the tenderloin, pulling tight as you go. When the tenderloin is fully encased, twist the ends of the plastic wrap tight to form a uniform tube. Place in the refrigerator for 20 minutes.
Roll out a sheet of puff pastry wide enough to fully encase the tenderloin, about 3” longer than the tenderloin on each end (14” x 14”). Place the pastry on a large sheet of plastic wrap. Unwrap the prosciutto and duxelles wrapped tenderloin. Place on the pastry at the end closest to you. Roll the pastry around the roast. Make sure it’s fully encased. Fold the ends of the pastry in to encase the ends, as well. Wrap tightly in plastic wrap. Place in the refrigerator for 20 minutes.
Whisk together the egg yolks. Remove the beef wellington from the plastic wrap. Transfer to a parchment lined sheet pan. Brush the Wellington with the yolks. Using the back of a knife, feel free to score a design into the egg wash. Sprinkle some Noble Saltworks Smoked Finishing Salt over the top.
Place on the second shelf of the grill. Cook until the internal temperature reaches 120ºF-125ºF internal temperature, rotating halfway through the cook. Remove and rest 5 minutes before slicing.
Best Beef Wellington Recipes - Recipes
Yield: 6 to 8 servings | 4 cups of gravy
To Prepare the Beef Wellington:
Tie the tenderloin with kitchen string in four places so that it holds its cylindrical shape while cooking. Rub it all over with olive oil, then season it liberally with salt and pepper. Heat a large, heavy skillet over high heat, and when hot add the beef and sear on all sides, including the ends, until well browned. Don’t skimp on this it’s an important flavor-building step. Set the meat aside on a platter to cool. Combine the mushrooms, shallots and garlic in a food processor. Pulse until finely chopped. Add the butter and 2 tablespoons of olive oil to the pan you seared the beef in and heat over medium heat. Add the chopped mushroom mixture and 1 tablespoon of the thyme and sauté for 8 to 10 minutes, until most of the liquid has evaporated. Season with salt and pepper and set this mixture, commonly referred to as duxelles, aside to cool.
Spread a 1½-foot piece of plastic wrap on your work surface and arrange the prosciutto on top, overlapping the slices in a rectangle large enough to wrap around the beef tenderloin. Use a rubber spatula to cover the prosciutto evenly with a thin layer of the mushroom duxelles. Sprinkle the duxelles with salt, pepper and the remaining 2 table-spoons of thyme leaves. Remove the twine from the beef and smear it lightly all over with the mustard. Center the beef on the duxelles, then use the wrap to bring the prosciutto up and around the beef, tucking in the ends of the prosciutto as you roll. Twist the ends of the plastic and refrigerate the roll for 30 minutes.
On a lightly floured surface, roll the puff pastry out to about a ¼-inch thickness. (Depending on the size of your sheets you may have to overlap two sheets and press them together to fully enclose the meat.) Remove the plastic from the chilled beef, and place the roll in the center of the pastry. Bring the long sides up over the beef, enclosing it completely, brushing the seam with egg wash to seal. Trim the ends if necessary, then brush with egg wash and fold over to completely seal the package. Place the beef seam side down on a greased baking sheet and chill for 1 to 2 hours. Reserve the egg wash, covered, in the refrigerator.
Preheat the oven to 425°. Brush all of the pastry with the reserved egg wash, then cut a couple of slits in the top to allow the steam to escape as the beef cooks. Roast for 40 to 45 minutes, until the pastry is golden brown and the beef registers 125° on an instant-read meat thermometer. Let the Beef Wellington rest for 15 to 20 minutes before cutting into thick slices.
Serve with Mushroom Gravy*.
To Prepare the Mushroom Gravy:
Preheat the oven to 400°. Combine the bones, carrots, onions, celery, 3 of the garlic cloves and the thyme in a roasting pan. Season well with salt and pepper, and drizzle with olive oil. Roast in the oven for 30 to 40 minutes, until the bones are a deep golden brown. Transfer the pan to the stovetop and add the beef broth, wine and bay leaf. Bring to a boil, then simmer over medium heat for 25 to 30 minutes. Strain, discarding the solids, and skim off any fat. Heat the butter and 1 tablespoon extra-virgin olive oil in a skillet over high heat. Add the garlic, the shallots and the mushrooms. Season well with salt and pepper, and cook, stirring, for about 5 minutes, until the mushrooms are golden brown. Dust the mushrooms with the flour. Add 2 cups of the strained veal stock to the pan (freeze the remainder for another use) and stir to smooth out any lumps. Simmer until the flour is cooked and the gravy is thick and rich, about 10 minutes. Stir in the heavy cream. Serve hot.
Recipes from his new cookbook, Tyler Florence Family Meal (Rodale, 2010)