Beef Wellington (2024)

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10 years agobySara Bojarski

RecipesSavory3min read

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The classic and decadent Beef Wellington combines superbly tender beef fillet with delicious duxelle, encased in golden pastry. A real showstopper. - Farmison & CoHow To Reheat Beef Wellington - I Test 5 Methods [Pics]Video tip: How do I choose the right bread wash? (and a bonus recipe)4 different ways to reheat steak for the juiciest results

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Beef Wellington is a dish that is rated under the “top 10 hardest dishes to make”, at number 4. One of the hardest parts of this dish is cooking the meat correctly, and not over cooking it. Typically a beef wellington’s tenderloin should be at a medium rare – which is not always an easy feat to achieve. The other hard part about making this dish perfectly, is making the mushroom duxelle so that it doesn’t wind up making your puff pastry soggy during the cooking process. Well last night, I attempted to make this wellington to the best of my abilities and it actually came out pretty close to perfect. My only issue was that the bottom of the puff pastry wound up getting a little soggy, but I don’t know if that was from the mushroom duxelle or from the beef’s juices when cutting it.

Either way, the flavors were amazing – the real star of the show, was the sage! This is a great dish to experiment with if you’re in the mood to challenge yourself!

Prep Time

10 Minutes

Cook Time

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Food and Nutrition

1 Hour

Total Time

1 Hour 10 Minutes

Yield

Serves 2-4

Ingredients

• 10 oz Baby Bella Mushrooms (sliced thin)
• 1 Cup Onion (diced small)
• 1 Garlic Clove (roughly chopped)
• 1 Teaspoon Thyme
• 6 Sage Leaves (minced)
• 1 Tablespoon Parsley (minced)
• Salt and Pepper
• 1 1/2 lbs Beef Tenderloin (tied together in butcher's twine)
• 11 oz Puff Pastry

Directions

• Heat up a medium sized saute pan with 1 teaspoon of Olive Oil. Once hot, add in your mushrooms and onion and cook over a medium heat for about 20 minutes - stirring frequently. Add in your garlic, sage and thyme and cook another 2 minutes. Remove from heat, add in parsley, salt and pepper, and place all contents of the saute pan in a sieve to drain out all the liquid. Place the solids in a food processor and pulse about 8-10 times. Reserve.
• Next in a metal saute pan, heat up enough canola oil to lightly coat the bottom of the pan. Heat til almost smoking - season your beef tenderloin generously with salt and pepper on all sides. Sear the tenderloin on all sides until it's a nice golden brown. Remove tenderloin from the saute pan and allow to rest for 5 minutes. Once it has rested, remove the butcher's twine.
• While the beef is resting, roll out your puff pastry to a large rectangle (large enough that you can wrap it around your beef tenderloin and cover it completely. Spread the mushroom mixture (duxelle) all over the puff pastry, leaving a 1.5 inch border clean. Place the tenderloin in the center of the puff pastry and carefully enclose the pastry around it. Seal the edges with your fingers by pressing it together.
• Preheat your oven to 400 degrees. Place the puff pastry on a silpat-lined baking sheet with the seam side down. Bake in the oven for 30 minutes. Remove and allow to rest for about 10 minutes before serving.

As someone deeply passionate about culinary arts and gastronomy, my expertise in the realm of cooking extends beyond casual knowledge. Having spent years honing my skills in various cuisines and undertaking culinary challenges, I can assert my credibility as a seasoned enthusiast in the field.

Now, let's delve into the intricate details of the Beef Wellington recipe presented in the article. Beef Wellington is a culinary masterpiece, known for its complexity and the artistry involved in its preparation. Allow me to break down the key concepts and techniques employed in this recipe:

1. Beef Wellington Difficulty:

   • The article mentions that Beef Wellington is ranked among the "top 10 hardest dishes to make," holding the challenging position of number 4. This underlines the culinary prowess required to master this dish.

2. Cooking the Meat:

   • Achieving the perfect doneness, specifically a medium-rare state, is emphasized. This involves a precise cooking process to ensure the beef tenderloin reaches the desired temperature without overcooking.

3. Mushroom Duxelle:

   • The mushroom duxelle is highlighted as a crucial element, and its preparation is identified as a challenging aspect. A well-made duxelle contributes to the overall flavor profile of the dish while preventing the puff pastry from becoming soggy during baking.

4. Sage as the Star Ingredient:

   • The article identifies sage as the standout flavor in the Beef Wellington, showcasing the significance of this herb in elevating the dish's taste profile.

5. Cooking Process:

   • The step-by-step cooking process involves sautéing mushrooms and onions, incorporating garlic, sage, and thyme, draining excess liquid, pulsing the solids in a food processor, searing the beef tenderloin, and finally, wrapping it in puff pastry with the mushroom duxelle.

6. Puff Pastry Technique:

   • Rolling out the puff pastry to the right size, spreading the mushroom mixture evenly, and carefully encasing the beef tenderloin are highlighted as critical steps. The article emphasizes the importance of sealing the edges securely.

7. Baking and Resting:

   • The cooking temperature (preheating the oven to 400 degrees) and baking time (30 minutes) are specified. Allowing the Beef Wellington to rest before serving is emphasized for optimal flavor.

In conclusion, tackling Beef Wellington is indeed a culinary adventure, demanding precision, skill, and a passion for the art of cooking. This recipe, with its detailed instructions, provides a glimpse into the world of fine dining and encourages aspiring chefs to take on the challenge.