How to Make Beef Wellington All Steps
How to Brand Beef Wellington
Credit: Photograph: Joe Lingeman; Food Styling: Jesse Szewczyk
Beefiness Wellington is one of the most luxurious recipes I can think of. With a crisp puff pastry shell encasing perfectly pink beef tenderloin, a slice is a piece of work of fine art. And information technology'south such a showstopper. You don't have to go to a fancy restaurant to take beefiness Wellington though. Making it at domicile is a multi-step process, but each part is non hard to do. All the endeavour pays off when information technology comes together into a photograph-worthy entrée that's as delicious to eat equally it is beautiful.
What Is Beef Wellington?
Beef Wellington is a beefiness tenderloin that's covered in mushroom paste (duxelles) followed past a layer of prosciutto. Puff pastry wraps around the whole thing. It's so baked and served sliced, sometimes with a sauce. Some versions include pâté or a layer of egg crêpes below the puff pastry.
Where Does Beef Wellington Get Its Proper name?
The dish is named for Arthur Wellesley, the Knuckles of Wellington, the commander of the British army during the Napoleonic War, and prime government minister of Britain from 1828 to 1830. It'due south non entirely clear why the dish is named afterwards him. According to historical records, the tradition of pastry-wrapped meat dishes dates every bit far dorsum as the 17th century.
What Cut of Beef Is Best for Beefiness Wellington?
A middle-cut beef tenderloin is the best cut for beef Wellington. This tender, boneless cut has very footling gristle or fat and is fairly uniform in shape. When you're shopping, wait for a tenderloin that has an even thickness, which will help information technology cook more than evenly.
How Difficult Is Beef Wellington?
Beef Wellington is definitely a project, I'm not going to lie. But if y'all have a program and take your time with each step, it all comes together beautifully. Hither's the play-by-play:
- Sear the tenderloin. Brown the tenderloin in a frying pan simply to go some flavor and color on the outside.
- Cook the mushroom duxelles: Sauté very finely chopped mushrooms, shallots, and thyme together into a flavorful paste. Chill before using.
- Wrap the tenderloin in prosciutto: Conform cold prosciutto slices (cold is easier to piece of work with) into a rectangle that'southward large enough to wrap around the tenderloin. Spread the mushroom paste over information technology. Then roll the tenderloin up in the prosciutto. Tightly wrap in plastic wrap then it molds onto the tenderloin and air-condition until gear up to bake. You lot tin can practise this upwards to a few hours ahead.
- Wrap in puff pastry and bake: For the nicest-looking Wellington, use a puff pastry that comes in 1 sheet, so there aren't any visible seams. (I like Dufour, which is a very available all-butter puff pastry.) If you can only observe a pastry that comes in 2 sheets, compression them together before rolling out. Roll out the puff pastry, wrap it around the tenderloin, brush with egg wash, and bake.
Resting is Key After Baking
When baking the Wellington, it's important to cook the tenderloin to the right temperature. If y'all have a probe thermometer that tin keep track of the temperature while information technology's in the oven, use information technology! For a medium-rare eye, bake the Wellington until 105ºF. This temperature may seem low, but the Wellington will continue to melt and go up in temperature as it rests. Because the puff pastry seals the rut, it will reach a perfect medium-rare of 125 to 130ºF when it's time to piece.
The 20 minute remainder period before slicing also lets the juices redistribute so they stay in the meat instead of spilling all over your cut board and sogging out the puff pastry. One time the beef Wellington is ready to serve, I found a bench scraper works great for transferring slices from the cutting board to plates.
What Should I Serve with Beef Wellington?
A showstopper entrée of tender beef wrapped in mushroom paste and crispy, buttery puff pastry.
- carbohydrate-conscious
- shellfish-free
- tree-nut-free
- depression-carb
- fish-free
- alcohol-gratuitous
- soy-complimentary
- peanut-complimentary
Per serving, based on
eight
servings. (% daily value)
- Calories 648
- Fat 38.eight k (59.7%)
- Saturated 11.two g (56.2%)
- Carbs 33.2 g (11.1%)
- Fiber one.9 g (7.4%)
- Sugars 2.6 g
- Poly peptide 42.5 one thousand (85.0%)
- Sodium 709.nine mg (29.6%)
Ingredients
- i (about 16-ounce) package
frozen puff pastry, preferably all-butter
- two
medium shallots
- 2 cloves
garlic
- one/4 agglomeration
fresh thyme
- 1 pound
cremini mushrooms
- i
(about 2 one/2-pound) center-cut beef tenderloin roast
- 2 ane/4 teaspoons
kosher table salt, divided
- 1/ii teaspoon
freshly footing blackness pepper
- two tablespoons
vegetable oil
- 2 tablespoons
unsalted butter
- six to 8 cold slices
prosciutto (about 5 ounces)
- 1
large egg
-
All-purpose flour, for dusting
-
Flaky salt, for serving (optional)
Instructions
-
Thaw 1 parcel puff pastry in the refrigerator according to packet directions.
-
Fix the following, adding each to the bowl of a food processor fitted with the bract attachment every bit yous complete it: Coarsely chop two medium shallots and 2 garlic cloves. Option the leaves from one/4 bunch fresh thyme until yous have 2 teaspoons. Trim and halve (or quarter if large) 1 pound cremini mushrooms. Add half the mushrooms to the nutrient processor.
-
Pulse the mushrooms, shallots, garlic, and thyme until finely chopped, scraping downwards the sides of the basin occasionally, in 10 to 12 (1-second) pulses. Transfer to a medium basin. Add the remaining mushrooms to the food processor, pulse until finely chopped, and transfer to the bowl. (Alternatively, very finely chop everything by hand.)
-
Trim i tenderloin roast of any surface fat or silver skin. If ane end is thinner, constrict information technology under the roast. Necktie kitchen twine around the roast crosswise at 1 1/2-inch intervals. Tie kitchen twine around the roast lengthwise and so that the whole roast is of an even thickness. Pat dry with newspaper towels and season all over with 2 teaspoons of the kosher salt and ane/2 teaspoon black pepper.
-
Heat 2 tablespoons vegetable oil in a big frying pan over medium-loftier heat until shimmering. Add the roast and sear, turning occasionally, until browned all over, about 8 minutes total. Transfer to a plate and refrigerate.
-
Pour off and discard any fat in the pan. Add together ii tablespoons unsalted butter to the pan and return to medium heat. When the butter is melted, add the mushroom mixture and the remaining 1/iv teaspoon kosher salt. Cook, stirring occasionally, until the mixture appears dry and the mushrooms and lesser of the pan starts to dark-brown, ten to 20 minutes.
-
Transfer the mushroom mixture to a big plate and spread into an fifty-fifty layer. Air-condition until chilled, thirty minutes to 1 hour.
-
Lay a 2-foot long sheet of plastic wrap horizontally on a work surface. Lay a sheet of plastic wrap the same length to a higher place the offset canvas, overlapping by about 1 inch. Conform 3 to 4 slices of the prosciutto vertically along the lesser edge of the plastic wrap so that they are the same length as the roast, centering and slightly overlapping the slices. Adjust the remaining prosciutto slices above the first slices to make a rectangle that will completely wrap around the roast in 1 even layer, trimming as needed and slightly overlapping each other and the kickoff slices.
-
Cutting off and discard the kitchen twine from the roast. Spread the mushroom mixture evenly over the prosciutto, leaving a one/2-inch border at the top.
-
Place the roast horizontally on the bottom edge of the mushroom mixture. Apply the plastic wrap to help you completely curlicue the roast upward tightly in the prosciutto and mushrooms. If needed, trim off any excess prosciutto hanging off the ends.
-
Accommodate the plastic wrap and so it is flat again. Move the wrapped roast back to the bottom of the plastic wrap seam-side down, then tightly roll it upwardly in the plastic wrap. Twist the ends of the plastic wrap and curl the whole package forth the work surface a few times to tighten it upward further. Knot each end of the plastic wrap or tie with kitchen twine. Air-condition at to the lowest degree 30 minutes or upwards to 8 hours.
-
Arrange a rack in the center of the oven and heat the oven to 425ºF. Line a rimmed blistering sail with parchment paper. Beat 1 large egg in a small bowl.
-
Lightly dust a work surface with all-purpose flour and unfold the puff pastry onto it with a shorter side closer to you (if your pastry comes in two sheets, identify 1 above the other and pinch together to course ane sheet). Roll the pastry out from side to side (do non roll from pinnacle to lesser) into a rectangle that is 6 to 8 inches wider than the roast.
-
Unwrap the roast and place seam-side downwardly on the bottom border of the pastry, centering information technology. Roll the roast upward tightly in the puff pastry until completely wrapped with 1 layer of the pastry. Right before it'south completely wrapped in pastry, brush the pastry where the seam would exist with egg launder. Trim off the remaining pastry at the top and save for some other apply. Press the seam to seal the pastry together effectually the roast.
-
Arrange seam-side up if needed. Fold the pastry at each end to completely cover the ends of the roast, then fold over the top, brushing the pastry where it folds over with egg wash to help seal; trim off whatsoever extra pastry. Transfer to the baking canvas seam-side down. Brush all over with the egg wash.
-
Bake until the center of the roast registers 105ºF for medium-rare and the pastry is gilded brown, xl to 50 minutes. (Loosely embrace the top with aluminum foil if needed if the pastry is browned before the roast is ready.) Let residuum for twenty minutes on the baking sheet (the internal temperature will go along to rise equally it rests).
-
Slide a large, stiff spatula under the Wellington and transfer it to a clean cutting board. Cut crosswise with a serrated pocketknife into 1-inch wide slices. Sprinkle the meat of each slice with flaky table salt if desired. Transfer the slices to plates or a serving platter with a bench scraper.
Recipe Notes
Make alee: The roast can be wrapped in the mushrooms and prosciutto up to eight hours ahead.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Source: https://www.thekitchn.com/beef-wellington-recipe-23280651