Craving a show-stopping centerpiece for your next dinner party? Unlock the secrets to crafting a classic Beef Wellington, a culinary icon that's surprisingly achievable. Follow our step-by-step guide and transform simple ingredients into an impressive dish that will leave your guests in awe.
Ingredients and Preparations
I know you're anxious to jump right into it, so let's get our ingredients prepped and ready to go for this awesome Beef Wellington! First, you'll need about 2 pounds of center-cut beef tenderloin – the star of our show!
Now, grab some Dijon mustard, around 2 tablespoons. Don't be shy; it adds a nice zing! We'll need about a pound of cremini mushrooms, finely chopped, for our duxelles.
Keep half a cup of finely chopped shallots and 2 cloves of minced garlic ready; they add a ton of flavor. Oh, and don't forget your puff pastry – you'll want about 1 pound, thawed, of course. For an even deeper flavor profile, consider marinating your beef tenderloin overnight using a recipe that includes balsamic vinegar.
We're talking prosciutto here – about 6 thin slices. Finally, an egg for that golden egg wash and a tablespoon of olive oil for searing the beef.
See? Not so bad. I'm telling you, it's gonna be epic!
Assembling the Wellington
It's go-time as we start assembling the Wellington, so let's jump right into it! I'm excited!
First, grab your puff pastry and gently roll it out on a lightly floured surface. You're aiming for a size big enough to wrap around the beef, with a little overlap – no peeking allowed!
Next, place the duxelles in the center of the pastry. Then, put the seared beef tenderloin on top of it – our star! Afterwards, slather more duxelles on top of the beef. For the best flavor, ensure your seared tenderloin has been seasoned generously with salt and pepper.
Now, I brush the edges of the pastry with egg wash to help seal it up like a deliciously wrapped present that will contain a savoury surprise. Seal the Wellington tightly!
Finally, wrap. Crimp the edges decoratively – get creative! If you have any pastry left over now's your chance to decorate the top.
Baking Instructions
With our Wellington all wrapped up, let's get to the fun part – baking it 'til it's golden and gorgeous! I bake my Wellington at 400°F (200°C) – that's key for a crispy bottom; no soggy bottoms here! I usually aim for about 20-25 minutes, but seriously, don't just rely on time, okay?
Here's my foolproof method:
- Thermometer is your friend: Aim for an internal temp of 120-125°F (49-52°C) for rare.
- Rest time is prime time: Give it a good 10 minutes to rest before slicing; it is essential.
- Egg Wash Magic: Use egg wash for that beautiful golden finish – adds shine!
- Don't open the oven too much: Keep that heat consistent, keep my pastry crisp.
- Check the Base: The bottom needs to be crispy – lift carefully to check, my treat.
I know baking can be intimating, but trust your instincts! If you're unsure, poke it with a thermometer – better safe than sorry!
Slicing and Serving
Time to slice into our magnificent Beef Wellington and get ready for the big reveal! I use a sharp, serrated knife – it makes cleaner cuts, you see. Don't use a dull old knife, or you'll just squish everything!
Let's go for about 1-inch thick slices. That way, everyone gets a good portion of each layer. Now, keep in mind, presentation matters! Arrange them beautifully on a platter, slightly overlapping for a fancy touch.
And, of course, serve it immediately! We want it hot, juicy, and absolutely scrumptious. It's the moment of truth – you've worked hard to get here; your guests will adore it! Serve with a generous splash of Red Wine Sauce from the cookbook for extra zing. If you decide not to use the sauce, make sure you've seasoned the beef itself well. Enjoy!
Short Recipe Version
Classic Beef Wellington****
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 6
Ingredients:
- 2 lbs Beef Tenderloin
- 1 tbsp Olive Oil
- 8 oz Cremini Mushrooms
- 2 tbsp Butter
- 4 oz Prosciutto
- 1 sheet Puff Pastry
- 2 tbsp Dijon Mustard
- 1 Egg (for egg wash)
- 1 cup Red Wine Sauce
Instructions:
- Sear beef in olive oil.
- Sauté mushrooms in butter.
- Spread mushroom duxelles on prosciutto.
- Wrap beef with prosciutto mixture.
- Cover with puff pastry and egg wash.
- Bake at 400°F (200°C) for 35-40 minutes.
- Rest for 10 minutes.
- Slice and serve with red wine sauce.
Nutrition Information (per serving, estimated):
- Calories: 600
- Protein: 45g
- Fat: 40g
- Carbohydrates: 15g