Beef Wellington is a classic dish that combines tender filet mignon wrapped in flaky puff pastry. When done right, you get a crusty, golden brown exterior with a perfectly medium-rare interior. However, the Waterloos Achilles’ heel has always been the dreaded soggy bottom. Nothing ruins the enjoyable experience of cutting into a Beef Wellington more than a sad pastry bottom soaked through with juices.
Luckily, avoiding a soggy bottomed Beef Wellington is not as difficult as it may seem With a few simple tricks and proper technique, you can serve up this elegant dish without the defect In this article, we will walk through the keys to ensuring your Beef Wellington has a properly crisped, flaky pastry crust.
Choose the Right Puff Pastry
The foundation of any good Beef Wellington is the puff pastry wrap. Choosing a quality store-bought puff pastry is crucial. Opt for an all-butter pastry over ones made with vegetable shortening. The higher butter content will provide superior flakiness. Also, be sure to thoroughly thaw the pastry in the refrigerator overnight before using. This prevents the dough from becoming soggy as it thaws.
Dry the Meat Thoroughly
Excess moisture on the filet mignon is one of the main culprits of a soggy bottom. Be sure to thoroughly pat dry the beef tenderloin before wrapping in puff pastry Allowing the meat to air dry in the refrigerator uncovered for 30 minutes draws out even more moisture
Add a Moisture Barrier
Creating a barrier between the wet meat and the pastry is key. First, brush the tenderloin all over with mustard. The mustard coagulates the meat juices to prevent them from soaking into the dough. Next, wrap prosciutto around the filet mignon. The salt in the ham draws out and absorbs even more moisture.
Sear the Meat
Searing the beef tenderloin before wrapping also helps eliminate excess moisture that could soggy up the crust. Heat a skillet with oil to very hot. Add the tenderloin and sear on all sides until browned. Allow the meat to rest until cool enough to handle.
Sauté Vegetables
If adding vegetables like mushrooms or spinach, be sure to sauté them first. Cook until any liquid they release evaporates. This prevents them from creating a puddle of moisture in the middle of your Wellington.
Chill Thoroughly Before Baking
Once assembled, it is vital to chill the wrapped tenderloin thoroughly. Refrigerate for at least 30 minutes, or up to overnight. Chilling firms up the pastry layers, allowing them to puff up rather than absorb liquid.
Bake on a Wire Rack
Placing the Beef Wellington on a wire rack set inside a baking sheet allows air to circulate under and around it. This prevents a steam bath effect that leads to a sodden bottom crust. The rack also reduces the surface touching the pan so less moisture can transfer.
Brush with Egg Wash
Right before putting the Wellington in the oven, brush the top and sides with egg wash. The egg forms a barrier to seal in moisture. Be sure to cut a few slits in the top to allow steam to escape.
Monitor the Temperature
Check the internal temperature early and keep a close eye on it. You want the pastry fully cooked but the tenderloin at no more than medium doneness. For medium-rare beef, the internal temp should read 135°F on a meat thermometer.
Let It Rest
Allowing the Beef Wellington to rest after baking is imperative. The resting period allows juices to redistribute evenly instead of spilling out when you slice it. Cover it loosely with foil and let sit for at least 10-15 minutes before cutting.
Add a Pastry Base
For an extra layer of protection, some chefs recommend adding a pastry base. Roll out a circle of puff pastry and place in the pan. Set the wire rack on top and proceed as normal. The base acts as a moisture absorbent layer.
Use Phyllo Dough
Phyllo dough can also help avoid a soggy bottom. Brush sheets of phyllo with butter and line the baking pan. Phyllo has a flakier texture and creates more distinct moisture barrier layers.
With the proper preparation and baking technique, you can serve up elegant Beef Wellington without the soggy pastry pitfall. Follow these tips for tender beef filet elegantly wrapped in a properly crisp, flaky crust. Your guests will be thoroughly impressed when you unveil the Wellington cooked to perfection.
Tips on mastering a classic
It serves two people and takes thirty minutes to prepare and forty minutes to cook. It’s easy but hard (it’s all in the “how to master” tips) and perfect for a special occasion.
3 things to know
- Mushrooms, shallots (or onions), herbs, and finely chopped shallots are cooked in butter until they become a thick paste.
- Meat thermometer. Getting one just for this recipe is a good idea so that you can see how the beef is cooking when you cut through the Wellington sauce.
- Cut into generous slices to avoid the Wellington falling apart.
How to make amazing Beef Wellington…by avoiding these 4 key mistakes.
FAQ
How to make Wellington not soggy?
How to keep the bottom of a beef Wellington crispy?
How do you keep puff pastry from getting soggy on the bottom?
Why put a crepe in beef Wellington?
Why is my Beef Wellington pastry soggy?
It is usually the pastry base of a beef wellington that turns out to be soggy, as the juices from the beef and the mushroom filling tend to drip down onto the pastry as the wellington cooks. The first step to a crisper pastry is to make sure that the mushroom filling is cooked until all of the liquid has evaporated.
How do you make a good Beef Wellington?
To make a good Beef Wellington, start by making a thin pancake to wrap your beef and mushroom duxelles. This pancake will act as a barrier to stop any juices from making the pastry soggy and increase the structural integrity of the Beef Wellington. Dan flavors his pancakes with horseradish and chives before wrapping the beef and mushroom duxelles.
How do you make Beef Wellington using clingfilm?
To make Beef Wellington, roll out pastry large enough to wrap the beef (approx the size of a tea towel) and leave a 1 -2 cm border. Remove the clingfilm from the pancake-wrapped beef and place it at one end of the pastry, keeping the border clear.
Can you cook Beef Wellington the night before?
Beef Wellington is one of those secretly quick and easy dishes that is perfect for holidays like Christmas and Easter, or even Sunday lunches, or anytime you have guests over. You can prep most of it the night before to save time, and then wrap it in puff pastry and bake it the next day before dinner. Kids and adults alike love this dish!