Beef Wellington when perfectly executed highly impresses me. For years I was intimidated to make one. My goal is to show you how to make Beef Wellington so it much less intimidating. A fancy dish called Beef Wellington is made by wrapping beef tenderloin in puff pastry and then cutting it into pieces to serve. But it is more than that. There are different layers of flavor within the Wellington that make it truly spectacular. Make no mistake though, it’s a fabulous to dish to make year round.
I have seen a number of different beef Wellington recipes throughout my years. You start to do all the steps because you think that if you do them exactly as written, you’ll get a perfect result. I’m here to tell you that this often isn’t the case sadly. I wanted to call this article “The Realist’s Guide to Beef Wellington” but I came to my senses. It is a labor of love making Beef Wellington but it is absolutely worth it. Give yourself plenty of time and don’t try to rush things. Take the time to learn the helpful tips in this guide and it will make all the difference. I have received so much joy from people who have used this guide and had great success.
My biggest problem in the past has been overcooking it or having portions of the pastry get soggy. I’ll explain why that happened and how you can prevent it. I think it’s important to share some of the useful tips and tricks I’ve learned while cooking.
Beef Wellington is a classic dish that has been popular for decades. It consists of a beef tenderloin that is wrapped in layers of mushroom duxelles, prosciutto or parma ham, and puff pastry. The parcel is then baked until the pastry is golden brown and the beef is perfectly medium-rare inside. It’s an elegant dish that is often served for special occasions
When making Beef Wellington, using the right cut of beef is crucial to get the best results. The most suitable cuts of beef for Beef Wellington are:
Filet Mignon
Filet mignon is the most traditional and popular cut of beef used for Beef Wellington. It comes from the tenderloin, which is the most tender cut of beef. Filet mignon is very tender and lean, with little marbling. This makes it ideal for Beef Wellington because the tenderloin can be cooked medium-rare without becoming tough. The leanness of filet mignon also allows the flavors of the mushroom duxelles and prosciutto to shine through. Many Beef Wellington recipes, including the classic preparation, call for filet mignon.
Chateaubriand
Chateaubriand is essentially a large, center-cut piece of tenderloin. It contains the most tender and desirable part of the tenderloin. Like filet mignon, it is tender, lean, and cooks up beautifully medium-rare. The main difference is that chateaubriand is cut from the thickest part of the tenderloin, so the pieces are larger. This makes it a great option if you’re cooking Beef Wellington for a special dinner and want an elegant presentation. The size also allows you to serve multiple people.
Beef Tenderloin Roast
A whole beef tenderloin roast can also be used for Beef Wellington It should be trimmed and tied into an even shape before wrapping in the pastry Using a whole tenderloin provides enough meat to serve at least 4-6 people. It requires a bit more work than individual filets, but can make for a dramatic presentation. Make sure the tenderloin is evenly shaped so that it cooks at the same rate when baked.
Tournedos
Tournedos are small, round filets cut from the smaller end of the tenderloin They are about 1-2 inches thick. Tournedos work well for individual Beef Wellington servings They can be wrapped neatly in the pastry. The round shape helps the Beef Wellington hold its shape better when baking. Tournedos will typically serve 1-2 people per piece.
Bacon-Wrapped Filet Mignon
Some modern interpretations of Beef Wellington use bacon-wrapped filet mignon in place of the traditional pâté layer. The bacon adds a salty, smoky flavor that complements the beef. It also renders fat that keeps the tenderloin moist. Make sure to use high quality, thick-cut bacon. Applewood smoked or peppered bacon work well.
Tenderloin Tips/Medallions
Small slices or medallions cut from the tenderloin also work well for individual Beef Wellingtons. Tenderloin tips are very tender and can be wrapped easily into portions for one person. They cook quickly, so be careful not to overcook them. You can also look for medallions that are 2-3 inches wide.
Striploin or Top Sirloin
If you can’t find tenderloin, striploin or top sirloin can work as budget-friendly alternatives. They are less tender than tenderloin, so be sure to slice across the grain and pound them thin so they cook evenly. Look for organic, grass-fed beef for maximum tenderness. These cuts will likely be chewier than tenderloin even when pounded thin.
Key Factors When Choosing a Cut of Beef
Here are some key things to look for when selecting beef for Beef Wellington:
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Tenderness – The most tender cuts like tenderloin will give the best results. Meat should be very tender and easy to cut with a fork.
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Leanness – You want a lean, tender cut. Excess fat or marbling can make the pastry greasy.
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Shape – Look for uniform thickness and shape to ensure even cooking.
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Size – Choose a size suitable for the number of people you are serving. Individual portions or a large roast work best.
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Quality – Splurge on the best beef you can afford such as certified Angus or Wagyu. Grass-fed is ideal.
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Prep – Proper trimming and pounding is needed to create thin, even pieces for quick cooking.
Avoiding Pitfalls When Cooking Beef Wellington
Proper cooking technique is also vital for perfect Beef Wellington. To avoid common mistakes:
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Use high-quality puff pastry that puffs up nicely when baked. Check that it wraps the beef smoothly with no gaps. Chill the wrapped Wellington thoroughly before baking.
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Brush egg wash carefully over the pastry before baking for an even golden crust.
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Preheat the oven well and use a meat thermometer to monitor the interior temperature. Cook to between 120-135°F for medium-rare doneness.
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Allow the Beef Wellington to rest at least 5-10 minutes before slicing to allow juices to redistribute.
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Use a sharp knife to slice the Wellington neatly. Careful slicing prevents the filling from leaking out.
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Take care when lifting the first slice not to pull apart the rest of the Wellington.
Other Tips for the Best Beef Wellington
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Use fresh, high-quality ingredients. This is not the time to skimp on budget ingredients.
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Make sure the duxelles filling is flavorful. Sauté the mushrooms properly to remove moisture.
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Layer the fillings evenly. Use enough to cover the beef but don’t overstuff.
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Work carefully to keep the pastry sealed against the beef. No gaps should exist.
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Brush off any excess flour before wrapping to prevent doughy pastry.
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You can add extras like truffles or foie gras for luxury. Just keep the flavors balanced.
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Serve Beef Wellington immediately while the pastry is crisp and beef is perfectly cooked.
When making Beef Wellington, using the right cut of beef is crucial for getting the melt-in-your-mouth texture the dish is prized for. Tenderloin, whether as whole fillets, medallions, or a roasted tenderloin, offers the ultimate in tenderness and rich flavor. Cuts like striploin can also work in a pinch if thinly sliced. Look for quality beef and properly trim and prepare it for the best results. Along with great supporting ingredients like duxelles and puff pastry, the right beef delivers the amazing experience Beef Wellington is revered for.
What is Beef Wellington?
A simple Beef Wellington recipe for me means beef tenderloin wrapped in puff pastry and surrounded by duxelles. Beef Wellington can be made from a large center cut piece of beef tenderloin then sliced to serve. Before I talk more about the recipe, I want to make sure everyone understands some of the terms.
A Few Words About Puff Pastry
People who have never tried puff pastry before don’t have to worry—you can find it in the freezer section of most grocery stores. For those who don’t know, puff pastry is rather difficult to make, even though it only needs a few ingredients.
Note: Do not confuse puff pastry with phyllo dough when you purchase it. You want puff pastry sheets.
It’s made of hundreds of very thin layers of dough with just as many thin layers of butter in between. The butter has to be cold out pliable during this process. Think about beating a lot of butter until it’s very thin and then adding a layer on top of plain dough. Then fold that layer over and over. Next you flatten and roll that piece of dough. Repeat this process by folding the dough, rolling the dough while chilling the dough.
Sounds like fun doesn’t it? Maybe if you have an industrial machine to facilitate the process. Count me out. Learning how to make Beef Wellington is already quite labor intensive. I might get the urge to make my own puff pastry again one day, but I don’t think that will happen any time soon.
When I was a teen I would make homemade apple turnovers and make my own puff pastry. Back then I used to surprise my Mom with special treats I’d make in the kitchen. Then adulthood happens and we have to prioritize our valuable time.
Beef Wellington: Learn about the cut of this meat! SALTOPIA
FAQ
What cuts of beef are used in Beef Wellington?
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Why is Beef Wellington so hard to make?