Beef Wellington Recipe

Beef tenderloin: A tender and lean cut of beef that is the star of this dish, providing a juicy and flavorful center.

Olive oil: Used for searing the beef, it adds a subtle fruity flavor and helps create a nice crust.

Mushrooms: Finely chopped and cooked down to remove moisture, they add earthiness and depth to the filling.

Shallot: A mild onion-like vegetable that adds sweetness and aroma when sautéed.

Garlic: Minced to bring a warm, savory flavor that complements the mushrooms and beef.

Dijon mustard: Spread on the beef to add a tangy, slightly spicy layer of flavor.

Prosciutto: Thin slices of Italian cured ham that wrap around the beef and mushroom mixture, adding saltiness and richness.

Puff pastry: A flaky, buttery dough that encases the beef, creating a golden, crispy outer layer.

Beaten egg: Brushed on the pastry to give it a shiny, golden finish when baked.

Salt: Used to season the beef and bring out the flavors.

Pepper: Adds a bit of heat and enhances the overall taste.

One of the trickiest parts of making this Beef Wellington is getting the mushrooms just right before wrapping everything up. You need to cook the finely chopped mushrooms, shallot, and garlic until all the moisture disappears. Here’s how to do that step by step:

1. Heat a pan over medium heat and add a little bit of oil or butter.
2. Toss in the finely chopped mushrooms, shallot, and minced garlic.
3. Stir them often so they cook evenly and don’t burn.
4. Keep cooking until the mixture looks dry and most of the water from the mushrooms has evaporated. This usually takes about 10-15 minutes.

Why does this matter? If you don’t cook off the moisture, the puff pastry will get soggy when you wrap the beef tenderloin and prosciutto inside. That would make your Beef Wellington less crispy and less tasty. Also, cooking the mushrooms this way brings out their flavor and makes the whole dish richer.

When I first tried this, I didn’t wait long enough for the moisture to cook off, and my pastry was soggy and sad. Now, I make sure to be patient and keep stirring. A little trick I like is to spread the mushroom mixture out in the pan so it cooks faster and dries out better. It makes the whole Beef Wellington turn out so much better!

• beef tenderloin - Substitute with pork tenderloin: Pork tenderloin has a similar texture and flavor profile, making it a suitable alternative for those who prefer a different meat.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in cooking.

• finely chopped mushrooms - Substitute with finely chopped eggplant: Eggplant has a similar texture to mushrooms when cooked and can provide a similar umami flavor.

• finely chopped shallot - Substitute with finely chopped onion: Onions can provide a similar flavor profile to shallots, though they are slightly more pungent.

• minced garlic - Substitute with garlic powder: Garlic powder can be used as a convenient alternative to fresh garlic, though it is less aromatic.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and can add a bit of texture to the dish.

• prosciutto - Substitute with bacon: Bacon can provide a similar salty and savory flavor, though it is slightly fattier than prosciutto.

• puff pastry - Substitute with phyllo dough: Phyllo dough can be used to create a similar flaky crust, though it requires more layers to achieve the same effect.

• beaten egg - Substitute with milk: Milk can be used as a wash for the pastry to achieve a golden brown color, though it won't provide the same binding properties as egg.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with additional umami notes.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor, though it should be used sparingly.

• Allow the beef wellington to cool completely before storing. This helps to prevent condensation, which can make the puff pastry soggy.
• Wrap the beef wellington tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep out air and moisture.
• Place the wrapped beef wellington in an airtight container. This provides an extra layer of protection against freezer burn and helps maintain its flavor.
• Label the container with the date of preparation. This helps you keep track of how long it has been stored.
• Store in the refrigerator for up to 3 days if you plan to consume it soon. For longer storage, place the container in the freezer.
• When freezing, ensure the beef wellington is placed in the coldest part of the freezer. This helps it freeze quickly and maintain its texture.
• To reheat, preheat your oven to 350°F (175°C). Remove the beef wellington from the freezer and let it thaw in the refrigerator overnight.
• Once thawed, unwrap the beef wellington and place it on a baking sheet. Cover loosely with aluminum foil to prevent the puff pastry from over-browning.
• Bake for 20-25 minutes or until heated through. Remove the foil for the last 5 minutes to crisp up the puff pastry.
• Serve immediately and enjoy the delicious flavors of your perfectly stored and reheated beef wellington.

• Preheat your oven to 300°F (150°C). This low temperature ensures that the beef tenderloin remains tender and juicy.
• Wrap the Beef Wellington in aluminum foil to retain moisture and prevent the puff pastry from drying out.
• Place the wrapped Beef Wellington on a baking sheet and heat for about 15-20 minutes. Check the internal temperature with a meat thermometer; it should reach around 130°F (55°C) for medium-rare.
• If you prefer a crispier puff pastry, unwrap the Beef Wellington for the last 5 minutes of reheating.
• Alternatively, you can use a microwave for a quicker option. Place a slice of Beef Wellington on a microwave-safe plate, cover it with a damp paper towel, and heat on medium power for 1-2 minutes. This method is less ideal as it may make the puff pastry soggy.
• For an extra touch, reheat the mushroom mixture separately in a skillet over medium heat for a few minutes and serve it alongside the reheated Beef Wellington.

• Oven: Used to bake the beef wellington to a golden brown perfection.

• Skillet: Essential for searing the beef tenderloin to lock in the juices and flavor.

• Tongs: Handy for turning and handling the beef tenderloin while searing.

• Knife: Necessary for finely chopping the mushrooms, shallot, and garlic.

• Cutting board: Provides a stable surface for chopping ingredients.

• Spatula: Useful for sautéing the mushroom mixture until the moisture evaporates.

• Pastry brush: Used to brush the beef with dijon mustard and to apply the beaten egg to the puff pastry.

• Plastic wrap: Helps in rolling the prosciutto and mushroom mixture around the beef.

• Baking sheet: Needed to place the wrapped beef wellington for baking.

• Parchment paper: Lining the baking sheet to prevent sticking and ensure easy cleanup.

• Mixing bowl: Useful for holding the beaten egg before brushing it onto the puff pastry.

• Meat thermometer: Ensures the beef is cooked to the desired doneness.

Prepare the filling: Sauté the mushrooms, shallot, and garlic ahead of time and store in the fridge.

Use pre-made puff pastry: Save time by using store-bought puff pastry instead of making it from scratch.

Pre-sear the beef: Sear the beef tenderloin the night before and keep it refrigerated.

Assembly line method: Lay out the prosciutto and spread the mushroom mixture in advance for quick assembly.

Egg wash prep: Beat the egg and keep it ready in the fridge to brush on the puff pastry just before baking.