Notes

Perfect Beef Wellington Recipe
Allow all ingredients to chill for at least 30 minutes. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices.

A drizzle of Madeira sauce can enhance the meat flavors and a side of roasted vegetables and creamy mashed potatoes will make an unforgettable meal. In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
Pepperoni Pasta With Lemon And Garlic
Cover with cling film and chill for at least 30 minutes. If you've ever wrapped a present before, you know how to seal puff pastry dough. I start by folding in the sides, then folding down the top flap before using a knife to trim off the bottom flap. After repeating on both sides, I flip the whole thing over and tuck the flaps over, pressing them down so they adhere.
It’s best to use an instant-read thermometer pierced into the thickest part of the beef to test. Overlap 3 sheets of plastic wrap on a work surface. Place prosciutto on top, overlapping to make roughly a 12- by 7-inch rectangle. Spread mushroom mixture evenly over prosciutto. In a large preheated cast iron skillet sear and cook the seasoned beef tenderloins in the butter.
Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Place the pastry wrapped tenderloin, seam side down, on a parchment-lined rimmed baking sheet.
Pass the mixture through a sieve into another bowl to get out any lumps. As mentioned by another cook, remember to use a wire rack to keep juices from soaking the bottom of the pastry. Mushrooms– Go ahead and stick with the easy to find bella mushrooms to keep it easy and budget friendly. Cook, stirring often, until mixture is dry and just starts to stick to bottom of skillet again, 2 to 4 minutes.
Before I get more involved in the recipe, I want to make sure everyone is familiar with some of the terminology. A classic beef Wellington recipe is usually served at a wedding or any variety of stuffy banquet dinners. This recipe is the heavenly version. Try it with our easy, creamy Mushroom Gravy recipe, followed by our classic Old Fashioned recipe.
Sprinkle the sauce with the chives on the plate. Place the tenderloin at the bottom of the duxelles topped prosciutto. Shallots– this variety of onion has a sweet, delicate flavor with a hint of sharpness. You can substitute onions in this recipe, just know that they’ll have a more sharp, pungent, less sweet flavor than the shallots. Brush the perimeter of the pastry with a bit of the beaten eggs. Finally, the recipe is an old one with a lot of staying power.
Beef Wellington
Place the tenderloin in the center of the dough and gently pull up the sides to completely encase the meat. Fold the edges together, brush lightly with the egg wash and press to seal. Place the entire package, seam side down, on a parchment-lined half-sheet pan and brush all over with the egg wash. Cut 4 to 5 small holes on the top of the pastry for steam to escape.
Why is Beef Wellington so rare? The ideal temperature for a beef wellington is medium rare. Since many people are used to eating their beef medium or well done, it looks raw to them. To someone like me, who is a fan of rare, tender beef, it looks just about perfect. Thanks to food processors, we can now make beef wellington at home.

Transfer the beef to a foil-lined baking sheet, seam-side down, and brush the beef all over with the egg yolks. Place mushrooms in a food processor and season with salt and pepper; pulse to a rough paste. Using a thermometer inserted into the center of the beef tenderloin registers to 135 degrees Fahrenheit for medium rare.
Puff pastery much easier to work with than Phylo. Use plenty of flour when rolling out pastry to make it very thin if desired. Cooking times resulted in the desired medium-rare. This recipe of so easy, even for first-timers, I would recommend using it for individual filets for that VERY impressive fine dining restaurant look. Also recommend placing pastry covered meat on a rack in the baking pan to reduce the mushy bottom of entree due to juices.

When the oil just begins to smoke, add the filets to the pan, press them down, and brown for 2 minutes on each side. Quickly sear the raw edges of the meat, so the red turns to brown on the surface. Remove the steaks from the pan and place on a clean plate to cool. Turn off the heat and save the pan with the drippings for the mushrooms sauce. Roll the puff pastry sheet out on a lightly floured surface.

Some recipes call for foie gras. Lay tenderloin on top of mushroom mixture; fold puff pastry around, creating seam on bottom and tucking sides under. Place on baking sheet lined with parchment paper, seam side down, and refrigerate 15 minutes. Cut four pieces of kitchen twine so they are each around 12-inches long. If there is thinner tail on one end, cut it off or wrap it under before tying it . Season with salt and pepper on all sides and let rest at room temperature while you make the mushroom paste.
Repeat searing on all sides, including the tenderloin ends. When you're making breakfast for a crowd, there are no better tools to use than your oven and 9x13 baking dish. These breakfast bakes are easy to assemble and serve, and many come together in the fridge overnight, saving you a ton of work and prep time in the morning.
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. Hi Libby, you can definitely tell there are mushrooms. If you don't care for them, I don't suggest making this recipe. You could try it without them but I'm not sure how it would turn out (we're big mushroom lovers so I've always added them).
Individual Beef Wellington anyone? pic.twitter.com/YKdXaiVr90
— Nut (@Nutmeggeoduck) December 26, 2021
This is an impressive main dish that will be the center of attention. Join the Cravings community and save alllll your favorite recipes, articles, and shop items for later. Sign in to view your saved recipes, track your orders. Here you'll find 700+ tested and approachable recipes from scratch, perfect for everyday occasions.
What do the French call Beef Wellington? The French already had such a dish in their culinary repertoire known as “filet de boeuf en croûte.” Someone, somewhere merely rechristened it “beef Wellington” in honor of Wellesley.

I prefer to tie that portion together with butcher twine to sear. When wrapping the Beef Wellington up with the duxelles and prosciutto, I form as tight and uniformly shaped cylinder as possible. A uniform shape is the key to an even cook. Loosen the fillet from the jelly roll pan, transfer it with two spatulas to a warmed platter and garnish with watercress. To serve, cut the fillet into 3/4-inch-thick slices, dress with the sauce. Beef Wellington has been around for long enough that you’ve definitely heard about it.
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