Notes

Individual Beef Wellington With Mushroom Sauce
If desired, roll out the additional dough and cut shapes with decorative cutters and arrange the cutouts on top, and brush with the remaining egg wash. Cover and refrigerate for at least 1 hour but no more than 2 hours. A favorite holiday dish, Beef Wellington is beef fillet is slathered with pate, covered in diced mushrooms and puff pastry, and baked. Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef. Trim the edges and reserve the scraps for decoration.
Is beef tenderloin the same as filet mignon? That's right – the tenderloin is an actual part of meat on a cow that sits right below the sirloin. You should actually think of the tenderloin as two separate pieces of meat, though. ... In short: A filet mignon is part of the tenderloin, but the tenderloin is not a filet mignon. Let's get a better look at each beef cut.

Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool. 16 Saute mushrooms and shallots in butter 7 or 8 minutes or so until the mushroom pieces separate from each other and begin to look dry. When your lattice is ready, brush egg wash on the base pastry then gently lift the lattice onto the surface of the Wellington. Tuck the pastry down around the ends to secure. After it is placed where you would like it, brush the lattice with egg wash as well.
Wrap The Tenderloin In Prosciutto
Transfer beef Wellington to a platter and serve with sauce alongside for spooning over slices. Beat the egg and water in a small bowl with a fork. If you're new to the dish it can be tricky to get perfect first time. Read our cookery team's cooking and prep tips for getting it just right. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
Your next bowl of stew is waiting for you now. If you're looking for an impressive and heartymain dish for Christmas, look no further than Beef Wellington. Featuring buttery, flaky puff pastry, tangy mustard, salty prosciutto, earthy mushrooms and super-tender beef, it's a classic for a reason. Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. However, she cautioned, there are no 19th-century recipes for the dish.
Wrap the tenderloin up tightly and chill in the refrigerator for about an hour. Deglaze with red wine and cook until reduced by two thirds. Layer the remaining prosciutto over the tenderloin, overlapping slightly. Season well, add the herbs, and continue to cook.

I have always had a serious weakness for beef Wellington and this recipe certainly didn’t disappoint. The instructions were clear, and the cook times perfect for a medium-rare roast that would make a stunning main at any dinner party. It’s a bit of a splurge, but worth every penny. Remove the roast from the refrigerator. Remove and discard the plastic wrap. Brush the roast all over with the beaten egg; reserve the remaining egg.
Different Cuts Of Beef
Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Roll the puff pastry out using the tenderloin as your guide for size. The pastry should be large enough to wrap fully around the tenderloin and seal. Lay out a long piece of plastic wrap and lay half of the prosciutto slices in a long layer . Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top. Place the seared filet in the center of the prosciutto and mushroom layer.
Branched out once again with a smoke free meal. Scaled back Christmas this year, just the three of us, decided to try Beef Wellington. It was beyond expectations and would definitely do this again. #backyardsmoking pic.twitter.com/ZIw9B15SFq
— backyardsmoking (@backyardsmoking) December 26, 2021
Brush the entire pastry with the egg wash, then cut Xs on top to let the steam escape while cooking. Bake for 25 to 30 minutes until the beef measures at 125 degrees F with a thermometer, and the puff pastry is golden brown. Remove from the oven and place the beef on a wire rack to rest for at least 10 minutes while you make the sauce. Roll the puff pastry dough out on a lightly floured surface to form a rectangle less than 1/4 inch thick. Spoon some pate into the center of the dough and spread it to form a shape similar to that of the tenderloin.
Beef Wellington Recipe
I prefer to stick it in from the end and as far as the probe will go. It won’t be in the center of the whole Wellington but as long as it is in the center of the beef it will be fine. If we are being technical, the term “chateaubriand” in today’s terms refers to a filet mignon roast which is cut from the very center of the beef tenderloin. But chateaubriand is classically a method by which the center portion of the beef tenderloin is cooked and not the beef itself. Those pieces were then discarded because they were overcooked.
How difficult is Beef Wellington? For all its steps and ingredients, a beef Wellington is really not a difficult dish technique-wise. There are only two real major problems that arise when you bake it. The first is keeping the puff pastry from turning soggy.

Layer the prosciutto out over the plastic wrap like overlapping shingles wide enough to cover the surface of the entire tenderloin. I make this Beef Wellington Recipe every year for Christmas dinner, and it’s one of my favorite dishes ever. Beef tenderloin is wrapped in duxelles, prosciutto, and puff pastry for a delicious and flavorful main course.
Individual Beef Wellington anyone? pic.twitter.com/YKdXaiVr90
— Nut (@Nutmeggeoduck) December 26, 2021
Set in the refrigerator while you make the filling. Beef Wellington has to be one of the most impressive dishes to serve. © 2021 Meredith Women's Network. Rachael Ray In Season is part of the Allrecipes Food Group.
Line a cutting board with plastic wrap and layer half of the prosciutto on the plastic, overlapping slightly. Filet mignon is a cut, typically sold as thick steaks, that comes from beef tenderloin. Let rest on a cutting board 10 minutes before slicing.
Foie gras pâté can be used in place of the fresh foie gras. In step 9, spread foie gras pâté on top of tenderloin in place of sliced fresh foie gras. Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes.
Yes, you can skip this step, but it will make your pastry shine and look beautiful out of the oven. It will also help the edges stay sealed. Both of these sauces are perfect compliments to the beef and mushrooms. Normally when I serve Beef Wellington, I make a Peppercorn Pan Sauce to serve it with, but that seems too fussy for these little bites. Party food can be upscale but it should also be easy to make and easy to eat.
Once it is completely rolled, wrap in plastic, twisting the ends to make sure it is very tight. Preheat the oven to 400 degrees F. Cut 4 circles, about an inch bigger than the filets. Spray the bottoms of 2 sheet pans with cooking spray or lightly rub with vegetable oil.
Remove the duxelle from the pan and leave to cool. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt.
Vertically arrange half of the prosciutto, one piece slightly overlapping the next, along the length of the plastic wrap . Place the roast mushroom-side down on the prosciutto. Spread the remaining mushroom mixture over the roast. Lay the rest of the prosciutto slices, in the same manner as before, over the mushroom mixture. Fold up the edges of the plastic wrap and use another piece of plastic to enclose the entire roast; refrigerate.
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