Guide To Serve Beef Wellington Recipe Serious Eats Simple

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Beef Wellington is a classic dish that might seem intimidating at first glance, but with the right guidance, you can achieve restaurant-quality results in your own kitchen. This recipe breaks down the process into manageable steps, ensuring a delicious and impressive main course.

Ingredients:

Beef Wellington Recipe
Beef Wellington Recipe

1 (10- to 12-pound) center-cut beef tenderloin, trimmed

  • Kosher salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 pound fresh button mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves picked
  • 1/4 cup dry sherry
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 puff pastry sheet (about 1 pound), thawed
  • 1 egg yolk, beaten with 1 tablespoon water
  • Flaky sea salt (for garnish)

  • Directions:

    1. Prep the Tenderloin: Pat the tenderloin dry with paper towels and season generously with salt and pepper. Rub the entire surface with Dijon mustard, ensuring even coating.

    2. Sear the Meat: Heat a large cast-iron skillet over high heat. Sear the tenderloin on all sides until deeply browned, about 3-4 minutes per side. Remove from the pan and let cool slightly.

    3. Make the Duxelles: Reduce the heat to medium-low and melt the butter in the same skillet. Add the shallots and garlic, cooking until softened, approximately 5 minutes. Add the mushrooms and thyme, season with salt and pepper, and cook until the mushrooms release their liquid, about 10 minutes.

    4. Deglaze and Reduce: Increase the heat to medium and pour in the sherry, scraping up any browned bits from the bottom of the pan. Cook until the sherry has reduced by half, about 2 minutes. Stir in the heavy cream and simmer for an additional 5 minutes, until the mixture thickens slightly. Remove from heat and let cool slightly.

    5. Assemble the Wellington: Spread the cooled duxelles mixture over a sheet of plastic wrap into a thin, even layer slightly larger than the tenderloin. Place the tenderloin on top of the duxelles and roll tightly, using the plastic wrap to help form a compact cylinder. Twist the ends of the plastic wrap to secure the shape. Refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld and the meat to firm up.

    6. Prepare the Pastry: Preheat oven to 400°F (200°C). Unfold the puff pastry sheet on a lightly floured surface. If necessary, gently roll it out to form a 12×16-inch rectangle.

    7. Wrap the Tenderloin: Remove the plastic wrap from the chilled tenderloin. Brush the pastry with the egg wash, leaving a 1-inch border around one short end. Carefully place the tenderloin seam-side down in the center of the pastry. Fold the pastry over the tenderloin, starting from the egg-washed end, and gently press to seal. Trim off any excess pastry, then brush the entire Wellington with the remaining egg wash.

    8. Score and Bake: Using a sharp knife, make shallow diagonal cuts across the top of the pastry. Sprinkle with flaky sea salt. Transfer the Wellington to a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the pastry is golden brown and puffed.

    9. Rest and Serve: Remove the Wellington from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat. Slice into thick portions and serve with your favorite sides.

    Nutrition Facts (per serving)

    Calories: 800 (approx.)

  • Fat: 50g (approx.)
  • Protein: 60g (approx.)
  • Carbs: 40g (approx.)

  • Please note: This is an approximate nutritional value based on common ingredients. Actual values may vary depending on the specific brands used.

    Conclusion

    Beef Wellington is a showstopper dish that’s perfect for special occasions or a decadent weeknight meal. With careful preparation and these detailed instructions, you can impress your guests with your culinary skills.

    Frequently Asked Questions (FAQs)

    1. Can I use a different cut of beef?

    While a center-cut beef tenderloin is the traditional choice for Beef Wellington, you can substitute it with a filet mignon or another high-quality, well-marbled cut. However, keep in mind that the cooking time may need to be adjusted depending on the thickness of the meat.