How Long Does It Take To Make A Beef Wellington

The Pastry

You could make your own puff pastry if you really want to be a culinary hero (you overachiever, you) However, since there are some great frozen puff pastry brands available, I don’t think it’s necessary.

One of the foods that freezes the best is puff pastry, which retains its flavor and puffiness even after freezing, much like pie dough. The secret to selecting a quality brand is to look at the ingredients; butter should be the only source of fat and there shouldn’t be any kind of artificial or natural flavorings. Butter provides enough flavor on its own, thanks.

I use Dufour brand puff pastry, which is pretty widely available.

How Long Does It Take To Make A Beef Wellington

The beef will hold its shape very well once chilled, which will make wrapping it easy. I roll out my puff pastry dough and brush it with egg wash after it extends a few inches past the ends of the beef roll. Making sure the foie gras is on top and the puff pastry seam is on bottom is crucial in this recipe.

This can be accomplished by placing the beef roll in the orientation shown above, with the foie on the bottom, or by placing it along the very bottom edge of the pastry with the foie on top. Once the seams meet, roll the pastry away from you and use a knife to trim off any excess.

Should you have previously wrapped a gift, you are familiar with sealing puff pastry dough. To begin, I fold in the sides, then fold down the top flap, and finally, I trim off the bottom flap with a knife. I turn the entire thing over and tuck the flaps over, pressing them down to adhere, after repeating this process on both sides. Before baking, the entire thing is turned over once more and chilled in the refrigerator. Once more, beef Wellington is one of the more party-friendly dishes I know because it can be kept in the refrigerator for a few days at this point.

How Long Does It Take To Make A Beef Wellington

I score it with a paring knife (for aesthetic purposes only), add more egg wash to give it a glossy sheen, and then sprinkle it with a ton of coarse crunchy sea salt to give the pastry a crunch similar to pretzels right before it goes into the oven.

How to determine when your beef Wellington is done: A meat thermometer is the most accurate tool for determining when your beef Wellington is done, though you can also use visual cues, such as golden and flaky pastry. The center of your beef Wellington should be 120°F for medium-rare. In the oven, this should take about 40 to 45 minutes, but use your thermometer to be sure.

The duxelle, or mixture of mushrooms, shallots, and thyme, is incredibly flavorful. This mixture elevates the umami flavor of beef tenderloin to a whole new level. A word of caution: you really want to cook out as much of the moisture as possible, so don’t try to speed up the cooking process. If you don’t, the mushrooms may become soggy on the bottom while baking the Wellington because they will continue to lose moisture.

Wrapping your tenderloin in prosciutto is a little extra insurance. Speaking of soggy bottoms (or more specifically, how to avoid them), meet your new bestie: prosciutto! In addition to acting as a moisture barrier, it enhances the flavor of meat even more. Spreading your duxelle in an even layer and evenly wrapping your tenderloin is simple to do by putting a layer of prosciutto on top of a layer of plastic wrap.

Although roast turkey is a Thanksgiving staple, beef Wellington is the main course you should serve if you want to wow your guests this year. For good reason, beef Wellington is a holiday spread staple. This centerpiece, which consists of four ingredients (flaky puff pastry, prosciutto, savory duxelle, and tender beef tenderloin), will impress from the first bite. We’ve broken down this recipe step-by-step so you can serve up this holiday classic with all the flavor and none of the hassle, even though it may seem intimidating. Keep reading on for all of our top tips:

What is beef Wellington? It’s a classic British dish that is thought to have started in the 1800s following the Duke of Wellington’s victory at Waterloo. In the mid-1900s, the festive dish gained popularity as a sophisticated centerpiece for dinner parties and special occasions, turning it into a classic. Traditionally, the dish consists of beef wrapped in puff pastry and baked in the oven, surrounded by pâté, mushrooms, and some kind of ham.

The Moisture Barrier

There are a couple popular answers to the issue, but neither of them really appeals to me. The first method is to wrap the beef in layers of raw, cured ham (usually prosciutto) with shingles. From a flavor standpoint, this idea is top notch. In addition to making wrapping the beef relatively easy, the ham blends in very well with the foie and duxelles. Thin sliced ham is like natures Velcro in that way.

The issue is that it is ineffective at stopping moisture leaks. In fact, it adds to the issue as it cooks by rendering its own moisture.

Another way is to roll out a thin crêpe and wrap the entire shebang in it. The crêpe dissolves, gets soggy, and who wants to bother making a crêpe when you’re already spending hours in the kitchen? This is another example of how poorly it works.

I propose a much easier, faster, and more efficient substitute: prosciutto and a piece of phyllo dough.

How Long Does It Take To Make A Beef Wellington

Its pretty much custom made for the job. Phyllo dough is incredibly strong and ultra-thin, making it perfect for encasing moist fillings without leaking or distracting us with unwelcome flavors or textures. Its also available inexpensively in any supermarket.

I take one piece of phyllo, lay it over my prosciutto, then cover it with my duxelles, and we’re set to go.