What Do You Need To Make A Beef Wellington

The Best Cut of Beef for Beef Wellington

The ideal cut for beef Wellington is center-cut tenderloin. This tender, boneless cut is fairly uniform in shape and contains very little fat or gristle. A tenderloin with an even thickness will cook more evenly, so look for it when you’re shopping.

What Do You Need To Make A Beef Wellington

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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.

The ideal beef cut for beef Wellington is tenderloin, which is among the softest cuts of beef ever. However, because it lacks bones and flavorful marbling, it’s not the world’s most flavorful beef cut. That’s why we sear the meat before we do anything else and season it heavily (about 1 teaspoon of kosher salt per pound). Thoroughly browning the meat on all sides, including the ends, significantly enhances the overall flavor of the Wellington.

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.

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:

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.