So, youve decided to make Beef Wellington. Congratulations! You are about to make your dinner guests extremely happy. While the origins of this famous dish are unknown, we do know its a holiday showstopper that it is not for the faint of heart. Below, we break down all the elements of a classic Beef Wellington from the inside out, so you can fearlessly make the best Wellington you can. We believe in you!
Were starting with one of the most tender cuts of beef ever—the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, its not the most flavorful cut of beef in the world. That is why we season liberally. (Read: about 1 teaspoon kosher salt per pound.) That is also why we sear the meat before anything else. Browning the meat on all sides, including the ends, does SO MUCH for the flavor of the Wellington as a whole.
The Mustard To add another layer of complexity to the finished product, brush the seared tenderloin with mustard. Feel free to use your favorite type—we love a variety with some heat like dijon or spicy brown mustard.
AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasnt bringing enough umami, this mixture takes it to the next level. Word to the wise: dont try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. If you dont, the mushrooms will continue to lose moisture when youre baking the Wellington, which could lead to a soggy bottom.
The Prosciutto Speaking of soggy bottoms (or more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. Its a win/win!
Some people like to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. Weve found that, not only is store bought puff pastry much more convenient, but its also incredibly delicious. Were particularly fond of this brand, and honestly dont think we could make a better version if we tried. If you DO want to attempt making your own, check out this step by step guide from our friends over at the Kitchn.
Made this? Let us know how it went in the comment section below! Advertisement – Continue Reading Below Save Recipe Cal/Serv:
Nutrition (per serving): 637 calories, 50 g protein, 40 g carbohydrates, 3 g fiber, 4 g sugar, 36 g fat, 15 g saturated fat, 1,640 mg sodium
Sort byRelevanceRelevance Distance Distance/relevance Michelin Trip Yelp Frommer’s Zomato Google Foursquare Yandex Current locationPoint on mapOrlando city center.
Distance
So, youve decided to make Beef Wellington. Congratulations! You are about to make your dinner guests extremely happy. While the origins of this famous dish are unknown, we do know its a holiday showstopper that it is not for the faint of heart. Below, we break down all the elements of a classic Beef Wellington from the inside out, so you can fearlessly make the best Wellington you can. We believe in you!
Nutrition (per serving): 637 calories, 50 g protein, 40 g carbohydrates, 3 g fiber, 4 g sugar, 36 g fat, 15 g saturated fat, 1,640 mg sodium
The Mustard To add another layer of complexity to the finished product, brush the seared tenderloin with mustard. Feel free to use your favorite type—we love a variety with some heat like dijon or spicy brown mustard.
The Prosciutto Speaking of soggy bottoms (or more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly. Its a win/win!
AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. As if beef tenderloin wasnt bringing enough umami, this mixture takes it to the next level. Word to the wise: dont try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. If you dont, the mushrooms will continue to lose moisture when youre baking the Wellington, which could lead to a soggy bottom.
How to choose the best beef Wellington?
Beef Wellington is usually cooked to serve in a restaurant.
You will rarely see a raw version that is almost done, just without being caked.
So here are some tips for you to have the best beef Wellington to enjoy.
FAQ
Does Costco sell beef Wellington?
Is Beef Wellington Raw?
How do I cook frozen beef Wellington?
