how long does it take to make a beef wellington

Bake in 425°F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium. Transfer Beef Wellington to carving board. Let stand 10 minutes.

The Moisture Barrier

There are a few common solutions to the problem, but I dont find either of them to be particularly attractive. The first is to wrap the beef in shingled layers of a raw cured ham (generally prosciutto). From a flavor standpoint, this idea is top notch. The ham melds very nicely into the foie and duxelles, and it does make wrapping the beef relatively simple. Thin sliced ham is like natures Velcro in that way.

The problem is that it doesnt really prevent moisture from leaking out. Indeed, as it cooks, it renders its own moisture, actually adding to the problem.

The other method is to make a thin crêpe, then using that crêpe to wrap the whole shebang. Again, the problem here is that it doesnt work all that well—the crêpe dissolves, turns soggy, and on top of that, who wants to bother making a crêpe when youre already committed to multiple hours in the kitchen?

I suggest a much simpler, more effective, and time-saving alternative: prosciutto and a sheet of phyllo dough.

how long does it take to make a beef wellington

Its pretty much custom made for the job. Phyllo dough is ultra-thin (thus doesnt distract us with any unwanted flavors or textures), but quite strong, designed to wrap moist fillings without leaking. Its also available inexpensively in any supermarket.

I use a single sheet of phyllo, shingle on my prosciutto, spread my duxelles over that, and were good to go.

Wrapping

So long as the duxelles has cooled to a paste-like consistency, wrapping is relatively easy. The trick is to use a double layer of plastic wrap to help you out, exactly the same way youd use a bamboo mat to make makizushi (sushi rolls). Indeed, the process is pretty much identical. The phyllo and ham layer is the nori, the duxelles is the rice, and the beef and foie gras are the fish and vegetables. Its only the scale thats different.

how long does it take to make a beef wellington

I place the beef along the lower edge of the mushroom-covered phyllo/ham, shingle the foie on top, then roll.

Once rolled, I re-wrap the whole thing as tightly as I possibly can in clingfilm, using several layers and twisting the ends. This step is absolutely vital, as its what will determine the shape of the Wellington in its final form.

This is where we now address the second problem—not overcooking the meat while finishing off the pastry properly. To solve this problem, its a simple as making sure that the beef is completely chilled before it gets wrapped. At this stage, the whole roll should go back into the fridge for at least half an hour, and up to a couple days, to get it thoroughly chilled.

Assembling Your 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. What with all the fatty ingredients—the foie gras, the duxelles— there are plenty of juices that are trying to escape from within their puff pastry enclosure. These juices need to be contained to prevent the pastry from leaking.

The second problem is one of timing. Puff pastry takes at least half an hour to 40 minutes to properly brown and puff—more than enough time for a tenderloin to overcook.

Lets start with tackling the first problem: moisture.

Bake in 425°F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium. Transfer Beef Wellington to carving board. Let stand 10 minutes.

FAQ

Is Beef Wellington hard to make?

Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn’t get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

How long does it take for beef to cook?

Generally, beef chunks will take about 1-2 hours to cook if simmered in a stew or braised. For grilling or frying, the cooking time can be shorter, typically around 15-20 minutes. It’s important to ensure that the beef reaches a safe internal temperature of 145°F (63°C) for medium rare or 160°F (71°C) for medium.

How long is Beef Wellington good for?

A Beef Wellington can typically last in the fridge for about 3-4 days if stored properly in an airtight container or wrapped tightly in plastic wrap. It’s important to ensure that the fridge temperature is at or below 40°F (4°C) to maintain food safety.

Can you make a Beef Wellington the day before?

Using the cling film you roll the whole thing together as tightly as possible. Make sure you seal the beef Wellington properly. Place in the fridge for at least 30 minutes or up till 24 hours in advance to set.

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