What Is Beef Wellington?
Beef Wellington is a traditional English way of preparing beef tenderloin. Believed to have originated in the 1800s after the Duke of Wellington had a victory at Waterloo in 1815, it was a popular “fancy” dish in the mid-1900s.
The beef is covered in paté de foie gras or mushrooms duxelles (a mushroom puree that has its moisture cooked out) and some sort of ham — like Parma or proscuitto — cover the beef. Its then wrapped in puff pastry and cooked in the oven.
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 putting 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.
How to tell when your beef Wellington is done: While you can use visual cues to see when your beef Wellington is done (the pastry should be golden and flaky), the best way to tell when it is fully done is to use a meat thermometer. For medium-rare, the center of your beef Wellington should reach 120°F. This should take around 40-45 minutes in the oven, but rely on your thermometer.
The mushrooms: 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 really 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.
What is beef Wellington? Beef Wellington is a traditional British dish; it’s said to have originated in the 1800s after the Duke of Wellington won a victory in Waterloo. The celebratory dish became a classic that rose to popularity as a fancy centerpiece served at dinner parties and holidays in the mid 1900s. Traditionally, the dish centers around beef surrounded by pâté, mushrooms and some form of ham that is then wrapped in puff pastry and baked in the oven.
The roast turkey is a Thanksgiving classic, but if you’re really looking to impress your holiday guests this year, beef Wellington is the centerpiece you should present. Beef Wellington is a classic on holiday spreads for very good reason. With four components—tender beef tenderloin, a savory duxelle, prosciutto, and flaky puff pastry—this is the centerpiece that will wow from the very first slice. While this dish may seem daunting, weve broken it down step-by-step so you can serve up this holiday staple with all of the flavor and none of the stress. Keep reading on for all of our top tips:
Make-Ahead Strategies for Beef Wellington
We dont recommend making beef Wellington ahead of time and reheating it when its time to serve because the puff pastry will get soggy, but you can make the mushrooms duxelles in advance so its quicker going when its time to cook.
Prepare the mushrooms duxelles up to 2 days ahead of time as directed in Step 4. Cool completely and then store in an airtight container in the refrigerator. Bring to room temperature before using.
Rating 4.5 (12) · 2 hr 30 minNov 1, 2023 · Ingredients · 1. (2 lb.) center-cut beef tenderloin, trimmed · Kosher salt · Freshly ground black pepper · extra-virgin olive oil, for greasing.
What temperature should Beef Wellington be cooked at?
How do you make Beef Wellington without a soggy bottom?
How is Beef Wellington traditionally made?
Should Beef Wellington be cooked from room temperature?