what cut of meat is used for beef wellington

Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow.

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what cut of meat is used for beef wellington

what cut of meat is used for beef wellington

This classic beef Wellington recipe has roasted beef tenderloin encrusted in homemade puff pastry for the perfect meal for those elegant parties with friends and family. You will love the incredible flavors of this traditional dish.

We don’t eat beef that often these days, but occasionally, we do have a craving for some. If you want a great steak, try my Steak au Poivre or Grilled T-bone Steak.

what cut of meat is used for beef wellington

Beef Wellington is a pan-roasted beef tenderloin wrapped in fois gras paté, or duxelles, and baked in puff pastry. It has evolved slightly and is now commonly brushed in mustard (Dijon or yellow) and wrapped in prosciutto in addition to the duxelles.

Duxelles is a classic French filling consisting of finely minced mushrooms that are then sweated in a pan in olive oil with diced shallots, garlic, and fresh thyme. It is also used in soups and sauces aside from this recipe.

Beef wellington should be simply sliced using a serrated knife to keep the puff pastry intact and serve it by the slice to your guests. In addition, it can be served with a simple brown sauce underneath the slices on a plate you are serving. The higher grade of beef you purchase the more fat and marbling will be on it rendering a better, juicier flavor.

There is no clear history of this classic dish, but many have attributed it to England or France.

  • Beef – The classic cut of meat to use in this dish is a beef tenderloin, which can range in cost from $20 to $30 per pound, depending on the grade of beef you decide to purchase. Beef tenderloin is an extremely tender cut of meat with low-fat content.
  • Mushrooms – I used a combination of button, cremini, shiitake, and oyster mushrooms. You can use 1 of these or any comb of the four. In addition, any mushrooms are good to use.
  • Onions – You will need a shallot and garlic cloves. However, you can substitute the shallot with a red, white, or sweet onion.
  • Fat – Olive or avocado oil is best to use.
  • Wine – Any dry white wine such as chardonnay, pinot grigio, or sauvignon blanc will work well in this beef Wellington.
  • Herbs – I use fresh thyme and parsley in the duxelles and for garnish. You can substitute the thyme with fresh rosemary or sage when cooking the beef. However, you can substitute the dry thyme in the duxelles with an equal amount of dry thyme.
  • Mustard – Dijon or yellow mustard can be used.
  • Pastry – You will need a sheet of puff pastry, which can be homemade or frozen, store-bought, and thawed.
  • Ham – I use prosciutto ham to wrap around the beef tenderloin before encrusting it in the pastry. Other options are ham, speck, or serrano ham,
  • Eggs – Large chilled or room temperature eggs must brush the puff pastry before baking to ensure it gets browned.

How to Make Beef Wellington

Add the mushrooms, shallots, and garlic to a food processor and pulse on high until the ingredients are about the size of rice.

what cut of meat is used for beef wellington

Add olive oil to a large saute pan over low heat and add the mushroom mixture while frequently stirring.

what cut of meat is used for beef wellington

Cook until the moisture in the mushrooms has evaporated or reduced.

what cut of meat is used for beef wellington

Deglaze with wine and cook for 5-7 more minutes to evaporate and reduce the liquid.

what cut of meat is used for beef wellington

Fold in herbs, salt, and pepper until combined, and then set aside on a plate to cool slightly.

what cut of meat is used for beef wellington

Season the beef with salt and pepper.

what cut of meat is used for beef wellington

Add the same mushroom pan back to the burner over medium-high heat and add olive oil until it smokes lightly.

what cut of meat is used for beef wellington

Sear the beef until well browned on all sides.

what cut of meat is used for beef wellington

Remove from the pan, generously brush it with the mustard on all sides, and let it rest on a plate.

what cut of meat is used for beef wellington

Roll the puff pastry sheet and roll it out until it’s about 18” by 12”.

what cut of meat is used for beef wellington

Overlap the prosciutto in the center of the puff pastry, then spread the mushroom mixture over the ham to cover it completely.

what cut of meat is used for beef wellington

Put the tenderloin towards the bottom of the ham and mushroom mixture and roll it forward completely, encrusting the tenderloin.

what cut of meat is used for beef wellington

Cut off the excess puff pastry from the sides and pinch the seams together.

what cut of meat is used for beef wellington

Place on a sheet tray lined with parchment paper and rest in the refrigerator for 20 minutes.

what cut of meat is used for beef wellington

Next, brush the puff pastry outside on all sides with the egg yolk and milk egg wash.

what cut of meat is used for beef wellington

Score if it with the back side of your knife if desired to make a design and bake at 425° for 18-22 minutes or until a thermometer reads at 120° to 125° internally of the beef.

what cut of meat is used for beef wellington

Remove from the oven at let it rest for 10 minutes before carefully slicing and serving it

what cut of meat is used for beef wellington

Make-Ahead: This recipe is meant to be served as soon as it is done cooking.

How to Store: Cover it in the refrigerator for up to 3 days. It will freeze covered in plastic for up to 2 months. Thaw it in the refrigerator for 1 day before heating. It will lose a lot of moisture in the freezer, causing it to be dry and the puff pastry soggy.

How to Reheat: Caution that reheating beef will cause it to go up in temperature, which will overcook it. Place some slices of the beef Wellington in a pan with a lid and bake at 325° for 6 to 8 minutes or until hot.

The best cut of beef for beef Wellington: 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. Thats why we season liberally (about 1 teaspoon kosher salt per pound) and sear the meat before anything else. Browning the meat on all sides, including the ends, does tons for the flavor of the Wellington as a whole.

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:

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.

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.

Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow.

FAQ

What cut of beef is best for Beef Wellington?

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 best cut of beef for beef Wellington: We’re starting with one of the most tender cuts of beef ever—the tenderloin!

What can I use for Beef Wellington instead of tenderloin?

Instead of a large beef tenderloin, you only need a normal sized filet mignon (however many that you want to make). Season the filet mignons generously all over with our Open Fire BPS rub. Then sear all sides over medium-high heat in order properly brown the meat.

Is beef tenderloin the same as filet mignon?

It’s common to wonder, “Is beef tenderloin the same as filet mignon?” The answer is no, they are two different cuts of beef. However, filet mignon comes from the beef tenderloin, cut from the very end and most tender area of the tenderloin.

Why is Beef Wellington so 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.

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