Beef Wellington is a classic dish that combines the rich flavors of beef fillet with the earthy taste of mushrooms, all wrapped in a crispy puff pastry. This elegant and impressive dish is perfect for special occasions and will surely impress your guests.
When preparing Beef Wellington, you may need to visit the supermarket for a few specific ingredients. Beef fillet is the star of the dish and should be of high quality. Prosciutto adds a salty, savory layer, while puff pastry provides the flaky, golden crust. Make sure to get fresh mushrooms for the duxelles and egg yolks for sealing the pastry.
Ingredients for Beef Wellington Recipe
Beef fillet: The main protein of the dish, it should be high-quality and trimmed of excess fat.
Mushrooms: Finely chopped to create a duxelles, adding an earthy flavor.
Prosciutto: Thin slices that wrap around the beef, adding a salty, savory layer.
Puff pastry: Provides the flaky, golden crust that encases the beef.
Egg yolks: Beaten and used to seal the pastry and give it a golden finish.
Salt: Enhances the flavor of the beef.
Pepper: Adds a bit of heat and depth to the seasoning.
Technique Tip for This Recipe
When searing the beef fillet, make sure your skillet is extremely hot to achieve a good, even browning on all sides. This not only enhances the flavor but also helps to seal in the juices, ensuring a moist and tender Beef Wellington.
Suggested Side Dishes
Alternative Ingredients
beef fillet - Substitute with pork tenderloin: Pork tenderloin is a lean cut of meat that can provide a similar texture and flavor profile when cooked properly.
beef fillet - Substitute with salmon fillet: For a pescatarian option, salmon fillet offers a rich and buttery flavor that pairs well with the other ingredients.
finely chopped mushrooms - Substitute with finely chopped eggplant: Eggplant can mimic the texture of mushrooms and absorb flavors well, making it a good alternative.
finely chopped mushrooms - Substitute with finely chopped zucchini: Zucchini has a mild flavor and similar moisture content, which can work well in the recipe.
prosciutto - Substitute with thinly sliced turkey bacon: Turkey bacon provides a similar salty and savory flavor with a slightly different texture.
prosciutto - Substitute with thinly sliced ham: Ham can offer a similar salty and savory profile, making it a suitable replacement.
puff pastry - Substitute with phyllo dough: Phyllo dough can provide a flaky texture, though it will be lighter and crispier than puff pastry.
puff pastry - Substitute with crescent roll dough: Crescent roll dough can offer a similar buttery and flaky texture, though it will be slightly different in consistency.
beaten egg yolks - Substitute with beaten whole eggs: Whole eggs can provide a similar binding and browning effect, though the texture may be slightly different.
beaten egg yolks - Substitute with milk: Milk can be used to achieve a golden brown finish, though it won't provide the same richness as egg yolks.
salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.
pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar spiciness with an extra kick of heat.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
Allow the beef wellington to cool completely before storing. This helps to maintain the integrity of the puff pastry and prevents it from becoming soggy.
Wrap the cooled beef wellington tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep out air and moisture.
Place the wrapped beef wellington in an airtight container. This adds an extra layer of protection against freezer burn and helps preserve the flavors.
Label the container with the date of preparation. This will help you keep track of its freshness and ensure you consume it within a safe timeframe.
Store the beef wellington in the refrigerator if you plan to eat it within 2-3 days. For longer storage, place it in the freezer where it can last up to 3 months.
When ready to reheat, thaw the beef wellington in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
Preheat your oven to 180°c (350°f) for reheating. Place the beef wellington on a baking sheet and cover it loosely with foil to prevent the puff pastry from over-browning.
Reheat for about 15-20 minutes, or until the beef wellington is warmed through. Remove the foil for the last 5 minutes to crisp up the puff pastry.
For best results, avoid microwaving as it can make the puff pastry soggy and unevenly heated.
How to Reheat Leftovers
Preheat your oven to 180°C (350°F). Place the leftover Beef Wellington on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the puff pastry from burning. Heat for about 15-20 minutes, or until warmed through.
For a quicker method, slice the Beef Wellington into individual portions. Heat a skillet over medium heat and add a small amount of olive oil. Place the slices in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the beef is warmed and the pastry is crisp.
If you prefer using a microwave, slice the Beef Wellington into portions and place them on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking the beef and making the pastry soggy.
For an air fryer, preheat it to 160°C (320°F). Place the Beef Wellington slices in the basket, ensuring they don't overlap. Heat for about 5-8 minutes, checking halfway through to ensure the pastry remains crispy and the beef is heated evenly.
Best Tools for This Recipe
Oven: Used to bake the beef Wellington to achieve a golden brown pastry and desired doneness of the beef.
Skillet: Essential for searing the beef fillet to lock in flavors and for cooking the mushrooms until they are dry.
Plastic wrap: Helps in rolling the prosciutto and mushrooms around the beef fillet, ensuring a tight wrap.
Baking sheet: Provides a flat surface for baking the wrapped beef Wellington in the oven.
Pastry brush: Used to apply beaten egg yolks to the puff pastry, ensuring a beautiful golden finish.
Knife: Necessary for trimming the beef fillet and slicing the finished beef Wellington.
Cutting board: Provides a stable surface for trimming and preparing the beef fillet.
Rolling pin: Used to roll out the puff pastry to the desired thickness.
Flour: Needed to dust the surface when rolling out the puff pastry to prevent sticking.
Spatula: Useful for spreading the mushrooms over the prosciutto evenly.
Tongs: Handy for turning the beef fillet while searing it in the skillet.
Cooling rack: Allows the beef fillet and mushrooms to cool properly before wrapping them in prosciutto and puff pastry.
How to Save Time on This Recipe
Prepare the filling: Cook the mushrooms ahead of time and store them in the fridge. This will save you time on the day you make the Beef Wellington.
Use pre-rolled pastry: Buy pre-rolled puff pastry to skip the step of rolling it out yourself.
Chill the beef: Sear and chill the beef fillet the night before. This will make it easier to handle and wrap.
Assemble in advance: Assemble the prosciutto, mushrooms, and beef in plastic wrap the night before. This will save you time on the day of baking.
Beef Wellington Recipe
Ingredients
Main Ingredients
- 1 kg beef fillet trimmed
- 250 g mushrooms finely chopped
- 12 slices prosciutto
- 500 g puff pastry thawed if frozen
- 2 egg yolks beaten
- to taste salt and pepper
Instructions
- 1. Preheat your oven to 200°C (400°F).
- 2. Season the beef fillet with salt and pepper. Sear it in a hot skillet until browned on all sides. Let it cool.
- 3. In the same skillet, cook the mushrooms until they release their moisture and become dry. Let them cool.
- 4. Lay out a sheet of plastic wrap. Arrange the prosciutto slices on it, overlapping slightly. Spread the mushrooms over the prosciutto.
- 5. Place the beef fillet on top of the mushrooms. Use the plastic wrap to roll the prosciutto and mushrooms around the beef. Chill for 15 minutes.
- 6. Roll out the puff pastry on a floured surface. Remove the plastic wrap from the beef and place it in the center of the pastry. Brush the edges of the pastry with beaten egg yolks.
- 7. Fold the pastry over the beef, sealing the edges. Place the wrapped beef on a baking sheet, seam side down. Brush the top with more egg yolk.
- 8. Bake for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your liking. Let it rest for 10 minutes before slicing.
Nutritional Value
Keywords
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