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Authentic Beef Wellington Recipe England, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Costly and time-consuming, the preparation of beef Wellington is a challenge even for the most experienced cooks. First, a whole beef fillet — usually tenderloin — is trimmed and seasoned or left in a marinade overnight. The meat is then browned briefly in order for the pores to close and for the juices to remain inside. The next step is coating the cooled meat with pâté, usually foie gras, and duxelles, a finely chopped mixture of mushrooms, onions, shallots, and spices sautéed in butter until it reaches the form of a paste. More extravagant versions call for truffle-enriched duxelles, giving this dish even more aroma. In order to keep the coating together, some recipes suggest wrapping the coated meat with slices of prosciutto or even a sheet of phyllo dough, which creates a moisture barrier for the following ingredient — a thin sheet of puff pastry that envelopes the meat. The puff pastry needs to be closed firmly, with the seam on the ... Read more
Pair with
Serve With
Cooking tips
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meat
The best cut of meat for beef Wellington is, beyond doubt, the tenderloin. Since it is more about tenderness and less about taste, it needs to be marinated or seasoned properly – it would be best to do it one day in advance. If you opt for a marinade, mix various herbs like thyme, bay leaf, and Provençal herbs with some liqueur such as cognac and oil or even lard. Leave refrigerated overnight, and ... Read more -
duxelles
A mixture of shallots, onions, and mushrooms sautéed on butter, the duxelles works best if the mushrooms are chopped finely and if you combine more than one kind. For example, button, Portobello, chestnut and oyster mushrooms, and shiitake can be accompanied by some truffles. If you opt for dried mushrooms, soak them in water for 15 minutes and drain the remaining liquid, and if you use fresh mushrooms,... Read more -
foie gras
Depending on your preferences, duck liver pâté or foie gras can be purchased canned or prepared fresh. It can be mixed straight into the duxelles or sprinkled over duxelles before wrapping the meat with puff pastry. -
puff pastry
Whether you make your own puff pastry or use a store-bought one, roll the sheets thinly without applying too much pressure. After rolling, place the seam on the bottom side and tuck the ends firmly using some egg yolks. You can cut a pattern on the surface using a sharp knife or decorate it with the rest of the puff pastry cut in leaves, diamonds, and other forms. The last step before baking is glazing ... Read more -
assembly
A sheet of phyllo dough and slices of prosciutto can be helpful when assembling this dish; they also create a moisture barrier that prevents the puff pastry from becoming soggy. Place them on a transparent kitchen foil, add a layer of duxelles and foie gras, place the meat on top, and roll, so the meat remains in the center – similar to preparing sushi. -
baking
At 425°F/220°C, a chilled tenderloin will take between 30 and 40 minutes to reach an internal temperature of 110 to 120°F/ 43 to 48°C (rare to medium-rare), which is the exact amount of time needed to bake the puff pastry properly. Using a meat thermometer will help you determine whether the meat is done.
Beef Wellington
PREP 4h
COOK 40min
RESTING 4h
READY IN 8h 40min
The following beef Wellington recipe shows how to prepare it in the classic and traditional way. Still, there is some straying from tradition. For example, the foie gras is mixed straight into the duxelles, and the truffles are not mentioned in the recipe — they are suggested to be served optionally with some Madeira Sauce. Also, the instructions are given for homemade puff pastry, which can be prepared a day in advance.
Ingredients
Beef Wellington
PASTRY
4 cups (480) flour
1/2 tsp salt
1/2 lb (2255) butter
3 egg yolks
3/4 cup (180 ml) cold water
FILLING
3 lb (1 ⅓ kg) beef tenderloin
DUXELLES
1/2 lb (225g) mushrooms
1 tsp lemon juice
2 tsp melted butter
4 oz (125g) goose livers, diced
salt
pepper
Preparation
1
Beef Wellington
Step 1/8
To make the pastry, first, sift the flour into a large bowl. Then, add salt and make a little hole in the center. Next, add half of the butter, the egg yolks, and the water. Mix to make the dough and chill for 1 hour.
Step 2/8
Roll the dough into a square and place the other half of the butter in the center. Fold all 4 sides of the dough over the butter. Roll the dough out to form a rectangle 3 times as long as it is wide. Fold the left third over the middle and the right third over the left to create 3 layers. This process is called a "turn". Make another turn and chill the dough for 20 minutes. Repeat two more times and chill for 30 minutes.
Step 3/8
To prep the meat, first, trim the beef tenderloin and tie it to keep it in shape. Preheat the oven to 475°F/245°C. Then, roast the meat in a buttered pan for 7 minutes. Remove from the oven to cool.
Step 4/8
To make the duxelles, first, grind the mushrooms and sprinkle with lemon juice. Cook on melted butter and add salt and pepper to taste. Cool completely and add diced goose livers.
Step 5/8
Roll the pastry into a rectangle large enough to envelop the meat. Cover the center of the rectangle with some of the duxelles. Place the cold filet in the center of the pastry and coat with the remaining mushroom mixture. Wrap carefully to make a loaf. Trim pastry and save trimmings.
Step 6/8
Place loaf in a greased pan with seam side down. Cut out shapes (i.e., leaf) from pastry trimmings and garnish the top of the loaf. Brush with beaten egg. Leave in refrigerator for 1 hour.
Step 7/8
Bake in a 400°F/200°C oven for 40 to 50 minutes or until pastry is golden.
Step 8/8
Serve hot with Madeira Sauce mixed with chopped truffles.
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