This beef Wellington is worthy of a celebration because it is not only tasty but also beautiful. It is wrapped in puff pastry that is golden and buttery, and it is filled with mushroom duxelles that have a profoundly savory flavor. Beef Wellington, a classic British dish, is the epitome of culinary elegance. This decadent creation, featuring a succulent beef tenderloin enveloped in layers of mushroom duxelles and prosciutto, all encased in a golden puff pastry, is a masterpiece fit for special occasions. In this comprehensive guide, we embark on a culinary journey to perfect the art of Beef Wellington.
What do mushroom duxelles for beef in Wellington consist of?
Duxelles, a culinary preparation, is composed of finely chopped mushrooms sautéed with shallots and then deglazed with wine. It is named after the French marquis d’Uxelles from the 17th century. At our establishment, we prepare our mushrooms by sautéing them with garlic and thyme, and then we enhance the overall taste by incorporating dry sherry. Ensure that you do not underestimate the cooking time for the duxelles, since it is important for the mushrooms to be sufficiently dehydrated to prevent the pastry from becoming moist.
How can one determine the doneness of beef in Wellington?
After all of the effort gone into producing the components and constructing the beef Wellington, it’s critical to perform the bake flawlessly. When the meal is ready, the puff pastry should be crisp and golden all over, and the meat should be medium rare. After about 40 minutes, check the meat for doneness using an instant-read thermometer. When it is ready to be removed from the oven, the center temperature should read 120°F. To keep the juices intact, allow the Wellington to rest for 15 minutes before slicing.
Beef Wellington, wrapped in golden, buttery puff pastry and stuffed with intensely flavorful mushroom duxelles, is the perfect centerpiece for any meal. Dried porcini lend umami to the meat, while Dijon and chopped herbs offer a fresh note. Leaving out the foie gras makes the dish more approachable, and replacing the traditional crêpe lining with phyllo (thanks to a trick from J. Kenji Lopez-Alt) streamlines the process, but beef Wellington still requires several hours of searing, stuffing, rolling, and chilling to achieve its magical result.
Beef Wellington Recipe
1 (2 1/2 pounds) center-cut beef tenderloin roast (approximately 12 inches long and 3 inches in diameter), trimmed
2 teaspoons of kosher salt.
1 teaspoon of freshly ground black pepper.
2 tablespoons of canola oil.
1 1/2 tablespoons. Dijon mustard
1/4 ounce dried porcini mushrooms (5-6 pieces), crushed to a powder in a spice grinder.
1 1/2 pounds fresh cremini mushrooms, stems removed and finely chopped (8 cups)
3 big shallots, coarsely diced (about a half cup)
3 tablespoons unsalted butter.
Three medium garlic cloves, coarsely chopped.
1 tablespoon of chopped fresh thyme leaves, plus thyme branches for serving.
2 1/2 teaspoons dry sherry.
1/2 teaspoon of freshly ground black pepper.
Two frozen phyllo pastry sheets, thawed
8 thin prosciutto slices.
1/4 cup finely chopped chives.
1/4 cup finely chopped flat-leafed parsley.
1 (14-ounce) container of all-butter frozen puff pastry sheet (such as Dufour), thawed according to package instructions.
All-purpose flour for dusting.
One big egg, beaten
Flaky sea salt.
Prepare the beef
Tie tenderloin crosswise at 2-inch intervals with kitchen twine, beginning in the middle and working your way out to the ends. Season the meat all over with salt and pepper. Place a wire rack inside a rimmed baking sheet. Allow to stand at room temperature for one hour. (To make ahead, chill uncovered for 12 hours and let stand at room temperature for 1 hour before cooking.)
Heat the canola oil in a large skillet or small roasting pan over medium-high heat until it shimmers. Cook, rotating periodically until the tenderloin is browned on all sides, about 10 to 12 minutes. Allow tenderloin to cool on a wire rack inside a baking pan for 15 minutes. Remove and discard the string. Brush mustard all over the tenderloin, then sprinkle with porcini powder. Refrigerate the beef for at least 1 hour (or up to 3 hours) uncovered.
Prepare the Duxelles.
In a food processor, pulse half of the cremini mushrooms and half of the shallots until very finely chopped, approximately 10 pulses. Stop to scrape down the sides and swirl as required to ensure uniformly sized pieces. Transfer the mixture to a medium bowl. Repeat the process with the remaining creminis and shallot.
Melt the butter in a large pan over medium-high heat until foaming. Cook, turning periodically, until the creminis are dry, beginning to brown, and sticking to the bottom of the skillet in areas, about 25 to 30 minutes. Cook for approximately a minute, stirring regularly, until the garlic and thyme are aromatic.
Add the sherry and pepper, scraping up any browned pieces from the bottom of the skillet. Cook, stirring often, until the mixture is dry and barely begins to adhere to the bottom of the skillet, about 2 to 4 minutes. Remove from heat. Spread the mixture out onto a small baking sheet. Chill uncovered for around 30 minutes. Cold duxelles can be kept in an airtight container in the refrigerator for up to two days.
Craft the Wellington whilst
Moisten a clean work area with a moist kitchen towel, then overlay three sheets of plastic wrap to create a 22-inch square. Overlap the two phyllo sheets in the center of the plastic wrap to create a 13 1/2-by-12-inch rectangle, with the long edge facing you. Overlap the prosciutto on top of the phyllo in two rows, leaving about a 1/2-inch border along the left and right borders. Spread duxelles equally over the prosciutto and gently push down to create a uniform layer. Sprinkle with chives and parsley. Spread cooled meat longitudinally over the bottom part of the duxelles. Roll the meat and phyllo into a log, maintaining the plastic wrap on the outside. Hold the outside ends of the plastic wrap and roll the log on the work surface back towards you to tighten. Refrigerate while you make the puff pastry.
Preheat the oven to 425° F. On a lightly floured board, roll out puff pastry into a 15-by-12-inch rectangle with the long edge facing you. Lightly brush the top third of the puff pastry with beaten egg. Unwrap the cold beef log and remove the plastic wrap. Lay the log lengthwise along the bottom border of the puff pastry. Holding the edge in place, roll up jelly-roll manner until the log is entirely wrapped. Roll to face log seam side up, then gently press the overlapping dough to close. Fold the ends of the puff pastry down over the steak and crimp the seams to seal.
Transfer the beef log, seam side down, to a baking sheet lined with parchment paper. Use a pastry brush to remove any excess flour. Brush beaten egg all over the puff pastry. Using a paring knife, lightly score a line down the middle of the puff pastry. Very gently score two lines parallel to the first, one on either side of the central line and 1 1/2 inches apart from the center. Score zig-zag lines across beef Wellington, placing rows 1/2 inch apart to create a herringbone pattern. Season with flaky sea salt. Using the point of a paring knife, cut three (1-inch-long) steam vents along the middle line, spacing them about 3 inches apart.
Bake for 40 to 45 minutes, or until the puff pastry is puffy and golden and a thermometer inserted into the middle of the beef reads 120°F. Using two broad spatulas, gently remove the beef Wellington off the baking sheet and transfer to a chopping board. Rest for 15 minutes. Use a serrated knife to cut into slices. Serve beef Wellington on a dish and decorate with thyme branches.