Beef Wellington Recipe

Beef tenderloin: This is the main cut of meat, tender and perfect for roasting.

Mushrooms: Finely chopped and cooked to remove moisture, they add a rich, earthy flavor.

Prosciutto: Thin slices of cured ham that wrap around the mushrooms and beef, adding saltiness and texture.

Puff pastry: A flaky, buttery dough that wraps the whole beef, creating a golden crust.

Egg yolks: Used to brush the pastry edges and top, helping it brown beautifully in the oven.

Salt and pepper: Basic seasonings to bring out the flavors of the beef and mushrooms.

One of the trickiest parts of making Beef Wellington is getting the puff pastry to wrap around the beef just right without tearing or leaking. Here’s how you can do it step by step:

1. First, make sure your puff pastry is thawed but still cold. If it’s too warm, it will get sticky and hard to handle.
2. Lightly flour your work surface and rolling pin to stop the pastry from sticking.
3. Roll out the pastry gently to a size that will fully cover the beef with some extra to seal the edges.
4. When you place the beef (wrapped in prosciutto and mushrooms) in the center, leave enough space around it to fold the pastry over without stretching it too much.
5. Brush the edges of the pastry with the beaten egg yolks. This acts like glue to help seal the pastry.
6. Fold the pastry carefully over the beef, pressing the edges together to seal. If you want, you can use a fork to gently crimp the edges for a tighter seal.
7. Brush the top with more egg yolk to give it a beautiful golden color when baked.

Doing this makes sure the pastry stays intact and bakes up crisp and flaky, while keeping all the juicy flavors inside. If the pastry tears or isn’t sealed well, the filling can leak out and make a mess in the oven.

When I first tried this, I didn’t chill the wrapped beef before putting it in the pastry, and the pastry got soggy and hard to work with. Now I always chill it for at least 15 minutes, and it makes a big difference! Also, don’t rush the folding part—taking your time helps avoid tears and keeps everything neat. It’s a little extra patience that pays off with a beautiful, tasty Beef Wellington.

• beef tenderloin - Substitute with pork tenderloin: Pork tenderloin is a lean cut that can mimic the tenderness and flavor profile of beef tenderloin when cooked properly.

• finely chopped mushrooms - Substitute with eggplant: Finely chopped eggplant can provide a similar texture and umami flavor, especially when sautéed with garlic and herbs.

• prosciutto - Substitute with bacon: Bacon offers a similar salty and savory flavor, though it may add a smokier taste to the dish.

• puff pastry - Substitute with phyllo dough: Phyllo dough can be used for a lighter, crispier alternative, though it requires layering to achieve the desired thickness.

• beaten egg yolks - Substitute with milk: Milk can be used as a wash to help the pastry achieve a golden color, though it won't provide the same richness as egg yolks.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different taste profile.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar heat, though it will also introduce a spicier kick.

• Allow the beef wellington to cool completely at room temperature before storing. This prevents condensation, which can make the puff pastry soggy.

• Wrap the beef wellington tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep the pastry crisp and the beef juicy.

• For short-term storage, place the wrapped beef wellington in an airtight container and refrigerate. It will stay fresh for up to 3 days.

• For longer storage, consider freezing. Wrap the beef wellington in an additional layer of foil or place it in a freezer-safe bag to protect against freezer burn.

• Label the package with the date to keep track of its freshness. The beef wellington can be frozen for up to 2 months.

• When ready to enjoy, thaw the beef wellington in the refrigerator overnight. This gradual thawing helps maintain the texture of the pastry and the tenderness of the beef.

• Reheat the beef wellington in a preheated oven at 180°c (350°f) for about 15-20 minutes. Cover it loosely with foil to prevent the pastry from over-browning while ensuring the beef warms through.

• For a crispier pastry, remove the foil during the last 5 minutes of reheating. This will restore the delightful crunch that makes beef wellington so irresistible.

• Avoid reheating in a microwave, as it can make the pastry soggy and unevenly heat the beef.

• Preheat your oven to 150°C (300°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 over-browning. Heat for about 15-20 minutes or until warmed through. This method ensures the beef stays juicy while the pastry remains crisp.

• For a quicker option, slice the beef wellington into individual portions. Heat a non-stick skillet over medium heat and add a touch of olive oil. Place the slices cut-side down and cover with a lid. Warm for about 3-5 minutes on each side. This method helps maintain the texture of the puff pastry while gently reheating the beef.

• If you’re in a pinch, use a microwave. Place a slice of beef wellington on a microwave-safe plate. Cover it with a damp paper towel to keep the puff pastry from drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. While this method is less ideal for maintaining texture, it’s quick and convenient.

• For an elegant twist, reheat the beef wellington in a steamer. Wrap the slices in parchment paper and place them in a steamer basket over simmering water. Steam for about 5-7 minutes. This gentle method preserves the moisture of the beef and keeps the puff pastry from becoming soggy.

• Oven: Used to bake the beef wellington at a consistent temperature of 200°C (400°F) to ensure the puff pastry is golden brown and the beef is cooked to your liking.

• Skillet: Essential for searing the beef tenderloin to brown it on all sides and for cooking the mushrooms until they release their moisture.

• Plastic wrap: Helps in tightly rolling the beef with the mushroom and prosciutto layer, ensuring it holds its shape while chilling in the fridge.

• Fridge: Used to chill the wrapped beef for 15 minutes, which helps in maintaining its shape and makes it easier to handle when wrapping with puff pastry.

• Rolling pin: Useful for rolling out the puff pastry to the desired thickness on a floured surface.

• Pastry brush: Used to apply beaten egg yolks on the edges of the puff pastry and on top of the wrapped beef to give it a golden finish when baked.

• Baking sheet: Provides a flat surface for baking the beef wellington, ensuring even cooking and browning of the pastry.

• Knife: Necessary for slicing the beef wellington after it has rested, allowing for clean and even portions.

Prepare the filling: Cook the mushrooms in advance and store them in the fridge. This will save you time on the day you make the Beef Wellington.

Chill the beef: After searing the beef, chill it in the freezer for a few minutes to speed up the cooling process before wrapping it in prosciutto.

Use pre-rolled pastry: Buy pre-rolled puff pastry to skip the step of rolling it out, saving you valuable time.

Assemble ahead: Prepare the beef and prosciutto roll the night before and store it in the fridge.