Beef Wellington is a classic dish that combines tender beef fillet with savory mushroom duxelles and rich puff pastry. This easy Beef Wellington recipe simplifies the traditional method, making it accessible for home cooks looking to impress. Whether you’re hosting a dinner party or just craving a special meal, this Beef Wellington is sure to delight your taste buds.
| Servings | Total |
| 4 | 1hr |
History of Beef Wellington
Beef Wellington is believed to have been named after the Duke of Wellington, who was a British military hero in the early 19th century. However, the exact origins of the dish are unclear. Some sources suggest that it was created as a way to use up leftovers, while others claim that it was invented as a tribute to the Duke’s victory at the Battle of Waterloo. Regardless of its origins, Beef Wellington has become a classic dish in British cuisine, known for its rich flavors and elegant presentation.
Why Choose Beef Wellington
Beef Wellington is a great choice for a special occasion because it is both impressive and delicious. The combination of tender beef, earthy mushrooms, and flaky pastry creates a dish that is sure to impress your guests. Plus, you can prepare much of the dish in advance, making it perfect for entertaining.
What is Beef Wellington Made of?
Beef Wellington is made from a few simple ingredients that come together to create a show-stopping dish. The main components of Beef Wellington are beef fillet, mushroom duxelles (a mixture of finely chopped mushrooms, onions, and herbs), prosciutto or bacon, puff pastry, and egg wash. You can also add a layer of pâté or foie gras for extra richness if desired.
What to Have with Beef Wellington
Beef Wellington pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a simple green salad. You can also serve it with a rich red wine sauce or a tangy mustard sauce to complement the flavors of the dish.
Is Beef Wellington Healthy?
While Beef Wellington is delicious, it is not the healthiest option due to its high fat and calorie content. However, you can make it healthier by using lean beef fillet and reducing the amount of puff pastry used. Additionally, you can serve Beef Wellington with plenty of vegetables to balance out the meal.
Kitchen Equipment
- Roasting pan
- Skillet
- Rolling pin
- Pastry brush
Ingredients
- 1 1/2 pounds beef fillet
- Salt and pepper
- 2 tablespoons olive oil
- 1 pound mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 6 slices prosciutto or bacon
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Directions:
- Preheat the oven to 425°F (220°C).
- Season the beef fillet generously with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Sear the beef fillet on all sides until browned, about 2 minutes per side. Remove from the skillet and let cool.
- In the same skillet, add the mushrooms, onion, and garlic. Cook until the mushrooms have released their liquid and the mixture is dry, about 10 minutes. Stir in the parsley and season with salt and pepper to taste. Remove from heat and let cool.
- Lay out a sheet of plastic wrap and place the prosciutto or bacon slices on it, overlapping slightly to form a rectangle. Spread the mushroom mixture evenly over the prosciutto or bacon.
- Place the seared beef fillet on top of the mushroom mixture. Using the plastic wrap to help you, roll up the prosciutto or bacon and mushroom mixture around the beef fillet to form a tight cylinder. Twist the ends of the plastic wrap to seal the cylinder. Refrigerate for 30 minutes.
- Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap around the beef fillet. Remove the plastic wrap from the beef fillet and place it in the center of the puff pastry. Brush the edges of the puff pastry with the beaten egg, then fold the pastry over the beef fillet, pressing the edges to seal.
- Place the wrapped beef fillet seam-side down on a baking sheet. Brush the top of the puff pastry with the beaten egg. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your liking.
- Let the Beef Wellington rest for 10 minutes before slicing and serving.
Tips
- For a more intense mushroom flavor, you can sauté the mushrooms in a little butter before adding them to the prosciutto or bacon.
- To make it ahead, you can prepare the Beef Wellington up to the point of wrapping it in puff pastry. Refrigerate until ready to bake, then proceed with the recipe as directed.
Conclusion
Beef Wellington is a classic dish that is sure to impress your guests. With its tender beef, savory mushroom duxelles, and flaky pastry, this easy Beef Wellington recipe is perfect for a special occasion or a cozy dinner at home. So why not give it a try and enjoy a taste of elegance?
MORE RECIPES
Easy Beef Wellington Recipe
Equipment
- Roasting Pan
- Skillet
- Rolling Pin
- Pastry brush
Ingredients
- 1 1/2 pounds beef fillet
- Salt and pepper
- 2 tablespoons olive oil
- 1 pound mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 6 slices prosciutto or bacon
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat the oven to 425°F (220°C).
- Season the beef fillet generously with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Sear the beef fillet on all sides until browned, about 2 minutes per side. Remove from the skillet and let cool.
- In the same skillet, add the mushrooms, onion, and garlic. Cook until the mushrooms have released their liquid and the mixture is dry, about 10 minutes. Stir in the parsley and season with salt and pepper to taste. Remove from heat and let cool.
- Lay out a sheet of plastic wrap and place the prosciutto or bacon slices on it, overlapping slightly to form a rectangle. Spread the mushroom mixture evenly over the prosciutto or bacon.
- Place the seared beef fillet on top of the mushroom mixture. Using the plastic wrap to help you, roll up the prosciutto or bacon and mushroom mixture around the beef fillet to form a tight cylinder. Twist the ends of the plastic wrap to seal the cylinder. Refrigerate for 30 minutes.
- Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap around the beef fillet. Remove the plastic wrap from the beef fillet and place it in the center of the puff pastry. Brush the edges of the puff pastry with the beaten egg, then fold the pastry over the beef fillet, pressing the edges to seal.
- Place the wrapped beef fillet seam-side down on a baking sheet. Brush the top of the puff pastry with the beaten egg. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your liking.
- Let the Beef Wellington rest for 10 minutes before slicing and serving.
FAQs
Q: Can I use a different cut of beef? A: Yes, you can use a different cut of beef, such as tenderloin or sirloin, but the cooking time may vary.
Q: Can I make Beef Wellington without the prosciutto or bacon? A: Yes, you can omit the prosciutto or bacon if you prefer, but it adds flavor and helps keep the beef moist during cooking.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!