Easy Beef Wellington (2024)

FAQs

What is the secret to a good Beef Wellington? ›

How To Prevent A Soggy Beef Wellington. When pre-cooking the beef tenderloin for a beef Wellington, making sure to sear it and not just brown it is a crucial step in preventing sogginess. Searing locks in some of the juices so they don't seep out and pool in the bottom of the pastry.

Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

Lower the fat content of your wellington by using filo pastry instead of puff, eliminating butter, a non-stick frying pan to reduce the amount of oil needed, replacing the pate and using herbs and garlic to boost flavour without needing salt.

Brushing an egg wash on the inside of the pastry can also help form a barrier while it cooks. And last, don't forget to cut diagonal slashes every inch or so down the pastry to allow steam to vent while the Wellington is baking. This will prevent a build up of moisture.

Tenderize the sirloin by pounding with a meat mallet for several minutes (we're trying to simulate a filet here). In a medium-hot pan, sear the steak on all sides, about 30 seconds per side. The steak should still be rare inside at this point. Refrigerate until ready to use again.

Not cooking the mushroom mixture long enough

Unfortunately, beef Wellington often falls victim to soggy pastry from excess moisture. The beef Sirloin juices are one explanation, but mushroom duxelles can also cause excess liquid to soak into the crust.

It is usually the pastry base of a beef wellington that turns out to be soggy, as the juices from the beef and the mushroom filling tend to drip down onto the pastry as the wellington cooks. The first step to a crisper pastry is to make sure that the mushroom filling is cooked until all of the liquid has evaporated.

What's a Beef Wellington? It's a beef tenderloin (better know as "filet" outside of the US) covered in a mushroom paste (duxelles) and wrapped in puff pastry. It looks stunning, tastes amazing, and can be prepared up to the final bake the day before the event.

Bake in 425°F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium.

Should Beef Wellington be cooked straight from the fridge? ›

Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Traditionally, the dish centers around beef surrounded by pâté, mushrooms and some form of ham that is then wrapped in puff pastry and baked in the oven. The best cut of beef for beef Wellington: We're starting with one of the most tender cuts of beef ever—the tenderloin!

How about instead of using a pâté, we use real pieces of fresh seared foie gras? I sear off a few ounces of foie gras in a hot skillet, slice the slabs in half lengthwise, then layer them over the beef.

What do I serve with beef Wellington? Simple steamed or sautéed greens work perfectly well as a side for beef Wellington, especially with a good glug of homemade gravy drizzled over the top. Otherwise, creamy mashed potatoes make an even more indulgent Wellington side dish that tastes divine.

The crescent-shaped croissant is a flaky pastry with buttery layers whereas a puff pastry is a drier composition of dough. Both use similar ingredients and preparation work.

HOW SHOULD I CUT MY WELLINGTON? Even the best Beef Wellington can be ruined by cutting it too thinly or too thickly. A thin slice will simply fall apart, whereas a thick slice will lose the delicate appearance and finesse of the dish. Gordon's tip is to slice the Wellington around an inch thick.

What's a Beef Wellington? It's a beef tenderloin (better know as "filet" outside of the US) covered in a mushroom paste (duxelles) and wrapped in puff pastry. It looks stunning, tastes amazing, and can be prepared up to the final bake the day before the event.

Not chilling the pastry-wrapped Wellington

Most importantly, the heat from a warm Sirloin or hot mushroom duxelles will melt the butter in the puff pastry. As a result, according to Nigella Lawson, the Wellington will be harder to roll tightly, and the baked pastry will appear greasy.