Beef Wellington
Answers and tips for making, storing, and baking Beef Wellington, including make-ahead steps, doneness, soggy pastry prevention, freezing, and reheating.
Decadent and insanely delicious, it just doesn't get better than flaky-buttery, mushroom crusted Beef Tenderloin. While the recipe looks complicated, there is a silver lining. The tenderloin can be wrapped up like a present in its puff-pastry package, uncooked, and oven ready, for up to 2 days before serving, making this the most elegant and easiest party dish ever. Just bake and serve.
Yield: 6-8 servings
- Assemble and chill the wrapped Wellington up to 2 days before baking for easy entertaining.
- Cook mushrooms until dry, sear the tenderloin, and use prosciutto/phyllo as a moisture barrier to avoid soggy pastry.
- Bake at 425F until the internal temperature reads 120F for medium rare, then rest 10 minutes before slicing.
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Preparation Instructions:
Heat a large saute pan over medium-high heat. Season tenderloin, generously, with salt and pepper. Melt 2 tablespoons of butter in the pan and sear meat on all sides until well-browned. Remove meat from pan and brush with mustard. Set aside.
Return the same pan to medium heat and add remaining butter, shallots and garlic. Cook aromatics for a minute before adding mushrooms. Cook mushrooms stirring occasionally until all the water has cooked out and mushrooms form a paste (about 15 minutes). Remove from heat while adding cognac. Return to heat and evaporate cognac before adding cream. Add truffle salt and continue cooking until the mixture has formed a thick paste. Adjust seasoning with sea salt and ground pepper. Cool mushrooms completely.
Unroll the phyllo sheet and lay flat on a cutting board. Line phyllo with prosciutto, overlapping the slices. Spoon cooled mushroom mixture over prosciutto into a thick layer about 4 inches longer than the meat.
Position tenderloin at the edge of mushrooms. Roll phyllo and meat to completely wrap meat (kind of like rolling sushi!).
Lightly flour a work surface and roll puff-pastry to about ¼ inch thickness. Place tenderloin at the edge of the puff pastry and roll, being sure to cover tenderloin. Cut excess puff pastry. Fold over and seal edges so the meat is completely covered, (Like wrapping a gift) brush with lightly beaten egg. Reserve beaten egg and store in the fridge.
Roll the entire package tightly in parchment paper and then in foil. Refrigerate until completely chilled and firm. The Wellington can be stored in the refrigerator for up to 2 days before serving.
Preheat the oven to 425F. Unwrap wellington and place on a parchment lined baking sheet. Brush with remaining lightly beaten egg and sprinkle with sea salt. Lightly score puff pastry in a decorative pattern. Bake for 35-45 minutes or until a thermometer registers 120F for medium-rare.
Allow to rest for 10 minutes before cutting.
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Frequently Asked Questions
How far ahead can I assemble Beef Wellington?
You can assemble the Wellington, wrap it tightly in parchment and foil, and refrigerate uncooked for up to 2 days. Keep it cold and bake from chilled for best results.
How do I get a perfect medium-rare?
Bake at 425F and use an instant-read thermometer. Remove the Wellington when the center reaches 120F, then let it rest for 10 minutes. Carryover heat will bring it to ideal medium-rare.
How do I prevent a soggy bottom on the pastry?
Sear the beef well, cook the mushrooms until all moisture evaporates so they form a paste, and use a layer of prosciutto and phyllo to block moisture. Chill the fully wrapped package until firm before baking.
Can I freeze the assembled Wellington?
Yes. Wrap the uncooked, chilled Wellington tightly and freeze for up to 1 month. Thaw overnight in the fridge before brushing with egg wash and baking as directed.
How should I reheat leftovers without ruining the crust?
Reheat slices or the whole Wellington in a 300F oven until warmed through. Cover loosely with foil to avoid overbrowning. For crisp crust, reheat uncovered for the last few minutes.
What can I use instead of the recipe mushrooms or cognac?
Use any mix of mushrooms you like; dried porcini adds deep flavor. If you prefer no alcohol, substitute a splash of beef stock for the cognac and reduce until thick.
What size tenderloin and how long should I bake it?
This recipe uses a 2 lb center-cut tenderloin. Baking usually takes 35 to 45 minutes at 425F, but time varies by oven and meat thickness. Always rely on an instant-read thermometer for doneness.
How far ahead can I assemble Beef Wellington?
You can assemble the Wellington, wrap it tightly in parchment and foil, and refrigerate uncooked for up to 2 days. Keep it cold and bake from chilled for best results.
How do I get a perfect medium-rare?
Bake at 425F and use an instant-read thermometer. Remove the Wellington when the center reaches 120F, then let it rest for 10 minutes. Carryover heat will bring it to ideal medium-rare.
How do I prevent a soggy bottom on the pastry?
Sear the beef well, cook the mushrooms until all moisture evaporates so they form a paste, and use a layer of prosciutto and phyllo to block moisture. Chill the fully wrapped package until firm before baking.
Can I freeze the assembled Wellington?
Yes. Wrap the uncooked, chilled Wellington tightly and freeze for up to 1 month. Thaw overnight in the fridge before brushing with egg wash and baking as directed.
How should I reheat leftovers without ruining the crust?
Reheat slices or the whole Wellington in a 300F oven until warmed through. Cover loosely with foil to avoid overbrowning. For crisp crust, reheat uncovered for the last few minutes.
What can I use instead of the recipe mushrooms or cognac?
Use any mix of mushrooms you like; dried porcini adds deep flavor. If you prefer no alcohol, substitute a splash of beef stock for the cognac and reduce until thick.
What size tenderloin and how long should I bake it?
This recipe uses a 2 lb center-cut tenderloin. Baking usually takes 35 to 45 minutes at 425F, but time varies by oven and meat thickness. Always rely on an instant-read thermometer for doneness.
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