Best Beef Wellington for a Crowd

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Whether it's a special anniversary meal or yous are just serving Sun dinner to you family unit or guests, Beef Wellington is always the much-anticipated star of the table! My piece of cake Beef Wellington recipe is so simple to brand and ready in about an hour and a half. It'due south perfect for holidays like Christmas and Easter, also as weekend family dinners!

We love perfectly cooked medium-rare beefiness recipes for special occasions and weekend dinners! Our Garlic Herb Butter Beefiness Tenderloin Roast is a well-loved reader favorite. Or for something a little different, endeavour our Garlic & Herb Roast Boneless Leg of Lamb, which is always a oversupply-pleaser!

You can almost hear Gordon Ramsay in the back of your heed when yous're putting one of his near well-known recipes, Beefiness Wellington, together. Of course, he didn't invent the dish. According to his website, Beef Wellington was originally made in 1815 celebrating the Duke of Wellington'due south victory at the Battle of Waterloo.

This 200-year-sometime recipe is actually fairly easy to put together. I tin understand why Ramsay gets upset when it's not made well past the television prove contestants. The prep time on this easy Beef Wellington recipe is merely around 25-30 minutes! Then the rest of the fourth dimension is spent either chilling in the fridge or roasting in the oven. I know, just 30 minutes of actual work for something that seems then fancy is not unreasonable at all! I love recipes like this!

There are 4 layers to Beef Wellington:

• The beef tenderloin which is seasoned and seared to perfection to retain its juiciness;
• The duxelles, which is a buttery mushroom paste with onions and thyme;
• The third layer, prosciutto, gets wrapped over the first 2 layers to proceed it all together too as adding extra flavour and retaining moisture;
• And finally, everything gets enveloped in a golden, flaky puff pastry layer. Is that my favorite layer? It's and then difficult to choose - they all gustatory modality astonishing, and together this dish is rightfully a testify stopper!

Beef Wellington is i of those secretly quick and easy dishes that is perfect for holidays like Christmas and Easter, or even Sunday lunches, or anytime y'all take guests over. You lot can prep most of it the night before to relieve time, and so wrap it in puff pastry and bake information technology the side by side twenty-four hours before dinner. Kids and adults alike beloved this dish! Picky eaters don't even realize there are mushrooms in information technology - our trivial hole-and-corner!

I accept made this numerous times over the years and am sharing the tips and tricks I have picked up for getting this to turn out perfect the first time, and every fourth dimension!

Ingredients for Beef Wellington

The list of ingredients isn't all that long for any part of the recipe. With a wonderfully flavored cut of meat similar beef tenderloin, you want the focus to be on the meat, rather than also much on any other part of the recipe, which is intended to compliment and showcase the tenderness of this premium cutting.

BEEF

• Beef tenderloin: This is the same matter as filet mignon, except in 1 long roast. Information technology'south supremely tender and buttery without marbling, but it requires some special care for it to plough out just correct, which is why information technology works well in this grooming. My beef tenderloin weighed about 2-iii lbs. I trimmed off the silverskin and fat and tied it with butcher's twine every inch or and so to help keep the shape while information technology's being seared.
• Salt and pepper: Seasoning with all beef, and especially at this stage is essential - we don't want a banal beef wellington!
• Olive oil: Olive oil helps create a perfect sear on the beef tenderloin.
• Mustard: Merely for a little extra flavor, I brushed the beefiness tenderloin with dijon mustard after searing while the meat is notwithstanding warm, something I picked up from Mr. Ramsey himself years agone after watching him berate contestants on Masterchef for getting that step wrong or omitting it entirely.

DUXELLES

• Mushrooms: You can utilize many kinds: button, cremini, shiitake, portabello, or a mix of mushrooms. Over again, they are chopped so fine and cooked to almost a paste that even the most ardent mushroom-haters don't seem to realize what they are eating unless y'all tell them. But they add fantastic umami to the finished dish!
• Butter: Butter adds an amazing rich aroma, and also helps the duxelles become a little more spreadable.
• Herbs & flavor: I added shallots, garlic, and thyme leaves (about half-dozen sprigs) to the duxelles to really make the flavor pop, along with some salt and pepper to remainder it perfectly.

Assembly

• Prosciutto: I used about ¼ pound of prosciutto. This shut cousin of bacon helps to agree the mushroom layer to the beef tenderloin so it doesn't all fall apart.
• Puff pastry: The tenderloin, duxelles, and prosciutto is wrapped in flaky puff pastry. It's then delicious! I've always been tempted to make my own, simply so far I just rely on adept old Pepperidge Farms from the freezer aisle.
• Egg: I brushed an egg launder over the puff pastry so it turned beautifully golden. It also helps with sealing the beefiness wellington subsequently you roll it upwardly!
• Garnishes: Just a couple to round off this dish! I sprinkled flaky (or coarse) body of water salt, such equally Maldon or fleur de sel, over the beef wellington forth with chives before serving,

How to Brand Beef Wellington

Anybody can make Beef Wellington. Seriously. It's 1 of those dishes that people are intimidated and impressed by, but merely uses basic cooking skills similar searing and sauteeing (which I will explain just in case you lot are still feeling daunted!).

Set up THE TENDERLOIN.

1. Trim, tie, and flavour. Firstly, set up the beef tenderloin by trimming away the silverskin and fat, if needed, then tie with butcher's twine at 1-inch intervals. Your butcher tin can do this for you if you request it, which is definitely a time-saver. Season the beef generously all over with salt and pepper, planning on about 1 teaspoon of kosher table salt per pound of meat.
2. Sear. Secondly, oestrus a large skillet over high oestrus until smoking hot, then add the olive oil. Once hot, sear the tenderloin on all sides until well-browned, nigh 2 minutes per side. Don't movement the meat around in the pan until y'all are set to turn it with tongs so it can become a prissy sear on all sides, including the ends. This helps seal in the juices.

three. Brush with mustard. Next, remove the seared tenderloin from the pan and cut off the twine. Brush it on all sides with the dijon mustard while the meat is however warm. Set aside.

Make THE DUXELLES.

1. Pulse the ingredients in a food processor. Firstly, combine half of the mushrooms, shallots, thyme leaves, and garlic in a large food processor and so pulse until mushrooms are finely and evenly chopped, about 10-15 pulses. Repeat this stride with the remaining mushrooms, shallots, thyme, and garlic.

2. Melt butter. After that, in the aforementioned pan used to sear the tenderloin, heat the butter and olive oil over medium-loftier heat until melted.
3. Cook the duxelles. Side by side, add the mushroom mixture to the pan and season with salt and pepper. Cook, stirring occasionally, until the mushrooms take released almost of their liquid, well-nigh 8-10 minutes. Continue to cook the mushroom mixture and 4-5 minutes to brownish the mushrooms. Remove from the heat and let cool.

ASSEMBLE THE BEEF WELLINGTON.

1. Layer the prosciutto and duxelles. On a large slice of plastic wrap (yous may want to double layer the plastic wrap), lay out the prosciutto in slightly overlapping layers to form a square that will be large enough to wrap the tenderloin in. Spread the duxelles mixture evenly over the prosciutto, and so identify the tenderloin on one end.
2. Roll the tenderloin. Utilise the plastic wrap to help you curl upwards the tenderloin in the prosciutto and mushrooms, wrapping it tightly to form a log. Tuck in the ends of the prosciutto as yous curl information technology up. Twist the ends of the plastic wrap closed, then identify the tenderloin in the refrigerator for 30 minutes to help make certain it will all concur together.

3. Curlicue the pastry. Lightly dust a clean surface with flour then roll out the thawed puff pastry, pressing the edges together to seal if working with two sheets. Information technology should create a rectangle big plenty to wrap the prosciutto-wrapped tenderloin roast.
4. Wrap the tenderloin in puff pastry. Remove the tenderloin from the plastic wrap, then place information technology on the puff pastry. Roll it up, tucking the ends under and brushing the beaten egg over the long edge to seal the seam. If you lot find that you have significant excess pastry along the edges, you may desire to trim some of that away.

5. Castor with egg wash. After it's wrapped in puff pastry, transfer the wrapped beefiness wellington to a large baking sail lined with parchment newspaper, and so Brush the top with the remaining egg wash, then cut diagonal slashes every inch or so down the length of the pastry to permit steam to vent while the beef wellington is blistering. Sprinkle with flaky common salt or fibroid sea salt.
6. Broil! Bake until golden brown on the exterior and the tenderloin reaches 120-125°F (49-51°C) on a digital meat thermometer (affiliate link) for medium-rare doneness. This is typically around forty to 45 minutes, depending on the size of your tenderloin roast. Remove from the oven and remainder for 10 minutes before slicing into thick slices.
7. Garnish and serve. Finally, serve slices of beef wellington garnished with the fresh minced chives and an boosted sprinkling of flaky or fibroid salt.

How exercise yous store Beef Wellington in the fridge?

Store the cooked dish in an airtight container for up to iv days in the fridge. You can likewise freeze it in an airtight freezer container for upward to iii months. Thaw completely before reheating.

To reheat, I identify the Beef Wellington in the oven at 350°F until it'south heated though. Y'all may want to cover it in aluminum foil if the pastry starts to brown too much.

Can you set beefiness wellington the night before?

Yep! Y'all can prepare the beefiness and duxelles, and follow the recipe correct upward until it's fourth dimension to add the puff pastry layer. Instead of adding the puff pastry (which may become soggy if you lot add together information technology now) wrap the beef, duxelles, and prosciutto up in plastic wrap and store it in the fridge later cooling for upwards to 24 hours. The side by side day, continue the recipe by rolling out the puff pastry, wrapping upwards the beef, and baking the Beef Wellington.

What does "duxelles" mean?

Duxelles is the French name given to the mushroom mixture which is layered between the beef tenderloin and the prosciutto in this Beef Wellington recipe. It's ordinarily made with mushrooms, onions or shallots, and thyme or parsley plus common salt and pepper. Information technology gets cooked in butter which helps plough information technology into more than of a paste, perfect for spreading over the prosciutto.

What temperature should the beefiness wellington meat be?

Past using a meat thermometer, the Beefiness Wellington should read at 135°F for medium-rare, and 150°F for medium.

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• ▢ two-iii pounds center-cut beef tenderloin trimmed of silverskin and fat, then tied with butcher'southward twine at 1-inch intervals
• ▢ Kosher common salt and freshly ground black pepper
• ▢ 2 Tablespoons olive oil
• ▢ ii Tablespoons dijon mustard

Duxelles

• ▢ ane ½ pounds mushrooms button, cremini, shiitake, portabello, or a mix cleaned and roughly chopped
• ▢ ii Tablespoons salted butter
• ▢ 2 Tablespoons olive oil
• ▢ ii medium shallots roughly chopped
• ▢ 2 teaspoons fresh thyme leaves near six sprigs
• ▢ 4 cloves garlic
• ▢ Kosher common salt and freshly ground black pepper

Assembly

• ▢ 12 thin slices prosciutto about ¼ pound
• ▢ Flour for rolling out puff pastry
• ▢ 14 ounces frozen or homemade puff pastry thawed
• ▢ one egg beaten
• ▢ ½ teaspoon flaky or coarse body of water salt such as Maldon or fleur de sel
• ▢ 1 bunch finely minced chives

Prepare the tenderloin.

• Set the beef tenderloin by trimming away the silverskin and fat, if needed, then necktie with butcher's twine at 1-inch intervals. Your butcher tin practice this for you, if yous asking information technology. Flavor generously all over with salt and pepper, planning on about i teaspoon of kosher table salt per pound of meat.

• Heat a big skillet over high heat until smoking hot, then add the olive oil. One time hot, sear the tenderloin on all sides until well-browned, almost two minutes per side. Don't move the meat around in the pan until you are fix to turn it with tongs so it can get a nice sear on all sides, including the ends. This helps seal in the juices.

• Remove the seared tenderloin from the pan and cut off the twine. Castor it on all sides with the dijon mustard while the meat is however warm. Fix aside.

Make the Duxelles.

• Combine half of the mushrooms, shallots, thyme leaves, and garlic in a big nutrient processor. Pulse until mushrooms are finely and evenly chopped, well-nigh 10-fifteen pulses. Repeat with the remaining mushrooms, shallots, thyme, and garlic.

• In the same pan used to sear the tenderloin, heat the butter and olive oil over medium-high oestrus until melted.

• Add together the mushroom mixture and season with common salt and pepper. Melt, stirring occasionally, until the mushrooms have released most of their liquid, about 8-10 minutes. Go on to melt the mushroom mixture and iv-5 minutes to dark-brown the mushrooms. Remove from the heat and let cool.

Assemble

• On a large piece of plastic wrap (you may want to double layer the plastic wrap), lay out the prosciutto in slightly overlapping layers to grade a foursquare that volition exist big enough to wrap the tenderloin in. Spread the duxelles mixture evenly over the prosciutto, and then place the tenderloin on one cease.

• Utilise the plastic wrap to help yous roll up the tenderloin in the prosciutto and mushrooms, wrapping it tightly to course a log. Constrict in the ends of the prosciutto equally you roll information technology up. Twist the ends of the plastic wrap airtight, then identify the tenderloin in the fridge for 30 minutes to aid make sure information technology will all hold together.

• Preheat oven to 425°F (218°C).

• Lightly dust a clean surface with flour then curl out the thawed puff pastry, pressing the edges together to seal if working with two sheets. Information technology should create a rectangle large plenty to wrap the prosciutto-wrapped tenderloin roast.

• Remove the tenderloin from the plastic wrap, then place on the puff pastry. Roll it up, tucking the ends nether and brushing the browbeaten egg over the long edge to seal the seam. If you observe that you have pregnant excess pastry along the edges, you may desire to trim some of that away.

• Transfer the wrapped beef wellington to a large baking sheet lined with parchment paper. Brush the superlative with the remaining egg wash, then cut diagonal slashes every inch or and so down the length of the pastry to permit steam to vent while the wellington is blistering. Sprinkle with flaky salt or coarse bounding main table salt.

• Broil until gold brown on the outside and the tenderloin reaches 120-125°F (49-51°C) on a digital meat thermometer for medium-rare doneness. This is typically around 40 to 45 minutes, depending on the size of your tenderloin roast. Remove from the oven and rest for 10 minutes before slicing into thick slices.

• Serve slices garnished with the fresh minced chives and an boosted sprinkling of flaky or coarse salt.

Calories: 826 kcal | Carbohydrates: 27 g | Poly peptide: 32 g | Fat: 66 g | Saturated Fat: 22 one thousand | Polyunsaturated Fatty: 6 k | Monounsaturated Fat: 32 g | Trans Fat: i g | Cholesterol: 126 mg | Sodium: 593 mg | Potassium: 745 mg | Fiber: 2 grand | Sugar: 3 chiliad | Vitamin A: 155 IU | Vitamin C: four mg | Calcium: 30 mg | Iron: 5 mg

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