Making Beef Wellington for the First Time: A Culinary Adventure

Generally known as a dish that chefs are scared to attempt, and I could clearly see why. I kept procrastinating on giving it a try but one day, my husband woke up and said “hey, why don’t we make beef Wellington tonight.” So, there we were, attempting our very first beef Wellington.

First of all, this dish made me SPEND $$$. What makes it special is the quality of each individual element, we are talking good beef tenderloin, amazing puff pastry, variety of mushrooms, good dijon mustard and of course my favorite- prosciutto.

When it comes to execution, I believe anyone can do it- it just needs some care and affection. I literally handled it like a baby. After all that effort, the results are melt in the mouth beef Wellington. The mushrooms make it so rich with umami, the mustard provides balance and the prosciutto, it’s just perfect.

Ingredients

1.5 pound (650g) beef tenderloin (ideally thick center cut)

2 tablespoons (24ml) high heat oil like canola

salt and pepper to taste good

dijon mustard for brushing

1.5 sheets of puff pastry (or just one if you want to skip the lattice)

6-8 slices prosciutto

Duxelles: 1 pound (468g) mushrooms (can be a mix or just be all cremini)

2 shallots

3 cloves garlic

2 tablespoons (24ml) olive oil

3 tablespoons (44ml) whiskey

Crepe:

3.5 tablespoons (51g) all purpose flour

140ml whole milk

1 egg

salt to taste

Egg wash: 2 egg yolks 1 tablespoons (14ml) water

Let’s make it!

• Sear the Beef: Start by seasoning the beef fillet with salt and pepper. Sear it in a hot pan with some oil until browned on all sides. This step locks in juices and flavors.

2. Make the Duxelles: Finely chop your mushrooms and cook them in the same pan until they release their moisture and become a concentrated paste. Adding shallots and thyme can elevate the flavor.

3. Make the Crepes: Combine all crepe ingredients till you get a nice runny consistency. Heat a non-stick pan with a little butter, put one scoop of the batter and spread the batter out evenly by tilting the pan in all directions slowly. flip after a minute. Cook for another minute and remove. Repeat with two more crepes.

3. Assemble the Wellington:

• Lay out slices of prosciutto on a sheet of plastic wrap, overlapping slightly.

• Spread the duxelles mixture over the prosciutto.

• Place the seared beef in the center and roll it tightly using the plastic wrap, then chill in the fridge for about 30 minutes.

4. Wrap in Puff Pastry: Roll out the puff pastry and place the beef in the center. Wrap it tightly, sealing the edges well. Brush the outside with egg wash for a beautiful finish.

5. Bake: Preheat your oven and bake the Wellington until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (typically medium- rare is recommended).

6. Rest and Serve: Let the Wellington rest for about 10 minutes before slicing. This allows the juices to redistribute and ensures a juicy, flavorful dish.

Tips for Success

• Use a Meat Thermometer: To ensure perfect doneness, a meat thermometer is your best friend. Aim for an internal temperature of about 130°F (54°C) for medium-rare.

• Don’t Skip Chilling: Chilling the wrapped beef before baking helps the pastry maintain its shape and ensures a flaky texture.

• Experiment with Flavors: While traditional Beef Wellington uses mushrooms, feel free to add herbs or different types of mushrooms to personalize the flavor.

You’re all set! Hope you enjoy making it as much as I do. Plus, if I ever end up making Beef Wellington for you and your family, I wish to give you a memorable experience with this all-time personal favorite.

Happy Cooking.