What Is the Beef With the Pastry

Beef wellington is a gourmet meal for any special occasion. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. Each individual portion is served with a delicious red wine mushroom pan sauce.

Table of Contents

1. What's the best cut of beef to use?
2. Searing the meat
3. The mushroom filling
4. Wrapping the beef in puff pastry
5. The target temperature for the beef
6. Serve with a flavorful mushroom sauce
7. Working with frozen puff pastry
8. What to serve this with
9. Private Beef Wellington with Mushroom Sauce Recipe

Beef wellington is the perfect fancy repast if you're looking to impress someone special. Everything about this dish screams indulgence. The recipe consists of tender, juicy pan-seared filet mignon topped with a savory mushroom duxelles, wrapped in prosciutto, and covered in a coating of gilded dark-brown puff pastry.

At that place's an abundance of season going on, and the gustatory modality is worth the endeavour. The recipe is relatively piece of cake to make despite the drama that Gordon Ramsey gives contestants on the Hell'south Kitchen Tv set show. Just take your time and follow the directions, and y'all'll be rewarded with a fantastic dinner.

What's the best cutting of beef to use?

Purchase at least a pick or prime course beef tenderloin (or filet mignon) at the market. The cut should be well-marbled, with all of the harsh and chewy silverskin removed. Make certain it's at least 1 ½ to 2-inches thick to forbid overcooking when broiled. Y'all can also use a more extended cut of meat to make a roast big enough to feed a crowd, instead of individual portions.

Searing the meat

I recommend using a stainless steel pan when cooking considering it creates the all-time gold crust. Make sure that the pan is very hot, then add the oil, followed by the beef. Preheating the pan develops a nonstick surface, and not moving the meat in one case placed inside allows for even searing of the surface.

This process only takes a few minutes. The goal is to create surface flavors, not to cook the steak completely. The doneness should notwithstanding be rare before it goes into the oven. Subsequently searing, brush with Dijon mustard for a bit of tanginess.

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The mushroom filling

Mushrooms add a delicious umami flavor, and information technology's also the classic topping for this dish. For the within filling, use a food processor to chop the mushrooms into small pieces. Hand chopping works well, too; it just takes a little longer.

Saute the mushrooms until tender and until most of the moisture evaporates. This pace prevents the pastry from condign soggy as information technology bakes. Chill the filling, so it doesn't continue to cook the beef when wrapped. Spread the filling on height of the prosciutto, then tightly wrap the meat into a little parcel.

Wrapping the beefiness in puff pastry

At that place's no need to brand puff pastry from scratch. I utilize Pepperidge Farm sheets. Gently roll it out one time defrosted and wrap the steaks snuggly into the dough. You don't want besides much excess; otherwise, information technology volition be besides thick and doughy when you lot bite into it.

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The target temperature for the beefiness

Beef wellington should bake in the oven until it reaches your desired doneness. Target effectually 120 to 125ºF (49 to 52ºC) for medium-rare or 130 to 135ºF (54 to 57ºC) for medium. These ranges give the steak time for carryover cooking, which elevates about v more than degrees every bit it rests for ten minutes before serving. It's best to use an instant-read thermometer pierced into the thickest part of the beef to examination.

Serve with a flavorful mushroom sauce

Afterwards searing the meat, there should be enough of delicious drippings and browned $.25 left in the pan. Don't allow those go to waste! You can make a sauce by outset deglazing the skillet with some red wine to dissolve those stuck-on pieces. I like a hearty cabernet sauvignon, or merlot works well too. And then make a roux to thicken the beef stock. Add shallots and sliced mushrooms and simmer.

Working with frozen puff pastry

To thaw puff pastry, split up the sheets, but do not unfold. Transfer to a sheet pan, encompass with plastic wrap, and allow to sit down at room temperature abroad from a hot oven or sunny window for nearly 30 to xl minutes. You can also thaw information technology in the refrigerator for nigh 4 hours following the same method above.

Information technology's all-time to work with the puff pastry when it'southward cold and like shooting fish in a barrel to manipulate. Make sure to cover and refrigerate the dough if it gets beyond 40 minutes. This technique will prevent it from drying out, making information technology hard to roll, and stopping the layers from melting together.

What to serve this with

• Mashed Potatoes
• Sauteed Green Beans
• Garlic Roasted Potatoes

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Tin can beef wellington exist prepared in advance?

Yes! You lot can prepare several steps in advance upward to blistering the pastry-wrapped steak in the oven. The mushroom filling, searing of the steak, wrapping in the ham/pastry can exist completed and refrigerated for up to 2 days in advance. On the solar day of serving, but score and brush the pastry with egg wash right before baking.

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Pivot This

Puff Pastry

• ▢ 1 frozen puff pastry canvass, Pepperidge Farm recommended

Mushroom Filling

• ▢ 8 ounces brown mushrooms, rinsed and stale
• ▢ one teaspoon olive oil
• ▢ ¼ teaspoon kosher salt
• ▢ ⅛ teaspoon black pepper

Beef

• ▢ 16 ounces beef tenderloin steaks, filet mignon (two 8-oz pieces) 1 ½ to 2-inches thick
• ▢ one tablespoon dijon mustard
• ▢ 3 ounces prosciutto, half-dozen to 8 slices
• ▢ water, as needed for brushing the pastry
• ▢ 1 large egg yolk
• ▢ 1 tablespoon milk
• ▢ kosher salt, every bit needed for seasoning
• ▢ black pepper, equally needed for seasoning

Mushroom Sauce

• ▢ two tablespoons olive oil
• ▢ ¼ loving cup red wine
• ▢ ¼ loving cup diced shallots, ¼-inch dice
• ▢ ane tablespoon all-purpose flour
• ▢ i ½ cups beef stock, divided
• ▢ four ounces brownish mushrooms, ¼-inch thick slices
• ▢ kosher table salt, as needed for seasoning
• ▢ black pepper, as needed for seasoning

Preparation

• Defrost 1 sheet of puff pastry at room temperature. Place on a sail pan lined with parchment paper and tightly encompass it with plastic wrap until pliable still cool, thirty to 40 minutes. Refrigerate covered with plastic wrap if defrosted and not using immediately.

• Set the oven rack to the middle position. Preheat the oven to 400°F (204ºC). Begin making the mushroom filling.

Mushroom Filling

• Add mushrooms to a food processor and pulse until the texture is like to coarse breadcrumbs. Information technology should non go a paste. Alternatively, chop with a chef's knife as finely every bit possible.

• Oestrus a medium-sized pan over medium rut, add together olive oil. Add chopped mushrooms, and so sauté until the mixture is soft and virtually of the wet evaporates, about 5 minutes.

• Flavor mushroom mixture with ¼ teaspoon common salt and ⅛ teaspoon of pepper. Transfer mushrooms to a bowl and refrigerate until completely cooled.

Prepare the Beef

• Trim any excess fatty or silverskin from the meat. The steaks can be reformed into rounds by tying them together with butcher's twine to concur the shape equally it cooks in the pan.

• Pat dry the steaks with a paper towel and season each side generously with table salt and black pepper.

• Heat a big skillet over medium-loftier estrus. Once hot, add together two tablespoons of olive oil. The pan should exist really hot earlier adding the steaks. When the oil merely begins to smoke, add the filets to the pan, press them down, and brown for 2 minutes on each side. Quickly sear the raw edges of the meat, and then the red turns to brown on the surface. Remove the steaks from the pan and identify on a make clean plate to cool. Plow off the rut and save the pan with the drippings for the mushrooms sauce.

• Cut off the butcher's twine if using. Brush Dijon mustard all over each filet while still warm. Set up bated.

Wrap the Beef

• On a cutting lath, place a big slice of plastic wrap. Lay down 3 to four slices of prosciutto, enough to completely cover the beef. Slightly overlap each piece nigh ¼ inch to create a row. Spread half of the mushroom filling over the prosciutto, leaving nigh a ½ inch border along the sides. The layered prosciutto slices should resemble the shape of a rectangle.

• Place the seared filet in the heart of the prosciutto and mushroom layer. If the beefiness is more rectangular, lay it so the longer end lines up with, the longer sides of the prosciutto layer. Employ the plastic wrap to draw the prosciutto effectually the fillet, covering all sides. Roll upwardly and twist the ends of the film to tighten. Repeat the process with the remaining filet. Refrigerate the fillets for 5 minutes.

• Curlicue the defrosted pastry sheet into an 11-inch by 11-inch square. Lightly dust the surface with flour if it sticks to the rolling pivot. Cut the pastry in one-half into ii five ½-inch by 11-inch rectangles.

• Place the prosciutto-wrapped beef fillets in the center of each pastry sheet. Line upwards the long side of meat with the long side of the pastry. Lightly brush the pastry edges with water. Starting at the longer sides, bring contrary corners of the pastry over, gently stretching the dough if needed. Press seams to seal tightly. Fold the shorter sides up to enclose the other portions. If they practise not reach the center, simply press the sides to seal the pastry. Repeat wrapping with the remaining filet. Use a piece of plastic wrap to tightly seal each pastry-wrapped beef filet and refrigerate for almost five minutes to allow the pastry to firm upwards once again.

• In a small bowl, whisk together the egg yolk and milk. Line a canvass pan with parchment paper. Remove wellingtons from the fridge, remove the plastic wrap, and lay the filets seam-side downwards on the baking sheet. Brush the top and sides of each puff pastry with the egg wash. If desired, use the back of a knife or pizza cutter to create long diagonal, cross-hatched lines on the surface. Make sure not to cut through the dough. Sprinkle the height of each pastry with kosher salt.

• Bake until the pastry is gilt brown, and the internal temperature reaches 125°F (52ºC) for medium-rare or 130 to 135ºF (54 to 57ºC) for medium. This will take about 20 to 30 minutes. Remove the beef wellingtons from the oven and allow to rest on the sail pan for at to the lowest degree 10 minutes earlier slicing. Make the sauce while the meat is resting.

Mushroom Sauce

• Using the pan with the steak drippings, oestrus over medium rut. If you did non salve the pan, employ a new pan and add ii tablespoons of olive oil. Add cerise wine to the pan. Whisk to deglaze and dissolve the brown bits.

• Add together chopped shallots, stirring until the wine has reduced by half and you can no longer smell the booze, near 1 to 2 minutes. Add together 1 tablespoon flour and whisk for 1 minute. Slowly add the beefiness stock by whisking in near a ¼ cup at a fourth dimension until 1 cup is added. Simmer the sauce until it has slightly thickened to a spoonable consistency, about 2 minutes.

• Add sliced mushrooms to the sauce and simmer until tender, about v minutes. The sauce will continue to reduce and thicken during this time. If needed, whisk in additional beef stock to thin the sauce. Season sauce with table salt and pepper to taste. Proceed warm on depression heat until ready to serve.

To Serve

• Piece the beef wellingtons into medallions or serve whole with the mushroom sauce on the side.

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Nutrition Facts

Individual Beef Wellington with Mushroom Sauce

Amount Per Serving

Calories 597 Calories from Fat 315

% Daily Value*

Fat 35g 54%

Saturated Fat 13g 65%

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 145mg 48%

Sodium 999mg 42%

Potassium 544mg sixteen%

Carbohydrates 32g 11%

Cobweb 2g viii%

Sugar 3g iii%

Protein 39g 78%

Vitamin A 350IU 7%

Vitamin C 1.7mg 2%

Calcium 10mg ane%

Atomic number 26 4.9mg 27%

* Percent Daily Values are based on a 2000 calorie diet.

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I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the scientific discipline behind cooking to help y'all proceeds confidence in the kitchen.

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