If there is a dish that represents decadence, luxury, and richness, it is beef Wellington. This dish, beloved in—and strangely discarded since—the ’60s, is every bit as delicious today as it was in the era of Continental Cuisine. And how could it not be! It’s a beef tenderloin coated in sautéed mushrooms with pâté all wrapped up in puff pastry. Those are four of our favorite things in the whole world already, and when you put them all together …
But isn’t Beef Wellington super difficult? It’s an experts-and-real-chefs-only kind of dish, right? Absolutely not. Just because it has many steps does not mean it’s difficult! With step-by-step guidance and with some good thermometers—like the ChefAlarm® and the Thermapen®—you really can get perfect results. So let’s take a look at this festive classic and, with some help from one of our culinary heroes, Mr. J. Kenji López-Alt of SeriousEats.com, let’s explore its thermal mysteries.
Cut 4 (2-inch) vents in top of pastry. Cook’s Tip: Use any excess dough to decorate Wellington. 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.
What is Beef Wellington?
Though popularly associated with Arthur Wellesley, First Duke of Wellington, there is no record of the dish by this name before 1940. In fact, there are few dishes that even match its description before that time! (For a full accounting of its recorded history, see The Food Timeline.)
But regardless of the provenance of the name, the dish is worth eating for its own sake. As we said above, it consists of a beef tenderloin with duxelles (pronounced dook-sell)—sometimes containing truffles—and pâté (often of foie gras, which is fattened goose or duck livers) all wrapped in a dough—sometimes basic pie dough, often puff pastry.
Gordon Ramsay has been working to re-popularize the dish with his take on it that includes a mustard rub for the beef and an extra wrap in prosciutto di Parma or other dry-cured ham—a great idea! But Kenji takes it one step further by wrapping the prosciutto, duxelles, and loin in filo dough before wrapping it in puff pastry. Why? Because filo is great at making packets that contain liquid, and that’s great for keeping your puff pastry from getting soggy, one of the common problems with Beef Wellington. Genius.
What is duxelles? Why do you need it
“You keep using that word,” you say. “What is it?” Duxelles is a crumbly, spread-y paste made by sautéing finely chopped mushrooms with shallots or onions and herbs in butter. It’s amazing. Even people who don’t like mushrooms like it. Why? This is a flavorful umami bomb. There are loads of naturally occurring glutamates in the mushrooms and onions that combine and condense to make delicious. It’s great on buttered toast, fantastic on a steak, and a revelation when combined with pâté in beef wellington. But it is tasty enough to stand on its own, stuffed into a pie crust and eaten as a turnover without any meat. Once you start making it, you’ll never go back. It will become something you crave, especially in the cold winter months when comfort is king.
Sometimes, as in this recipe, it is finished with a little bit of brandy, Madeira, or sherry and cream, which just adds to the richness and depth of flavor of the whole.
We minced our mushrooms by hand, but that’s not necessary. You can use a food processor for the mincing, but you will need to pre-cut the mushrooms some. Putting whole mushrooms in a food processor can be an exercise in frustration, as they quickly turn into spheres that just roll around on top of the blade. Slice the mushrooms coarsely before adding them to the processor. Work in batches for best results.
Freezing Makes The Perfect Beef Wellington Foolproof & Easy
FAQ
What internal temp should Beef Wellington be?
Can you overcook Beef Wellington?
Is Beef Wellington cooked from chilled or room temperature?
Can Beef Wellington be cooked well done?
What temperature do you cook Beef Wellington?
For a medium-rare center, bake the Wellington until 105ºF. This temperature may seem low, but the Wellington will continue to cook and go up in temperature as it rests. Because the puff pastry seals the heat in, it will reach a perfect medium-rare of 125 to 130ºF when it’s time to slice. What Should I Serve with Beef Wellington?
Is bone broth eaten hot or cold?
It is better to take bone broth hot or warm. The heat is shown to promote proper digestion as it enters the gastrointestinal tract. Also, hot beverages are shown to relax better than cold ones.
What temperature should a Wellington be cooked at?
We’ll cook the Wellington at 425°F (218°C) to puff the pastry. But we needn’t fear that our beef will overcook too quickly because once the pastry is puffed, it literally becomes a coat of insulation for the meat: all those air pockets slow the flow of heat from the outside to the beef and prevent it from scorching.
How long to cook Beef Wellington?
The ideal temperature to cook Beef Wellington is 400°F for between 35-45 minutes for rare, 45-50 minutes for medium, and 50-65 minutes for well-done. But the best approach is to keep an eye on both the temperature of the meat and the internal temperature as they cook and use these as a guide to help you achieve the perfect Beef Wellington.