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The Ultimate Beef Wellington: A Decadent Culinary Masterpiece

Best Traditional Beef Wellington Recipe: Perfect for Festive Dinners

Indulge in the epitome of luxury with this show-stopping Beef Wellington. Tender beef tenderloin, wrapped in layers of rich mushroom duxelles, foie gras, prosciutto, and golden puff pastry create a truly unforgettable dining experience.

Unveiling the Secrets of Perfect Beef Wellington

Beef Wellington is a timeless classic that combines the finest ingredients in a harmonious blend of flavors and textures. While its origins may be debated, there’s no question about its place as the ultimate centerpiece for any special occasion.

This recipe takes the traditional Beef Wellington to new heights, incorporating expert techniques and creative twists to ensure a result that’s nothing short of spectacular. From the perfectly cooked tenderloin to the crisp, buttery pastry, every element is crafted for maximum flavor and visual impact.

Key Components of Our Ultimate Beef Wellington

The Star: Beef Tenderloin

At the heart of this dish is a premium cut of beef tenderloin. While not the most flavorful cut on its own, its supreme tenderness makes it the perfect canvas for the rich ingredients that surround it. We’ll be enhancing its taste with a zesty horseradish and mustard coating.

The Flavor Powerhouse: Mushroom Duxelles

Our duxelles combines a variety of mushrooms for a complex, umami-rich layer. Button, shiitake, and portobello mushrooms create a symphony of earthy flavors, further elevated with shallots, thyme, and a splash of Cognac.

The Luxury Element: Foie Gras

Fresh seared foie gras takes this Wellington to the next level. As it cooks, it bastes the beef in its rich juices, creating an unparalleled depth of flavor.

The Moisture Barrier: Prosciutto and Phyllo

To keep the pastry crisp, we employ a clever duo of prosciutto and phyllo dough. This combination not only adds flavor but also ensures that your Wellington remains perfectly structured.

The Golden Exterior: Puff Pastry

A high-quality all-butter puff pastry forms the outer layer, baking to a beautiful golden brown and providing a delightful contrast to the tender filling.

Crafting Your Culinary Masterpiece

Creating this Beef Wellington is a labor of love, but the results are well worth the effort. Let’s dive into the step-by-step process of bringing this iconic dish to life.

Ingredients

  • 1 center-cut beef tenderloin, trimmed of silverskin and fat, about 2 pounds (see note)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons plus 1/2 teaspoon vegetable or canola oil, divided
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Dijon, spicy brown, or hot English mustard
  • 1 pound mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned, trimmed, and roughly chopped
  • 4 tablespoons unsalted butter
  • 2 medium shallots, finely diced (about 1/2 cup)
  • 2 teaspoons finely minced fresh thyme leaves
  • 1/2 cup Cognac or other brandy or barrel-aged spirit, such as bourbon
  • 1/2 cup heavy cream
  • 2 teaspoons soy sauce
  • 4 ounces fresh foie gras (about two 1/2-inch slabs, see note)
  • 1 sheet phyllo dough
  • 1/4 pound prosciutto, sliced paper thin
  • Flour, for dusting
  • 14 ounces frozen or homemade puff pastry, thawed (see note)
  • 1 egg, beaten
  • Coarse sea salt, such as Maldon or fleur de sel
  • 1 bunch finely minced chives

Directions

  1. Prepare the beef: Tie the tenderloin with butcher’s twine at 1-inch intervals. Season generously with salt and pepper.
  2. Sear the beef: Heat 2 tablespoons oil in a skillet over high heat. Sear the tenderloin on all sides until well-browned, about 10 minutes total. Transfer to a plate.
  3. Season the beef: Mix horseradish, mustard, and black pepper. Once cool, remove twine and coat the tenderloin with this mixture. Refrigerate.
  4. Prepare mushrooms: Pulse mushrooms in a food processor until finely chopped.
  5. Make duxelles: Cook mushrooms in butter until liquid evaporates and they begin to brown. Add shallots and thyme, cook until softened.
  6. Deglaze and finish duxelles: Add brandy, scrape pan, and reduce. Add cream and soy sauce, cook until mixture is thick. Season and refrigerate.
  7. Prepare foie gras: Season and sear foie gras briefly on both sides. Slice horizontally and refrigerate. Add rendered fat to mushroom mixture.
  8. Assemble layers: On plastic wrap, layer phyllo, prosciutto, and mushroom mixture. Place tenderloin at the bottom edge and top with foie gras.
  9. Roll and chill: Carefully roll the tenderloin, using plastic wrap to tighten. Refrigerate for at least 30 minutes.
  10. Prepare puff pastry: Roll out puff pastry into a rectangle larger than the beef roll.
  11. Wrap in pastry: Place beef roll on pastry, brush with egg, and roll to enclose completely.
  12. Seal ends: Fold and trim pastry ends to seal the Wellington completely.
  13. Chill again: Refrigerate the wrapped Wellington for at least 30 minutes.
  14. Bake: Preheat oven to 425°F (218°C). Brush Wellington with egg, score decoratively, and sprinkle with sea salt. Bake until golden and interior reaches desired temperature, 35-45 minutes.
  15. Rest and serve: Let rest for 10 minutes. Carefully transfer to a board, slice, and garnish with chives and salt before serving.

Recipe Notes

A center-cut beef tenderloin, also known as Châteaubriand, is ideal for this recipe. For best results, use high-quality all-butter puff pastry like Dufour, or make your own. If fresh foie gras is unavailable, foie gras pâté can be used as a substitute. When using pâté, spread it on top of the tenderloin instead of using sliced fresh foie gras.

Nutrition Facts (per serving)
1029 Calories
75g Fat
48g Carbs
34g Protein
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 1029
% Daily Value*
Total Fat 75g 96%
Saturated Fat 26g 129%
Cholesterol 166mg 55%
Sodium 1182mg 51%
Total Carbohydrate 48g 17%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 34g
Vitamin C 7mg 35%
Calcium 59mg 5%
Iron 7mg 38%
Potassium 800mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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