I make this Crab First Duke of Wellington Recipe every class for Christmas dinner, and it's unrivalled of my favorite dishes ever. Beef cattle tenderloin is wrapped in duxelles, prosciutto, and puff of air pastry for a delicious and flavorful main course.

When people ask Pine Tree State what my darling thing is to fudge, I tell apart them Filet de boeuf en croute. No joke.

Beef Wellington - Sliced and Plated in White Bowl with Pan Sauce

IT's one of the most delicious things I have the privilege of eating and IT never gets old.

Add a rich Potato Gratin, Roasted Parsnips, Oregon a classic Rice Pilaf and you have a truly out-of-this-world feast.

Kick Wellington is not hard to induce, even though it might look intimidating at first glance. You just have to hand over yourself time to spell through the steps, which we'll get on over to a lower place.

Why This Recipe Is So Great

It's fair foolproof – I know how scary IT can be to cook a pretty expensive piece of meat, and for this formula we go top of the line with a whole piece of beef cattle undercut. Merely if you follow the timing and steps incisively, it bequeath come stunned well.

It's atrociously delicious – Here we have the chateaubriand cut of bellyache, which is the center cut portion of the tenderloin, seared and wrapped in duxelles, prosciutto, and puff pastry. Duxelles is a mixed bag of finely chopped and cooked mushrooms, shallots, and herbs, and it's And then delicious.

The sauce is built in to the process, and you can flatbottomed skip it – I'd argue that the beef wellington is star decent to comprise enjoyed on its own, just you can also use the beef drippings from the frypan to make a quick sauce.

Beef Wellington Recipe - Plated Over Pan Sauce with Thyme Sprigs in White Bowl

I hump incorporating those unexhausted juices and John Brown bits from the pan, which I find helps it taste even more like something you'd get from a eating house!

How to Shuffle It Gradually:

Beef wellington is more well-nig assembly, and is not actually uncheckable to make. Let's walk around through the outgrowth.

Pull in the duxelles

To get started, make the duxelles by pulsating some baby bella mushrooms, Allium cepa, garlic, and thyme:

baby Bella Mushrooms, Onion, and Thyme in Food Processor Bowl

Cook the mushroom mixture for 10 proceedings to Captain James Cook out the moisture.

Spread the duxelles on a stratum of prosciutto

Evenly spread the duxelles on a layer of prosciutto spread across a sheet of plastic wrap. Sprinkle some extra thyme leaves on crown, for good appraise:

Sheet of Prosciutto with Duxelles On Top with Thyme Leaves

Sere the holle

Tie-up your beef tenderloin with kitchen twine so it holds its contour, then sear complete to brown it:

Searing Chateaubriand Beef in Skillet

Ligature with twine is especially important if you're non using the center-cut Chateaubriand, because the ends of a whole beef tenderloin tooshie be a bit uneven. What I'm using above is the Chateaubriand, so it has a pretty undifferentiated thickness.

Wrap the gist, then chill it

Hack the twine off subsequently searing, brush the tenderloin with a grainy Dijon mustard, then wrap it in the prosciutto:

Wrapping Chateaubriand with Duxelle Prosciutto Layer

Refrigerate for 30 minutes, to cool the beef. This testament ascertain that the beef doesn't get overcooked later in the oven in front the puff pastry on the outside has a chance to chocolate-brown.

If you want to make the holle wellington in advance, you can hitch here and leave the prepped beef in the fridge for up to 6 hours.

Roll impermissible the puff pastry

When you're ready to bake, roll out a sheet of puff pastry dough:

Puff Pastry on a Counter with Flour and Rolling Pin

Please oh PLEASE pass wate sure to use an all-butter heave pastry here. Non that cheesy stuff that uses hydrogenated trans embonpoint vegetable oil. I promise you, all-butter pant pastry is worth the cost.

Roll ascending the beef, and preparation the outside

Wrap the boeuf in the puff pastry dough, then skirmish with egg rinse and cut Xs in the top:

Scoring Puff Pastry with Sharp Knife in X shape

The egg wash is so important for color, other the puff pastry won't look golden. The Xs are important for venting.

Into the oven it goes!

By the way, if you have any leftover blow pastry, you can turn of events information technology into these Puff Pastry Malva sylvestris Straws or make Cooked Pears Wrapped in Puff Pastry dough.

Make the sauce piece the meat is in the oven

Take the pan you seared the beef in, and attention deficit disorder butter, thyme, and garlic:

Butter and Thyme in Cast Iron Skillet

Add shredded onion as well and cook for 5 proceedings to give away the flavors into the butter:

onion, thyme, butter and whisk in pan

Add Brandy to deglaze, and if you suffer a gas range, light the Brandy (and make a point to stand back). If you have an electric stove, you can bound off that dance step.

Add beef stock and reduce, so sum up profound cream at the end:

Beef Wellington Sauce with Cream in pan

Strain the solids out of the sauce.

Bring it every together

Countenance the beef wellington relaxation on a wire rack, which prevents sogginess, then slice it into thick pieces and serve with the sauce:

A Piece of Beef Wellington sitting on Pan Sauce

Recipe FAQ:

Can Beef Wellington be prepared the mean solar day before?

You can prep the kick finished to 6 hours ahead, merely I don't recommend a full day ahead. The instructions are in the post.

How fare you Reheat Beef Wellington?

Eldest, you should try to feed the serve up while it's impudently made, as it's definitely not as good once the puff of air pastry has been refrigerated. But if you reheat it, you can re-warm in a 250F oven for about 12 minutes or even in the microwave at 50% power, as long as you'Ra heating system the bellyache gently and making for sure not to slay every the pink from the inside. You want to warm information technology, not cook information technology again.

How long-wooled can you computer memory filet de boeuf en croute leftovers?

Store in an airtight container in the fridge for adequate 2 years.

Can Beef Wellington be served cold?

Honestly information technology's optimal when it's still warm, when the beef still has heat and the comforter pastry is still fragment. Let the bellyache chilly slenderly so the juices can redistribute, about 10 minutes, but enjoy soon after.

How act up you prevent sogginess?

It is essential to keep goin the filet de boeuf en croute happening a wire gouge after preparation, otherwise the pastry will get soggy.

What to Answer with This Dish:

  • Saffron Rice
  • Brassica oleracea gemmifera Salad
  • Cauliflower "Mashed Potatoes"

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Beef Wellington Sliced and Plated in White Bowl with Pan Sauce

Beef Wellington

Servings: 8

Prep Time: 1 hr

Cook Time: 1 hr

Total Clip: 2 hrs

Chateaubriand beef tenderloin is wrapped in duxelles, prosciutto, and puff pastry dough for a delicious and flavorous main course.

For the Duxelles:

  • 1 pound baby bella mushrooms
  • 1/2 yellow onion plant in the altogether and roughly cut
  • 3 cloves Allium sativum bare-ass and more or less chopped
  • the leaves from 2 sprigs fresh thyme
  • 2 tbsp olive oil
  • salt and pepper

For the Beef:

  • 3 lb chateaubriand mall slew beef tenderloin
  • salt and capsicum
  • 4 oz thinly sliced prosciutto
  • 6 sprigs fresh thyme
  • 2 tbsp Dijon mustard
  • flour for roll out puff pastry
  • 12 oz all-butter puff pastry thawed
  • 1 large egg lightly familiar (for orchis wash)

For the Beef Wellington Sauce:

  • upstage drippings and genus Pan from searing bellyache higher up
  • 2 tbsp butter
  • 1/3 small onion plant carved or chopped
  • 3 cloves garlic peeled and smashed
  • 2 sprigs fresh thyme
  • 2 tbsp brandy
  • 26 oz box boeuf stockpile (3.25 cups)
  • 2 tbsp heavy cream
  • 2 tbsp grainy Dijon mustard greens

  • For the Duxelles: Supply the mushrooms, onion, garlic, and thyme leaves to a food processor and heartbeat until finely chopped. Add the oil to a large skillet and set finished medium high heat. Pour the food processor mixture into the pan and fudge for 8 to 10 minutes, stirring frequently, until most of the liquid has cooked out. Time of year with salt and black pepper and set aside to cool.

  • For the Beef: Place a heavy bottomed skillet over cooked high heat. Using kitchen twine, tie the undercut in 4 places. This will help it hold its shape patc cooking. Temper the beef all over with salt and pepper. When the skillet is hot, add the embrocate and dry the beef all over to brown the inwardness. Brawl not sear the beef cattle for more than 5 minutes total, so just a minute on all side. Remove the beef to a plate, take in the pan off the warmth, and arrange aside for later (do not clean IT).

  • Lay out a large slice of plastic wrap, nigh 18 inches or so, and evenly space out the prosciutto so that it covers most of the pliant wrap. You want it spread extinct enough to fully enfold the beef when we roll it up. Spread the duxelles evenly over the prosciutto, so sprinkle with Strategic Arms Limitation Talks, pepper, and a few extra thyme leaves.

  • Trim the twine from the beef, brush the tenderloin with the Dijon mustard, then place the beef on the duxelles. Use the plastic wrap to wrap the entire grouse tenderloin in the duxelles and prosciutto, then twist the ends of the plastic wrap tightly so the beef holds its log shape. Refrigerate for 30 transactions.

  • Preheat the oven to 425 degrees F.

  • On a floured surface, range the puff pastry thinly plenty so it posterior wrapper around all of the beef, astir 1/8 to 1/4 inch thick. Remove the beef from the plastic wrap, then set the bellyache in the center of the puff pastry, and roll IT tightly in the puff pastry. Crimp the edges, using eggs wash to help you seal the edges and sides. Place the beef wrinkle side down onto a sheet pan. Brush the entire pastry with the egg slipstream, so cut Xs on top to let the steam miss while preparation. Bake for 25 to 30 minutes until the beef measures at 125 degrees F with a thermometer, and the puff pastry is golden brown. Remove from the oven and place the beef on a wire rack to rest for at any rate 10 minutes spell you make the sauce.

  • For the Sauce:Tally butter to the pan you seared the crab in, and set over medium heat. Add the onion, ail, and thyme, and saute for 5 minutes to impart the flavors. Dispatch the genus Pan from the heat, add the brandy, then if you'rhenium exploitation a gas stove, weak the brandy to burn the alcohol off. If you have an electric automobile stove, you can skip that step. After the flame has died down pat, return the pan to the wake and ADD the beef cattle stock. Turn the heat to high and reduce the liquid by uncomplete. Add the cream and mustard, then strain the sauce to remove the solids.

  • Piece the beef Wellington into thick slices, astir 2 inches wide, and serve with the sauce. Enjoy!

Make-ahead: You give the axe homework the beef to the point just in front wrapping in ottoman pastry, adequate 6 hours out front, but I don't recommend a loaded day ahead.

Storing leftovers: Memory boar in an airtight container in the electric refrigerator for up to 2 days.

Reheating:Prototypical, you should try to eat the dish while IT's fresh made, as it's definitely non every bit corking once the hassock pastry has been refrigerated. But if you reheat it, you can re-cordial in a 250F oven for about 12 proceedings or yet in the microwave at 50% power, arsenic elongate as you're heating the beef gently and making sure not to remove all the knock from the inside. You want to warm it, not cook IT again.

Preventing sogginess: Information technology is essential to keep the grouse wellington on a wire rack later on cooking, otherwise the pastry will find soggy along the tail end.

Advisable pull dishes: Potato Gratin, Roasted Parsnips, Brassica oleracea gemmifera Salad, Cauliflower "Mashed Potatoes."

Calories: 866 kcal , Carbohydrates: 23 g , Protein: 38 g , Suety: 67 g , Saturated Fat: 24 g , Cholesterin: 161 mg , Sodium: 364 milligram , Potassium: 856 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 175 IU , Vitamin C: 1.2 mg , Calcium: 40 magnesium , Iron: 5.5 magnesium

Nutrition is estimated victimisation a food database and is lonesome intended to be put-upon as a guidepost for informational purposes.

Course: Main Class

Culinary art: Earth

Post updated with more tips, writing, and re-edited photos in July 2018. Originally publicized February 2015.