Beef Wellington is a old time favorite for many people. It looks fancy and taste rich. Its made with a tender beef fillet thats wrapped in mushrooms and puff pastry. This makes it perfect for holidays or special events. Even though its called gourmet, making it the usual way can be really hard. It takes lots of time and skill that not everyone has.
So thats why a simple version of Beef Wellington is super handy. It lets home cooks, even newbies or busy peopl to make it without stress. With just a few easy steps and ingrediants you can wow your friends and family with this yummy dish.
In this post we’ll look at what Beef Wellington is. We’ll talk about the history and whats in it. We’ll show you why a easy recipe is the best for anyone who want to impress without all the work. We go over the stuff you need, step-by-step prep, and some tips to nail it. Get ready for a tasty cooking adventure thatll level up your kitchen game!
What is Beef Wellington?
Beef Wellington is like a fancy dinner thats saved for special days. People say it started in the early 1800s and was named after some Duke guy who beat Napoleon at Waterloo. That story makes it seem posh and cool even today.
Basically, you start with a top cut of beef, usualy tenderloin, thats cooked till just right. Then its covered with mushroom duxelles (thats chopped mushrooms, shallots and herbs), seared until a bit dry. Sometimes you add prosciutto or pate for more taste before wrapping it all in flaky puff pastry.
All around the world chefs switch up this recipe. Some add different meats or mix up the spices. They even use different pastries. Thats why Beef Wellington shows up in so many restaurant menus everywhere.
Why Choose an Easy Beef Wellington Recipe?
Picking a easy version of Beef Wellington can change your cooking life. The big win is you save tons of time. Classic ways take hours, but Easy ones cut that down a lot, so its way better if you dont have all day.
Also, easy recipes use stuff you can find at any grocery store. You dont have to hunt for fancy items. Even a total beginner can pull this off. The steps are simple and still give great results.
These versions are good for both pro chefs who want to save time and newbies who never cooked fancy food before. You get a mix of classy and simple, so anyone can make a wow dish for friends and fam.
Ingredients for Easy Beef Wellington
To make Easy Beef Wellington, you gotta have a few main things plus some seasonings and extras to make it taste better. This is what you ll need:
Main Ingredients
- Beef fillet or tenderloin: This is the star of the dish so pick a good cut.
- Puff pastry: Get the frozen kind at the store to save time.
- Mushrooms (or duxelles): Fresh mushrooms are key for that umami flavour.
- Prosciutto (or bacon): gives a salty, rich kick to your Wellington.
- Dijon mustard: gives a tangy taste.
- Egg wash: mix egg and water for a golden crust.
Seasonings and Extras
- Salt and pepper: Essential for seasoning – dont skimp or itll taste bland.
- Fresh herbs (thyme, parsley): Add freshness to the dish.
- Garlic: Minced garlic ups the flavour.
- Optional: pâté or foie gras: Adds a luxury touch.
Directions: Step-by-Step to Your Easy Beef Wellington
Step 1: Preparing the Beef
Season the beef fillet good with salt and pepper. Heat a pan on med-high and pour in some oil. When its hot and shiny, sear the beef for 2-3 min each side till brown. This step is super needed to lock in the flavor. Then take the beef out and let it cool a bit. After it cools, brush on some Dijon mustard for more taste.
Step 2: Making the Duxelles
In the same pan, toss in the chopped mushrooms, garlic and herbs. Cook over med heat, stirring now and then, till its dry and starts to brown (8-10 min). You dont want each thing wet or the pastry gets soggy. Let the duxelles cool all the way before you use it.
Step 3: Assembling the Wellington
On a clean surface, lay out your prosciutto slices so they overlap. Spread the cooled duxelles on top in even layer. Then put the beef on one edge, and roll it up tight with the duxelles and prosciutto. After that, wrap the whole thing in puff pastry and seal the edges good so nothing leaks.
Step 4: Baking
Heat your oven to 400°F (200°C). Put your wrapped Wellington on a baking sheet with parchment paper. Then brush on the egg wash for a golden brown crust. Make a few slits on top so steam can get out. Bake about 25-30 min, or till the pastry is golden and flaky. Stick in a meat thermometer to check – it should read 135°F (57°C) for a medium-rare inside.
easy beef wellington recipe
Equipment
- 1 Oven
- 1 Baking tray
- 1 Skillet
- 1 Food processor (optional)
- 1 Plastic wrap
- 1 Rolling pin
- 1 Brush for egg wash
- 1 Meat thermometer
Ingredients
- 1.5 lbs beef tenderloin Whole piece.
- 8 oz mushrooms Finely chopped.
- 2 slices prosciutto
- 1 sheet puff pastry Thawed.
- 1 egg beaten egg For egg wash.
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 small onion Finely chopped.
- 2 cloves garlic Minced.
- to taste salt
- to taste black pepper
- 1 teaspoon fresh thyme Or 1 teaspoon dried thyme.
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat, brush the tenderloin with Dijon mustard, and let it cool.
- In the same skillet, add the chopped onions and garlic. Sauté until translucent. Add the finely chopped mushrooms and thyme, cooking until all moisture is evaporated (around 5-7 minutes). Season with salt and pepper, then remove from heat and allow to cool.
- On a clean surface, lay out the prosciutto slices in an overlapping manner. Spread the cooled mushroom mixture over the prosciutto.
- Place the seasoned beef in the center and carefully wrap the prosciutto around it. Use plastic wrap to tightly wrap the beef and refrigerate for 15 minutes.
- Roll out the puff pastry on a lightly floured surface to a size that can fully enclose the beef.
- Remove the beef from the plastic wrap, place it in the center of the pastry, and fold the pastry over it. Seal the edges by pinching them closed. Brush the top with the beaten egg.
- Place the wrapped beef Wellington on a baking tray lined with parchment paper. Make a few small slits in the pastry to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center reads 130°F (54°C) for medium-rare.
- Let the Beef Wellington rest for 10 minutes before slicing. Serve warm.
