Beef Wellington
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
British
Beef Wellington
Description
Beef Wellington uses a substantial trimmed beef tenderloin as the centerpiece. After seasoning and searing to develop flavor and color, the meat is cooled and coated with foie gras pâté and sprinkled with truffle peelings. This adds rich, earthy notes complementing the beef. The pâté-covered tenderloin is then carefully wrapped entirely in puff pastry that’s rolled thin but large enough to encase the meat, sealed with egg wash to ensure a crisp finish.
Baked at a moderate temperature, the pastry browns beautifully while the beef cooks to an ideal medium rare to medium doneness with a tender, juicy center. This preparation highlights the textural contrast of the flaky crust and buttery interior. Madeira sauce typically accompanies the dish to enhance the flavors.
Precision in searing, wrapping, and oven temperature are key to balancing crust crispness with perfectly cooked meat. Removing the tail portion before cooking ensures a uniform shape. Trimming excess pastry and sealing edges thoroughly prevents leaks during baking.
Ingredients
- 4 pounds beef tenderloin trimmed
- 8 ounces foie gras pâté
- 1 ounce Truffle peelings
- 2 pounds puff pastry
- 20 fluid ounce Madeira sauce
Instructions
- Trim 3 to 4 inches (7.5 to 10 centimeters) of the tail from the tenderloin. The small tail portion can be used for some other preparation.
- Season the tenderloin with salt and pepper and sear in a small amount of oil in a large rondeau. Remove from the pan and cool.
- Spread the surface of the tenderloin with the pate de foie gras. Sprinkle the truffles over the pate.
- Roll the puff pastry dough into a rectangle approximately 3/16 inch (5 millimeters) thick and large enough to wrap around the entire tenderloin.
- Turn the tenderloin over and place it lengthwise, pate side down, in the center of the pastry. Fold the ends over and wrap the pastry around the tenderloin, sealing it with egg wash and trimming off any excess.
- Transfer the Wellington to a baking sheet, placing the seam side down. Brush the surface with egg wash.
- Bake the Wellington in a 350° F (180° C) oven until the center reaches 125°F-130°F (52°C-54°C), approximately 40 minutes. Do not overcook; the crust holds in steam and heat, thus enhancing the effects of carryover cooking.
- Allow the meat to rest 5 minutes after baking. Carve the Wellington tableside or on a buffet with Madeira sauce served on the side.
Notes
User Reviews
Overall Rating
4.9
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