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Newsletter Shop Help Center. Home Cooking. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. What is Beef Wellington? Make-Ahead Strategies for Beef Wellington We don't recommend making Beef Wellington ahead of time and reheating it when it's time to serve because the puff pastry will get soggy, but you can make the mushrooms duxelles in advance so it's quicker going when it's time to cook.
Save It Print. Prep Time 10 mins. Cook Time 2 hrs. Total Time 2 hrs 10 mins. Servings 4 servings. Preheat the oven:. Sear the filet:. Brush the filet with mustard:. Prepare the mushroom duxelles:. Wrap the filet in mushroom paste and ham:. Roll out the puff pastry and wrap the beef filet:.
Brush with the egg wash and score:. Bake in oven:. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. The Prosciutto Speaking of soggy bottoms more specifically, how to avoid them meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor.
By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an even layer and wrap your tenderloin evenly.
Some people like to make their own puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. We've found that, not only is store bought puff pastry much more convenient, but it's also incredibly delicious.
We're particularly fond of this brand , and honestly don't think we could make a better version if we tried. If you DO want to attempt making your own, check out this step by step guide from our friends over at the Kitchn. Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Today's Top Stories. The Meat We're starting with one of the most tender cuts of beef ever—the tenderloin! The Pastry Some people like to make their own puff pastry for their Beef Wellington.
Advertisement - Continue Reading Below. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Dust your work surface with a little flour. Roll out a third of the g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Brush the Wellington with a little more egg yolk and cook until golden and crisp — mins for medium-rare beef, 30 mins for medium.
Allow to stand for 10 mins before serving in thick slices. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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