Place the beef Wellington on the middle wrack of the oven and bake at 400° F (200° C) for 30 minutes. With all our elements in place, it's time to move on to the assembly phase. The whole thing gets flipped back over again, then placed in the refrigerator for its final chill before baking. Well we'll get to the mushrooms and foie gras, but for now I'm going to employ an idea I got from Gordon Ramsay's version of Wellington: Mustard. Try careful planning and sound science! Filling: Beef tenderloin, Dijon mustard, mushrooms, shallots, salt, black pepper, garlic, rosemary, thyme. Browning develops tons of new flavorful compounds that don't exist naturally in beef, giving it complexity and meaty depth. Into the mushroom duxelles it goes. Why settle for just one? How can it not be? Once the beef is chilled, it'll hold its shape very well, making wrapping it a snap. If you've got it in the budget, some chopped truffles stirred into the duxelles at the very end would not be unwelcome in this dish. With the exception of using a food processor to chop the 'shrooms, our duxelles starts just like the classic. For a double-crust pie fill it, place on the top crust and chill for at least 15 minutes. Beef Wellington ingredients: Here’s the deal: Beef Wellington is the type of dish that’s a showstopper, but you’d never guess that it’s made just a handful of simple, flavor-forward ingredients. If you see something not so nice, please, report an inappropriate comment. What can we do with the beef? Some HTML is OK: link, strong, em. At 425°F, a chilled tenderloin will take between 30 and 40 minutes to reach an internal temperature of 110 to 120°F (rare to medium-rare, and you *are* using a thermometer, aren't you? At this stage, the whole roll should go back into the fridge for at least half an hour, and up to a couple days to get it thoroughly chilled. Wrap disks tightly with plastic wrap and chill for … Cover the pot and place in the oven for 2 hours, or until the beef is tender. The key here is to make sure that the foie gras ends up on top and that the puff pastry seam ends up on bottom. Again, the problem here is that it doesn't work all that well—the crepe dissolves, turns soggy, and on top of that, who wants to bother making a crepe when you're already committed to an hour + in the kitchen? How so? This beef wellington recipe leans on 10 primary ingredients, many of which are staples you probably already have on hand. Of all the cuts on the cow, the tenderloin is perhaps the one that is least affected by grading and the varying levels of marbling (intra-muscular fat) that come with it. From a flavor standpoint, this idea is top notch. This translates to a buttery tenderness on the plate. Recipe Ingredients: 3 1/2 pounds boneless beef tenderloin roast 1 tablespoon vegetable oil 3/4 teaspoon salt - divided use I'm not a fan of the angry chef, but when he's right, he's right, and mustard adds another dimension to the flavor of the final dish—acidity, lightness, and heat—that enhances and draws attention to its overtly rich primary flavors in a way that I find particularly appealing. Reduce oven temperature to 375 degrees. Roll the pastry away from you until the seams meet, then trim them off with a knife. The other method is to make a thin crepe, then using that crepe to wrap the whole shebang. I start by folding in the sides, then folding down the top flap before using a knife to trim off the bottom flap. I cut my mustard with a ton of horseradish to increase its bite. Some comments may be held for manual review. How else can we add flavor? Let's go through the Wellington from the outside in. I sear off a few ounces of foie gras in a hot skillet, slice the slabs in half lengthwise, then layer them over the beef. And that rendered fat in the skillet you seared the foie gras in? to prevent a crust becoming soggy. ), which is precisely how long you need to properly brown your puff pastry. For all its steps and ingredients, a Beef Wellington is really not a difficult dish technique-wise. Fold up, and seal all the edges, making … These are the crispiest, most flavorful roast potatoes you'll ever make. It's about tenderness. some chopped truffles stirred into the duxelles at the very end would not be unwelcome in this dish. Serendipity? As any mycophile or plumber from Brooklyn with a fetish for royalty can tell you, the variations of flavor in the Mushroom Kingdom are vast. If your pie is not yet sweating butter from the crust, close the oven for a few more minutes. It fills tarts and stuffs chickens, and in the case of a Wellington, completely surrounds our beef. Thin sliced ham is like nature's Velcro in that way. Browse our delicious beef pastry recipes at Jus-Rol. Better known as “Beef Wellington”, roast beef is combined with mushrooms and Swiss cheese then baked in a puff pastry crust. baking pan. Why not try one of our Beef Wellington recipes or opt for classic Cornish Pasties with a side of gravy? What exactly is there left to explore? The choice is yours! But we're not after pedagogical discussions of origin or etymology. Remove from oven and let cool for 5 minutes. Place the chilled pie in a hot oven right away. This Ultimate Beef Wellington that Grant has created is, in his own words, “No-holds barred—epic.” It is level 11. 6. So long as your duxelles have cooled to a paste-like consistency, wrapping is relatively easy. That's OK. Tenderloin is emphatically not about fat and flavor. Post whatever you want, just keep it seriously about eats, seriously. This is where we now address the second problem—not overcooking the meat while finishing off the pastry properly. It’s as easy as pie! Refrigerate the pot pie crusts while you prep the filling. See, with a rich cut like a ribeye or a flatiron steak, its flavor, juiciness, and tenderness are linked closely to their USDA grade. We’re open from 10:00 am to 7:00 pm, every day of the week.Â, Owned and operated byNancy Goemans & Jo-Anne Caza, 8 Spruce Center SWCalgary, AlbertaCanada,T3C 3B3, Manufactured In A Facility That Also Processes: Milk, Egg, Wheat, Peanuts, Almond, Walnut, Pecan, Coconut, All pastry is brushed with whole egg prior to baking. Place your pies on a cookie sheet in your cold oven and set the oven to 300 degrees. Once rolled, I re-wrap the whole thing as tightly as I possibly can in clingfilm, using several layers and twisting the ends. It makes the mushrooms taste more like mushrooms, if you will, and the tenderloin more like an entire steer and all of its flavor compressed down into a single tenderloin-sized package. As the dish bakes, the foie fat slowly renders, basting the beef in its juices so that when you slice into the finished Wellington, it oozes more juice than even a fatty prime rib roast. There's no two ways about it. How do we do it? At a very minimum, I like to use three: button mushrooms, shiitake, and portobello. There's nothing worse than undercooked puff pastry—gummy and bland—to get good results, you must use a relatively high heat. Sorry, something went wrong, please check if we deliver at check out. Soy sauce, with its high levels of glutamic acid, is a natural umami-bomb. Prime beef will have more fat, be more tender, and (at least to most palates) be more tasty. Get the recipe for The Ultimate Beef Wellington here »See a full step-by-step slideshow here ». I am about to attempt to make a beef Wellington with pillsbury pie dough because I could not find the premise puff pastry. Vapor makes a great insulator. Shape into a 9x5-in. Remove the pot and transfer the mixture to a 1.75 quart baking dish (mine was 10.5x7 inches). 7. How about instead of using a pâté, we use real pieces of fresh seared foie gras? The Food Lab: How to Make the Ultimate Beef Wellington, plumber from Brooklyn with a fetish for royalty, Get the recipe for The Ultimate Beef Wellington here », How to Make Roast Beef and Beef Roast in One Fell Swoop, Crispy, Crackly Skin Is the Star of This Roast Pork Loin. I use a single sheet of fillo, shingle on my prosciutto, spread my duxelles over that, and we're good to go. But I don't find it necessary when there are some excellent frozen puff pastry brands on the market. Armagnac, applejack, bourbon, Scotch, even a dark rum, if that's what you'd like. Substituting Puff Pastry with Pie Dough. The first is to wrap the beef in shingled layers of a raw cured ham (generally prosciutto). Well not all recipes need overhauls. Preheat your oven again to 400 degrees Fahrenheit while you wait. In a large bowl, combine the egg, bread crumbs, 1/2 cup soup, onion, ketchup, garlic and Worcestershire sauce. All are easily found in any supermarket, and all bring a little something to the party. This initial blast of high heat causes the moisture in the layers of butter within the pastry to suddenly expand, forcing the layers of pastry apart, and giving it its light, flaky texture. We really enjoy this hand-held pastry over traditional (and fancy ) Roast Beef Wellington. All products linked here have been independently selected by our editors. After repeating on both sides, I flip the whole thing over and tuck the flaps over, pressing them down so they adhere. After adding some heavy cream (which reduces down and binds the mushrooms into a thick paste—the better to adhere to the meat with—I add a dash of soy sauce. It makes things taste meatier, more savory. There are a few common solutions to the problem, but I don't find either of them to be particularly attractive. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. This step is absolutely vital, as it's what will determine the shape of the Wellington in its final form. The trick is to use a double layer of plastic wrap to help you out, exactly the same way you'd use a bamboo mat to make makizushi (sushi rolls). An 8x8 inch baking dish works well here, too. Again, it can be stored in the fridge at this stage for a couple of days, making Beef Wellington one of the more party-friendly dishes I know. The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. The ham melds very nicely into the foie and duxelles, and it does make wrapping the beef relatively simply. It's only the scale that's different. A duxelles is one of the oldest common preparations in the modern French cookbook—the original recipe goes back to the early 17th century. Add the pearl onions, bacon, beef, and mushrooms, and stir to combine. Let's start with tackling the first problem: the moisture barrier. Tying the tenderloin at regular intervals with twine will help it keep a nice round shape as it sears, which improves both the appearance of the final dish, as well as leading to more even cooking. The problem is it doesn't really prevent moisture from leaking out. How can we improve upon this? A tenderloin from a Prime-graded steer will not have significantly more fat than that from a Select-graded steer, thus the variance in quality in tenderloin is not that wide. Puff pastry (like pie dough) happens to be one of the foods that freezes best, losing none of its flavor or puffing ability during its stay in the freezer. Place your pies on a cookie sheet in your cold oven and set the oven to 300 degrees. We reserve the right to delete off-topic or inflammatory comments. Comments can take a minute to appear—please be patient! Butter provides enough flavor on its own, thanks. Turn the Wellington over carefully onto a parchment-lined baking sheet: Cut eight slits in the top of the crust, then chill your Wellington for 30 minutes. After the Wellington has chilled, whisk the soy milk and maple syrup together. Again, at this stage, we're all about adding complexity and luxury to what is already a pretty luxuriously complex dish. Perfectly even edge-to-edge cooking and foolproof results. At its simplest, it consists of finely chopped mushrooms cooked down in butter with shallots into a thick, flavor-packed mass. Surely, there is no more decadent roast in the history of the post-Roman canon. Repeat this step with the other beef fillet, then chill for at least 30 … Beef wellington turnovers with sweet chili wine sauce are puff pastries filled with tender, thin slices of sirloin, sauteed mushrooms and onion, seasoned with thyme and drizzled with sweet chili wine sauce. This translates to a buttery tenderness on the plate. Christmas orange cream pie with chocolate coated c, Salted Honey - I am a massive fan of bees and hone, Maple pecan with chocolate drizzle. The origin of the dish is not exactly known, and there's not much primary research I can add to the wealth of theories that aren't already aptly covered by the Wikipedia article on the subject (tl;dr it might be named after the 1st Duke of Wellington, it might be a patriotic English name for a French dish, it might be named after a pair of shoes, or it may be from the land of Hobbits and Nelwyns). A little nip of vodka makes this creamy tomato sauce a force to be reckoned with. After all, tenderloin is tenderloin, right? We may earn a commission on purchases, as described in our affiliate policy. Error: API requests are being delayed for this account. I roll out my puff pastry dough so that it extends a couple inches beyond either end of the beef roll, then brush it with egg wash. When your oven reaches temperature, look for a puddle of butter under your pies. His first book, Season the beef fillets, then place them on top of the mushroom-covered ham. Sometimes, a few tweaks here and there to bring out the best in each ingredient is all it takes. Subscribe to our newsletter to get the latest recipes and tips! Get item availability info & delivery time for your location. Beef Wellington. Let's move on to the mushrooms. Roll out the puff pastry dough, and place beef in the center. Well that and family. There are only two real major problems that arise when you bake it. A tenderloin is a bland cut. Traditional Beef Wellington recipes call for a pâté—often a foie gras pâté—of some sort to be smothered over the beef to add fat and flavor as it bakes. Complex, beefy, buttery, oozing with juices, and packed with flavor, it's hard to get more decadent than this, my friends. Some booze will do nicely. The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. I think not. Imagine a perfectly cooked tenderloin, wrapped in a layer of rich mushroom duxelles insulation, swathed in prosciutto, which is enrobed in a flaky pastry crust sturdy enough to stick to the rest of that deliciousness. Bake, uncovered, at 375° for 40 minutes. What. 5. What with all the fatty ingredients—the foie gras, the duxelles— there are plenty of juices that are trying to escape from within their puff pastry enclosure. Don't waste it! Beef Wellington Packets are a Quick and Easy Meal! When your oven reaches temperature, look for a puddle of butter under your pies. Choice or Select meat, on the other hand, will be less juicy, tougher, and less flavorful. In two … If you want to get extra fancy, go ahead and use those oysters, chanterelles, morels, lobster, giant powderpuff, mousseron, or whatever else strikes your fancy. Puff pastry takes at least half an hour to 40 minutes to properly brown and puff—more than enough time for a tenderloin to overcook. You will not be able to get enough of these amazing, meat-filled hand pies. Make the beef filling — To make the mini Beef Wellington filling, you simply have to brown the ground beef with some garlic, then add in onion and mushrooms, plus all your spices. From here, let's move on. Just before it goes in the oven, I paint it with more egg wash (this will help give it a glossy sheen and deeper color), score it with a paring knife (for looks! Learn more on our Terms of Use page. The fillo/ham layer is your nori, the duxelles are your rice, and the beef/foie gras are your fish and vegetables. The classic with beef tenderloin, Dijon mustard, a duxelle made of mushroom and herbs, all wrapped up in our all-butter pastry. Slice into 1 inch sections, serve and enjoy. If you've ever wrapped a present before, you know how to seal puff pastry dough. There's no doubt that Beef Wellington is delicious. It also translates to blandness. To solve this problem, it's a simple as making sure that the beef is completely chilled before it gets wrapped. I’ve tried this once before and it came out alright, but the pastry was undercooked and I had to put the slices back in the oven to finish cooking them. Precious juices. As with any roast, you should let it rest a bit after coming out of the oven in order to help it retain its juices better when you slice it.