Rich Pastry Beef Roll

Name: Beef Wellington
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: British
Ingredients: 1 pound thick beef tenderloin.; Kosher salt and freshly ground black pepper.; 2 tablespoons extra virgin olive oil.; 2 tablespoons yellow mustard (Coleman's Original English Mustard).; 1 pound mushrooms (such as cremini and shiitake).; 4 thin slices ham or prosciutto.; 1 (7 to 8 1/2-ounce sheet) puff pastry, thawed.; 2 large egg yolks, beaten.; Flaky salt, for sprinkling on top.

Brown good beef quick on all sides. Chop mushrooms fine, cook down with herbs till dry. Wrap beef in mushroom mix and thin ham. Roll in pastry, brush with egg, score top pretty. Bake till golden outside, pink inside. Makes fancy dinner that looks hard but isn't.

Featured in Family Dinner Ideas.

By Fatiha

Updated on Sun, 05 Jan 2025 01:25:53 GMT

Print Recipe Pin Recipe Send Recipe Jump To Recipe

A beautifully plated beef Wellington, showcasing a golden-brown pastry exterior and a cross-section revealing tender pink beef surrounded by mushrooms. | zestplate.com

What is beef wellington? It's a luxurious dish where tender beef gets wrapped in mushrooms, ham, and flaky pastry. This beef wellington recipe takes inspiration from Gordon Ramsay's famous version, making it approachable yet impressive.

A Special Dinner Classic

Dating back to the 1800s, beef wellingtons have graced elegant dining tables for generations. Perfect for celebrations, this recipe turns tender beef into something magical. While it looks fancy, using ready-made pastry makes it simpler than you'd think.

Your Shopping List

Beef Tenderloin: Understanding what beef for wellington works best helps - choose quality tenderloin
Salt and Pepper: Simple seasoning is key
Olive Oil: For searing
Mustard: Adds tang
Mushrooms: Creates rich flavor
Ham or Prosciutto: Adds savory taste
Puff Pastry: Makes it golden
Egg Yolks: For shine
Flaky Salt: Final touch

Step-by-Step Guide

Heat Oven:: Start by preheating your oven to 400°F. A properly heated oven ensures your Wellington cooks evenly and gets that perfect golden crust.
Season:: Generously season your beef tenderloin with salt and fresh ground pepper on all sides. Don't be shy - good seasoning makes every bite flavorful.
Sear:: Heat a heavy pan until very hot. Carefully sear your beef on all sides until deep brown, about 2-3 minutes each side. This locks in those delicious juices.
Add Mustard:: Once the meat has cooled slightly, brush it all over with mustard. This adds flavor and helps everything stick together nicely.
Prep Mushrooms:: Pulse your mushrooms in a food processor until finely chopped but not mushy. You want them small enough to spread but still with some texture.
Cook Mushrooms:: Cook your chopped mushrooms in a dry pan until all moisture evaporates, about 10-15 minutes. Stir often - this step is crucial for avoiding soggy pastry.
Layer:: Lay out your ham slices, spread with mushroom mixture, then place your mustard-coated beef in the center. Each layer adds flavor and keeps the pastry crisp.
Wrap:: Using plastic wrap, roll everything tightly together, tucking in the ends. Let it chill for 30 minutes to firm up - this makes the next step much easier.
Add Pastry:: Carefully wrap your chilled beef bundle in puff pastry, sealing the edges well. Take your time here - good wrapping means no leaks while baking.
Finish:: Brush the entire pastry with beaten egg for shine, then score diagonal lines on top. These cuts help steam escape and create that classic look.
Bake:: Place in your hot oven and bake until the pastry turns deep golden brown and crispy, about 40-45 minutes for medium-rare.
Rest:: Let your Wellington rest for 10-15 minutes before slicing. This ensures the juices stay in the meat when you cut it, giving you perfect, rosy slices.

Rich History

Mini beef wellington bites became popular in the 1960s, but the classic version dates back much further. Named after the Duke of Wellington, this dish combines French cooking techniques with English tradition, creating something truly special.

Making It Easy

Looking through beef wellington recipes might seem overwhelming, but breaking it down makes it manageable. The key is taking your time with each layer. Even if you've never tried making it before, following these steps ensures success.

Planning Ahead

Want to make beef wellington bites for a party? Prep the mushrooms and beef a day ahead. This makes assembly much easier when you're ready to cook, whether you're making the full version or mini versions for appetizers.

Choosing Quality Beef

To pick what beef for wellington works best, talk to your butcher. They'll help you select the perfect tenderloin cut, ensuring your dish turns out tender and flavorful. Quality meat makes all the difference in this classic recipe.

A perfectly cooked beef wellington, with golden pastry surrounding a tender slice of beef and a mushroom filling, is displayed on a white platter garnished with fresh thyme. | zestplate.com

Perfect Side Dishes

While your beef wellington bakes, prepare simple sides like roasted potatoes or green beans. These classic pairings let the main dish shine while completing your special meal. Remember, good sides make great meals even better.

Frequently Asked Questions

→ When's meat done?: Stick meat tool in. Want bout 125-130. Pink middle's good. Let rest bit after. Watch it don't get hot.
→ Make it early?: Roll up to pastry. Keep cold wrapped good. Bake just before eat. Let meat warm bit. Fresh is best.
→ Pastry too soft?: Pop in cold box. Wait till firm up. Don't work warm stuff. Keeps layers good. Worth the wait.
→ Need mushrooms ready?: Make two days early. Keep cold wrapped. Saves lots time. Chop real fine though. Cook till real dry.
→ What wine's good?: Red wine works best. Dark rich kinds good. Cab or pinot nice. Match meat taste. Not too light.
→ Getting too brown?: Cover with foil loose. Lower heat some. Move pan down. Check temp more. Watch it close.
→ Taking it places?: Hard to move hot. Best bake there. Take stuff ready. Heat oven first. Worth the work.
→ Need it faster?: Have stuff ready. Meat room warm first. Quick sear helps. Watch times good. Still need patience.
→ Making big one?: Need more time cook. Watch middle done. Might need foil. Test temp lots. Don't rush it.
→ Want more flavor?: More herbs help lots. Good mustard works. Season each part. Even wine helps. Don't hide meat taste.
→ Pastry not flaking?: Keep stuff cold. Score top good. Egg wash light. Oven real hot. Steam helps lots.
→ Meat too done?: Take out sooner. Rest it longer. Watch temp close. Trust meat tool. Better bit rare.

Conclusion

Love this? Try meat pie next. Or make rich pork pastry. Both wrap good meat in flaky crust.

Beef Wellington

Fast fancy beef dinner.

Prep Time

20 Minutes

Cook Time

45 Minutes

Total Time

65 Minutes

By: Fatiha

Category: Main Dishes

Difficulty: Difficult

Cuisine: British

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

01 1 pound thick beef tenderloin.

02 Kosher salt and freshly ground black pepper.

03 2 tablespoons extra virgin olive oil.

04 2 tablespoons yellow mustard (Coleman's Original English Mustard).

05 1 pound mushrooms (such as cremini and shiitake).

06 4 thin slices ham or prosciutto.

07 1 (7 to 8 1/2-ounce sheet) puff pastry, thawed.

08 2 large egg yolks, beaten.

09 Flaky salt, for sprinkling on top.

Instructions

Step 01

Preheat your oven to 400°F to prepare for baking the Wellington.

Step 02

Generously season the beef tenderloin with salt and pepper.

Step 03

Heat olive oil in a large pan over high heat and sear the beef on all sides until well browned, about 2 to 3 minutes per side.

Step 04

Remove the beef from the heat and let it cool briefly. Once cool, brush all sides with mustard.

Step 05

Chop the mushrooms finely, using a food processor if available.

Step 06

In the same pan, sauté the mushrooms over medium-high heat until their moisture evaporates, approximately 10 to 15 minutes.

Step 07

Lay out a large piece of plastic wrap. Arrange the ham slices on the wrap and spread the cooked mushrooms evenly over the ham.

Step 08

Place the mustard-coated beef in the center and roll the mushroom and ham layer over the beef tightly, using the plastic wrap to help roll. Twist the ends of the plastic wrap to secure the shape. Refrigerate for 20 minutes.

Step 09

Roll out the puff pastry on a lightly floured surface to a size sufficient to wrap the beef.

Step 10

Unwrap the chilled beef and place it in the center of the pastry. Brush the edges of the pastry with beaten egg yolk. Fold the pastry over the beef, trimming excess to avoid excess layers, and seal tightly.

Step 11

Place the pastry-wrapped beef seam-side down on a baking sheet. Brush with more egg yolk.

Step 12

Use a sharp knife to lightly score the surface of the pastry, then sprinkle with flaky salt.

Step 13

Bake in the preheated oven for 25 to 35 minutes until the pastry is golden brown and the internal temperature of the beef reaches 125°F to 130°F for medium rare.

Step 14

Remove from the oven and let it rest for 10 minutes before slicing into 1-inch pieces.

Step 15

Store leftovers in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F.

Notes

Consider using a mix of mushrooms like cremini and shiitake for a richer flavor. Discard the tough stems of shiitake mushrooms.
When checking for doneness, insert the thermometer into the center from different angles for an accurate reading.
Plan ahead to thaw the puff pastry in the refrigerator for 2 to 4 hours or on the counter for about 40 minutes.
Reheated slices tend to be closer to medium or well-done.