Rolling Out Puff Pastry for Beef Wellington

beef wellington

Dec 17, 2018 //Jump To Recipe

This recipe is a collaboration with Beef. It's What'due south For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

If ever at that place was a recipe that is meant to impress, it's Beef Wellington. Beef tenderloin is wrapped in a savory mixture of mushrooms and flaky puff pastry, and the whole thing bakes in the oven to maximum magnificence – and maximum deliciousness (ask my husband, who ate almost one-half of information technology in i sitting).

If yous want to wow your crowd this holiday season, I highly recommend going for this Beef Wellington recipe. Everyone volition be happy and full, and y'all can claim some other victory in the kitchen. Wins all around.

I'g truly excited to be working with Beefiness. It'south What's For Dinner to #BeefUptheHolidays – that is, to bring a delicious beef recipe to the table this holiday flavour, which is a natural choice for me and my family.

I swallow a lot of beef – but I eat it considering it'due south a nutrient-rich and high-quality poly peptide, raised with care and dedication by farmers and ranchers, and information technology's just downright delicious.

In our house, beefiness is one of our main go-to choices for protein all year round – nosotros grill it in the summer, roast it in the winter, make information technology the main of our mainstay taco dinners, the list goes on. My favorite meal is a hamburger and I will always choose a steakhouse for engagement dark. And now that I know how to make Beef Wellington entirely from scratch (as in, entirely – even the puff pastry is homemade here, my friends!), I can add together this elevated dish to my list of favorites.

I'll exist perfectly honest with you, because we're friends – this recipe is not for the faint of center. Merely if you've got gumption and a craving for beefiness, I'grand here to accept y'all the rest of the way. So! A few tips before you get started:

1. Buy a center-cut beef tenderloin for this recipe, and necktie it up earlier searing to brand sure information technology keeps a relatively compatible thickness (see photos). This ensures every piece is cooked to medium rare perfection.
2. Apply an instant-read thermometer to check the doneness of the beef. Practice non go just past the clock or the colour of the pastry. Insert the thermometer into the center of the beefiness nearly the end of the recommended cooking time (so, around 25-thirty minutes) and leave it there for 15 seconds. Continue cooking the beef if needed until the temperature reads at least 140°F (medium rare is 145°F, and the temperature of the beef will go on to rise 5-15°F after it comes out of the oven).
3. Allow the cooked beef to residue about 15-20 minutes before slicing into it to retain every bit many of the juices as possible.
4. I've written up a recipe below for a rough puff pastry (that comes together in 15 minutes!), but feel gratuitous to use shop-bought puff pastry for a convenient shortcut.
5. When cooking downwardly the mushrooms, it is imperative, I repeat, IMPERATIVE, that y'all cook out all the wet. The mixture volition cook down to about one-third to half its original size when it's washed. If whatsoever moisture is left, it will leak out of the Wellington, leaving you with a soggy lesser. And nobody likes that situation.
6. Speaking of mushrooms, I used a food processor to mince the mushrooms and onions to the bespeak of almost becoming a paste. This is the perfect amount of mincing to make certain the mushrooms cook down and stick to the beef in the wrapping process. Of grade, if y'all're a knife-wielding wizard, feel free to mince them past hand.

OK! I call back I've given yous all the tips you demand to know for Beef Wellington success – but of course, if you take whatsoever more than questions, please enquire away in the comments. I want you to wow yourself when this dish comes out of the oven, all warm and golden chocolate-brown and total of bulky goodness. Like, you fabricated that, all by yourself. Be proud! And so dig in.

For more than beef recipes and tips, head over to BeefItsWhatsForDinner.com.

Print

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For the puff pastry:

• ane 1/ii cups all-purpose flour
• 1/2 teaspoon salt
• 15 tablespoons cold unsalted butter, cut into i/two-inch cubes
• 1/2 cup ice water

For the Beef Wellington:

• 2 one/2 to 3 lb center-cut beefiness Tenderloin
• Common salt and pepper, to taste
• two tablespoons canola or vegetable oil
• one/4 loving cup English or Dijon mustard
• one tablespoon butter
• one/2 cup minced yellow onion
• 2 lb cremini mushrooms, minced
• 5 cloves garlic, minced
• 2 eggs, beaten

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1. Make the pastry: In a large bowl, mix flour and salt with whisk or fork until combined. Using a pastry blender or two abrupt knives, cut common cold butter into flour mixture until butter pieces are the size of pocket-sized peas. Pour in cold h2o and stir with a fork until mixture but comes together (it'll be pretty rough and shaggy; this is OK).
2. Turn dough onto a well-floured piece of work surface. Gently pat dough into a square. Sprinkle summit lightly with flour. Flour a rolling pin and roll out dough to a thin, long rectangle. Fold downwards pinnacle of dough, then fold up bottom of dough, similar a business letter of the alphabet; rotate dough ninety degrees. Sprinkle top lightly again with flour, so roll out over again to a long, thin rectangle. Fold over again like a concern letter.
3. Rotate 90 degrees. Repeat rolling, folding and rotating process six-viii times. Dough volition be smooth and take ribbons of butter throughout when it's washed. Fold dough into a letter ane final time; wrap tightly in plastic wrap. Air-condition at to the lowest degree i hour upwards to overnight.
4. Make the Beef Wellington: Bring beef Tenderloin to room temperature. If necessary, tie tenderloin into a uniform log shape. Season liberally on all sides with salt and pepper.
5. Heat a large cast-fe skillet over medium heat until hot. Add canola oil. In one case hot, sear tenderloin on all sides and both ends iii minutes each until dark brown all around. Transfer to cutting board.
6. Remove ties. While tenderloin is still warm, brush mustard all over meat. Let meat rest while making the mushroom mixture.
7. Estrus aforementioned skillet over medium high estrus until hot. Add butter, mushrooms, onions and garlic. Cook, stirring occasionally, 25-30 minutes until all liquid evaporates and mixture cooks down significantly, about one-third to one-half its original amount. The mixture will be thick and pasty when it'due south done.
8. Season with salt and pepper. Transfer to a plate to cool.
9. Place a large layer of plastic wrap on a make clean work surface. Spread cooled mushroom mixture in a rectangle the same length and about twice the width of the tenderloin. Place tenderloin on lesser one-half of mushroom mixture. Carefully curl up tenderloin in plastic wrap so it is completely encased in mushroom mixture. Seal in plastic wrap and tie ends to hold Wellington'due south shape.
10. Refrigerate fifteen minutes.
11. Heat oven to 400°F. Line a large rimmed blistering sheet with parchment paper; spray with cooking spray.
12. Remove puff pastry from fridge. On lightly floured surface, roll out pastry to 1/4-inch thick rectangle almost 2 inches longer than length of tenderloin, and about twice its width. Advisedly unwrap tenderloin onto bottom one-half of puff pastry, ensuring that mushroom mixture remains intact effectually tenderloin. Wrap pastry tightly around tenderloin until ends run across. Trim any extra pastry, then pinch seam to seal tightly. Fold over and compression ends to seal so tenderloin is completely encased in pastry. Wrap tightly in plastic wrap. Refrigerate fifteen minutes.
13. Unwrap and place Wellington on prepared baking sheet. Castor all over liberally with beaten eggs, then decorate pastry if desired (with extra pastry, fork tines, a knife, etc.). Sprinkle with salt. Bake 35-forty minutes until an instant-read thermometer inserted in center of tenderloin reads 140°F. Let rest 15 minutes before slicing.

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Source: https://www.girlversusdough.com/beef-wellington/

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