Beef Wellington is something I always make for Christmas and other times when I really want to impress someone. It’s truly one of the most delicious foods on Earth. For a tasty main course, beef tenderloin is wrapped in mushroom duxelles, salty prosciutto, and flaky puff pastry.
When people ask me what my favorite thing is to cook, I tell them Beef Wellington. No joke. It’s one of the most delicious things I have the privilege of eating and it never gets old. You can make an out-of-this-world feast with a rich Potato Gratin, roasted parsnips, or a classic rice pilaf.
Beef Wellington is not hard to make, even though it might look intimidating at first glance. You just have to give yourself time to go through the steps, which we’ll go over below. The process is pretty stress-free as long as you start early and don’t try to make it quickly.
Crafting the Perfect Beef Wellington Selecting the Right Cut of Beef
Beef Wellington is the ultimate special occasion showstopper dish. The tender beef coated in mushrooms, wrapped in pastry and baked to perfection epitomizes elegance and sophistication. But creating the perfect Beef Wellington hinges on using the ideal cut of beef. What cut of beef makes the best Wellington?
As a food blogger who loves experimenting with recipes, I’ve tested Wellingtons made with various cuts over the years. In this article I’ll share my experiences and recommendations on selecting the right beef cut for optimum Beef Wellington.
Tenderloin: The Classic Cut
Traditionally, Beef Wellington utilizes beef tenderloin, also called filet mignon. This premium cut comes from the short loin primal and contains minimal fat and connective tissue. The tenderloin’s fine grain texture results in unmatched tenderness and buttery smooth mouthfeel when cooked.
For these reasons, tenderloin has long been the preferred cut for Beef Wellington. The tenderloin’s mild flavor nicely absorbs the other ingredients’ flavors during cooking. The cut’s tenderness ensures it remains melt-in-your-mouth soft even when well done per Wellington traditional preparation.
Many beef experts insist tenderloin is the only appropriate cut for authentic Wellington. While pricier than other cuts, the tenderloin’s unique properties make it worth the splurge for special occasions when only the real deal will suffice.
Strip Loin: A Solid Substitute
For a more budget-friendly Beef Wellington, strip loin, also called New York strip or Kansas City strip, serves as a reasonable substitute. This cut comes from the short loin primal near the tenderloin.
While not as tender as tenderloin, strip loin is still moderately tender and possesses a pleasant beefy flavor. It has a bit more marbling than tenderloin, keeping it juicy through the Wellington cooking process.
I find strip loin’s firmer texture holds up better than tenderloin when wrapped in pastry and baked. The strip loin’s extra flavor balances nicely with the other Wellington ingredients.
For an elegant Wellington with a price point lower than tenderloin, strip loin is my top recommendation. It delivers a near comparable dining experience.
Sirloin: An Affordable Alternative
Located near the rump, sirloin offers another wallet-friendly choice. Top sirloin, in particular, provides decent tenderness at a fraction of the cost of premium cuts.
However, sirloin contains more connective tissue. I’ve found it grows tough if cooked beyond medium doneness, whereas tenderloin and strip loin can withstand well done. Care must be taken not to overcook sirloin.
Sirloin injects a heartier beefiness into the Wellington profile. Its looser texture won’t mimic the melt-in-your-mouth tenderness of pricier cuts. But cooked properly to a rosy medium, it makes a reasonably priced and tasty Wellington filling.
Chuck Roast: An Offbeat Idea
Here’s a maverick Wellington idea – chuck roast! Chuck comes from the shoulder and is one of the most heavily exercised cuts, making it tough and sinewy. However, I’ve had great results using a chuck eye roast for Wellington.
The key is to braise the chuck roast first until fork tender before wrapping in the Wellington layers. This melts its connective tissue into succulent gelatin during the initial braise. The beef becomes fall apart tender.
Chucked Wellington makes a fun, thrifty alternative. However, purists argue braising defeats the purpose of selecting a naturally tender cut. While untraditional, I find the chuck eye roast’s rich meatiness satisfying in Wellington form.
Things to Avoid
On the flip side, there are certain cuts of beef that I don’t recommend using for Wellington:
- Flank or skirt steak – Too fibrous even when braised first.
- Brisket – While flavorful, brisket needs long, slow smoking rather than searing.
- Ground beef – Wrong texture, won’t hold together.
- Round cuts like eye of round or top round – Much too tough.
Stick to cuts from the loin and chuck primal for the best results. With experimentation, you can craft an outstanding Beef Wellington to suit any budget.
But for the canonical Wellington experience with melt-in-your-mouth meaty perfection, prime tenderloin remains the undisputed king of cuts. When celebrating a momentous occasion, this luxe cut is my hands-down recommendation for Beef Wellington supreme.
The key is properly seasoning and searing the beef before wrapping in pastry. My next article will provide tips and tricks for handling the tenderloin and crafting the ultimate Beef Wellington everyone will remember. When it comes to special occasion fare, accept no imitations!
Roll out the puff pastry
When you’re ready to bake, use a rolling pin to make a sheet of cold puff pastry the right size on a lightly floured surface. Once it’s the right size, brush off the extra flour. Try to do this part quickly so the puff pastry doesn’t warm up to room temperature. Just like pie crust, the colder it is when it hits the oven, the flakier it will be.
Please oh PLEASE make sure to use an all-butter puff pastry here. Not that cheap stuff that uses hydrogenated trans fat vegetable oil. I promise you, all-butter puff pastry is worth the cost. I buy Dufour brand, which I find at Whole Foods.
Tips for Best Results
Buy center-cut beef. Ask the butcher for a piece of beef tenderloin that is cut in the middle. This kind of meat is sometimes sold in stores with the name “chateaubriand” on it. ” This is the same cut that a filet mignon comes from. The whole tenderloin is wider at one end and narrower at the other. It’s also much bigger than you need for this recipe, so you should cut off the ends and use the middle part, which will be more even in thickness and cook more evenly.
Cook the mushrooms in a very hot pan. Think about the difference in taste between gray, steamed mushrooms that are soggy and soft and mushrooms that are well browned and have some crisp edges. You want the latter here, to get that intensified and caramelized flavor from the baby bellas. It’s important to cook the duxelles in a very hot pan until they lose all of their water.
Do not buy the cheap puff pastry that isn’t even made with butter. Instead, use real butter puff pastry. You’re already spending so much on the meat, that this dish deserves true buttery puff pastry. I use Dufour brand.
Beef Wellington: Learn about the cut of this meat! SALTOPIA
FAQ
What is the best cut of meat for Beef Wellington?
What can I use for Beef Wellington instead of tenderloin?
Which cut from the beef carcass is used for a Beef Wellington?
What is a good substitute for beef tenderloin?
What is the Best Beef Wellington?
There are many different recipes for Beef Wellington, (even a single-serve size Individual Beef Wellington recipe) but the traditional way is with beef tenderloin. However, you could use a ribeye roast or sirloin butt roast. You could even use a pork tenderloin if you prefer. But for me, the best Wellington is with a beef tenderloin.
What type of meat is good for bones?
However, the type of meat that is best for the bones depends on the cooking method and cut of the meat. Lean meats such as chicken and fish are good options for bone health. Additionally, lean red meats such as beef and pork can also be beneficial for bones if cooked using healthy methods such as grilling or roasting.
What to serve with Beef Wellington?
Beef Wellington is quite a rich dish, so pair it with a side or two of vegetables. Go light or go with traditional richer steakhouse sides such as: Read reviews! Thaw 1 package puff pastry in the refrigerator according to package directions.
Is Beef Wellington hard to make?
Add a rich Potato Gratin, Roasted Parsnips, or a classic Rice Pilaf and you have a truly out-of-this-world feast. Beef Wellington is not hard to make, even though it might look intimidating at first glance. You just have to give yourself time to go through the steps, which we’ll go over below.