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.
Beef wellington is a classic elegant dish of beef tenderloin wrapped in mushroom duxelles, prosciutto, and puff pastry. When making this decadent dish at home, choosing the right cut of beef is key to getting the best results. But with so many beef cuts available, what is the best option for beef wellington?
Beef Tenderloin is the Best Cut for Beef Wellington
The ideal cut of beef for beef wellington is a center cut piece of beef tenderloin. Beef tenderloin is the most tender cut of beef and comes from the short loin primal cut. It has very little fat marbled throughout, which results in a tender, lean, and flavorful piece of meat when cooked.
Since beef wellington showcases the flavor of the beef itself, it’s important to use a high quality tender cut. Tough cuts with more connective tissue like chuck or round wouldn’t be as enjoyable when wrapped in the pastry. The tenderloin provides the melt-in-your-mouth texture you want in each bite.
When purchasing a tenderloin to use for beef wellington, look for a center cut piece that is large, even in shape, and well-trimmed. The center cut refers to the middle portion of the full tenderloin. It is the most uniform in shape and thickness along the length. The tapered ends are best saved for other quick cooking methods like grilling or sautéing.
Key Benefits of Using Beef Tenderloin
There are a few key benefits that make beef tenderloin the best choice for beef wellington:
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Tenderness – The tenderloin is the most naturally tender cut of beef. The muscle gets very little use, so it has thin connective tissue and fine marbling. This allows it to cook up incredibly tender.
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Mild Flavor – While cuts like ribeye and strip steak have bolder beefy flavors, the tenderloin has a subtle, mild flavor. This allows the other ingredients like duxelles, prosciutto, and pastry to shine.
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Uniform Shape – A center cut tenderloin has a nice cylindrical shape that cooks evenly This prevents any thin or oddly shaped parts from overcooking,
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Leanness – With little intramuscular fat, the tenderloin stays moist during cooking without excess grease. This allows the pastry crust to get perfectly golden brown and crisp
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Portion Size – A 2-3 lb tenderloin provides the right amount of meat for 6-8 servings of beef wellington. Smaller tenderloin cuts won’t yield enough.
Preparing and Cooking the Tenderloin
When preparing a tenderloin for beef wellington, it’s important to properly trim, sear, and cook it before wrapping:
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Trim – Carefully trim off any excess fat and silver skin for better presentation. Leave about a 1⁄4 inch fat cap to keep it moist.
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Sear – Searing adds nice caramelized flavor. Cook in an oiled pan over high heat for 1-2 minutes per side.
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Cook Until Rare – Cook the tenderloin until rare, about 10 minutes in a 450°F oven. This prevents overcooking when baked in the pastry.
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Chill – Chill the seared tenderloin before wrapping. This firms it up for easier wrapping and slicing.
Other Tips for the Best Beef Wellington
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Try to find a tenderloin that is at least 2 inches thick for the best doneness when cooked. Thinner pieces can overcook easily.
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When seasoning, go light on salt before cooking since the duxelles and prosciutto also contain salt.
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Use high quality puff pastry that puffs up high and flakes nicely. This prevents a soggy bottom crust.
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Brush the dough with egg wash before baking for a glossy golden crust.
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Bake until the pastry is cooked through and reaches an internal temp of 135°F for medium rare doneness.
Alternative Cut: Filet Mignon
If beef tenderloin is unavailable, filet mignon steaks can also be used for individual beef wellingtons. Purchase the same thickness steaks for even cooking. Sear the steaks then wrap each in duxelles, prosciutto, and pastry. Bake until medium rare and enjoy!
For the perfect beef wellington, a center cut beef tenderloin provides the ideal flavor, tenderness, and portion size. Properly preparing the tenderloin and using high quality ingredients like duxelles, prosciutto, and puff pastry guarantee the best results. Though an indulgent dish, beef wellington is approachable for home cooks with the right ingredients and techniques. Serve this elegant entrée for your next dinner party or holiday meal to impress guests.
Wrap the meat, then chill it
After the tenderloin has been cooked, cut the twine off of it and brush it with a grainy Dijon mustard. Then, wrap it in the prosciutto:
Refrigerate for 30 minutes, to chill the meat. This will keep the beef from getting too done in the oven before the puff pastry on the outside has a chance to brown.
This is where you can stop if you want to make the beef wellington ahead of time. The beef can be put in the fridge for up to 6 hours.
Why This Recipe Is The Best
It’s pretty foolproof. I know how scary it can be to cook a more expensive cut of meat, so we use a large fillet of beef for this recipe. But if you follow the timing and steps precisely, it will come out well.
It’s ridiculously tasty. This is the chateaubriand cut of beef, which is the center cut of the tenderloin, grilled and wrapped in puff pastry, duxelles, and prosciutto. Duxelles is a mixture of finely chopped and cooked mushrooms, shallots, and herbs, and it’s SO delicious.
Even though the sauce isn’t necessary, you can choose not to make it. The beef Wellington is delicious enough on its own, but you can use the meat drippings from the pan to make a quick sauce instead. I only bother making the sauce for really special occasions.
When I serve Beef Wellington to guests, I don’t even bother making the sauce most of the time because the meat is already so good. There is such an incredible amount of flavor from the mushrooms, shallots, herbs, prosciutto, and puff pastry. I will, however, tell you how to make a simple sauce from the meat’s juices and brown bits that are left over. Like something you’d get at a restaurant, this can make it look and taste a little better!
Beef Wellington part 2 – Prepping the right cut! SALTOPIA
FAQ
What cut of meat to use for Beef Wellington?
What can I use for Beef Wellington instead of tenderloin?
Why is Beef Wellington so hard to make?
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.
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.
What is the best Wellington – a beef tenderloin?
But for me, the best Wellington is with a beef tenderloin. This prime cut of meat is very tender and has a lot of flavor. When it is wrapped in pastry, it creates a delicious and impressive dish perfect for any special occasion. It truly is a special dish. It’s not just the beef that makes it so, but the entire package.