Laura Smith
Beef Wellington is a luxurious dish that combines beef tenderloin with mustard, mushrooms, and prosciutto, all wrapped in flaky, buttery puff pastry. While the amount of mushrooms used in the dish may vary depending on personal preference and the size of the beef tenderloin, a typical recipe calls for 2 pounds of mixed mushrooms, such as cremini, shiitake, button, or oyster. These mushrooms are finely chopped and cooked until they form a paste-like consistency, known as a duxelle, which is then spread over the prosciutto and beef. This mushroom duxelle layer adds a rich umami flavor and moisture to the Beef Wellington, making it a decadent and flavorful main course for any special occasion.
| Characteristics | Values |
|---|---|
| Type of Mushrooms | Cremini, Shiitake, Button, Oyster, Chestnut, Wild |
| Quantity of Mushrooms | 2 pounds |
| Mushroom Preparation | Finely chop, pulse in food processor, fry with olive oil, thyme, seasoning |
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What You'll Learn
How to prepare the mushrooms
Preparing the mushrooms for Beef Wellington is a simple process, but it requires a few steps. Here is a detailed guide on how to prepare the mushrooms for this delicious dish:
Firstly, select your mushrooms. You can use a variety of mushrooms, such as cremini, shiitake, button, or oyster mushrooms. Choose fresh, firm mushrooms with a good aroma. Clean the mushrooms by gently wiping them with a damp cloth or paper towel to remove any dirt. Do not wash them under running water as they tend to absorb moisture.
Next, trim and chop the mushrooms. Remove the tough stems from the shiitake mushrooms and discard them or save them for stock. Chop the mushrooms into small pieces. You can do this by hand or use a food processor. If using a food processor, pulse the mushrooms in short bursts to ensure they are finely chopped but not puréed. The mushrooms should resemble coarse breadcrumbs in texture.
Now, it's time to cook the mushrooms. Heat some butter and olive oil in a large skillet or sauté pan over medium-high heat. Add some thyme and shallots, if desired, and cook until softened. Then, add the chopped mushrooms to the pan. Cook the mushrooms, stirring frequently, until they release their moisture. Continue cooking over medium-high heat for about 10 to 25 minutes, stirring often, until the mushrooms are dry and starting to form small crumbles. Season the mushroom mixture with salt and pepper to taste.
At this point, you have created a mushroom duxelles, a key component in Beef Wellington. Allow the duxelles to cool completely before using it in the next steps of preparing your Beef Wellington. You can even make the mushroom duxelles up to two days in advance and store it in an airtight container in the refrigerator until you are ready to assemble your Beef Wellington.
Preparing the mushrooms for Beef Wellington is a straightforward process that contributes significantly to the overall flavour of the dish. By following these steps, you will ensure that your mushrooms are cooked properly and ready to be combined with the other ingredients to create a mouthwatering meal.
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How to cook the mushrooms
To make the mushroom duxelles, you'll need to finely chop your mushrooms. You can use any mushrooms you like, but cremini, shiitake, button, and oyster mushrooms are all good options. You can chop the mushrooms by hand or use a food processor and pulse until they are very finely chopped.
Next, heat some butter or olive oil in a large skillet or sauté pan over medium-high heat. Add some shallots and thyme and cook until softened, about 1-2 minutes. You can also add some garlic at this stage if you like. Then, add the chopped mushrooms and cook, stirring frequently, until they release their moisture and start to dry out. This should take about 10-15 minutes. If you're using alcohol in your recipe, you can add it at this stage and cook until the mushroom mixture is dry and the alcohol has cooked off.
Continue cooking the mushrooms over medium-high heat until all the excess moisture has evaporated and you're left with a thick mushroom paste or duxelle. This should take another 10-15 minutes. Remove the duxelle from the pan and set it aside to cool completely before using it to assemble your Beef Wellington.
You can make the mushroom duxelles up to two days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before using.
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How to prepare the beef
Preparing the beef for Beef Wellington involves several steps, and it is important to get the right cut of beef.
Firstly, you need to source a thick, 1-pound beef tenderloin. Beef tenderloins are often cut into steaks, so you may need to ask a butcher to cut a thick tenderloin for you. Once you have the right cut, you should tie the tenderloin in four places so that it holds its cylindrical shape while cooking.
Next, season the beef generously with salt and pepper. Heat some vegetable oil in a large pan on high heat—about 2 tablespoons of oil for every 1-pound tenderloin. Sear the beef in the pan on all sides, including the ends, until well browned. This should take about 2 to 3 minutes per side, or 8 minutes in total. Do not move the beef until it has browned.
Remove the beef from the pan and let it cool. Once cooled, brush the beef on all sides with mustard. Some recipes suggest using Dijon mustard.
At this point, you can wrap the beef tightly in a triple layer of cling film to set its shape, and then chill it overnight. However, this step is not essential.
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How to assemble the dish
Assembling a Beef Wellington requires several steps, from preparing the beef fillet to rolling the puff pastry. Here is a detailed guide on how to assemble this impressive dish:
Preparing the Beef
Start by seasoning the beef fillet generously with salt and pepper. Heat some olive oil in a pan over medium-high heat and sear the beef on all sides until well browned. The cooking time will depend on your desired doneness, ranging from 2 to 3 minutes per side for a rare center to 15-20 minutes in the oven for a medium-rare or medium cook. Once cooked, remove the beef from the pan and let it cool. Brush the cooled beef with Dijon mustard, coating it evenly.
Making the Mushroom Duxelles
Finely chop your chosen mushrooms (you can use a food processor for this step). Heat butter and olive oil in a pan, and add the mushrooms, seasoning, and thyme. Cook this mixture over medium-high heat for 10 to 25 minutes, stirring often, until the mushrooms release their moisture and it evaporates, leaving you with a softened mushroom paste or duxelles. Allow this mixture to cool completely.
Assembling the Layers
Overlap slices of prosciutto or Parma ham on a sheet of plastic wrap, creating a rectangle slightly larger than the beef fillet. Spread the mushroom duxelles over the prosciutto, then place the mustard-coated beef on top. Tightly roll the prosciutto and mushroom layer around the beef, using the plastic wrap to help shape it into an even log. Secure the plastic wrap and chill the rolled beef for at least 30 minutes.
Wrapping with Puff Pastry
Roll out the puff pastry into a rectangle large enough to envelop the beef. Brush the pastry with an egg wash (beaten egg) and place the beef at one end. Carefully roll the pastry around the beef, overlapping the ends, and trim any excess pastry. Pinch the seams together to seal, then apply another layer of egg wash on the surface of the pastry.
Scoring and Baking
Use the back of a knife to gently score the pastry, creating a decorative pattern. Season with salt, and insert a thyme sprig if desired. Place the Beef Wellington on a parchment-lined baking tray and chill for a few minutes before baking. Bake at 200°C for 15-20 minutes for medium-rare beef or 30 minutes for medium, until the pastry is golden brown.
Let the Beef Wellington rest for 5-10 minutes before slicing and serving. Enjoy your masterpiece!
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How long to bake for
The baking time for Beef Wellington depends on the level of doneness you desire and the oven temperature.
For a rare roast, bake at 425°F (218°C) for 35 to 45 minutes. The center of the roast should register 110°F (43°C) on an instant-read thermometer.
If you prefer your roast medium-rare, bake at 400°F for 25 to 35 minutes, or at 200°C/Gas 6 for 15-20 minutes. The roast is ready when the center reaches 120°F (49°C) or 125 to 130°F on the thermometer.
It's important to note that the pastry should be golden brown and puffed up when the Beef Wellington is done. To ensure an accurate temperature reading, insert the thermometer into the center of the beef from 2 to 3 different angles, testing from both the top and the side.
Once the Beef Wellington is baked, remove it from the oven and let it rest for about 10 minutes before slicing and serving.
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Frequently asked questions
You will need 250g of mushrooms for a 1kg beef fillet.
You will need 500g of mushrooms for 2kg of beef fillet.
You will need 750g of mushrooms for 3kg of beef fillet.
You will need 1kg of mushrooms for 4kg of beef fillet.
