Easy Ground Beef Wellington recipe (2024)

FAQs

What are common mistakes in Beef Wellington? ›

To prevent a soggy bottom on your Beef Wellington, make sure your duxelle is cooked well to let the mushrooms release all their moisture. Also, the prosciutto will help to act as a barrier to keep the liquids inside. Brushing an egg wash on the inside of the pastry can also help form a barrier while it cooks.

Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

Tenderize the sirloin by pounding with a meat mallet for several minutes (we're trying to simulate a filet here). In a medium-hot pan, sear the steak on all sides, about 30 seconds per side. The steak should still be rare inside at this point. Refrigerate until ready to use again.

You can prepare the Wellington up to 24 hours in advance at this point, but make sure you remove it from the fridge 30-40 minutes before the final bake.

One other approach is to bake "blind" a rectangle of puff pastry for the base before assembling the wellington. Cut a rectangle of pastry slightly larger than the beef for the base, prick it thoroughly with a fork and bake at 200c/400F for 20 minutes until golden.

Place slices of beef wellington on a wire rack on top of a baking sheet. Cover loosely with foil. Place in the oven for 15-20 minutes.

The main players include chili peppers, crushed red pepper, black pepper, jalapeño peppers, paprika, poblano peppers, and spicy non-pepper seasonings, such as garlic, onion, and cumin.

A traditional Beef Wellington consists of a beef tenderloin wrapped in layers of pâté, duxelles (a finely chopped mushroom mixture), parma ham, and puff pastry, then baked. Rumor has it that Beef Wellington got its name from Arthur Wellesley, the 1st Duke of Wellington, who counted the dish among his favorite recipes.

How do you know when Beef Wellington is cooked? ›

The pastry should be golden brown and brittle when it's ready. You can check the core temperature of the beef with your meat thermometer - for a succulent pink Wellington, it should be 54°C after resting for 10 minutes, so we suggest that you remove it from the oven when it reaches 50°C.

Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.

Line a baking sheet with aluminum foil or parchment paper so it doesn't stick to the pan (and it makes cleaning easier). Place the desired amount of beef wellington on the lined baking sheet and loosely cover with aluminum foil, which ensures the puff pastry gets crispy without burning.

Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

It should be a nice compact package. Brush the entire Wellington with beaten egg. You can decorate the top using pastry scraps, brush them with egg as well. You can prepare the Wellington up to 24 hours in advance at this point, but make sure you remove it from the fridge 30-40 minutes before the final bake.