How to Make Perfect Beef Wellington

Summary

In this engaging cooking video, the host guides viewers through the art of making Beef Wellington, a luxurious dish featuring tenderloin wrapped in prosciutto, mushroom duxelles, and puff pastry. Starting with the essential center-cut tenderloin, the video details each step, from preparing the mushroom filling to searing the beef and assembling the dish with crepes for added texture. The host emphasizes patience and precision, ensuring the final product is perfectly cooked and visually stunning. With a light-hearted approach, the video concludes with a call to action for viewers to subscribe, highlighting the joy of cooking and the supportive community around it.

Takeaways

• 😀 To make Beef Wellington, start with a center-cut tenderloin, ideally Chateaubriand, which is even in thickness for uniform cooking.
• 😀 Let the tenderloin come to room temperature before searing it in a very hot pan to avoid overcooking the interior while caramelizing the exterior.
• 😀 Prepare duck cell by finely chopping mushrooms, shallots, and garlic, and cooking them with whiskey and thyme until most of the liquid evaporates.
• 😀 A key step is to sear the beef in oil and then coat it with Dijon mustard while it is still hot, allowing the flavors to absorb.
• 😀 Making thin crepes to wrap the beef is essential for keeping the Wellington layers intact. Crepes provide a barrier between the puff pastry and the beef, keeping the pastry from getting soggy.
• 😀 Use prosciutto and duck cell to wrap the beef, creating a flavorful and protective layer before the puff pastry.
• 😀 Once the beef is wrapped, chill it in plastic wrap for 30 minutes to firm it up before encasing it in puff pastry.
• 😀 Roll out puff pastry to a thin sheet, brush it with egg wash, and wrap the Wellington tightly. Pinch the edges and ensure it is completely sealed with no holes.
• 😀 To add a decorative touch, you can create a lattice pattern on the puff pastry using a lattice roller or a knife before baking.
• 😀 Bake the Wellington in a preheated oven at 400°F (204°C) until golden brown, aiming for medium-rare. Adjust cooking time for other levels of doneness.
• 😀 After baking, let the Wellington rest for 10 minutes before slicing. Serve with a simple pan sauce made by reducing chicken stock and adding butter.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is Beef Wellington.

What is the significance of the tenderloin cut mentioned in the video?

The video emphasizes using a center cut of tenderloin, referred to as Chateaubriand, which is even in thickness and ideal for searing and roasting.

Why is it important to let the tenderloin come to room temperature?

Allowing the tenderloin to come to room temperature ensures it sears properly and maintains a desirable level of doneness inside when cooked.

What type of mushrooms are recommended for the duxelles?

The video suggests using a mix of mushrooms, including cremini, maitake, and hedgehog mushrooms, but one can use all cremini or button mushrooms as well.

What is the purpose of the crepes in the Beef Wellington preparation?

Crepes are used to help keep the moisture in the duxelles from making the puff pastry soggy and to provide a layer that holds everything together.

What is the role of the Dijon mustard in the recipe?

Dijon mustard is brushed on the seared beef to add flavor and enhance the overall taste of the dish.

How long should the Beef Wellington chill before baking?

The wrapped Beef Wellington should chill in the refrigerator for about 30 minutes to an hour before baking to firm up.

At what temperature should the Beef Wellington be baked?

The Beef Wellington should be baked at 400°F (204°C) on convection or 425°F (218°C) in a regular oven until it reaches a golden brown color.

What can be made as a sauce to accompany the Beef Wellington?

A simple pan sauce can be made by reducing chicken stock by about 75% and then stirring in unsalted butter to emulsify.

What is the final presentation advice given in the video?

The final presentation suggests slicing the Beef Wellington after cooling for about 10 minutes and serving it with mashed potatoes and vegetables.