What To Know
- Brush the Beef Wellington with the egg yolk and place it on a baking sheet lined with parchment paper.
- Drizzle a few drops of truffle oil over the meat before wrapping it in the puff pastry.
- Crafting Beef Wellington with eye of round is a testament to the versatility of this flavorful cut of beef.
Beef Wellington, a culinary masterpiece that combines tenderloin wrapped in pâté, prosciutto, and puff pastry, is a dish that has captured the hearts of food enthusiasts worldwide. However, the traditional recipe calls for expensive tenderloin, leaving many to wonder, “Can you make Beef Wellington with eye of round?” The answer is a resounding yes! With the right techniques and careful execution, eye of round can transform into a delectable and budget-friendly alternative.
Understanding Eye of Round
Eye of round is a lean cut of beef from the hindquarters. While not as tender as tenderloin, it has a rich, beefy flavor and is a more affordable option. To make it suitable for Beef Wellington, we need to tenderize it using a technique called “velveting.”
Velveting Eye of Round
Velveting involves marinating the eye of round in a solution of baking soda and cornstarch. This mixture helps break down the muscle fibers, resulting in a more tender and juicy meat.
Ingredients:
- 1 pound eye of round steak, cut into 1-inch cubes
- 1 tablespoon baking soda
- 1 tablespoon cornstarch
- 1 cup water
Instructions:
1. In a large bowl, combine the eye of round cubes, baking soda, cornstarch, and water.
2. Stir well to ensure all the meat is coated.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.
Assembling the Beef Wellington
Once the eye of round is velveted, we can assemble the Beef Wellington.
Ingredients:
- Velveting marinated eye of round
- 1/2 pound pâté de campagne
- 1/2 pound thinly sliced prosciutto
- 1 package (1 pound) puff pastry, thawed
- 1 egg yolk, beaten
Instructions:
1. Preheat oven to 400°F (200°C).
2. On a lightly floured surface, roll out the puff pastry into a 12×12-inch (30×30 cm) square.
3. Spread the pâté evenly over the puff pastry, leaving a 1-inch (2.5 cm) border around the edges.
4. Arrange the prosciutto slices over the pâté, overlapping slightly.
5. Drain the eye of round cubes and pat them dry.
6. Season the meat with salt and pepper, then arrange it evenly over the prosciutto.
7. Fold the puff pastry over the meat, pressing the edges to seal.
8. Use a sharp knife to trim any excess pastry.
9. Brush the Beef Wellington with the egg yolk and place it on a baking sheet lined with parchment paper.
Baking the Beef Wellington
1. Bake for 30-35 minutes, or until the pastry is golden brown and the internal temperature of the meat reaches 135°F (57°C) for medium-rare.
2. Let the Beef Wellington rest for 10 minutes before slicing and serving.
Accompaniments for Beef Wellington
Beef Wellington pairs well with a variety of accompaniments, including:
- Roasted vegetables
- Mashed potatoes
- Asparagus
- Red wine sauce
Variations on Beef Wellington with Eye of Round
- Mushroom Duxelles: Add sautéed mushrooms to the pâté layer for a richer flavor.
- Truffle Oil: Drizzle a few drops of truffle oil over the meat before wrapping it in the puff pastry.
- Cheese: Add a layer of shaved Parmesan or Gruyère cheese to the top of the pâté.
Tips for Success
- Use a sharp knife to cut the eye of round into even cubes for consistent cooking.
- Don’t overwork the puff pastry when rolling it out. Overworking can make it tough.
- Brush the Beef Wellington with egg yolk thoroughly to ensure an even golden brown crust.
- Let the Beef Wellington rest before slicing to allow the juices to redistribute.
Culinary Finale: A Dish to Remember
Crafting Beef Wellington with eye of round is a testament to the versatility of this flavorful cut of beef. By following these techniques and embracing creativity, you can elevate your culinary skills and create a dish that will impress your guests and leave a lasting impression.
Frequently Discussed Topics
Q: Can I use a different cut of beef other than eye of round?
A: Yes, you can use top round, flank steak, or even skirt steak. However, these cuts may require additional tenderization.
Q: How can I prevent the puff pastry from becoming soggy?
A: Ensure the meat is well-drained and patted dry before wrapping it in the puff pastry. Additionally, brush the pastry with egg yolk before baking to create a barrier.
Q: What is the best way to reheat Beef Wellington?
A: Preheat the oven to 350°F (175°C) and reheat the Beef Wellington for 10-15 minutes, or until warmed through.
