Beef wellington in minutes: our foolproof guide to medium-rare nirvana

Indulge in the exquisite art of cooking a medium-rare Beef Wellington, a culinary masterpiece that will tantalize your taste buds and impress your dinner guests. This guide will provide you with step-by-step instructions, essential tips, and expert techniques to achieve the perfect balance of tenderness, juiciness, and flavor.

Ingredients

• 1 (3-pound) beef tenderloin, trimmed
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 pound mushrooms, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry red wine
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions

1. Prepare the Beef Tenderloin:

Season the beef tenderloin generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2 minutes per side.

2. Make the Mushroom Duxelles:

In the same skillet, sauté the mushrooms, onion, and garlic until softened and browned. Add the red wine and cook until reduced by half. Stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste.

3. Assemble the Wellington:

Spread the mushroom duxelles evenly over the surface of the beef tenderloin. Wrap the tenderloin in plastic wrap and refrigerate for at least 30 minutes to firm up.

4. Wrap in Puff Pastry:

Unroll the puff pastry sheet and place the beef tenderloin in the center. Fold the pastry over the tenderloin, trimming any excess. Crimp the edges to seal. Brush the pastry with the beaten egg.

5. Bake:

Preheat the oven to 400°F (200°C). Place the Beef Wellington on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

6. Rest and Serve:

Remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing and serving.

Tips for Perfect Medium-Rare Beef Wellington

• Use a high-quality beef tenderloin with good marbling for optimal flavor and tenderness.
• Season the beef liberally before searing to enhance the flavor.
• Cook the mushroom duxelles until they are completely dry to prevent the Beef Wellington from becoming soggy.
• Refrigerate the assembled Wellington before baking to help the pastry set and prevent it from breaking.
• Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.
• Let the Beef Wellington rest before slicing to allow the juices to redistribute, resulting in a more tender and flavorful dish.

Troubleshooting

Why is my Beef Wellington undercooked?

Check the internal temperature again using a meat thermometer. If it is below 135°F (57°C), return it to the oven for a few more minutes.

Why is my Beef Wellington overcooked?

If the internal temperature exceeds 135°F (57°C), the beef will be overcooked and dry. Remove it from the oven immediately.

Why is my pastry soggy?

Make sure the mushroom duxelles are completely dry before assembling the Wellington. You can also brush the pastry with a beaten egg before baking to create a barrier that prevents moisture from seeping in.

Ending with a Flourish: Savor the Culinary Delight

Indulge in the exquisite flavors and textures of a perfectly cooked Beef Wellington medium-rare. This culinary masterpiece is sure to impress your guests and leave a lasting impression on your palate.

FAQ

Q: Can I use a different type of mushroom for the duxelles?

A: Yes, you can use any type of mushroom you like, such as shiitake, oyster, or cremini mushrooms.

Q: How long can I refrigerate the assembled Beef Wellington before baking?

A: You can refrigerate the assembled Wellington for up to 24 hours before baking.

Q: Can I freeze the Beef Wellington before baking?

A: Yes, you can freeze the assembled Wellington for up to 2 months. Thaw it overnight in the refrigerator before baking.