How Long to Bake Beef Wellington in Oven

So, you've decided to make Beef Wellington. Congratulations! You are nigh to make your dinner guests extremely happy. While the origins of this famous dish are unknown, wedoknow it's a vacation showstopper that it isnot for the faint of centre. Below, nosotros suspension down all the elements of a archetype Beef Wellington from the inside out, so you can fearlessly make the all-time Wellington you can. We believe in you!

The Meat

We're starting with 1 of the most tender cuts of beef ever—the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it'snon the nearly flavorful cut of beefiness in the earth. That is why nosotros flavor liberally. (Read: nearly 1 teaspoon kosher salt per pound.) That is also why we sear the meat earlier anything else. Browning the meat on all sides, including the ends, does SO MUCH for the flavor of the Wellington every bit a whole.

The Mustard

To add together another layer of complexity to the finished product, brush the seared tenderloin with mustard. Feel gratuitous to use your favorite blazon—we honey a multifariousness with some heat similar dijon or spicy chocolate-brown mustard.

The Mushrooms

AKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. Equally if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. Word to the wise: don't try to speed upwards the cooking process on this one, yous realllllly want to melt out as much of the moisture as possible. If you lot don't, the mushrooms will continue to lose wet when you're baking the Wellington, which could lead to a soggy lesser.

The Prosciutto

Speaking of soggy bottoms (or more specifically, how to avoid them) run into your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a trivial extra insurance. It provides a barrier for moisture, and on top of that it adds fifty-fifty more delicious meaty flavor. By shingling a layer of prosciutto onto a layer of plastic wrap, you can easily spread your duxelle in an fifty-fifty layer and wrap your tenderloin evenly. It's a win/win!

The Pastry

Some people similar to make their ain puff pastry for their Beef Wellington. Those people are crazy. Well, maybe not crazy, but definitely overachievers. We've found that, not only is store bought puff pastry much more convenient, but it'due south likewise incredibly delicious. We're peculiarly addicted of this brand, and honestly don't retrieve we could make a better version if we tried. If you Do want to effort making your own, check out this step by step guide from our friends over at the Kitchn.

Made this? Permit us know how it went in the annotate section beneath!

Cal/Serv: 637

Yields: 6 servings

Prep Time: 0 hours 15 mins

Total Time: 2 hours 30 mins

1

(two lb.) center-cut beef tenderloin, trimmed

kosher salt

freshly ground black pepper

extra-virgin olive oil, for greasing

two tbsp.

Dijon mustard

1 1/2 lb.

mixed mushrooms, roughly chopped

i

shallot, roughly chopped

Leaves from i thyme sprig

2 tbsp.

unsalted butter

12

thin slices prosciutto

all-purpose flour, for dusting

xiv oz.

frozen puff pastry, thawed

i

large egg, browbeaten

flaky salt, for sprinkling

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1. Using kitchen twine, necktie tenderloin in iv places. Season generously with salt and pepper.
2. Over high heat, coat bottom of a heavy skillet with olive oil. One time pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes full). Transfer to a plate. When absurd enough to handle, snip off twine and glaze all sides with mustard. Let cool in fridge.
3. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped.
4. To skillet, add butter and cook over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Flavor with salt and pepper, so allow cool in fridge.
5. Place plastic wrap down on a piece of work surface, overlapping so that it's twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that'southward big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto.
6. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to ringlet tightly. Tuck ends of prosciutto as y'all coil, and then twist ends of plastic wrap tightly into a log and transfer to fridge to arctic (this helps it maintain its shape).
7. Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a trivial bigger than the prosciutto rectangle you lot just fabricated!). Remove tenderloin from plastic wrap and place on lesser of puff pastry. Brush the other iii edges of the pastry with egg wash, then tightly curlicue beef into pastry.
8. In one case the log is fully covered in puff pastry, trim any extra pastry, and so crimp edges with a fork to seal well. Wrap gyre in plastic wrap to go a really tight cylinder, so chill for xx minutes.
9. Remove plastic wrap, then transfer roll to a foil-lined baking sail. Castor with egg wash and sprinkle with flaky common salt.
10. Broil until pastry is golden and the center registers 120°F for medium-rare, well-nigh 40 to 45 minutes. Let rest 10 minutes earlier carving and serving.

Nutrition (per serving): 637 calories, 50 g protein, forty g carbohydrates, 3 g fiber, 4 yard sugar, 36 chiliad fat, xv g saturated fatty, one,640 mg sodium

Ethan Calabrese

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Source: https://www.delish.com/cooking/recipe-ideas/recipes/a58702/easy-beef-wellington-recipe/

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