What cut of beef for Beef Wellington? I hope to answer that question and more by showing the best cuts of beef for this dish.
It’s a little known fact that the cut of beef you use for your Beef Wellington has a big impact on how it turns out. In this article, I will take you through the different beef cuts and help you pick the right cut of beef for beef Wellington.
What Cut Of Beef Is Best For Beef Wellington?
A fillet steak, beef tenderloin, or filet mignon is used to make beef Wellington.
The most tender and juicy part of the cow is regarded to be the center cut piece of the meat.
This delectable meat can be pricey, so it’s only served on exceptional events like festivals.
If you haven’t tried it yet, it is SO wonderful and makes an AMAZING meal when finished.
The cut of beef is covered with mustard sauce, then duxelles of mushrooms, and prosciutto.
What Criteria Do You Use To Select Beef For Beef Wellington?
The flavor, juiciness, and tenderness of a rich cut like a ribeye or a flatiron steak are all directly tied to the USDA grade. Prime beef will have more fat, be more tender, and be more flavorful (at least to most palates). On the other side, Choice or Select meat will be less juicy, harder, and flavourful.
What Meat Cut Can I Use Instead Of Beef Tenderloin?
The Tenderloin Steak is also known as a “Filet Mignon.” It’s known for being the tenderest steak, which explains why it’s so popular. This delectable cut can be prepared in a cast iron skillet, on the grill, or under the broiler. Tenderloin Roast is also tender, and it carves up nicely for dinner.
A Porterhouse Steak is actually a blend of Tenderloin and Strip steaks. It’s a win-win situation!
Tenderloin Substitutes: A ribeye roast will be nearly as tender as a tenderloin, but it will take longer to cook because it includes substantially more fat. If you’re not keen on beef for supper, try a sirloin butt roast. Pork tenderloin is also a wonderful option. Substitute a Denver steak or top sirloin steaks for a tenderloin that has been sliced into steaks (like filet mignon).
What’s The Deal With My Beef Wellington Being Soggy?
Because the liquids from the beef and mushroom filling tend to leak down onto the crust as the wellington cooks, the pastry base of a beef wellington is frequently sloppy. To achieve a crispier crust, make sure the mushroom filling is cooked until all of the liquid has evaporated. Finely chop the mushrooms and cook them in a small amount of olive oil until they are completely dry. As an added precaution, wipe the cooked mushrooms with kitchen paper (paper towels) and allow to cool completely before using. Puff pastry should be kept cool and cooked from chilled for the best results, so make sure the seared or browned beef fillet (tenderloin) is thoroughly cool, and preferably chilled, before assembling the wellington, then refrigerate the assembled wellington before baking.
The beef and mushroom mixture is wrapped in crepes (thin pancakes) before the puff pastry coating in traditional wellington recipes, as the crepes act as a barrier, absorbing any moisture from the beef and mushrooms and letting the pastry to bake correctly in the oven. If you’re going to use store-bought crepes, make sure they’re plain rather than sugary. Another option is to bake a rectangle of puff pastry for the wellington’s base “blind” before assembling it. For the base, cut a rectangle of pastry slightly larger than the meat, prick it all over with a fork, and bake for 20 minutes at 200C/400F until brown. Allow to cool completely on a wire rack before transferring to a clean baking sheet and placing the beef fillet on top of the cooked pastry with the mushroom mixture distributed under and over the steak. Drape a big piece of uncooked puff pastry over the meat and use a beaten egg to glue the edges of the cooked and uncooked pastry together. Trim any extra pastry. Chill, then glaze and bake for 20-30 minutes in a hot oven (or following your own recipe instructions).
For Beef Wellington, Which Subprimal Cut Is Used?
- If bone-in, the T-bone and porterhouse steaks are sliced from the short loin, or strip steak.
- The sirloin can be separated into top sirloin and bottom sirloin, which is less soft than short loin but more delicious (including tri-tip), and
- The tenderloin, which is the most tender, can be cut into filet mignons, tournedos, or tenderloin steaks, and roasted as a separate subprimal (such as for beef Wellington). They can also be boned in and used to make T-bone and porterhouse loin steaks.
- The round is made up of lean, fairly tough, reduced fat (less marbling) slices that should be cooked moist or rare.
- Round steak, eye of round, top round, and bottom round steaks and roasts are examples of typical cuts.
- Except for the long and flat flank steak, which is most known for use in London broil, and the inside skirt steak, which is also used for fajitas, the flank is generally used for grinding. Because flank steaks are significantly tougher than the more desired loin and rib steaks, they were once one of the most cheap steaks. To improve the tenderness and flavor of flank steak, many current recipes call for marinades or moist cooking methods like braising. The price of flank steak has risen as a result of this, as well as a renewed interest in the natural leanness of these cuts.
What Is The Definition Of Prime Beef Wellington?
Prime’s Wellington consists of a filet mignon encased in mushrooms, covered in puff pastry, and served with a Bordelaise sauce and a luscious brie fondue. It’s an old-school recipe, one that harkens back to a bygone period and a type of cooking that most home cooks would avoid. However, the holidays are all about indulging, and dining out is the ultimate indulgence. Prime offers the answer to your prayers if you can’t or don’t want to make Wellington yourself.
Is Filet Mignon The Same As Beef Tenderloin?
To summarize, a filet mignon is a component of a beef tenderloin, but a filet mignon is not a beef tenderloin. Instead, it holds the filet mignon, which is made from the tenderloin’s tail end. The remaining tenderloin can be used to make various steak cuts or a lovely tenderloin roast for the
As a result, filet mignon and tenderloin meat will have a similar flavor. Only the tenderloin section of a trimmed tenderloin is served, which has a flavor similar to filet mignon. An untrimmed tenderloin, on the other hand, will include sections of the short loin, which has a deeper flavor than the tenderloin.
When it comes to beef tenderloin vs. filet mignon, there is no right or wrong answer. Both of these slices are ideal for a special supper treat, and we have them both in stock on our website. Order USDA Prime Wet Aged steaks online from Chicago Steak Company, which are flash-frozen and vacuum-sealed to keep their freshness until you’re ready to eat them.
What Can I Use As A Beef Tenderloin Alternative In Beef Wellington?
I’m dubbing this “Poor Man’s Beef Wellington” because instead of using a pricey filet Mignon cut from the beef tenderloin, I’m using eye of the round instead.
What Is The Best Cut Of Beef?
If you’ve ever seen a porterhouse steak and a T-bone steak side by side, you might think they’re the same thing. Because they are both taken from the same piece of a cow, they are practically identical. Porterhouse steaks are just bigger slices of steak. In fact, the USDA requires porterhouse steaks to be sliced to a thickness of at least 1.25 inches to be classified as such, and they are frequently cut to 3 inches or more. These steaks have a great flavor and don’t require much seasoning, but they can be tough to cook to perfection, exactly like T-bones. Many porterhouse fans swear by a simple approach of searing the meat in a cast-iron pan and then finishing it off the direct heat.
Is There A Less Expensive Alternative To Tenderloin?
Eye of round steak is a superb cut roast beef and tenderloin sandwich replacement. Round steak is less expensive than sirloin, but it takes longer to cook. This cut of steak should be cooked gently over wet heat because it is harder than tenderloin.
Is It Possible To Make Beef Wellington With Phyllo Dough Instead Of Puff Pastry?
If you’re wondering if there’s an easy way to make a Beef Wellington without puff pastry, the answer is yes. You can use croissant dough, phyllo dough, biscuit dough, or pie crust as an alternative.
How to Make Beef Wellington
Beef Wellington is one of the most luxurious recipes I can think of. With a crisp puff pastry shell encasing perfectly pink beef tenderloin, a slice is a work of art. And it’s such a showstopper. You don’t have to go to a fancy restaurant to have beef Wellington though. Making it at home is a multi-step process, but each part is not hard to do. All the effort pays off when it comes together into a photo-worthy entrée that’s as delicious to eat as it is beautiful.
What Is Beef Wellington?
Beef Wellington is a beef tenderloin that’s covered in mushroom paste (duxelles) followed by a layer of prosciutto. Puff pastry wraps around the whole thing. It’s then baked and served sliced, sometimes with a sauce. Some versions include pâté or a layer of egg crêpes beneath the puff pastry.
Where Does Beef Wellington Get Its Name?
The dish is named for Arthur Wellesley, the Duke of Wellington, the commander of the British army during the Napoleonic War, and prime minister of Britain from 1828 to 1830. It’s not entirely clear why the dish is named after him. According to historical records, the tradition of pastry-wrapped meat dishes dates as far back as the 17th century.
What Cut of Beef Is Best for Beef Wellington?
A center-cut beef tenderloin is the best cut for beef Wellington. This tender, boneless cut has very little gristle or fat and is fairly uniform in shape. When you’re shopping, look for a tenderloin that has an even thickness, which will help it cook more evenly.
How Difficult Is Beef Wellington?
Beef Wellington is definitely a project, I’m not going to lie. But if you have a plan and take your time with each step, it all comes together beautifully. Here’s the play-by-play:
- Sear the tenderloin. Brown the tenderloin in a frying pan just to get some flavor and color on the outside.
- Cook the mushroom duxelles: Sauté very finely chopped mushrooms, shallots, and thyme together into a flavorful paste. Chill before using.
- Wrap the tenderloin in prosciutto: Arrange cold prosciutto slices (cold is easier to work with) into a rectangle that’s big enough to wrap around the tenderloin. Spread the mushroom paste over it. Then roll the tenderloin up in the prosciutto. Tightly wrap in plastic wrap so it molds onto the tenderloin and refrigerate until ready to bake. You can do this up to a few hours ahead.
- Wrap in puff pastry and bake: For the nicest-looking Wellington, use a puff pastry that comes in one sheet, so there aren’t any visible seams. (I like Dufour, which is a very available all-butter puff pastry.) If you can only find a pastry that comes in two sheets, pinch them together before rolling out. Roll out the puff pastry, wrap it around the tenderloin, brush with egg wash, and bake.
Resting is Key After Baking
When baking the Wellington, it’s important to cook the tenderloin to the right temperature. If you have a probe thermometer that can keep track of the temperature while it’s in the oven, use it! For a medium-rare center, bake the Wellington until 105ºF. This temperature may seem low, but the Wellington will continue to cook and go up in temperature as it rests. Because the puff pastry seals the heat, it will reach a perfect medium-rare of 125 to 130ºF when it’s time to slice.
The 20 minute rest period before slicing also lets the juices redistribute so they stay in the meat instead of spilling all over your cutting board and sogging out the puff pastry. Once the beef Wellington is ready to serve, I found a bench scraper works great for transferring slices from the cutting board to plates.
Beef Wellington Recipe
SAVEtoMY RECIPESPRINT RECIPE
A showstopper entrée of tender beef wrapped in mushroom paste and crispy, buttery puff pastry.
YIELDServes 6 to 8
PREP TIME1 hour
COOK TIME1 hour to 1 hour 20 minutesShow Nutrition
- 1 (about 16-ounce) package frozen puff pastry, preferably all-butter
- 2 medium shallots
- 2 cloves garlic
- 1/4 bunch fresh thyme
- 1 pound cremini mushrooms
- 1 (about 2 1/2-pound) center-cut beef tenderloin roast
- 2 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 6 to 8 cold slices prosciutto (about 5 ounces)
- 1 large egg
- All-purpose flour, for dusting
- Flaky salt, for serving (optional)
- Thaw 1 package puff pastry in the refrigerator according to package directions.
- Prepare the following, adding each to the bowl of a food processor fitted with the blade attachment as you complete it: Coarsely chop 2 medium shallots and 2 garlic cloves. Pick the leaves from 1/4 bunch fresh thyme until you have 2 teaspoons. Trim and halve (or quarter if large) 1 pound cremini mushrooms. Add half the mushrooms to the food processor.
- Pulse the mushrooms, shallots, garlic, and thyme until finely chopped, scraping down the sides of the bowl occasionally, in 10 to 12 (1-second) pulses. Transfer to a medium bowl. Add the remaining mushrooms to the food processor, pulse until finely chopped, and transfer to the bowl. (Alternatively, very finely chop everything by hand.)
- Trim 1 tenderloin roast of any surface fat or silver skin. If one end is thinner, tuck it under the roast. Tie kitchen twine around the roast crosswise at 1 1/2-inch intervals. Tie kitchen twine around the roast lengthwise so that the whole roast is of an even thickness. Pat dry with paper towels and season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.
- Heat 2 tablespoons vegetable oil in a large frying pan over medium-high heat until shimmering. Add the roast and sear, turning occasionally, until browned all over, about 8 minutes total. Transfer to a plate and refrigerate.
- Pour off and discard any fat in the pan. Add 2 tablespoons unsalted butter to the pan and return to medium heat. When the butter is melted, add the mushroom mixture and the remaining 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the mixture appears dry and the mushrooms and bottom of the pan starts to brown, 10 to 20 minutes.
- Transfer the mushroom mixture to a large plate and spread into an even layer. Refrigerate until chilled, 30 minutes to 1 hour.
- Lay a 2-foot long sheet of plastic wrap horizontally on a work surface. Lay a sheet of plastic wrap the same length above the first sheet, overlapping by about 1 inch. Arrange 3 to 4 slices of the prosciutto vertically along the bottom edge of the plastic wrap so that they are the same length as the roast, centering and slightly overlapping the slices. Arrange the remaining prosciutto slices above the first slices to make a rectangle that will completely wrap around the roast in one even layer, trimming as needed and slightly overlapping each other and the first slices.
- Cut off and discard the kitchen twine from the roast. Spread the mushroom mixture evenly over the prosciutto, leaving a 1/2-inch border at the top.
- Place the roast horizontally on the bottom edge of the mushroom mixture. Use the plastic wrap to help you completely roll the roast up tightly in the prosciutto and mushrooms. If needed, trim off any excess prosciutto hanging off the ends.
- Arrange the plastic wrap so it is flat again. Move the wrapped roast back to the bottom of the plastic wrap seam-side down, then tightly roll it up in the plastic wrap. Twist the ends of the plastic wrap and roll the whole bundle along the work surface a few times to tighten it up further. Knot each end of the plastic wrap or tie with kitchen twine. Refrigerate at least 30 minutes or up to 8 hours.
- Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with parchment paper. Beat 1 large egg in a small bowl.
- Lightly dust a work surface with all-purpose flour and unfold the puff pastry onto it with a shorter side closer to you (if your pastry comes in two sheets, place one above the other and pinch together to form one sheet). Roll the pastry out from side to side (do not roll from top to bottom) into a rectangle that is 6 to 8 inches wider than the roast.
- Unwrap the roast and place seam-side down on the bottom edge of the pastry, centering it. Roll the roast up tightly in the puff pastry until completely wrapped with one layer of the pastry. Right before it’s completely wrapped in pastry, brush the pastry where the seam would be with egg wash. Trim off the remaining pastry at the top and save for another use. Press the seam to seal the pastry together around the roast.
- Arrange seam-side up if needed. Fold the pastry at each end to completely cover the ends of the roast, then fold over the top, brushing the pastry where it folds over with egg wash to help seal; trim off any extra pastry. Transfer to the baking sheet seam-side down. Brush all over with the egg wash.
- Bake until the center of the roast registers 105ºF for medium-rare and the pastry is golden brown, 40 to 50 minutes. (Loosely cover the top with aluminum foil if needed if the pastry is browned before the roast is ready.) Let rest for 20 minutes on the baking sheet (the internal temperature will continue to rise as it rests).
- Slide a large, stiff spatula under the Wellington and transfer it to a clean cutting board. Cut crosswise with a serrated knife into 1-inch wide slices. Sprinkle the meat of each slice with flaky salt if desired. Transfer the slices to plates or a serving platter with a bench scraper.
Make ahead: The roast can be wrapped in the mushrooms and prosciutto up to 8 hours ahead.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Beef Wellington Recipe: How to Make Beef Wellington With Mushroom Duxelles
Teaches Cooking I
Chef Gordon Ramsay modernizes the classic Beef Wellington recipe with his trusty cast iron skillet, which gives the beef fillet color, depth, and flavor. Dijon mustard tenderizes, marinates, and gives a gentle kick to the filet mignon. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal on what will become your go-to recipe to impress.
What Is Beef Wellington?
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. Whether this is true or not, Beef Wellington has become an iconic example of English cuisine, and follows a long tradition of meats baked in pastry dough.
How to Make Beef Wellington: Step-By-Step Easy Beef Wellington (With Pictures)
1. Season beef liberally with salt and pepper on all sides. Use your hands to press salt and pepper in while rolling and shaping beef into a cylinder.
2. Heat a cast iron skillet and add grapeseed oil, then sear beef, cooking 1 minute per side.
3. Remove beef to sheet tray and pour the pan juices over it. While hot, brush Dijon mustard all over, and then allow to rest.
4. Take a damp towel and moisten your cutting board. Layer three pieces of plastic wrap overlapping each other on the board.
5. Depending on the width of the tenderloin, take two to three pancakes and trim into squares the length of the tenderloin, then line them up vertically on the plastic. Layer on the prosciutto slices, then spread the mushroom duxelles over the ham.
6. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe.
7. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.
8. Preheat convection oven to 425°F or non-convection to 450°F.
9. Moisten cutting board again, then layer three more pieces of plastic wrap. Place puff pastry in center. Use a rolling pin or dowel to evenly roll it to 1/8-inch thick, trimming if necessary to fit beef.
10. Unwrap beef and place on the pastry 1/3 of the way up. Lightly brush pastry with egg wash and season with salt and pepper.
11. Lift the plastic wrap up and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam. Twist the plastic taking the excess pastry with it, until pastry melts together, and cut off the ends.
12. Unwrap the Wellington, discard the plastic and smooth the ends, then brush with egg wash. Use the back of a knife to gently score the Wellington and create a decorative pattern.
13. Season with more salt, place on a parchment-lined tray and insert thyme sprig. Refrigerate for 5 minutes.
14. Place in the center of the oven and bake for 18 to 20 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving.
Gordon Ramsay’s Beef Wellington Recipe
2192 Ratings | Rate Now
Rating: 4 stars
1 hr 45 min
FOR THE MUSHROOM DUXELLES:
- 3 tbsp olive oil
- 2 portobello mushrooms, finely diced (about 4 cups)
- Freshly ground black pepper
- 1 teaspoon thyme leaves
FOR THE CHIVE CREPES:
- 2 eggs
- 1 cup flour, lightly packed and leveled
- 1 cup milk
- 1 tsp chopped chives
- 1 tsp fresh thyme flowers
- Pinch sea salt
- Nonstick cooking spray
ASSEMBLY OF BEEF WELLINGTON:
- 1 pound center cut beef tenderloin, room temperature
- Sea salt
- Freshly ground black pepper
- 1 tbsp grapeseed oil
- 1 tbsp Dijon mustard
- 4 slices prosciutto
- 1 9.6 ounce sheet puff pastry, thawed if frozen
- (Gluten-free tip: you can buy gluten-free puff pastry online.)
- 2 egg yolks
- 1Make the Mushroom Duxelles.
Place a medium sauté pan over medium high heat. Add oil and when hot, add mushrooms. Season well with salt and pepper, then add the thyme. Stirring frequently to be sure mushrooms don’t stick, cook until all moisture has evaporated, about 10 minutes. Remove from heat and allow to cool.
- 2Make the Chive Crepes.
In a large mixing bowl, combine eggs, flour, milk, chives, thyme, and salt. Whisk until incorporated. Transfer to the refrigerator to rest for at least 30 minutes.
Apply a light coat of cooking spray to a 10-inch nonstick pan and place over low heat. Add 1/4-cup crepe batter and swirl the pan so that the batter spreads evenly along the bottom, forming a very thin pancake. Allow to cook for 25 to 30 seconds until set. Using an offset spatula to lift one side, flip crepe and cook on opposite side for just a few seconds, then transfer crepe to a plate. Move quickly: you don’t want any browning to occur. Continue cooking until batter is finished, making about 5 crepes. Place a parchment square between each crepe to keep them from sticking together.
- 3Sear Beef Tenderloin.
Season beef tenderloin liberally with salt and pepper on all sides. Use your hands to rub salt and pepper into meat while rolling and shaping beef into a cylinder. Place cast iron skillet over medium high heat and add grapeseed oil. Once the pan is hot, sear the beef, cooking one minute per side. Remove beef to a sheet tray and pour any juices from the pan over it. While hot, brush Dijon mustard all over, and then let it rest.
- 4Assemble Beef Wellington.
Moisten your cutting board with a damp towel. Layer three pieces of plastic wrap on the board. Take two to three pancakes (depending on the width of your beef tenderloin) and trim into squares the length of the meat, then line them up vertically on the plastic. Layer the prosciutto slices on top of the crepes, then spread the mushroom duxelles over the prosciutto. Season with salt and pepper. Pour resting juices from the beef over the mushrooms, then place beef at the bottom of the crepe. Using the plastic wrap to lift as you pull the crepe over the beef, roll the beef up completely, smoothing plastic and twisting the ends to form a tight package. Refrigerate for 20 minutes.
- 5Cook Beef Wellington.
Preheat convection oven to 425°F or non-convection to 450°F.
Moisten cutting board again, then layer three more pieces of plastic wrap. Place puff pastry in center, then use a rolling pin or dowel to evenly roll it to 1/8-inch thick, trimming if necessary to fit your tenderloin. Unwrap beef and place on the pastry 1/3 of the way up. Lightly brush pastry with egg wash and season with salt and pepper. Lift the plastic wrap up and roll the pastry over the beef until the edges meet, then massage the pastry, smoothing it evenly across and sealing the seam.
Twist the plastic, taking excess pastry with it, until pastry melts together, and cut off the ends. Unwrap the Wellington, discard the plastic and smooth the ends, then apply more egg wash. Use the back of a knife to gently score the top of your Beef Wellington and create a decorative pattern. Season with more salt, place on a parchment-lined tray, and insert thyme sprig. Refrigerate for 5 minutes.
Place in the center of the oven and bake for 18 to 20 minutes, until golden brown. Remove and let rest for 5 minutes before slicing and serving.