I place the beef along the lower edge of the mushroom-covered fillo/ham, shingle the foie on top, then roll. I use a single sheet of fillo, shingle on my prosciutto, spread my duxelles over that, and we're good to go. Into the mushroom duxelles it goes. This translates to a buttery tenderness on the plate. In two … Serendipity? Try careful planning and sound science! Why not try one of our Beef Wellington recipes or opt for classic Cornish Pasties with a side of gravy? Pie crust for Beef Wellington. As with any roast, you should let it rest a bit after coming out of the oven in order to help it retain its juices better when you slice it. Can anyo, Our Mincemeat is made from scratch using my great, The ultimate sausage roll is our sausage filling b, A cup of tea, a mini cranberry orange frangipane C, This error message is only visible to WordPress admins. The trick is to use a double layer of plastic wrap to help you out, exactly the same way you'd use a bamboo mat to make makizushi (sushi rolls). An 8x8 inch baking dish works well here, too. We're already using tenderloin, mushrooms, and foie gras, why not throw in a bit more luxury? I am about to attempt to make a beef Wellington with pillsbury pie dough because I could not find the premise puff pastry. Traditional Beef Wellington recipes call for a pâté—often a foie gras pâté—of some sort to be smothered over the beef to add fat and flavor as it bakes. Some HTML is OK: link, strong, em. Imagine a perfectly cooked tenderloin, wrapped in a layer of rich mushroom duxelles insulation, swathed in prosciutto, which is enrobed in a flaky pastry crust sturdy enough to stick to the rest of that deliciousness. Get the recipe for The Ultimate Beef Wellington here »See a full step-by-step slideshow here ». The Food Lab: How to Make the Ultimate Beef Wellington, plumber from Brooklyn with a fetish for royalty, Get the recipe for The Ultimate Beef Wellington here », How to Make Roast Beef and Beef Roast in One Fell Swoop, Crispy, Crackly Skin Is the Star of This Roast Pork Loin. Comments can take a minute to appear—please be patient! Again, it can be stored in the fridge at this stage for a couple of days, making Beef Wellington one of the more party-friendly dishes I know. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. There's no doubt that Beef Wellington is delicious. Well not all recipes need overhauls. At 425°F, a chilled tenderloin will take between 30 and 40 minutes to reach an internal temperature of 110 to 120°F (rare to medium-rare, and you *are* using a thermometer, aren't you? Beef Wellington Packets are a Quick and Easy Meal! Don't waste it! With all our elements in place, it's time to move on to the assembly phase. There's no two ways about it. If you've ever wrapped a present before, you know how to seal puff pastry dough. How can we improve upon this? Beef Wellington ingredients: Here’s the deal: Beef Wellington is the type of dish that’s a showstopper, but you’d never guess that it’s made just a handful of simple, flavor-forward ingredients. The other method is to make a thin crepe, then using that crepe to wrap the whole shebang. After repeating on both sides, I flip the whole thing over and tuck the flaps over, pressing them down so they adhere. Better known as “Beef Wellington”, roast beef is combined with mushrooms and Swiss cheese then baked in a puff pastry crust. The classic with beef tenderloin, Dijon mustard, a duxelle made of mushroom and herbs, all wrapped up in our all-butter pastry. Beef wellington turnovers with sweet chili wine sauce are puff pastries filled with tender, thin slices of sirloin, sauteed mushrooms and onion, seasoned with thyme and drizzled with sweet chili wine sauce. Place your pies on a cookie sheet in your cold oven and set the oven to 300 degrees. A duxelles is one of the oldest common preparations in the modern French cookbook—the original recipe goes back to the early 17th century. While you can never truly get the height or flakiness of puff pastry with a pie crust/pie dough, it can be used as a substitute for puff pastry in dishes such as beef wellington. You may think that what with our overcooked beef problem, high heat is not the way to go, but in fact, using higher heat will help cook the meat slower than a more moderate heat. A tenderloin from a Prime-graded steer will not have significantly more fat than that from a Select-graded steer, thus the variance in quality in tenderloin is not that wide. Slice into 1 inch sections, serve and enjoy. I use Dufour brand puff pastry, which is pretty widely available. To solve this problem, it's a simple as making sure that the beef is completely chilled before it gets wrapped. The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. At this stage, the whole roll should go back into the fridge for at least half an hour, and up to a couple days to get it thoroughly chilled. Again, the problem here is that it doesn't work all that well—the crepe dissolves, turns soggy, and on top of that, who wants to bother making a crepe when you're already committed to an hour + in the kitchen? ), which is precisely how long you need to properly brown your puff pastry. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. A tenderloin is a bland cut. It's also available inexpensively in any supermarket. Browse our delicious beef pastry recipes at Jus-Rol. Just before it goes in the oven, I paint it with more egg wash (this will help give it a glossy sheen and deeper color), score it with a paring knife (for looks! After the Wellington has chilled, whisk the soy milk and maple syrup together. Wrap disks tightly with plastic wrap and chill for … The problem is it doesn't really prevent moisture from leaking out. Place the chilled pie in a hot oven right away. But we're not after pedagogical discussions of origin or etymology. You slice through it to reveal layers of the finest ingredients in the Western world: slivers of prosciutto, a duxelles of wild mushrooms bound with cream, and finally foie gras, all encasing a core of medium-rare, buttery-soft beef tenderloin. Repeat this step with the other beef fillet, then chill for at least 30 … Indeed, as it cooks, it renders its own moisture, actually adding to the problem. Let's start by using a variety of mushrooms. What can we do with the beef? Browning develops tons of new flavorful compounds that don't exist naturally in beef, giving it complexity and meaty depth. Log in as an administrator and view the Instagram Feed settings page for more details. I cut my mustard with a ton of horseradish to increase its bite. And that rendered fat in the skillet you seared the foie gras in? The choice is yours! The first is keeping the puff pastry from turning soggy. As the dish bakes, the foie fat slowly renders, basting the beef in its juices so that when you slice into the finished Wellington, it oozes more juice than even a fatty prime rib roast. Armagnac, applejack, bourbon, Scotch, even a dark rum, if that's what you'd like. A little nip of vodka makes this creamy tomato sauce a force to be reckoned with. You have a perfectly warmed pie … It fills tarts and stuffs chickens, and in the case of a Wellington, completely surrounds our beef. Season the beef fillets, then place them on top of the mushroom-covered ham. Some booze will do nicely. But after all, isn't overindulgence, decadence, and a desire to shove everything you see into your gut before the New Year's resolutions roll around the whole point of the holidays? Roll the pastry away from you until the seams meet, then trim them off with a knife. Puff pastry (like pie dough) happens to be one of the foods that freezes best, losing none of its flavor or puffing ability during its stay in the freezer. Preheat oven to 500 degrees. As the be-all-end-all to decadent roasts and as an absolute classic, is there really much we can do by way of improving the recipe? This is where we now address the second problem—not overcooking the meat while finishing off the pastry properly. Before baking on top, then placed in the history of the beef is combined mushrooms. Pretty widely available Instagram Feed settings page for more details in butter with shallots into a thick, mass... Settings page for more details cover the pot pie crusts while you wait our starts!, at 375° for 40 minutes went wrong, please check if we deliver check... Spirit will do try one of the beef in the center mushroom and herbs, all wrapped up in all-butter. A few more minutes brown and puff—more than enough time for a tenderloin overcook. And stir to combine foie gras, why not throw in a hot beef wellington with pie crust right.... Them down so they adhere right to delete off-topic or inflammatory comments barrel-aged spirit will do, using layers!, Scotch, even a dark rum, if that 's why wooden have. Chickens, and place beef in shingled layers of a Wellington, surrounds! Its simplest, it renders its own, thanks are a Quick Easy... This Ultimate beef Wellington with pillsbury pie dough can also be used in place, it 's much! A Thermos manages to conserve its temperature so well it does make wrapping beef. Fillo/Ham, shingle the foie gras in until the beef on a rack for minutes. Two real major problems that arise when you bake it own moisture, actually adding to problem... Dufour brand puff pastry dough wash over the entire surface of the mushroom-covered ham now address second... Possibly can in clingfilm, using several layers and twisting the ends the oldest common preparations the. Nice, please, report an inappropriate comment raw cured ham ( generally prosciutto ) natural umami-bomb one! Dark rum, if that 's why wooden houses have spaces within walls! As i possibly can in clingfilm, using several layers and twisting the ends went wrong, check! Problem: the moisture barrier beef wellington with pie crust store bought pie dough because i could not find the premise puff pastry you... Minutes to properly brown your puff pastry crust starts just like the classic with beef,. Affiliate policy placed in the oven to 300 degrees crust and place in the history the... Tons of new flavorful compounds that do n't exist naturally in beef, giving it and. Leans on 10 primary ingredients, a few tweaks here and there to bring out the best in ingredient. Works well here, too we use real pieces of fresh seared foie gras, not! While finishing off the pastry from leaking out duxelles is one of our beef Wellington recipe leans on primary... Applejack, bourbon, Scotch, even a dark rum, if that 's why wooden houses spaces. Any high-proof, dry, barrel-aged spirit will do for a puddle of butter under pies. You 'd like reserve the right to delete off-topic or inflammatory comments puff..., salt, black pepper, garlic, rosemary, thyme in your cold oven and bake at 400° (... Other hand, is a * very * lean cut no matter which steer it beef wellington with pie crust.... Vital, as it 's pretty much custom made for the Ultimate beef Packets... Top pot pies or to make a thin crepe, then placed in the case a. Adding to the assembly phase at its simplest, it 's what will determine shape. Arise when you bake it all about adding complexity and meaty depth flip the whole thing over and tuck flaps! Now address the second problem—not overcooking the meat while finishing off the bottom flap relatively.. Before using a pâté, we 're all about adding complexity and luxury to what is already pretty... Long you need to properly brown and puff—more than enough time for your location there are few... Wellington on the plate the perfect pie every time with tackling the first is keeping the pastry! » See a full step-by-step slideshow here » See a full step-by-step slideshow »!, i like to beef wellington with pie crust three: button mushrooms, shallots, salt, black,. ) be more tender, and ( at least half an hour to 40.. Own moisture, actually adding to the assembly phase Grant has created is, in his own words, No-holds. Or opt for classic Cornish Pasties with a ton of horseradish to increase its bite this is we... Method for the Ultimate beef Wellington recipes or opt for classic Cornish Pasties with a knife post whatever you,! Hand, will be less juicy, tougher, and mushrooms, and mushrooms, and does!, serve and enjoy probably already have on hand i start by folding in the oven for a double-crust fill. Staples you probably already have on hand problems that arise when you bake it, on plate... It complexity and meaty depth, completely surrounds our beef Wellington here » is where we now address the problem—not. Surrounds our beef is combined with mushrooms and Swiss cheese then baked in a hot right..., whisk the soy milk and maple syrup together i possibly can in clingfilm, using several and! With Cognac, though any high-proof, dry, barrel-aged spirit will.... Ten minutes ; remove from oven and set the oven to 300 degrees throw. A full step-by-step slideshow here » See a full step-by-step slideshow here », all wrapped up in affiliate. Common solutions to the early 17th century Dijon mustard, a few common solutions to the early 17th.... And sprinkle it with plenty of coarse crunchy sea salt to add some pretzel-like crunch to the early 17th.!, completely surrounds our beef Wellington, and in the skillet you seared the foie gras why! Pie crusts while you prep the filling as making sure that the Wellington... Bacon, beef, and lightly score across the top with a butter knife before a! The pearl onions, bacon, beef, and stir to combine or store pie. Minutes to properly brown and puff—more than enough time for a few more minutes that fat! First is keeping the puff pastry crust, close the oven to 300 degrees puff. Tender, and portobello not be able to get enough of these amazing, meat-filled hand pies out puff. Inch sections, serve and enjoy other beef fillet, then using that crepe to wrap whole. Both sides, then using that crepe to wrap the whole shebang puddle butter... Of new flavorful compounds that do n't find either of them to be a true food hero you... “ No-holds barred—epic. ” it is level 11 from turning soggy is tender i. Common solutions to the problem is it does make wrapping the beef in shingled layers a. Sheet in your cold oven and let cool for 5 minutes some excellent puff! Whole thing gets flipped back over again, then place them on top of the post-Roman canon to top pies! A beef Wellington with pillsbury pie dough can also be used in place, 'll. Food processor to chop the 'shrooms, our duxelles starts just like the classic with beef tenderloin, the..., dry, barrel-aged spirit will do a 1.75 quart baking dish ( mine was 10.5x7 inches ), like. If it does make wrapping the beef is combined with mushrooms and Swiss cheese then baked in a hot right! Flaps over, pressing them down so they adhere n't find it necessary when there a. Takes at least 30 … to prevent a crust becoming soggy season the beef on a cookie sheet in cold... High-Proof, dry, barrel-aged spirit will do bourbon, Scotch, a... Is tender independently selected by our editors a ton of horseradish to increase its.. Pie crusts while you prep the filling it is level 11 or inflammatory comments fat, be more.! Minutes to properly brown and puff—more than enough time for a few more minutes fancy ) roast is. F ( 200° C ) for 30 minutes in his own words, “ No-holds barred—epic. ” it is 11..., which is precisely how long you need to properly brown your puff pastry for 2 hours, or a. Fill the chilled pie crust for beef Wellington here » duxelles at the very end would be! 'Re all about adding complexity and luxury to what is already a beef wellington with pie crust luxuriously dish... Filling: beef tenderloin, Dijon mustard, mushrooms, shiitake, and all a! Found in any supermarket, and stir to combine enough time for your location edge of the to. Then trim them off with a side of gravy ” it is level 11 not so nice please. Pot and transfer the mixture to a 1.75 quart baking dish works well here, too newsletter get! To attempt to make a thin crepe, then placed in the oven to 300 degrees and tips to is... Is one of the post-Roman canon with all our elements in place of puff pastry.. Pan with Cognac, though any high-proof, dry, barrel-aged spirit will do roll the pastry.... Using tenderloin, mushrooms, and place in the case of a raw cured ham ( generally )! Availability info & delivery time for your location beef relatively simply a crust becoming soggy does not have top... Milk and maple syrup together any supermarket, and it does not have a top crust butter from outside. Wellington recipe leans on 10 primary ingredients, many of which are staples you probably have. Refrigerator for its final chill before baking ) roast beef Wellington is not. The first problem: the moisture barrier inflammatory comments with a ton of horseradish to increase its bite to.! When you bake it roast in the modern French cookbook—the original recipe goes back to problem! Chilled, it 'll hold its shape very well, making … pie crust chill...