Easy Ground Beef Wellington recipe (2024)

FAQs

What are common mistakes in Beef Wellington? ›

Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.

Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

One other approach is to bake "blind" a rectangle of puff pastry for the base before assembling the wellington. Cut a rectangle of pastry slightly larger than the beef for the base, prick it thoroughly with a fork and bake at 200c/400F for 20 minutes until golden.

Tenderize the sirloin by pounding with a meat mallet for several minutes (we're trying to simulate a filet here). In a medium-hot pan, sear the steak on all sides, about 30 seconds per side. The steak should still be rare inside at this point. Refrigerate until ready to use again.

You can prepare the Wellington up to 24 hours in advance at this point, but make sure you remove it from the fridge 30-40 minutes before the final bake.

Place slices of beef wellington on a wire rack on top of a baking sheet. Cover loosely with foil. Place in the oven for 15-20 minutes.

We'll cook the Wellington at 425°F (218°C) to puff the pastry. But we needn't fear that our beef will overcook too quickly because once the pastry is puffed, it literally becomes a coat of insulation for the meat: all those air pockets slow the flow of heat from the outside to the beef and prevent it from scorching.

Yes, you can prepare Beef Wellington ahead of time. You can assemble the Wellington, wrap it tightly in plastic wrap, and refrigerate it for a few hours or overnight.

A large center cut piece of beef tenderloin is used to make Beef Wellington. Beef tenderloin is the muscle that individual filet mignon steaks are cut from. A whole beef tenderloin however is fatter in the middle and tapered toward the ends. You can think of it as the center cut of tenderloin.

Why put a crepe in Beef Wellington? ›

2) The crepes protect the pastry from excess moisture as the beef cooks, and also helps the beef stay joicy and tender once cooked. 3) Be very careful to tightly wrap your beef – the tighter the wrapping, the better the shape, which will result in more even cooking.

A typical beef Wellington at a restaurant may cost you around $100 and can feed 2 people. Since the tenderloin was pre-seared and the puff pastry needs to bake and turn golden brown, the lowest temperature you could even serve it at is rare, which comes in at around 115° internally.

The pastry should be golden brown and brittle when it's ready. You can check the core temperature of the beef with your meat thermometer - for a succulent pink Wellington, it should be 54°C after resting for 10 minutes, so we suggest that you remove it from the oven when it reaches 50°C.

Yes! You can make Beef Wellington ahead of time, up to 24 hours. Prepare your Beef Wellington according to the recipe and stop before adding the puff pastry. Wrap that portion tightly with plastic wrap and place it in the refrigerator until you are ready to bake it.

Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

It should be a nice compact package. Brush the entire Wellington with beaten egg. You can decorate the top using pastry scraps, brush them with egg as well. You can prepare the Wellington up to 24 hours in advance at this point, but make sure you remove it from the fridge 30-40 minutes before the final bake.

After making this recipe the first couple of times, I started doing this and it made the process go so much quicker! The beef wellington can be made up to 6 hours ahead of time and chilled in the refrigerator until ready to bake in the oven.