Creating a Beef Wellington, inspired by Delia Smith’s approach, has been one of the most rewarding culinary adventures I’ve embarked on. This dish, known for its elegance and depth of flavor, is a true centerpiece for any special occasion. Let me guide you through my version of this classic recipe, where I’ve slightly increased the ingredient quantities to accommodate a larger gathering.
How To Make Delia Smith Beef Wellington Recipe Overview
Beef Wellington is a sophisticated, show-stopping dish that encases a beautifully cooked beef tenderloin in a rich mushroom duxelles, all wrapped in a crispy, golden puff pastry. My rendition takes about 2 hours to prepare and cook, serving approximately 6-8 people. The process involves searing the beef, preparing a mushroom blend, and wrapping the ensemble in puff pastry. The key to a perfect Beef Wellington lies in the balance of cooking the beef to your desired doneness while ensuring the pastry is perfectly puffed and golden.
Ingredients
- Beef Tenderloin, 1.5 pounds: A prime cut, tenderloin is the star of this dish, known for its buttery texture and succulent flavor.
- Kosher Salt, to taste: Enhances the beef’s natural flavors, drawing out its savory depth.
- Freshly Ground Black Pepper, to taste: Adds a subtle heat and complexity, balancing the dish’s rich flavors.
- Extra Virgin Olive Oil, 3 tablespoons: Used for searing the beef, it imparts a fruity note that complements the meat’s richness.
- Yellow Mustard, 3 tablespoons (Coleman’s Original English Mustard recommended): Its sharpness cuts through the fat, adding a vibrant tang that elevates the beef.
- Mushrooms, 1.25 pounds: Finely chopped, they form a duxelles that brings an earthy, umami-packed layer to the Wellington.
- Ham or Prosciutto, 5-6 thin slices: Wraps the beef, adding a salty, cured flavor that melds beautifully with the other components.
- Puff Pastry, 1 (9 to 10-ounce) sheet: Encases the beef in a buttery, flaky crust, creating a delightful textural contrast.
- Egg Yolks, 3 large: Beaten and brushed on the pastry, they give it a golden, glossy finish that’s as beautiful as it is tasty.
- Flaky Salt, for sprinkling: A final touch over the pastry for a subtle crunch and flavor enhancement.
Instructions
- Prepare the Beef: Coat the beef tenderloin with black pepper and kosher salt to taste. Heat 2 tablespoons of olive oil in a heavy skillet over high heat. Sear the beef on all sides until golden brown, about 2-3 minutes per side. Remove from heat, brush all over with the yellow mustard, and let it cool.
- Mushroom Duxelles: In the same skillet, add the remaining olive oil and the chopped mushrooms. Cook over medium-high heat until the mushrooms release their moisture and it evaporates, leaving you with a dry, highly concentrated mushroom mixture. Season with salt and pepper, then let cool.
- Assembly: Lay out the slices of ham or prosciutto on a piece of cling film, slightly overlapping, forming a rectangle that’s big enough to wrap around the beef. Spread the mushroom duxelles over the ham, then place the cooled beef in the center. Using the cling film, roll the ham and mushrooms around the beef tightly, twisting the ends of the film to secure. Chill for 15 minutes.
- Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface to a size that can envelop the beef. Unwrap the beef from the cling film. Place it in the center of the pastry. Fold the pastry around the beef, sealing the edges with beaten egg yolk. Brush the entire surface with the remaining egg yolks. Sprinkle with flaky salt.
- Baking: Place the wrapped beef on a baking sheet and bake for about 25-30 minutes for medium-rare, or until the pastry is golden and puffed. Let it rest for 10 minutes before slicing.
Nutritional Value Per Serving (Based on 8 Servings)
Calories: 550 kcal
Total Fat: 35 g
Total Carbohydrates: 25 g
Dietary Fiber: 2 g
Sugars: 1 g
Protein: 40 g
Also Read: Delightful Delia’s Chestnut Stuffing
What can I serve with Beef Wellington?
Serving Beef Wellington for a special occasion calls for side dishes that complement its rich flavors without overpowering them. Here are some suggestions that pair beautifully with this elegant main course:
Roasted Vegetables: A medley of roasted vegetables, such as carrots, asparagus, and Brussels sprouts, can add color and a slight bitterness to balance the richness of the Wellington.
Garlic Mashed Potatoes: Creamy and smooth, garlic-infused mashed potatoes offer a comforting and flavorful base that pairs well with the meaty centerpiece.
Green Bean Almondine: Lightly sautéed green beans tossed with slivered almonds provide a crunchy texture and a nutty flavor that complements the savory Wellington.
Dauphinoise Potatoes: Thinly sliced potatoes baked in cream and garlic result in a luxurious side that matches the decadence of Beef Wellington.
Red Wine Reduction: A silky red wine sauce can be drizzled over the Wellington slices, enhancing the dish with a touch of acidity and depth.
Horseradish Cream: For those who enjoy a bit of heat, a horseradish cream sauce can add a spicy kick that cuts through the richness of the pastry and beef.
Salad with Vinaigrette: A simple mixed greens salad, dressed with a light vinaigrette, offers a refreshing contrast to the hearty main dish.
Yorkshire Pudding: A traditional British accompaniment, Yorkshire pudding can soak up the juices and provide a fluffy, comforting side.
Sautéed Mushrooms: Extra mushrooms sautéed in butter and garlic can echo the mushroom duxelles in the Wellington, bringing harmony to the meal.
Parmesan Roasted Potatoes: Crispy on the outside and fluffy on the inside, these potatoes seasoned with Parmesan cheese and herbs offer a crispy texture and savory taste that pairs well with the tender beef.
Each of these sides can be tailored to your guests’ preferences and the occasion, making your Beef Wellington dinner a memorable feast.
FAQs
Can I make Beef Wellington without mustard?
Yes, you can make Beef Wellington without mustard. The mustard adds a tangy flavor contrast, but if you’re not a fan, simply skip it. The beef will still taste great wrapped in the mushroom duxelles and puff pastry. For an alternative, consider a light brushing of olive oil or a thin spread of horseradish for a different flavor profile.
How long should Beef Wellington rest before slicing?
Let your Beef Wellington rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute throughout the beef, ensuring it’s moist and flavorful when cut. Cutting too soon might cause the juices to run out, leaving the meat drier. Use this time to prepare your sides or garnishes.
Is it possible to make a vegetarian version of Beef Wellington?
Absolutely! For a vegetarian version, replace the beef tenderloin with a large portobello mushroom, a blend of mixed mushrooms, or a seasoned block of tofu. Follow the same steps for wrapping in puff pastry with the mushroom duxelles and baking. This vegetarian twist offers a delightful alternative that still captures the essence of the classic Wellington.
How do I ensure the bottom of the Wellington isn’t soggy?
To prevent a soggy bottom on your Beef Wellington, start by preheating your baking sheet. When it’s hot, place the Wellington directly onto it. This trick begins cooking the pastry right away from the bottom up. Also, make sure your mushroom duxelles are cooked down enough so there’s no excess moisture. Wrapping the beef tightly in prosciutto or ham helps too. These steps will ensure you get a perfectly crispy bottom every time.
Can I use a different type of mushroom?
Yes, you can use different types of mushrooms for your Beef Wellington. Feel free to choose your favorites. Common choices include button, cremini, or shiitake mushrooms. Each type adds its own unique flavor. Just chop them up fine and cook them down well. This way, you’ll get a tasty mushroom layer inside your Wellington. Mixing different mushrooms can also add depth to the flavor. So, go ahead and experiment to find your perfect mix.
Conclusion
Beef Wellington is a labor of love, perfect for a special occasion. It’s a dish that impresses with its layers of flavor and texture, making all the effort worthwhile. Follow these steps and tips for a delightful culinary experience that you and your guests will cherish. Remember, the key to a perfect Beef
Delia Smith Beef Wellington Recipe
Ingredients
- Beef Tenderloin 1.5 pounds: A prime cut, tenderloin is the star of this dish, known for its buttery texture and succulent flavor.
- Kosher Salt to taste: Enhances the beef’s natural flavors, drawing out its savory depth.
- Freshly Ground Black Pepper to taste: Adds a subtle heat and complexity, balancing the dish’s rich flavors.
- Extra Virgin Olive Oil 3 tablespoons: Used for searing the beef, it imparts a fruity note that complements the meat’s richness.
- Yellow Mustard 3 tablespoons (Coleman’s Original English Mustard recommended): Its sharpness cuts through the fat, adding a vibrant tang that elevates the beef.
- Mushrooms 1.25 pounds: Finely chopped, they form a duxelles that brings an earthy, umami-packed layer to the Wellington.
- Ham or Prosciutto 5-6 thin slices: Wraps the beef, adding a salty, cured flavor that melds beautifully with the other components.
- Puff Pastry 1 (9 to 10-ounce) sheet: Encases the beef in a buttery, flaky crust, creating a delightful textural contrast.
- Egg Yolks 3 large: Beaten and brushed on the pastry, they give it a golden, glossy finish that’s as beautiful as it is tasty.
- Flaky Salt for sprinkling: A final touch over the pastry for a subtle crunch and flavor enhancement.
Instructions
- Prepare the Beef: Coat the beef tenderloin with black pepper and kosher salt to taste. Heat 2 tablespoons of olive oil in a heavy skillet over high heat. Sear the beef on all sides until golden brown, about 2-3 minutes per side. Remove from heat, brush all over with the yellow mustard, and let it cool.
- Mushroom Duxelles: In the same skillet, add the remaining olive oil and the chopped mushrooms. Cook over medium-high heat until the mushrooms release their moisture and it evaporates, leaving you with a dry, highly concentrated mushroom mixture. Season with salt and pepper, then let cool.
- Assembly: Lay out the slices of ham or prosciutto on a piece of cling film, slightly overlapping, forming a rectangle that’s big enough to wrap around the beef. Spread the mushroom duxelles over the ham, then place the cooled beef in the center. Using the cling film, roll the ham and mushrooms around the beef tightly, twisting the ends of the film to secure. Chill for 15 minutes.
- Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface to a size that can envelop the beef. Unwrap the beef from the cling film. Place it in the center of the pastry. Fold the pastry around the beef, sealing the edges with beaten egg yolk. Brush the entire surface with the remaining egg yolks. Sprinkle with flaky salt.
- Baking: Place the wrapped beef on a baking sheet and bake for about 25-30 minutes for medium-rare, or until the pastry is golden and puffed. Let it rest for 10 minutes before slicing.
