The culinary odyssey: a step-by-step guide to medium-rare beef wellington perfection

Indulge in a culinary masterpiece with our comprehensive guide on how to cook beef wellington medium rare. This classic dish combines the finest beef tenderloin wrapped in layers of savory duxelles, pâté, and flaky pastry, creating an unforgettable dining experience. Learn the secrets to achieving the perfect medium-rare doneness, ensuring a tender and juicy interior with a crisp, golden-brown crust.

Ingredients

• 1 (3-pound) beef tenderloin, trimmed of fat
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 pound cremini mushrooms, finely chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 1/2 cup chopped fresh parsley
• 1/2 pound pâté de foie gras
• 1 pound puff pastry, thawed
• 1 egg, beaten

Instructions

1. Season the Beef

Season the beef tenderloin generously with salt and pepper. Sear in a large skillet with olive oil over high heat until browned on all sides. Remove from the skillet and allow to cool slightly.

2. Make the Duxelles

In the same skillet, sauté the mushrooms, onion, and garlic until softened and browned. Add the white wine and simmer until reduced by half. Stir in the heavy cream and parsley and cook until thickened.

3. Spread the Pâté

Spread the pâté evenly over the surface of the beef tenderloin.

4. Wrap in Pastry

Roll out the puff pastry into a large rectangle. Place the beef tenderloin in the center and wrap the pastry around it, pressing firmly to seal. Trim any excess pastry.

5. Chill

Refrigerate the wrapped beef wellington for at least 30 minutes to firm up the pastry.

6. Bake

Preheat oven to 400°F (200°C). Place the beef wellington on a baking sheet lined with parchment paper. Brush with the beaten egg. Bake for 40-45 minutes, or until the pastry is golden brown and the internal temperature reaches 130-135°F (54-57°C) for medium-rare.

7. Rest

Remove the beef wellington from the oven and let rest for 15 minutes before slicing and serving.

Tips for Achieving Medium Rare

• Use a high-quality meat thermometer to accurately measure the internal temperature.
• Remove the beef wellington from the oven slightly before it reaches the desired temperature, as it will continue to cook during the resting period.
• Let the beef wellington rest for at least 15 minutes before slicing to allow the juices to redistribute, ensuring a tender and juicy interior.

Serving Suggestions

• Pair with a robust red wine, such as a Cabernet Sauvignon or Merlot.
• Serve with a classic Béarnaise sauce or a creamy mushroom sauce.
• Accompany with roasted vegetables or a green salad.

The Final Touch: Troubleshooting

My pastry is too dark.

• Reduce the oven temperature or cover the pastry with aluminum foil during the last few minutes of baking.

My beef is not cooked to medium rare.

• Insert the meat thermometer into the thickest part of the beef. If it has not reached the desired temperature, return to the oven for a few more minutes.

My beef wellington is soggy.

• Make sure the beef is completely dry before wrapping it in pastry.
• Use a good quality puff pastry that is not too thick.

FAQs

Q: Can I use a different type of mushroom for the duxelles?

A: Yes, you can use any type of mushroom you prefer, such as shiitake or oyster mushrooms.

Q: Can I make beef wellington ahead of time?

A: Yes, you can wrap the beef wellington in pastry and refrigerate it for up to 24 hours before baking.

Q: How can I tell if my beef wellington is cooked to medium rare without a meat thermometer?

A: Gently press the center of the beef wellington. If it feels slightly firm but yields to pressure, it is likely medium rare.