Go to the Recipe: Ultimate Beef Wellington
Possibly the best thing I have ever cooked. I can't leave well enough alone, so I sliced frozen torchon of foie gras up against the meat layer (under duxelles) (sort of Wellington-Rossini). Xmas only comes once a year y'alls. I did NOT listen to the keep it hot advice (rolled canon without pastry in fridge for 2 days). Thermometers work. Used the trimmings of the whole tenderloin which I butchered for an amazing gravy. This was my third "Wellington" and by far my best. Used the "long method" of hot 450 oven and then balmy 175 that adds lots of control to the endpoint. Unfortunately there's a lot of ambiguity between the video and the written instructions (see other comments over the years below). you should really clean that up. When this comes out well, it's truly 11/10. If you really want control, this takes three days... totally worth it. Thanks all!
Thanks for the great recipe and directions. It was a NYE hit!
If you are using a thermometer to measure the core temperature of the meat, there is no need to bring the meat to room temperature before baking. The low heat for the second portion of the bake will slowly bring the core to 110 F for a medium rare temp after resting. If the pastry dough is getting too dark, simply cover it with aluminum foil while the core comes to temp.
If you pre-cook the beef, wrap it in duxelle and proscuitto and refrigerate a day ahead. Should you bring meat to room temp before wrapping in pastry? or should it be cold? I want the meat to be warm when served.
I’d like to make a turkey Wellington using turkey breast. Can I just sear it and pre cook it just like the beef tenderloin?
Like for others here, this Wellington has become a family tradition! In this, our fifth round, my son and I made our best ever in terms of crispy dough, rare/med rare interior and a beautiful lattice. Above all, we have learned, the recipe benefits from PATIENCE and COLD. We start 3 days ahead with Kenji's method of air drying the roast on a rack overnight before cooking. Then, CHILL between every step, especially at assembly time. Thank you, Grant and team, for a delightful tradition for my adult children!
First time making Beef Wellington. It came out perfect. I admit after watching the video on YouTube I was intimidated. So many things I never considered before. It was a delicious success. One I hope to replicate. Great tips. Thanks!
This is our third time making this recipe and it continues to turn out picture perfect! It takes a very long time to prepare, and is worth every moment. The pastry is perfectly flaky ( we use prepared Tenderflake puff pastry) - even at the bottom! The duxelles are delightful and the mustard, salt, pepper give the roast just the perfect additional flavour.
Do you need to double up the Pate Brisee recipe?
It's our third Christmas in a row making Beef Wellington. It will be a family tradition for us. The kids love it and they helped me make it this year. It usually takes all day to make start to finish about 6 hours incluing cooking time. We always try to achieve the perfection in the Grant's video. Thank you Chef Steps for creating lasting memories for my family and many future memories to come.
I did a port and madeira sauce with Wellington a few years back which was magic. 300ml madeira, 100ml port 350ml veal stock 20ml sherry vinegar.. and season
Though wondering about a bone marrow sauce plus a lighter red wine jus this year..
Couple of questions for this
1. We have a combi steam oven, would cooking with 30% (or higher?) steam help with the flakiness for the puff? It is usually great for pie pastry so thinking Same principles apply, so wondering if anyone has tried that?
And any views on using same steam setting for high and slow cooks? Or, use 0 steam on the high, some steam on the slow? (or reverse?)
I would experiment but a) reckon others wisdom can help b) doing this for Christmas.. c) doing a whole fillet so an expensive one to experiment on...
2. For the slow cook to 43, I couldn't see any ETA on that. Any (rough, your mileage may vary) times so I can plan the other elements I'm cooking...?
3. I remember hearing that putting your duxelle mix into the fridge heps to remove moisture, assume that can't hurt?
4. Anyone done this with venison? And apart from the meat cooking differently (which is fine with a probe) any difference/changes? (assume not)
I prefer the rest in the fridge as well. You will just need to do a staged cook. Start at a high temp to get the color and the dough cooked, then drop the temp to 250 and let it ride until you reach your desired serving temp of the meat, I would aim to pull it when the internal hits about 115f.
So the intro of the recipe says you want to precook right before wrapping because the meat won't come to full temperature before the crust is baked. In the video, Grant says you can wrap in duxelle and prosciutto a couple days before and refrigerate. I would prefer to do that. But it seems like the baking of the full wellington will not work out. Any tips?
Wondering if you have any particular sauces that you like to pair with this.
The image above used brick pastry but a layer of steamed spinach works nice too.
Hello,
may I ask what you used instead of the prosciutto in the veg Wellington?
Excited to try it on Sunday, already ordered a lattice cutter
You mix in to the finished duxelles, then cool. Looks like it didn't make it in the video cut. Thanks for flagging.
When/where does the thyme come into play? And where's the sauce/jus recipe?
I made individual Beef Wellingtons for Christmas dinner. Followed the method here except I didn't precook the smaller pieces of beef. They turned out great. 20 minutes at 450F then 20 at 350F. The carryover worked just as well on the individuals as it does on the larger Wellington. Can't wait to make it again and again and again. Your step by step directions turned Beef Wellington from an intimidating challenge to a yeah-sure-why-not go-to for any occasion or just because. Thanks for a great guide to doing it right.
3 hours should be more than enough time.
Can you give us the method for calculating time/temp for a given weight with Joule?
The JOULE app doesn't allow auto settings for a tenderloin roast to cook to 110. ChefSteps: How do we calculate time/temp for Joule for, say, a 1.7 kg/3 lb cannon?
Fourth time. This time, my prosciutto was too thick (setting #2 at WFoods). Go thin! Also, I was scared of overcooking so pulled early in the "precook" phase....will not panic next time.
Really good step by step for first timers. Only things I’d have like to see is a procedural cue for when to add thyme in the duxelles, and a correction in the dough thickness measurement approximation. 5mm is very much a different thickness than 1/3 of an inch. 1/5 of an inch is more like it, which may seem obvious but I imagine a lot of first time Wellington makers may be using this guide! Great work y’all.
When does the fresh thyme get added to the Duxelles??
Sometimes you just have to work with what you have. Probe the center of the meat and cook to core temp. You can try shielding the loin in a covered dish to deflect or slow the heat transfer.
My built in convection ovens lowest temperature Setting is 175 a Digital thermometer probe just hanging in the middle read 195 is that to hot for the pre-cook?
Beef and Goose are different animals and different food safety. Cook the goose to required temperature of at least 150°F but guidelines here vary. Where was the goose sourced and do you wan to risk eating undercooked poultry? You will have some carry over at around 10-20°F after removing from the oven.
The holidays are upon us and I hope this comment section will become active again. I'm going to attempt this with goose breast in place of tenderloin. I understand that the recipe never cooks the meat past 110F because we are expecting carry over from the final bake. But how much carry over? If we follow this recipe what is the highest meat temp we can expect? 130F? Thanks
A video for using lattice cutter and WRAPPING WELLINGTON IN PASTRY IS NEEDED. Some of us are visual learners and your in depth description should be a clue that a picture is worth a ton of words! Please!!!
Turned out awesome even though I realized I’m incapable of following directions without incorporating my own flair into things 🤣
Yes you can.
Can you sear the tenderloin and then pre cook it sous vide?
My assumption would be crêpes served the same function as the prosciutto in the original French version.
In reference to the person who mentioned foie gras below: I believe foie gras, pâté, or a combination of the two was part of the original Filet de Bœuf en Croûte recipe and naturally Parma ham is a more contemporary addition.
My first attempt. Thank you Grant and ChefSteps for all the pro tips. I made my own Pâte brisée using a modified version of your recipe (I added a whole egg). I used 50% cremini, 25% each porcini and chanterelles, half as much shallots as mushrooms, spot deglazed with Tio Pepe Dry Fino Sherry, and finished with Urbani Unico Black Truffle Oil and fresh thyme. For the person concerned about 110°F/43°C being too rare, the tenderloin will continue to cook internally. I removed at 115°F to achieve the above results. Served with a truffled beef jus and a brandy green peppercorn sauce. This dish will likely be a regular holiday staple. Thanks again and Happy New Year!
My son and I adore making this recipe together and it’s so, so savory and delicious!! This is our third time. Thank you thank you Grant and team!!
Do you think a 24 hour dry cure can add even more to the dish?
do you have a specific reason why your not using crapes?
Steam, the exact thing that makes the pastry puff and get flaky.
what causes the pastry to separate from the tenderloin?
what causes the pastry to separate from the tenderloin after it is baked?
