Intermediate
On a recent trip to London, I had an incredible experience spending the day with the Executive Chef and Pastry Chef of the Ruben Hotel. We shopped at Borough Market and talked about food all morning. Then, in the evening, they prepared a wonderful 6-course meal for me consisting of many of the things we purchased at the market.
The main course was Beef Wellington - a wonderful combination of a perfectly seared beef tenderloin encased in flaky puff pastry and filling with a luscious sauteed mushroom mixture called a “duxelles.” It was luxurious and a very special treat because I was able to watch it being partially prepared in the kitchen. Then they gave me the instructions to make this delight.
I’ve taken that recipe and modified it a bit here for you to enjoy on a special occasion in your house.
History of Beef Wellington
Beef Wellington has graced tables for centuries. Its origin remains a mystery, with several theories surrounding its creation. One popular belief is that it was named after Arthur Wellesley, the first Duke of Wellington, a renowned British military leader who triumphed over Napoleon at the Battle of Waterloo. However, culinary historians suggest that the dish might have evolved from a French dish called "filet de boeuf en croute" (filet of beef in pastry), which dates back to the 14th century.
Variations on the Classic
While the traditional recipe calls for a beef tenderloin or, in the case of my recipe, an eye-of-the-round beef roast, chefs have experimented with various alternatives, including venison, lamb, and even salmon.
On a more down-to-earth level, you could use a pork tenderloin, boneless turkey roast, or even make individual Wellingtons with medallions of beef, pork, chicken, or lamb.
The mushroom duxelles is the key component of the dish and can also be customized to suit individual preferences, including different types of mushrooms, such as shiitake or portobello. In my recipe, I’ve added the herbs rosemary and thyme for an extra layer of flavor. Adding shallots enhances the duxelles' savory profile, while prosciutto ham lends a salty, umami note.
Making Ahead and Serving Suggestions
Beef Wellington can be prepared in advance, making it an ideal choice for dinner parties or special occasions. The entire dish can be assembled and refrigerated a day ahead, then baked just before serving. This not only saves time but also allows the flavors to meld and intensify.
When serving Beef Wellington, it is typically sliced into thick rounds, revealing the beautiful layers of beef, duxelles, and puff pastry. It pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad. A full-bodied red wine, like Cabernet Sauvignon or Merlot, complements the richness of the beef and the earthy flavors of the duxelles.
Here’s my recipe. It isn’t very fancy, but it is delicious! Let me know if you try it.
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