Name: Beef Wellington Recipe
Prep time: 90 min
Total time: 90 min
Ingredients: 2 1/2 to 3 lb center-cut beef Tenderloin; Salt and pepper (to taste); 2 tablespoons canola or vegetable oil; 1/4 cup English or Dijon mustard; 1 tablespoon butter; 1/2 cup minced yellow onion; 2 lb cremini mushrooms (minced); 5 cloves garlic (minced); 2 eggs (beaten)

BBQ Recipes Beef Wellington Recipe in 90 Minutes BBQ Man July 13, 2024

Create a Palace-Worthy Beef Wellington Recipe in 90 Minutes

Have you ever tasted a dish that seems like it belongs on a royal dinner table? Beef Wellington is exactly that. This recipe will guide you through the process of creating this impressive and delicious Beef Wellington, perfect for a special occasion or simply to impress your guests.

Table of Contents

Beef Wellington features a tenderloin fillet cooked to perfection and encased in a flaky puff pastry crust. The star of the show doesn’t stop there though! A rich duxelles, a fancy way of saying a mushroom pate, surrounds the beef, adding another layer of flavor and texture in our Beef Wellington.

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Don’t be intimidated by the name – while Beef Wellington sounds complex, this recipe breaks down each step into easy-to-follow instructions. So, are you ready to create a restaurant-worthy beef wellington meal at home? Let’s get started.

How to Prepare Beef Wellington Recipe in Under 90 Minutes

This is a bold claim to make a restaurant-quality beef wellington in just 90 minutes (about 1 and a half hours). It suggests a streamlined approach to this classic dish, perfect for ambitious home cooks who are short on time.

Preparation Time:

90 min

Ingredients:

2 1/2 to 3 lb center-cut beef Tenderloin
Salt and pepper, to taste
2 tablespoons canola or vegetable oil
1/4 cup English or Dijon mustard
1 tablespoon butter
1/2 cup minced yellow onion
2 lb cremini mushrooms, minced
5 cloves garlic, minced
2 eggs, beaten

Kitchen Tools Needed:

Rolling pin

Baking tray

Knife

Pan

Instructions:

Warm Up Your Hero (The Beef): Take your beef out of the fridge and let it relax at room temperature. Treat it like a VIP! Season it generously with salt and pepper, like a sprinkle of magic dust. If your beef isn’t perfectly round, no worries! Use some string to tie it into a neat shape.
Searing Showdown: Heat up a pan like a fiery battlefield. Add some oil and wait until it’s hot. Then, carefully sear your beef on all sides until it’s a beautiful dark brown, like a champion getting a tan. Let it rest on a cutting board like a victorious warrior.
Mushroom Mash Up: Grab that same pan, it’s time for round two! Add butter, mushrooms, onions, and garlic, like a flavor party. Cook them together, stirring occasionally, for about 25 minutes. Imagine all the liquid evaporating like a magic trick, leaving a thick and pasty mixture. Season it with salt and pepper, then let it cool down on a plate.
The Great Beef Wrap Up: Grab some plastic wrap, it’s your secret weapon! Spread the cooled mushroom mixture on it like a delicious blanket. Place your cooled beef on one half and carefully roll it up tightly with the plastic wrap. Make sure the mushroom mixture becomes a complete hug for the beef. Chill it in the fridge for 15 minutes, like taking a power nap.
Puff Pastry Power Up: Preheat your oven to 400°F, it’s baking time! Roll out some puff pastry on a floured surface, like building a doughy castle. Unwrap your beefy creation and place it on the pastry. Now, roll the pastry around the beef like a delicious sausage roll. Pinch the ends to seal it all up nice and tight. Wrap it in plastic wrap again and give it another 15 minutes in the fridge to chill.
The Big Reveal (and Bake): Take off the plastic wrap and place your masterpiece on a baking sheet. Brush the pastry with some beaten egg, like a golden paint job. You can even decorate it if you’re feeling fancy! Bake it in the oven for 35-40 minutes. Let it rest for 15 minutes before slicing, building the anticipation! Now, slice and enjoy your delicious Beef Wellington creation – you’re a master chef!

Macros:

Total Calories: 350kcal per serving

Carbs: 20g per serving

Proteins: 25g per serving

Fats: 18g per serving

Beef Wellington Recipe

This is a bold claim to make a restaurant-quality beef wellington in just 90 minutes (about 1 and a half hours). It suggests a streamlined approach to this classic dish, perfect for ambitious home cooks who are short on time.

Print Recipe Pin Recipe

Prep Time 1 30

Total Time 1 30

Course Main Course

Cuisine England

Servings 5 servings

Calories 350 kcal

Equipment

Rolling Pin
Baking tray
Knife
Pan

Ingredients

2 1/2 to 3 lb center-cut beef Tenderloin
Salt and pepper to taste
2 tablespoons canola or vegetable oil
1/4 cup English or Dijon mustard
1 tablespoon butter
1/2 cup minced yellow onion
2 lb cremini mushrooms minced
5 cloves garlic minced
2 eggs beaten

Instructions

Take your beef out of the fridge and let it relax at room temperature. Treat it like a VIP! Season it generously with salt and pepper, like a sprinkle of magic dust. If your beef isn't perfectly round, no worries! Use some string to tie it into a neat shape.
Heat up a pan like a fiery battlefield. Add some oil and wait until it's hot. Then, carefully sear your beef on all sides until it's a beautiful dark brown, like a champion getting a tan. Let it rest on a cutting board like a victorious warrior.
Grab that same pan, it's time for round two! Add butter, mushrooms, onions, and garlic, like a flavor party. Cook them together, stirring occasionally, for about 25 minutes. Imagine all the liquid evaporating like a magic trick, leaving a thick and pasty mixture. Season it with salt and pepper, then let it cool down on a plate.
Grab some plastic wrap, it's your secret weapon! Spread the cooled mushroom mixture on it like a delicious blanket. Place your cooled beef on one half and carefully roll it up tightly with the plastic wrap. Make sure the mushroom mixture becomes a complete hug for the beef. Chill it in the fridge for 15 minutes, like taking a power nap.
Preheat your oven to 400°F, it's baking time! Roll out some puff pastry on a floured surface, like building a doughy castle. Unwrap your beefy creation and place it on the pastry. Now, roll the pastry around the beef like a delicious sausage roll. Pinch the ends to seal it all up nice and tight. Wrap it in plastic wrap again and give it another 15 minutes in the fridge to chill.
Take off the plastic wrap and place your masterpiece on a baking sheet. Brush the pastry with some beaten egg, like a golden paint job. You can even decorate it if you're feeling fancy! Bake it in the oven for 35-40 minutes. Let it rest for 15 minutes before slicing, building the anticipation! Now, slice and enjoy your delicious Beef Wellington creation – you're a master chef!

Keyword Beef Wellington

Conclusion

With just 90 minutes (about 1 and a half hours) of prep time, you can bring a restaurant-worthy dish to your table. This beef wellington recipe offers clear instructions and isn’t afraid to tackle intimidating-sounding components like duxelles. So go forth, conquer the puff pastry, and impress your guests with this flavorful and elegant main course.

FAQs

Is Beef Wellington difficult to make?

The recipe claims that Beef Wellington sounds complex but breaks it down into easy-to-follow steps. While it has multiple components, with this guide you can achieve restaurant-quality results at home.

How long does it take to make Beef Wellington?

This recipe boasts that you can conquer Beef Wellington in just 90 minutes (1.5 hours) of prep time. This makes it achievable for ambitious home cooks who are short on time.