Ina Garten’s Beef Wellington is a dish that marries elegance with a touch of simplicity.
Perfect for me because I don’t feel overwhelmed making this kind of dish!
My first tip is to ensure the puff pastry is well-thawed; it wraps the tender beef in layers of flaky goodness that truly enhances the dish.
For a little twist, I sometimes add a thin layer of prosciutto around the beef, which adds an extra depth of flavor!
How to Make Ina Garten Beef Wellington Recipe
Ingredients
- 2 lbs Beef Tenderloin
- 1 lb Mushrooms (finely chopped)
- 2 Shallots (minced)
- 6-8 slices Prosciutto
- 1 package Puff Pastry (thawed)
- 2 tbsp Dijon Mustard
- 2 tbsp Olive Oil
- 1 Egg (beaten)
- 1 tsp Salt
- 1 tsp Pepper
Step-by-Step Instructions
Step 1:
Preheat your oven to 425°F.
Place the beef tenderloin on a baking sheet lined with parchment paper.
Rub with olive oil, salt, and pepper.
Step 2:
Roast the beef for about 30 minutes until an instant-read thermometer reads 120°F in the center.
Transfer to a cutting board and let it cool.
Step 3:
Sauté the chopped mushrooms and minced shallots in a skillet over medium heat until most of the moisture evaporates.
Let the mixture cool.
Step 4:
Roll out the puff pastry on a floured surface.
Spread Dijon mustard over the cooled tenderloin.
Wrap with prosciutto and then wrap with mushroom mixture.
Step 5:
Place the wrapped beef onto the puff pastry.
Fold and seal it, then brush with beaten egg.
Bake for about 35 minutes at 400°F until golden brown.
Tips and Tricks for Making This Recipe
Rest the Beef
Allow the beef to rest after roasting and cooling before wrapping it in pastry.
This helps keep the juices inside during baking.
Chill the Wrapped Log
After wrapping in plastic, chill the beef log for at least 30 minutes in the fridge before baking.
This makes the pastry easier to manage and gives a better texture after baking.
Don’t Skip the Egg Wash
Brushing the pastry with an egg wash gives it a beautiful golden color and forms a nice crust.
Make sure to cover every inch for even browning.
Use a Thermometer
Relying on a thermometer ensures the beef is cooked to your desired doneness.
It’s an essential tool for creating perfect results every time.
Let it Rest Again
Letting the finished Beef Wellington rest for a few minutes before slicing helps retain the juices and flavor.
What to Serve with Ina Garten Beef Wellington
Scalloped Potatoes
If you want a classic side dish that pairs beautifully with beef Wellington, scalloped potatoes are an excellent choice.
They are creamy and comforting and their simplicity complements the rich flavors of the beef.
You might love how their smooth texture interacts with the flaky pastry of the Wellington.
Asparagus with Hollandaise Sauce
What about crisp asparagus drizzled with a delicate hollandaise sauce?
The citrusy notes of lemon mixed with a hint of cayenne pepper add a zesty kick to the meal.
This combination works well with the hearty beef and offers a fresh contrast to the meat’s richness.
Radicchio and Escarole Salad
You could try something a bit unique, like a salad made from radicchio and escarole.
Toss the greens with pomegranate seeds and parmesan cheese, and finish with a dressing of balsamic, honey, and mustard.
This salad offers a delightful crunch and a fusion of sweet and tangy flavors.
Creamy Mushroom Risotto
For a hearty starchy dish, consider serving a creamy mushroom risotto alongside your beef Wellington.
The earthy mushrooms and silky rice create a luscious texture and flavor that accompany the main dish wonderfully.
It rounds out the meal with a warm, satisfying bite.
Roasted Vegetable Medley
Thinking outside the box, a roasted vegetable medley can be an exciting side dish.
Try roasting shallots, bell peppers, and cherry tomatoes for a colorful and nutritious addition to your plate.
Their sweet and smoky flavors bring a lively twist to the traditional serving.
Variations and Substitutions
Meat Alternatives
If you’re not a fan of beef, try using pork tenderloin instead.
It works beautifully with the puff pastry and still captures the essence of the dish.
Lamb fillet can add a delightful taste and a twist.
Vegetarian Options
For a vegetarian spin, replace the beef with a large portobello mushroom.
It absorbs the flavors wonderfully and gives a meaty texture.
Tempeh also works well for a plant-based version.
Puff Pastry Substitutes
If you’re out of puff pastry, use phyllo dough.
Phyllo adds a crisp texture, but be sure to layer it sufficiently for the right thickness.
Flavor Enhancements
You can switch up the traditional mushroom duxelles with caramelized onions for added sweetness.
A smear of Dijon mustard inside the pastry before wrapping enhances the flavor nicely, giving it a zesty kick.
Different Seasonings
Experiment with fresh herbs like rosemary or thyme to add a fragrant aroma.
Feel free to sprinkle a bit of blue cheese for an extra punch of flavor.
How to Store Leftover Beef Wellington
After a delightful dinner with Ina Garten’s Beef Wellington, you might find yourself with leftovers that you want to savor later.
Wrap each leftover slice tightly in plastic wrap to maintain its freshness. This prevents it from drying out in the fridge.
You can then place the wrapped slices into an airtight container or freezer bag. Don’t forget to label your package with the date to keep track of how long it’s been stored!
Refrigeration Tips
In the refrigerator, these wrapped slices will stay fresh for up to 3 days. It’s essential to keep them cold to preserve the tender quality of the meat.
Freezing Method
If you won’t consume the leftovers in that time, freezing is a fantastic option. Arrange the slices in a single layer in the freezer bag, pushing out as much air as possible before sealing.
Frozen Beef Wellington can be enjoyed for up to 2 months. Just thaw it carefully when you’re ready for another delicious meal!
Common Mistakes to Avoid
Overloading With Ingredients
When crafting your Beef Wellington, resist the temptation to overload it with too many ingredients.
A heavy hand with mushrooms or mustard can overpower the tender beef.
Remember, simplicity is key, so stick to the balance that lets each component shine.
Skipping Cooling Time
Skipping the cooling time can be disastrous, as it risks a soggy pastry with uneven layers.
You must allow your Wellington to cool properly before the final assembly.
Wrap it tightly and chill it to help maintain its shape during baking.
Rushing the Duxelle
Do not rush through the duxelle preparation process.
The mushrooms must be cooked thoroughly to remove excess moisture.
If not, your pastry will turn soggy.
Take your time sauteing until all liquid evaporates, and your duxelle will be perfect!
Ina Garten Beef Wellington Recipe
- 2 lbs Beef Tenderloin
- 1 lb Mushrooms finely chopped
- 2 Shallots minced
- 6-8 slices Prosciutto
- 1 package Puff Pastry thawed
- 2 tbsp Dijon Mustard
- 2 tbsp Olive Oil
- 1 Egg beaten
- 1 tsp Salt
- 1 tsp Pepper
- Preheat your oven to 425°F.
- Place the beef tenderloin on a baking sheet lined with parchment paper.
- Rub with olive oil, salt, and pepper.
- Roast the beef for about 30 minutes until an instant-read thermometer reads 120°F in the center.
- Transfer to a cutting board and let it cool.
- Sauté the chopped mushrooms and minced shallots in a skillet over medium heat until most of the moisture evaporates.
- Let the mixture cool.
- Roll out the puff pastry on a floured surface.
- Spread Dijon mustard over the cooled tenderloin.
- Wrap with prosciutto and then wrap with mushroom mixture.
- Place the wrapped beef onto the puff pastry.
- Fold and seal it, then brush with beaten egg.
- Bake for about 35 minutes at 400°F until golden brown.
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