Individual Pork Wellingtons Recipe (2024)

FAQs

Can you wrap beef wellington the night before? ›

It's a beef tenderloin (better know as "filet" outside of the US) covered in a mushroom paste (duxelles) and wrapped in puff pastry. It looks stunning, tastes amazing, and can be prepared up to the final bake the day before the event.

Beef Wellington is a dish that can be prepared up to 24 hours in advance and baked from fully chilled.

Cut 4 (2-inch) vents in top of pastry. Cook's Tip: Use any excess dough to decorate Wellington. Bake in 425°F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium.

What do I serve with beef Wellington? Simple steamed or sautéed greens work perfectly well as a side for beef Wellington, especially with a good glug of homemade gravy drizzled over the top. Otherwise, creamy mashed potatoes make an even more indulgent Wellington side dish that tastes divine.

Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking. Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.

Overcooking: Overcooking the beef or having portions of the pastry get soggy are common issues. To prevent overcooking, it is essential to sear the beef tenderloin quickly before wrapping it in puff pastry. This ensures that the beef remains tender and juicy [3].

Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Line a baking sheet with aluminum foil or parchment paper so it doesn't stick to the pan (and it makes cleaning easier). Place the desired amount of beef wellington on the lined baking sheet and loosely cover with aluminum foil, which ensures the puff pastry gets crispy without burning.

Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.

If you prefer, you can make the various stages up to 24 hours ahead, but don't assemble it then as the pastry will start to discolour.

What is the best meat for Beef Wellington? ›

Traditionally, the dish centers around beef surrounded by pâté, mushrooms and some form of ham that is then wrapped in puff pastry and baked in the oven. The best cut of beef for beef Wellington: We're starting with one of the most tender cuts of beef ever—the tenderloin!

Bake the Beef Wellington

Bake until Wellington reads 105-110°F with a cooking alarm thermometer that you leave in the beef while cooking or when it registers 105-110°F with an instant read thermometer. Remove Wellington from oven and rest uncovered for at minimum 20 minutes.

Gordon Ramsay's love of Beef Wellington is well known – he says that 'Beef Wellington has to be the ultimate indulgence, it's one of my all-time favourite main courses and it would definitely be on my last supper menu'.

You can prep the Wellington in advance all the way until the pastry for up to 24 hours prior to baking. Tightly wrap the filet in plastic and refrigerate overnight. It can be baked from fully chilled, but I'd take it out an hour before anyway.

In optimal conditions, you can keep beef Wellington in the refrigerator for up to four days, but after this period is up, you should either throw away or freeze any remaining slices. Each day it sits in the refrigerator, the quality will further decline, so it's in your best interest to eat it as quickly as possible.

Heat your oven to a relatively low temperature of 300 degrees Fahrenheit so you don't risk overcooking, and place the pastry-wrapped meat on a baking sheet. For easier cleanup, line the sheet with aluminum foil or parchment. Heat one slice for 15 to 20 minutes, and your lunch will be ready.