Speaking of soggy bottoms (or more specifically, how to avoid them) meet your new bestie: prosciutto! Wrapping your tenderloin in prosciutto is a little extra insurance. If you don't, the mushrooms will continue to lose moisture when you're baking the Wellington, which could lead to a soggy bottom. Word to the wise: don't try to speed up the cooking process on this one, you realllllly want to cook out as much of the moisture as possible. As if beef tenderloin wasn't bringing enough umami, this mixture takes it to the next level. Browning the meat on all sides, including the ends, does tons for the flavor of the Wellington as a whole.ĪKA the duxelle, this mixture of mushrooms, shallots, and thyme is SUPER savory. That's why we season liberally (about 1 teaspoon kosher salt per pound) and sear the meat before anything else.
We're starting with one of the most tender cuts of beef ever-the tenderloin! Beef tenderloin is super delicious, but without bones or much marbling, it's not the most flavorful cut of beef in the world.
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 celebratory dish became a classic that rose to popularity as a fancy dish at dinner parties and holidays in the mid 1900's. Have vegetarian guests? Whip up our adorable mini beet Wellingtons to please everyone on your table.īeef Wellington is a traditional British dish that is said to have originated in the 1800s after the Duke of Wellington won a victory in Waterloo. If you're looking for a stunning dish to make your guests think you're a pro in the kitchen (and after making this, you practically will be!), you can't go wrong with this traditional dish. While this dish may seem daunting, we've broken it down step-by-step so you can serve up this holiday centerpiece with all of the flavor and none of the stress. If you've decided to make Beef Wellington for your dinner party or holiday dinner, your entire crew is in for a treat.
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