Herb-Crusted Beef Wellington: A Showstopping Feast for the Holidays

Nothing says “elegant dinner” like a perfectly cooked Herb-Crusted Beef Wellington. The rich and tender beef fillet, coated in a fragrant herb crust and encased in golden, flaky puff pastry, is the epitome of luxury. Whether it’s a festive holiday meal or a celebratory dinner, this classic dish is sure to impress your guests with its sophisticated flavor and stunning presentation.

Key Information

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Number of Servings: 6-8
• Serving Size: 1 slice of Wellington with garnish

Nutritional Information (Per Serving)

• Calories: 550 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 30g
• Dietary Info: Contains gluten (can be made gluten-free with specific substitutions for pastry).

Ingredients List

For the Beef Wellington:

• 1.5 kg (3-4 lbs) beef tenderloin (center-cut, trimmed of fat and silver skin)
• 2 tbsp (30g) olive oil
• Salt and freshly ground black pepper, to taste
• 2 tbsp (30g) Dijon mustard
• 1 sheet puff pastry (store-bought or homemade)
• 1 egg, beaten (for egg wash)

For the Herb Crust:

• 1 cup (50g) fresh parsley, finely chopped
• 1/4 cup (10g) fresh rosemary, finely chopped
• 1/4 cup (10g) fresh thyme leaves
• 2 cloves garlic, minced
• 2 tbsp (30g) Dijon mustard
• 1/4 cup (60g) breadcrumbs (preferably fresh)
• 2 tbsp (30g) Parmesan cheese, grated (optional)
• 1/4 cup (60g) butter, softened
• Zest of 1 lemon

For the Mushroom Duxelles (Optional but Recommended):

• 250g (8 oz) button mushrooms, finely chopped
• 2 tbsp (30g) butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1/4 cup (60ml) white wine or vegetable broth
• Salt and pepper, to taste

Detailed Method of Preparation

1. Prepare the Beef:
   Preheat the oven to 200°C (400°F). Heat a large skillet over medium-high heat and add olive oil. Season the beef tenderloin generously with salt and pepper. Sear the beef on all sides until browned (about 3-4 minutes per side). Remove from heat and let it cool slightly. Brush the beef all over with Dijon mustard.
2. Prepare the Herb Crust:
   In a bowl, combine the chopped parsley, rosemary, thyme, garlic, Dijon mustard, breadcrumbs, Parmesan (if using), softened butter, and lemon zest. Mix well until it forms a thick, spreadable paste. Press the herb mixture evenly over the beef, covering it completely.
3. Make the Mushroom Duxelles (Optional):
   If using, melt butter in a skillet over medium heat. Add the chopped shallot and garlic, cooking until softened, about 3 minutes. Add the chopped mushrooms and cook until the moisture evaporates, and the mushrooms are dry and golden (about 8-10 minutes). Add the white wine or broth, cooking until the mixture is dry. Season with salt and pepper, then remove from heat and let it cool.
4. Assemble the Wellington:
   Lay out a sheet of plastic wrap and place a layer of the mushroom duxelles (if using) in the center. Place the beef (herb-crusted side down) on top of the mushrooms. Roll the beef tightly in the plastic wrap to help set the shape. Chill in the refrigerator for 10-15 minutes to firm up.
5. Wrap in Puff Pastry:
   Roll out the puff pastry on a lightly floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry around the beef, sealing the edges and trimming any excess. Brush the entire pastry with the beaten egg for a golden finish.
6. Bake:
   Place the wrapped Wellington on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until the pastry is golden brown and crisp, and the internal temperature of the beef reaches 50°C (120°F) for rare, 60°C (140°F) for medium-rare, or 70°C (160°F) for well-done.
7. Rest and Serve:
   Let the Wellington rest for 10-15 minutes before slicing to allow the juices to redistribute. Slice carefully into thick rounds and serve hot with a side of vegetables or roasted potatoes.

Tips for Culinary Success

• Perfecting the Herb Crust: Make sure to press the herb crust onto the beef firmly to ensure it sticks well during baking. If the crust is too loose, it may fall off when you slice the Wellington.
• Mushroom Duxelles Tip: If you’re making the mushroom filling, be sure to cook it until it is completely dry to prevent excess moisture from sogging up the pastry.
• Egg Wash: Don’t skip the egg wash! It gives the pastry a beautiful, golden finish and a crisp texture.
• Resting the Beef: For the best flavor and tenderness, allow the beef to rest for a few minutes after baking to lock in the juices.

Frequently Asked Questions (FAQs)

Q: Can I make Beef Wellington ahead of time?
A: Yes, you can assemble the Beef Wellington in advance. After wrapping it in puff pastry, refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.

Q: How can I prevent the pastry from becoming soggy?
A: To avoid soggy pastry, make sure your beef and mushroom mixture are cool before wrapping them in the pastry. Also, don’t skip the chilling step after assembling the Wellington to help the pastry maintain its shape during baking.

Q: Can I use a different cut of beef for Wellington?
A: While beef tenderloin is the traditional cut, you can use other cuts like ribeye or sirloin. However, these cuts may require different cooking times, so be sure to monitor the internal temperature closely.

Q: What should I serve with Beef Wellington?
A: Beef Wellington pairs beautifully with roasted vegetables, mashed potatoes, and a rich red wine sauce. You can also serve it with a simple green salad for balance.

The Herb-Crusted Beef Wellington is the ultimate centerpiece for any celebration, combining rich flavors, beautiful presentation, and a touch of elegance that will leave your guests in awe. Whether for a holiday feast or an intimate dinner, this showstopper will make any occasion unforgettable. So roll up your sleeves, prepare this luxurious dish, and enjoy a slice of culinary perfection!