What Cut Of Beef Is Best For Beef Wellington? The Full Guide

Beef Wellington is a classic dish that has been enjoyed for decades. It’s a dish that is sure to impress your guests, and it’s perfect for special occasions or a fancy dinner party.

But what cut of beef is best for Beef Wellington?

The answer is simple: the beef tenderloin fillet. This cut of beef is the most tender and juicy, with a melt-in-your-mouth texture that will leave your taste buds wanting more.

In this article, we’ll explore why the beef tenderloin fillet is the best choice for Beef Wellington and provide some tips on how to prepare it perfectly.

So, let’s get started!

What Cut Of Beef Is Best For Beef Wellington?

As mentioned earlier, the beef tenderloin fillet is the recommended cut of beef for Beef Wellington. This cut of beef is known for its tenderness and juiciness, making it the perfect choice for this dish.

The beef tenderloin fillet is a lean cut of beef that comes from the loin area of the cow. It’s a long, cylindrical muscle that runs along the spine and doesn’t get much exercise, which is why it’s so tender. The lack of fat in this cut of beef also makes it a healthier option.

When purchasing beef tenderloin fillet for Beef Wellington, it’s important to choose a high-quality cut. Look for a Choice or Prime grade beef tenderloin that is well-marbled and has all the silverskin removed. The cut should be at least 1 1/2 to 2 inches thick to prevent overcooking when baked.

Why The Beef Tenderloin Fillet Is The Best Cut For Beef Wellington

There are several reasons why the beef tenderloin fillet is the best cut for Beef Wellington. Firstly, as mentioned earlier, this cut of beef is incredibly tender and juicy. It’s the most tender cut of beef available, which is why it’s often used for high-end dishes like Beef Wellington.

The beef tenderloin fillet is also a lean cut of beef, which makes it a healthier option than some other cuts. This means that you can indulge in the decadence of Beef Wellington without feeling too guilty.

Another reason why the beef tenderloin fillet is perfect for Beef Wellington is its shape. The cylindrical shape of the cut makes it easy to wrap in pastry, and it also helps to ensure that the meat cooks evenly.

When cooked properly, the beef tenderloin fillet has a deliciously rich and beefy flavor that pairs perfectly with the other ingredients in Beef Wellington. The mustard sauce, mushroom duxelles, and prosciutto all complement the flavor of the beef without overpowering it.

Finally, using a high-quality beef tenderloin fillet is essential for creating the perfect Beef Wellington. Look for a cut that is well-marbled and has all the silverskin removed to ensure that you get the best possible flavor and texture.

How To Select The Perfect Beef Tenderloin Fillet For Your Dish

When selecting the perfect beef tenderloin fillet for your Beef Wellington, there are a few key factors to consider. Firstly, it’s important to choose a cut that is fresh and of high quality. Look for a cut that has a bright red color and is firm to the touch.

Next, consider the grade of the beef. Prime grade beef is the highest quality, with the most marbling and tenderness. However, it can be quite expensive. Choice grade beef is a more affordable option that still offers good quality and flavor.

Another important factor to consider is the size of the fillet. A larger fillet will yield more servings, but may also require longer cooking times and can be more difficult to handle. A smaller fillet may be easier to work with, but may not provide enough servings for larger gatherings.

It’s also important to look for a fillet that has been trimmed of all excess fat and connective tissue. This will ensure that the meat cooks evenly and doesn’t become tough or chewy.

Finally, consider the price of the cut. While it’s important to choose a high-quality cut of beef, it’s also important to stay within your budget. Look for sales or specials at your local butcher or grocery store to find the best deal on a quality beef tenderloin fillet.

By considering these factors when selecting your beef tenderloin fillet for Beef Wellington, you can ensure that your dish turns out perfectly tender, juicy, and flavorful.

Preparing The Beef Tenderloin Fillet For Beef Wellington

Before preparing the beef tenderloin fillet for Beef Wellington, it’s important to tie it in four places to maintain its cylindrical shape while cooking. This can be done using kitchen twine.

Next, season the beef tenderloin fillet with salt and pepper and sear it in a hot, heavy-based skillet coated with olive oil. Sear all sides of the beef tenderloin fillet, including the ends, for about 2 to 3 minutes.

Once the beef tenderloin fillet is seared, remove it from the skillet and let it cool slightly. Then, smear a thin layer of Dijon mustard all over the surface of the beef tenderloin fillet.

To make the mushroom duxelles mixture, add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

Once the mushroom duxelles mixture has cooled down, spread it evenly over the surface of the beef tenderloin fillet that has been coated with Dijon mustard. Then, wrap the beef tenderloin fillet with prosciutto slices that have been arranged side-by-side and slightly overlapping each other. The prosciutto should completely encase the beef tenderloin fillet.

Finally, wrap the prosciutto-wrapped beef tenderloin fillet with puff pastry. Set the prosciutto-wrapped steak in the center of a piece of puff pastry, brushing the edges with egg wash to help seal the mini Beef Wellington pocket. Fold the corners of the puff pastry over the top of the beef tenderloin, tucking the sides in as you go to completely encase the steak with the puff pastry. Once assembled, chill in the freezer before baking.

Wrapping The Beef Tenderloin Fillet In Puff Pastry For The Perfect Beef Wellington

After searing and seasoning the beef tenderloin fillet, the next step in making the perfect Beef Wellington is wrapping it in puff pastry. Ready-made puff pastry can be found in most grocery stores and makes the process much easier.

First, lay out a sheet of plastic wrap on a work surface and shingle slices of prosciutto into a rectangle that’s big enough to cover the entire tenderloin. Then, spread a layer of mushroom duxelles evenly and thinly over the prosciutto.

Place the seasoned beef tenderloin fillet at the bottom of the prosciutto and roll it tightly into the prosciutto-mushroom mixture. Use the plastic wrap to roll it tightly, tucking in the ends of the prosciutto as you go. Twist the ends of the plastic wrap tightly to form a log shape and transfer it to the fridge to chill.

Once chilled, roll out a sheet of puff pastry on a lightly floured surface into a rectangle that’s slightly larger than the prosciutto-mushroom mixture. Remove the plastic wrap from the beef tenderloin fillet and place it on the bottom of the puff pastry. Brush egg wash on the other three edges of the pastry and tightly roll the beef tenderloin fillet into the pastry.

Crimp the edges of the pastry with a fork to seal it well, then wrap it in plastic wrap to create a tight cylinder. Chill for 20 minutes before removing the plastic wrap and transferring it to a foil-lined baking sheet.

Brush with egg wash and sprinkle with flaky salt before baking in an oven preheated to 425°F until golden brown and cooked to medium-rare perfection. Let it rest for 10 minutes before carving and serving.

Wrapping the beef tenderloin fillet in puff pastry may seem daunting, but with ready-made puff pastry and careful rolling techniques, it’s actually quite simple. The result is a beautiful and impressive dish that will impress any dinner guest.

Cooking And Serving The Perfect Beef Wellington

Now that you have chosen the perfect cut of beef for your Beef Wellington, it’s time to start cooking. Here’s a step-by-step guide to help you create the perfect Beef Wellington:

1. Preheat your oven to 425°F.

2. Season the beef tenderloin fillet with salt and pepper on all sides.

3. Heat a large skillet over high heat, add some oil, and sear the beef tenderloin fillet for 1-2 minutes on each side until browned. This will help seal in the juices and prevent the pastry from getting soggy.

4. Remove the beef tenderloin fillet from the skillet and let it cool to room temperature.

5. In a food processor, pulse together some mushrooms, garlic, and shallots until finely chopped. Heat some butter in a skillet over medium heat, add the mushroom mixture, and cook until all the liquid has evaporated.

6. Roll out some puff pastry on a floured surface to about 1/4 inch thickness. Spread some Dijon mustard on top of the pastry.

7. Lay some prosciutto slices on top of the mustard, leaving enough space around the edges to fold over.

8. Spread the mushroom mixture over the prosciutto.

9. Place the beef tenderloin fillet in the center of the pastry and wrap it tightly, trimming off any excess pastry.

10. Brush some beaten egg over the pastry to give it a golden brown color when baked.

11. Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and crisp and the beef tenderloin fillet is cooked to your desired doneness.

12. Let it rest for 10 minutes before slicing into thick portions.

Serve your Beef Wellington with some creamy mashed potatoes and a fresh green salad for a complete meal that will impress your guests. Enjoy!