Savory and delicious Delia Smith’s Beef Wellington calls for a pound of tenderloin seasoned with kosher salt, pepper, and a hint of mustard. The savory symphony features ham, mushrooms, and a golden puff pastry. This dish may be prepared in only 30 minutes and serves four people well.
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💗 Why You’ll Love This Beef Wellington Recipe:
- Classic Recipe: Delia Smith’s Beef Wellington follows a timeless and classic recipe.
- Flavorful Beef: The beef is generously seasoned with salt and pepper, ensuring a delicious and well-balanced taste.
- Searing Technique: Searing the beef on high heat adds a rich and savory flavor, creating a mouthwatering crust.
- Mustard Infusion: The use of mustard not only adds a zesty kick but also enhances the overall flavor profile of the beef.
❓ What Is Delia Smith Beef Wellington Recipe?
Delia Smith Beef Wellington is a savory dish featuring seasoned beef tenderloin wrapped in mushrooms, ham, and puff pastry. Baked to perfection, it’s a delightful culinary creation.
🥩 Delia Smith Beef Wellington Ingredients
- 1 pound thick beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow mustard (like Coleman’s Original English Mustard)
- 1 pound mushrooms (see recipe note)
- 4 thin slices ham (Parma ham if you can get it) or prosciutto
- 1 (7 to 8 1/2-ounce sheet) puff pastry, thawed (see recipe note)
- 2 large egg yolks, beaten
- Flaky salt, for sprinkling on top
🍠 How To Make Delia Smith Beef Wellington
- Allow the oven to preheat to 400°F as you assemble the Wellington.
- Plenty of salt and pepper should be added to the beef. Get a big pan on high heat and add 2 tablespoons of oil. All sides of the beef should be seared in the pan for about two to three minutes on each side until they are nicely browned.
- Let the meat cool down after taking it out of the pan. Spread mustard on all sides of the beef after it has cooled down.
- Use a food processor to cut up the mushrooms. Turn it on and off until the food is very small pieces.
- On medium-high heat, warm up the sauté pan. Mix the mushrooms together and add them to the pan. Cook for 10 to 15 minutes, letting the mushrooms lose their water.
- The mushrooms should be taken out of the pan and left to cool once all the water that they gave off has been boiled off.
- Huge amounts of plastic wrap should be rolled out. Make sure the ham pieces overlap and are big enough to wrap around the beef and cover it. Use a knife to cover the ham with the mushroom mixture.
- Wrap the beef tightly in plastic wrap and place it in the middle. Then, roll the mushroom and ham over the meat.
- Using twists to hold the ends of the plastic wrap together, roll the beef up into a tight barrel shape. For 20 minutes, put it in the fridge.
- To make the puff pastry sheet bigger enough to wrap around the beef, roll it out on a lightly floured surface.
- Place the meat in the middle of the pastry dough after taking it out of the plastic wrap. The egg whites should be beaten and then used to brush the edges of the pastry.
- Along the edges, cut off any extra dough that sticks out from the beef in the middle. It won’t cook all the way through if the pastry is more than two layers thick; try to keep the spread to a minimum.
- Brush beaten egg whites all over the top and place on a small plate with the seam side down. Allow to cool for five to ten minutes.
- Prepare a baking sheet and put the beef wrapped in dough on it. Beaten eggs should be used to brush the uncovered surface again.
- Twenty-five to thirty-five minutes at 400°F. It’s done when the dough is a nice golden color. A quick-read meat thermometer can help you make sure your roast is medium-rare. A medium-rare steak should be taken out when it reaches 125 to 130°F.
💭 Recipe Tips:
- Ensure the beef is well-seared for a flavorful crust.
- Use quality mustard for enhanced taste.
- Thoroughly cook and cool the mushrooms to avoid excess moisture.
- Wrap the beef tightly in plastic wrap for a compact shape.
🥗 What To Serve Beef Wellington?
Serve Beef Wellington with creamy mashed potatoes, roasted veggies, and a red wine reduction for a perfect meal.
🎚 How To Store Leftovers Beef Wellington?
- In the fridge: Store your leftovers Beef Wellington in an airtight container for up to 3 days.
- In the freezer: You can freeze leftovers Beef Wellington leftovers for up to 3 months by tightly wrapping them in plastic wrap and aluminum foil.
🥵 How To Reheat Leftovers Beef Wellington?
- In the oven: Reheat the oven and heat the leftovers Beef Wellington for 15 to 20 minutes to 350°F.
- In the microwave: Place freeze Beef Wellington on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes.
FAQ’S
How Do I Prevent A Soggy Bottom In Beef Wellington?
To prevent a soggy bottom, thoroughly sear the beef to create a seal, and ensure the mushroom mixture is well-cooked and drained. Additionally, when assembling, use a lightly floured surface when rolling out the puff pastry to avoid excess moisture absorption.
Can I Use A Different Cut Of Beef For Beef Wellington?
Yes, you can experiment with different cuts, but choose a tender cut suitable for roasting. Adjust cooking times accordingly, as different cuts may require varied durations to achieve the desired doneness.
Can I Use Frozen Puff Pastry For Beef Wellington?
Certainly, you can use frozen puff pastry. Thaw it according to package instructions before rolling it out follow the recipe as directed, ensuring the pastry is properly thawed and rolled on a floured surface.
How Do I Prevent The puff Pastry From Sticking To The Surface When Rolling?
To prevent sticking, lightly flour the rolling surface and dust the rolling pin with flour this creates a barrier, making it easier to roll the puff pastry without it sticking.
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Delia Smith Beef Wellington Nutrition Facts:
- Calories: 376g
- Total Fat: 28gg
- Saturated Fat: 9.3g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 7.3g
- Monounsaturated Fat: 9.1g
- Cholesterol: 71mg
- Sodium: 212mg
- Total Carbohydrates: 14g
- Dietary Fiber: 0.6g
- Sugars: 0.7g
- Protein: 15g
- Potassium: 239.6mg
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- Delia Smith’s Winter Collection: 150 Recipes for Winter
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- Delia’s Vegetarian Collection: Over 250 Recipes
- The Delia Collection: Baking
Delia Smith Beef Wellington
Description
Savory and delicious Delia Smith’s Beef Wellington calls for a pound of tenderloin seasoned with kosher salt, pepper, and a hint of mustard. The savory symphony features ham, mushrooms, and a golden puff pastry. This dish may be prepared in only 30 minutes and serves four people well.
Ingredients
Instructions
- Allow the oven to preheat to 400°F as you assemble the Wellington.
- Plenty of salt and pepper should be added to the beef. Get a big pan on high heat and add 2 tablespoons of oil. All sides of the beef should be seared in the pan for about two to three minutes on each side until they are nicely browned.
- Let the meat cool down after taking it out of the pan. Spread mustard on all sides of the beef after it has cooled down.
- Use a food processor to cut up the mushrooms. Turn it on and off until the food is very small pieces.
- On medium-high heat, warm up the sauté pan. Mix the mushrooms together and add them to the pan. Cook for 10 to 15 minutes, letting the mushrooms lose their water.
- The mushrooms should be taken out of the pan and left to cool once all the water that they gave off has been boiled off.
- Huge amounts of plastic wrap should be rolled out. Make sure the ham pieces overlap and are big enough to wrap around the beef and cover it. Use a knife to cover the ham with the mushroom mixture.
- Wrap the beef tightly in plastic wrap and place it in the middle. Then, roll the mushroom and ham over the meat.
- Using twists to hold the ends of the plastic wrap together, roll the beef up into a tight barrel shape. For 20 minutes, put it in the fridge.
- To make the puff pastry sheet bigger enough to wrap around the beef, roll it out on a lightly floured surface.
- Place the meat in the middle of the pastry dough after taking it out of the plastic wrap. The egg whites should be beaten and then used to brush the edges of the pastry.
- Along the edges, cut off any extra dough that sticks out from the beef in the middle. It won’t cook all the way through if the pastry is more than two layers thick; try to keep the spread to a minimum.
- Brush beaten egg whites all over the top and place on a small plate with the seam side down. Allow to cool for five to ten minutes.
- Prepare a baking sheet and put the beef wrapped in dough on it. Beaten eggs should be used to brush the uncovered surface again.
- Twenty-five to thirty-five minutes at 400°F. It’s done when the dough is a nice golden color. A quick-read meat thermometer can help you make sure your roast is medium-rare. A medium-rare steak should be taken out when it reaches 125 to 130°F.
Notes
- Ensure the beef is well-seared for a flavorful crust.
- Use quality mustard for enhanced taste.
- Thoroughly cook and cool the mushrooms to avoid excess moisture.
- Wrap the beef tightly in plastic wrap for a compact shape.
Delia Smith Beef Wellington