Buzz
Beef Wellington is a dish of extravagance—certainly not the kind of thing I would typically consider ordering at a restaurant. If I ever wanted to try it, I’d have to make it myself. So, that’s what I did. While Beef Wellington makes for a delightful and show-stopping main course, it's a bit harsh on the wallet. This is because the tenderloin at the heart of the dish comes with a hefty price tag. When you really think about it, the brilliance of the dish lies in the treatment of the tenderloin, not just the meat itself. With that in mind, I encourage you to take the Wellington approach with any meat you choose.
What exactly is Beef Wellington?
The traditional Beef Wellington uses a two-pound center-cut piece of beef tenderloin, a cut known for its delicate flavor and extraordinary tenderness. Depending on where you purchase it, this prime cut can cost anywhere from $60 to over $100. This prized cut is seared and dressed up with mushroom duxelles, a thin layer of prosciutto, and then wrapped in rich, buttery puff pastry. It’s then baked to perfection, creating a crisp, golden crust.
When you cut into it, you’re met with layers upon layers of rich, savory goodness. It’s an impressive dish where every ingredient plays its part in making the experience enjoyable. In other words, you can easily swap out the protein and still achieve a similar (if not more satisfying) outcome.
Salmon Wellington. Chicken thigh Wellington. Turkey meatloaf Wellington. Hard-boiled egg Wellington. Each of these options would steal the show at your dinner party, and at a fraction of the cost of the traditional version. The key is to prepare the protein just like you normally would, or, depending on your preference, slightly undercook it, as it will continue cooking in the oven later.
How to give any protein a Wellington makeover
I recently decided to make a meatloaf Wellington, and it turned out spectacularly. I’m no stranger to impressing myself, so I expected it, but my partner devoured his portion and said he’d happily order it at any steakhouse. All things considered, it certainly held its own against the classic. Meatloaf is more affordable to prepare, the seasoning infuses more deeply into the meat, the pastry crisps up better due to less moisture, and overall, it’s much more approachable. I’d say that most people are more likely to whip up a meatloaf than to cook a fancy chateaubriand. Not only does this make it less stressful to assemble with a familiar protein, but if you mess up, at least you haven’t ruined a $70 roast.
1. Cook your protein
No matter the protein you choose, cook it to around 80% to 90% doneness. This will allow it to gain some color, develop flavor, and keep its natural juices intact, while also ensuring it's firm enough to handle. Let it cool to room temperature.
2. Prepare the duxelles
Duxelles refers to a rough-chopped mushroom paste in French cuisine. Mushrooms lose a lot of moisture, shrinking to about half their size, so you'll need 10 to 16 ounces. Start by chopping them into quarter-inch pieces, then use a food processor to mince them further. Sauté the mushrooms in butter along with a minced shallot and fresh herbs like thyme until most of the moisture evaporates. This should take around 15 minutes of stirring until the mushrooms nearly stick to the pan. No juice should remain pooled in the pan by the end. Let it cool.
3. Shape the Wellington
When you’re ready to assemble the Wellington, lay the thawed puff pastry on a lightly floured surface. Roll it out with a pin to slightly increase its size. Place a layer of plastic wrap over the pastry and arrange prosciutto in an overlapping fashion to form a rectangle just a bit smaller than the pastry. Then, spread the cooled duxelles evenly over the prosciutto, making sure it’s a thin but even layer.
Using a pastry brush, coat the protein with a thin layer of Dijon mustard. Not only does this add flavor, but it also helps the mushroom bits stick to the meat. Place the protein along the long edge of the prosciutto and duxelles sheet. If you're using smaller pieces of chicken or eggs, arrange them in a line. Then, using the plastic wrap, begin rolling the prosciutto and duxelles over the protein until it reaches the other side. The plastic wrap will help move the wrapped meat to the side once rolled.
4. Bake the Wellington until golden and crispy.
Brush the puff pastry with an egg wash. Position the prosciutto log on one side of the pastry and roll it up, ensuring the pastry edges meet. Let it rest with the seam side down, pressing the edges firmly together. Transfer the Wellington to a parchment-lined baking sheet and brush the outside with more egg wash. For an elegant touch, score the pastry using the back of a knife. Bake at 425°F for 25 to 35 minutes, or until the pastry is golden and puffed up.
Treating the Wellington as a versatile concept rather than a strict recipe gives you the freedom to repurpose leftovers. If you have a few slices of meatloaf left over from the weekend, just arrange them on the duxelles and continue as usual. Leftover pork roast is an excellent swap, and you can even try a roasted sweet potato Wellington for a twist.
