Beef Wellington is a dish that is rated under the “top 10 hardest dishes to make”, at number 4. One of the hardest parts of this dish is cooking the meat correctly, and not over cooking it. Typically a beef wellington’s tenderloin should be at a medium rare – which is not always an easy feat to achieve. The other hard part about making this dish perfectly, is making the mushroom duxelle so that it doesn’t wind up making your puff pastry soggy during the cooking process. Well last night, I attempted to make this wellington to the best of my abilities and it actually came out pretty close to perfect. My only issue was that the bottom of the puff pastry wound up getting a little soggy, but I don’t know if that was from the mushroom duxelle or from the beef’s juices when cutting it.
Either way, the flavors were amazing – the real star of the show, was the sage! This is a great dish to experiment with if you’re in the mood to challenge yourself!
Classic Beef Wellington - Beef Tenderloin with a Mushroom Duxelle wrapped in Puff Pastry