Beef wellington is the ultimate special occasion dish – tender beef coated in mushroom duxelles and prosciutto then baked in puff pastry. With its melt-in-your-mouth meat crisp crust, and presentation flair, beef wellington always impresses. However, achieving the ideal texture and flavor requires using the right cut of beef.
When considering beef wellington, you want a cut that remains tender and juicy even after baking. The wrong cut can turn dry and chewy underneath that pastry crust. So what is the best cut of beef for nailing delicious beef wellington?
The Case for Tenderloin
Without a doubt the number one choice for beef wellington is beef tenderloin, also known as filet mignon. Tenderloin has qualities that make it ideal for beef wellington
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Extremely tender – With minimal connective tissue, tenderloin stays tender when cooked. Other cuts can toughen.
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Mild flavor – The mild taste allows the duxelles and pastry to shine rather than overpowering them.
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Uniform shape – The tapered shape looks elegant when wrapped in pastry.
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Lean yet moist – Has enough marbling to stay juicy without excess fat making the pastry oily.
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Price – As an upscale cut, tenderloin matches the splurge of beef wellington for a special meal.
No other cut can match the melt-in-your-mouth tenderness of tenderloin or its suitability for complementing the other components. For serving a perfect beef wellington, tenderloin is truly the gold standard.
Key Tips for Using Tenderloin
Keep these tips in mind when using tenderloin for beef wellington:
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Purchase a whole center-cut tenderloin and trim/tie it yourself for uniform thickness. Or buy a trimmed tenderloin filet.
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Make sure the tenderloin is 2-2.5 inches thick so it doesn’t overcook.
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Season the tenderloin well before wrapping in the duxelles and pastry.
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Cook to no more than medium rare, removing from oven at 135°F internal temperature.
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Let rest at least 10 minutes before slicing for evenly distributed juices.
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Use a sharp knife to cut perfect slices across the grain.
Following these guidelines will deliver tenderloin cooked to silky medium rare perfection inside that pastry crust.
Options When Tenderloin is Unavailable
Tenderloin is hands-down the best cut for beef wellington, but it’s also one of the most expensive cuts. If budget or availability preclude using tenderloin, these alternatives can also work:
Filet Mignon
Filet mignon is essentially the same as tenderloin, just cut into individual steaks. Use multiple filets in place of a whole tenderloin.
Striploin (New York Strip)
Taken from the short loin, striploin is the next most tender choice after tenderloin. Remove any tough connective tissue before wrapping in pastry.
Top Sirloin
Sirloin is lean yet tender, though not as buttery as tenderloin. It should be cooked less (medium doneness) to prevent toughening.
Tri-Tip
Tri-tip has good marbling and tenderness. Its odd shape can make wrapping difficult but the meat will be flavorful.
While not ideal substitutes, these cuts can make tasty beef wellington in a pinch. Just be careful not to overcook them.
Cuts to Avoid for Beef Wellington
On the flip side, the following cuts should be avoided for beef wellington:
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Chuck or round – Too tough and chewy when baked in pastry
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Brisket or shank – Very fibrous with lots of connective tissue
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Flank or skirt steak – Become dense and dry during baking
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Short ribs – Excessive fat creates greasy pastry
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Ground beef – Wrong texture and too high fat content
Stick with well-marbled, tender cuts or the finished wellington will be disappointing.
Sample Recipe for Tenderloin Beef Wellington
This recipe uses a whole center-cut tenderloin filet for the perfect beef wellington.
Ingredients:
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3 lbs center-cut beef tenderloin
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8 oz mushrooms, finely chopped
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4 oz goat cheese
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1 shallot, minced
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2 tbsp parsley, minced
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4 oz prosciutto
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1 sheet puff pastry
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Flour, oil, salt and pepper
Instructions:
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Season tenderloin all over with salt and pepper. Sear quickly in oil until browned. Allow to cool.
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Make duxelles by sautéing shallots and mushrooms together. Mix in goat cheese and parsley.
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Spread duxelles mixture over tenderloin. Wrap prosciutto slices around tenderloin.
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Roll out puff pastry slightly larger than tenderloin filet. Brush edges with egg wash.
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Place tenderloin in center of puff pastry and wrap tightly, sealing edges with egg wash.
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Bake at 400°F for 20 minutes. Reduce temperature to 350°F and bake 20 more minutes until 135°F internally.
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Allow to rest 10 minutes before slicing into elegant rounds. Garnish if desired.
Serve with sides like roasted potatoes or glazed carrots.
The right cut of beef transforms beef wellington from difficult dish to elegant success. Treat your guests to tender slices of perfectly cooked tenderloin coated in crispy, savory pastry – beef wellington at its ultimate best.
Frequently Asked Questions About Beef Wellington
What cut of beef does Gordon Ramsay recommend for beef wellington?
Gordon Ramsay always recommends using center-cut beef tenderloin for the best results with beef wellington.
Can I use beef tenderloin roast instead of filet?
Yes, a whole tenderloin roast can be trimmed and tied to create an evenly shaped cut for beef wellington.
Is beef wellington better with pork or prosciutto?
Prosciutto is traditional, but high-quality cured pork like pancetta can also add nice flavor.
What type of pastry is ideal for beef wellington?
Puff pastry works best. Other flaky pastries can work but avoid pie crust. Phyllo dough becomes soggy.
Can I cook beef wellington in an air fryer or Instant Pot?
Stick to traditional baking methods – these appliances can make the pastry soggy.
Should beef wellington be served with gravy or sauce?
With its built-in flavors, beef wellington is amazing on its own. A sauce or gravy is optional.
Can beef wellington be frozen and reheated?
Yes, freeze uncooked beef wellington up to 2-3 months, then reheat thawed wellington in the oven.