Sharon BrownWhen I think of meals that impress, Beef Wellington comes to mind immediately. It is not just a dish; it’s an experience. There’s a certain elegance to its presentation that sparks interest and conversation at the dinner table. For me, this dish shines even brighter when paired with a simple yet flavorful side like creamy mashed potatoes or a vibrant arugula salad. The beef, along with its flaky pastry casing, breaks through with robust flavors, and each bite takes you on a delightful journey.
Today, I’m going to share a fabulous recipe inspired by Ina Garten, known as the Barefoot Contessa. Whether you’re cooking for a special occasion or simply want to impress on a weeknight, this Beef Wellington dish is sure to dazzle.
What is Barefoot Contessa Beef Wellington?
Barefoot Contessa’s Beef Wellington is a classic recipe featuring tender beef filet mignon wrapped in a savory mushroom duxelles and enveloped in golden, flaky puff pastry. The meat is seasoned and seared to perfection, and the duxelles, made from mushrooms and shallots, adds an earthy richness. It’s a dish rooted in tradition yet perfect for modern gatherings.
The Ingredients
To recreate this culinary masterpiece, gather these essentials:
For the Beef Wellington:
- 1 tablespoon extra virgin olive oil
- 4 filet mignon steaks, 6 oz each, cut thick
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 teaspoons Dijon mustard
- 4 slices (1 oz each) of goose liver, duck liver, or rustic country pâté
- 1 sheet of puff pastry, thawed from frozen
- 1 large egg, whisked with 2 teaspoons of cold water for the egg wash
Mushroom Duxelles:
- 1 tablespoon unsalted butter
- 2 tablespoons finely minced shallots
- 1/2 teaspoon finely chopped garlic
- 10 oz finely diced white button mushrooms
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground white pepper
- 1 teaspoon fresh thyme leaves
- 2 1/2 tablespoons dry white wine
How to Make Barefoot Contessa Beef Wellington
This dish might sound intimidating, but with the right guidance, you’ll crush it! Let’s break it down step by step so each little detail is crystal clear.
Step 1: Prepare the Mushroom Duxelles
Start by melting the butter in a skillet over medium heat. Add the minced shallots and garlic, cooking until fragrant. Then, throw in your finely diced mushrooms. You’ll want to sauté them until they release their moisture and become dry. Season this mixture with salt, white pepper, and thyme. Finally, stir in the white wine and cook until most of the liquid has evaporated. Set this aside to cool.
Step 2: Sear the Steaks
In another skillet, heat the olive oil over high heat. Season the filet mignons with salt and pepper. Sear them for about 2-3 minutes per side, just enough to create a beautiful crust. Remove them from the pan and let them rest. Once cooled, brush the steaks with Dijon mustard.
Step 3: Assemble the Wellington
You’ll need a clean, floured surface for this part. Roll out the puff pastry to fit your steaks. Lay down overlapping pieces of prosciutto (or pâté, if using), topped with the cooled mushroom mixture. Place your seared steaks on top. Wrap the pastry tightly around the beef, sealing it nicely. Don’t forget to cut slits in the dough for steam to escape. Brush the top with egg wash to get that golden finish.
Step 4: Bake to Perfection
Preheat your oven to 400°F (200°C). Place your assembled Wellington on a baking sheet lined with parchment paper. Bake it in the oven for about 25-30 minutes until the pastry is golden brown. Remove it from the oven and let it rest for about 10 minutes. Slice it carefully, and marvel at the succulent filling.
Step 5: Serve
Serve your Beef Wellington with sides of your choice. I suggest pairing it with creamy mashed potatoes and vibrant green vegetables or perhaps a red wine reduction sauce to elevate the entire meal.
Notes: Helpful Tips for Success
- Use an Instant-Read Thermometer: This tool ensures your steak is cooked to the perfect level without guesswork.
- Cool the Duxelles: It needs to be completely cooled before assembly to prevent soggy pastry.
- Thaw the Puff Pastry: Always thaw it in the refrigerator for best results.
- Season Generously: The beef needs plenty of seasoning to shine through the layers.
- Let It Rest: Allow the Wellington to rest post baking for a juicier result.
Storage Tips
If you have leftovers (which I highly doubt!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven for the best results.
Nutrition Information
barefoot contessa beef wellington recipe nutrition facts
Serving Suggestions
Wondering what to serve alongside your Beef Wellington? Here are my favorites:
- Creamy Mashed Potatoes: Classic comfort that complements the richness of the beef.
- Garlic Roasted Green Beans: Their crunch adds a nice contrast and a burst of freshness.
- Red Wine Sauce: Drizzle over the Wellington for an extra flavor hit.
- Steamed Asparagus: Brightens the plate and adds color.
- Arugula Salad: A zesty salad balances the meal beautifully.
What Other Substitutes Can I Use in Barefoot Contessa Beef Wellington Recipe?
Maybe you’ve run out of something, or you’re curious about alternatives. Here’s what you can swap:
- Sirloin Steak for Filet Mignon: More budget-friendly without sacrificing flavor.
- Puff Pastry Alternatives: Use homemade pie crust if you want to switch things up.
- Vegetarian Option: Swap beef for a hearty portobello mushroom cap.
- Paté Substitutes: Cream cheese mixed with herbs if you want a lighter option.
- Mushroom Variations: You can also use cremini or shiitake for different flavor profiles.
Barefoot Contessa Beef Wellington Recipe
Equipment
- Skillet
- Baking sheet
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 filet mignon steaks 6 oz each, cut thick
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 teaspoons Dijon mustard
- 4 slices 1 oz each of goose liver, duck liver, or rustic country pâté
- 1 sheet of puff pastry thawed from frozen
- 1 large egg whisked with 2 teaspoons of cold water for the egg wash
- 1 tablespoon unsalted butter
- 2 tablespoons finely minced shallots
- 1/2 teaspoon finely chopped garlic
- 10 oz finely diced white button mushrooms
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground white pepper
- 1 teaspoon fresh thyme leaves
- 2 1/2 tablespoons dry white wine
Instructions
- Start by melting the butter in a skillet over medium heat. Add the minced shallots and garlic, cooking until fragrant. Then, throw in your finely diced mushrooms. You’ll want to sauté them until they release their moisture and become dry. Season this mixture with salt, white pepper, and thyme. Finally, stir in the white wine and cook until most of the liquid has evaporated. Set this aside to cool.
- In another skillet, heat the olive oil over high heat. Season the filet mignons with salt and pepper. Sear them for about 2-3 minutes per side, just enough to create a beautiful crust. Remove them from the pan and let them rest. Once cooled, brush the steaks with Dijon mustard.
- You’ll need a clean, floured surface for this part. Roll out the puff pastry to fit your steaks. Lay down overlapping pieces of prosciutto (or pâté, if using), topped with the cooled mushroom mixture. Place your seared steaks on top. Wrap the pastry tightly around the beef, sealing it nicely. Don’t forget to cut slits in the dough for steam to escape. Brush the top with egg wash to get that golden finish.
- Preheat your oven to 400°F (200°C). Place your assembled Wellington on a baking sheet lined with parchment paper. Bake it in the oven for about 25-30 minutes until the pastry is golden brown. Remove it from the oven and let it rest for about 10 minutes. Slice it carefully, and marvel at the succulent filling.
- Serve your Beef Wellington with sides of your choice. I suggest pairing it with creamy mashed potatoes and vibrant green vegetables or perhaps a red wine reduction sauce to elevate the entire meal.
Notes
- Use an Instant-Read Thermometer: This tool ensures your steak is cooked to the perfect level without guesswork.
- Cool the Duxelles: It needs to be completely cooled before assembly to prevent soggy pastry.
- Thaw the Puff Pastry: Always thaw it in the refrigerator for best results.
- Season Generously: The beef needs plenty of seasoning to shine through the layers.
- Let It Rest: Allow the Wellington to rest post baking for a juicier result.
Nutrition
Frequently Asked Questions
Conclusion
Cooking Barefoot Contessa’s Beef Wellington is not just about the food; it’s about the memories you create around the table. Each slice reveals a tantalizing contrast of textures and flavors that make for an exquisite dining experience. This dish, while slightly demanding, rewards you with more than just a meal; it delivers a sense of accomplishment and delight that invites friends and family to engage in conversations of good times and laughter.
So why wait? Dive into this culinary adventure, savor the process, and watch your loved ones’ faces light up with every bite. Bon appétit!
