By Lori Walker, MS, RD | Published on June 11, 2023 | Last Updated on March 23, 2024
Ina Garten’s beef Wellington is a classic dish that everyone loves. This delicious and impressive dish is surprisingly easy to make at home. With just a few simple ingredients, you can serve a gourmet meal that will impress your family and friends.
Follow the step-by-step instructions below to learn how to make Ina Garten’s Beef Wellington in your own kitchen!
What is Ina Garten’s Beef Wellington?
Ina Garten’s Beef Wellington is a classic dish that combines juicy slices of tender beef with flavorful accompaniments like mushrooms, shallots and prosciutto all wrapped up in a flaky puff pastry.
It is an impressive entrée that looks difficult to make but is surprisingly simple. The beef tenderloin is seared before being wrapped in the prosciutto and puff pastry, ensuring it retains all its juices while cooking.
Want more Beef Recipes? Check them out!
What does it taste like?
Ina Garten’s Beef Wellington has a rich and savory flavor profile due to the combination of ingredients used in this recipe. The beef is tender and juicy, while the puff pastry has a buttery flavor that pairs perfectly with the savory notes of mushrooms, shallots and sherry. The prosciutto adds an extra layer of saltiness that ties all the flavors together nicely.
How did I first get introduced to Ina Garten’s Beef Wellington?
I first heard about Ina Garten’s beef Wellington from a friend who had tried it at a dinner party. She raved about how delicious it was and said that I needed to try it for myself. Intrigued, I soon found the recipe online and went on to make it myself. And I am glad that I did decide to make it.
How to make Ina Garten’s Beef Wellington?
Making Ina Garten’s beef Wellington is a multi-step process but it is well worth the effort. The key here is to take your time and pay attention to each step. And you will be amazed by how easy and delicious it will be.
You can also read the following lunch Recipes:
- Recipe of Cheesecake Factory Tomato Basil Pasta
- Chicken Pesto Flatbread Tropical Smoothie Copycat Recipe
- Recipe of Pioneer Woman Broccoli Chicken Rice Casserole
Ingredients
- Beef tenderloin: Beef tenderloin is the main protein in this dish, and it should be trimmed and tied before cooking for the best results.
- Black pepper: Ground black pepper is used to season the beef before cooking.
- Unsalted Butter: Unsalted butter gives a rich flavor to the dish.
- Thyme: Fresh thyme adds an earthy herbal note.
- Puff pastry: Puff pastry is used as the wrapper for the beef and gives a flaky, buttery texture.
- Olive oil: Olive oil is used to sear the beef before wrapping it in puff pastry.
- Kosher salt: Kosher Salt is used to season the beef.
- Black Pepper: Freshly ground black pepper is added for extra flavor.
- Mushrooms: Mushrooms are finely chopped and sautéed for extra flavor.
- Shallots: Shallots are minced and sautéed to add an onion-like sweetness.
- Sea Salt: Flaky Sea salt is used for a finishing touch of flavor.
- Dry Sherry: Dry sherry adds a hint of acidity to the dish.
- Prosciutto: Prosciutto is used to wrap the beef in puff pastry.
- Eggs: Eggs are lightly beaten and brushed on the puff pastry for a golden-brown crust.
Step-by-step instructions
Step 1
Preheat oven to 425°F.
Step 2
Place the beef tenderloin on a baking sheet lined with parchment paper and rub with the olive oil, salt, and pepper. Roast for 30 minutes or until an instant-read thermometer reads 120°F when inserted into the center of the meat. Transfer to a cutting board to cool.
Step 3
Heat the butter and mushrooms in a large skillet over medium heat until the mushrooms are softened, about 6 minutes. Add the shallots and thyme and cook for 2 more minutes. Add the sherry, stir to combine, then remove from heat and set aside to cool.
Step 4
Place 12 slices of prosciutto on a cutting board or baking sheet lined with parchment paper in two strips of six slices, each overlapping slightly at one end. Spread the cooled mushroom mixture over top of the prosciutto slices, leaving a 1-inch border along all sides of the prosciutto slices.
Step 5
Place beef tenderloin on top of the mushroom mixture and fold prosciutto slices up and over beef to completely cover. Place entire beef tenderloin in the center of puff pastry dough. Lightly brush edges of puff pastry with egg wash, then fold up sides to completely wrap beef tenderloin. Trim any excess dough and discard.
Step 6
Brush top and sides of puff pastry with remaining egg wash, sprinkle with flaky sea salt and black pepper, and cut two small slits for venting on the top of the pastry. Bake in preheated oven for 30 minutes or until internal temperature is 135°F when inserted into the thickest part of the meat. Let rest 10 minutes before slicing into ½-inch slices and serving warm.
Tips
• Make sure the beef is completely cooled before wrapping it in puff pastry so that the pastry doesn’t become soggy.
• Allow enough time for the meat to rest before slicing so that it retains its juices and flavor.
• If you don’t have prosciutto, ham or thinly sliced bacon can also be used instead.
Ina Garten Beef Wellington Recipe
Equipment
- Parchment paper
- Skillet, etc.
Ingredients
Main Ingredient:
- 1 whole beef tenderloin trimmed and tied (about 4 to 5 pounds)
Peppered Seal:
- 1 tablespoon of freshly ground black pepper
Rich Butter and Thyme Coating:
- 1/4 cup of unsalted butter
- 2 teaspoons of chopped fresh thyme leaves
Puff Pastry Layer:
- 1 pound of puff pastry defrosted
Preparation Oil and Seasoning:
- 2 tablespoons of olive oil
- 1 tablespoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
Mushroom Duxelles:
- 1/2 pound of mushrooms finely chopped
- 1/2 cup of minced shallots
- 1/2 teaspoon of flaky sea salt
- 2 tablespoons of dry sherry
Prosciutto Wrapping:
- 12 slices of prosciutto
Egg Wash:
- 2 large eggs lightly beaten
Instructions
- Preheat oven to 425°F.
- Place the beef tenderloin on a baking sheet lined with parchment paper and rub with the olive oil, salt, and pepper. Roast for 30 minutes or until an instant-read thermometer reads 120°F when inserted into the center of the meat. Transfer to a cutting board to cool.
- Heat the butter and mushrooms in a large skillet over medium heat until the mushrooms are softened, about 6 minutes. Add the shallots and thyme and cook for 2 more minutes. Add the sherry, stir to combine, then remove from heat and set aside to cool.
- Place 12 slices of prosciutto on a cutting board or baking sheet lined with parchment paper in two strips of six slices, each overlapping slightly at one end. Spread the cooled mushroom mixture over top of the prosciutto slices, leaving a 1-inch border along all sides of the prosciutto slices.
- Place beef tenderloin on top of the mushroom mixture and fold prosciutto slices up and over beef to completely cover. Place entire beef tenderloin in the center of puff pastry dough. Lightly brush edges of puff pastry with egg wash, then fold up sides to completely wrap beef tenderloin. Trim any excess dough and discard.
- Brush top and sides of puff pastry with remaining egg wash, sprinkle with flaky sea salt and black pepper, and cut two small slits for venting on the top of the pastry. Bake in preheated oven for 30 minutes or until internal temperature is 135°F when inserted into the thickest part of the meat. Let rest 10 minutes before slicing into ½-inch slices and serving warm.
Notes
- Make sure the beef is completely cooled before wrapping it in puff pastry so that the pastry doesn’t become soggy.
- Allow enough time for the meat to rest before slicing so that it retains its juices and flavor.
- If you don’t have prosciutto, ham or thinly sliced bacon can also be used instead.
Nutrition Information
- Calories 357
- Total Fat 18g
- Saturated Fat 7.8g
- Trans Fat 0.6g
- Cholesterol 66mg
- Sodium 643mg
- Potassium 739.7mg
- Total Carbohydrate 24g
- Dietary Fiber 2.4g
- Sugars 1.8g
- Protein 22g
- Calcium 16%
- Iron 13%
- Vitamin D 3%
What to serve with Ina Garten’s Beef Wellington?
Ina Garten’s beef Wellington is a complete meal in itself. However, if you want to add sides to this dish, roasted vegetables like carrots and potatoes go perfectly with it. You can also serve a fresh and light salad on the side or a creamy mashed potato.
For dessert, why not try Ina Garten’s Chocolate Cake which is sure to be a hit with all your dinner guests.
How to store leftover Ina Garten’s Beef Wellington?
Any leftovers of Ina Garten’s beef Wellington can be stored in an airtight container in the fridge for up to 3 days. To reheat, preheat the oven to 350°F and place the beef Wellington on a baking sheet lined with parchment paper. Bake for 15 minutes or until it is warmed through.
Can pregnant women eat this?
Given the ingredients used in this recipe, it should be safe for pregnant women to eat. However, as with any dish, it’s important to ensure that all ingredients are fresh and cooked to the proper temperatures before consumption. Additionally, if you are pregnant or have any dietary restrictions, please consult your medical professional before eating.
FAQs
What type of beef should be used for Ina Garten’s Beef Wellington?
It is best to use a high-quality beef tenderloin for this dish as it will hold up better when cooked and has more flavor. However, other cuts of beef can also be used.
How long does Ina Garten’s Beef Wellington need to cook?
The beef Wellington needs to be cooked for 30 minutes at 425°F. After that, it should be baked in the puff pastry for an additional 20-30 minutes until the internal temperature is 135°F when inserted into the thickest part of the meat.
Can I substitute prosciutto with any other type of meat?
Yes, you can use ham or thinly sliced bacon instead of the prosciutto if desired. However, it is best to keep the slices relatively thin so that they will cook evenly in the puff pastry.
Is it necessary to use a thermometer when cooking this dish?
Yes, it is important to use a thermometer when cooking Ina Garten’s Beef Wellington as this will ensure that the beef is cooked to the proper temperature. An instant-read thermometer should be inserted into the thickest part of the meat and read 120°F before the beef is wrapped in puff pastry and baked.
Wrapping Up
Thanks for reading this guide on Ina Garten’s Beef Wellington! This classic dish is perfect for entertaining and sure to impress your dinner guests. Use the step by step instructions above to make this delicious dish in no time at all. Remember to always use a thermometer when cooking the beef so that it is cooked to the proper temperature!
Please share this guide with your friends and family if you found it helpful.
You Might Also Like These Recipes!
- Herbalife Skittles Tea Copycat Recipe
- Peach Cobbler Donut Copycat Recipe
- Recipe of Barefoot Contessa Stuffed Shells
My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
