You’ll Never Guess How This Chef Makes Beef Wellington With Eye Of Round – It’s Genius!

Beef Wellington is a classic dish that combines a tenderloin wrapped in pâté, prosciutto, and puff pastry. While traditionally made with tenderloin, many home cooks wonder if eye of round can be used as a more budget-friendly alternative. The answer is yes! With the right preparation and technique, eye of round can deliver a delicious and satisfying Beef Wellington experience.

What is Eye of Round?

Eye of round is a lean and flavorful cut from the hindquarters of the cow. It is known for its firm texture and low fat content. While not as tender as tenderloin, eye of round can be made tender and juicy with proper cooking methods.

Choosing the Right Eye of Round

For Beef Wellington, it is important to choose a well-trimmed eye of round steak that is about 1-1.5 inches thick. Look for a steak with minimal marbling and a deep red color. Avoid steaks with excessive fat or sinew.

Preparing the Eye of Round

Before wrapping the eye of round, it needs to be prepared properly. Here are the steps:

1. Trim the steak: Remove any excess fat or sinew from the steak.
2. Flatten the steak: Use a meat mallet or rolling pin to flatten the steak to an even thickness of about 1/2 inch.
3. Season the steak: Season the steak generously with salt and pepper.
4. Sear the steak: Heat a skillet over medium-high heat and sear the steak for 2-3 minutes per side, or until golden brown. This will create a flavorful crust and seal in the juices.

Assembling Beef Wellington with Eye of Round

Once the eye of round is prepared, it is time to assemble the Beef Wellington:

1. Spread pâté: Spread a thin layer of pâté over the seared steak.
2. Wrap with prosciutto: Wrap the steak in prosciutto slices, overlapping them slightly.
3. Roll in puff pastry: Unfold a sheet of puff pastry and place the wrapped steak in the center. Roll the puff pastry around the steak, sealing the edges with egg wash.
4. Refrigerate: Refrigerate the Beef Wellington for at least 30 minutes before baking. This will help the puff pastry set and prevent it from becoming soggy.

Baking Beef Wellington

Preheat the oven to 400°F (200°C). Place the Beef Wellington on a baking sheet and bake for 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the steak reaches 135°F (57°C) for medium-rare.

Resting and Slicing

Once the Beef Wellington is baked, let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute, resulting in a tender and juicy steak. Slice the Beef Wellington into 1-inch thick slices and serve immediately.

Tips for Success

• Use a sharp knife to trim and slice the steak.
• Sear the steak until it is golden brown but not overcooked.
• Spread the pâté evenly over the steak to prevent it from tearing the puff pastry.
• Seal the edges of the puff pastry thoroughly to prevent the steak from drying out.
• Allow the Beef Wellington to rest before slicing to ensure maximum juiciness.

In a nutshell: Eye of Round Beef Wellington: A Budget-Friendly Delight

While not the traditional cut, eye of round is a fantastic option for making Beef Wellington at home. With its leanness and flavor, eye of round can be transformed into a tender and delicious steak when prepared and cooked properly. Using the techniques outlined in this post, you can create a mouthwatering Beef Wellington that will impress your dinner guests without breaking the bank.

Top Questions Asked

Q: Can I use any type of pâté for Beef Wellington?
A: Yes, you can use any type of pâté you prefer. However, for a classic Beef Wellington flavor, consider using a pâté de foie gras or a mushroom pâté.

Q: What can I serve with Beef Wellington?
A: Beef Wellington pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a green salad.

Q: Can I make Beef Wellington ahead of time?
A: Yes, you can assemble Beef Wellington up to 24 hours in advance. Store it in the refrigerator and bake it just before serving.