Can You Make Beef Wellington With Shortcrust Pastry? Find Out Now!

Beef Wellington is a classic dish that is often associated with fine dining. It is made with beef tenderloin that is wrapped in pâté, prosciutto, and puff pastry. The result is a delicious and elegant dish that is perfect for special occasions.

However, what if you don’t have puff pastry on hand? Can you make Beef Wellington with shortcrust pastry instead? The answer is yes, you can! Shortcrust pastry is a type of pastry that is made with flour, butter, and water. It is a versatile pastry that can be used for a variety of dishes, including pies, tarts, and quiches.

In this blog post, we will show you how to make Beef Wellington with shortcrust pastry. We will also provide some tips on how to make the best Beef Wellington possible.

Ingredients

For the Beef Wellington:

• 1 beef tenderloin (about 2 pounds)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup pâté de foie gras
• 1/2 cup thinly sliced prosciutto
• 1 sheet puff pastry (about 1 pound)

For the Shortcrust Pastry:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup ice water

Instructions

To Make the Shortcrust Pastry:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter to the flour mixture and use your fingers to work it in until the mixture resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To Make the Beef Wellington:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season the beef tenderloin with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the beef tenderloin on all sides until browned.
4. Remove the beef tenderloin from the skillet and let it cool slightly.
5. Spread the pâté de foie gras over the beef tenderloin.
6. Wrap the prosciutto around the beef tenderloin.
7. On a lightly floured surface, roll out the shortcrust pastry to a 12-inch square.
8. Place the beef tenderloin in the center of the pastry.
9. Fold the pastry over the beef tenderloin, pressing to seal the edges.
10. Trim the excess pastry.
11. Place the Beef Wellington on a baking sheet and brush with egg wash.
12. Bake for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
13. Let the Beef Wellington rest for 10 minutes before slicing and serving.

Tips for Making the Best Beef Wellington

• Use a high-quality beef tenderloin. The better the quality of the beef, the better the Beef Wellington will be.
• Season the beef tenderloin generously with salt and pepper. This will help to enhance the flavor of the dish.
• Sear the beef tenderloin on all sides until browned. This will help to seal in the juices and create a flavorful crust.
• Let the beef tenderloin cool slightly before wrapping it in pastry. This will help to prevent the pastry from becoming soggy.
• Roll out the pastry to a 12-inch square. This will ensure that the pastry is large enough to wrap around the beef tenderloin.
• Fold the pastry over the beef tenderloin, pressing to seal the edges. This will help to prevent the pastry from opening during baking.
• Trim the excess pastry. This will help to give the Beef Wellington a clean and professional look.
• Place the Beef Wellington on a baking sheet and brush with egg wash. This will help to give the pastry a golden brown color.
• Bake for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
• Let the Beef Wellington rest for 10 minutes before slicing and serving. This will help the juices to redistribute throughout the dish.

Troubleshooting

• My pastry is too dry. If your pastry is too dry, you may not have added enough water. Try adding 1 tablespoon of water at a time until the dough just comes together.
• My pastry is too wet. If your pastry is too wet, you may have added too much water. Try adding 1 tablespoon of flour at a time until the dough is no longer sticky.
• My Beef Wellington is undercooked. If your Beef Wellington is undercooked, you may not have baked it long enough. Try baking for an additional 5-10 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
• My Beef Wellington is overcooked. If your Beef Wellington is overcooked, you may have baked it for too long. Try baking for less time next time.

Summary

Making Beef Wellington with shortcrust pastry is a great way to enjoy this classic dish. By following the tips in this blog post, you can make a delicious and impressive Beef Wellington that will be sure to impress your guests.

Top Questions Asked

Q: Can I use other types of pastry to make Beef Wellington?

A: Yes, you can use other types of pastry to make Beef Wellington, such as puff pastry or filo pastry. However, shortcrust pastry is the most traditional type of pastry used for Beef Wellington.

Q: What is the best way to cook the beef tenderloin for Beef Wellington?

A: The best way to cook the beef tenderloin for Beef Wellington is to sear it on all sides in a hot skillet until browned. This will help to seal in the juices and create a flavorful crust.

Q: How long should I bake Beef Wellington?

A: The baking time for Beef Wellington will vary depending on the size of the beef tenderloin and the type of pastry used. However, as a general rule of thumb, you should bake Beef Wellington for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.