Beef Wellington Recipe: How To Make It With Pie Crust

The answer is a resounding yes! Beef Wellington, a culinary masterpiece typically encased in a flaky puff pastry, can be expertly crafted using a pie crust. This unexpected twist adds a rustic charm and a tantalizing crunch to the classic dish.

Ingredients for Beef Wellington with Pie Crust

For the Beef:

• 1 pound beef tenderloin
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Duxelles:

• 8 ounces mushrooms, finely chopped
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon chopped fresh parsley

For the Pie Crust:

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

Instructions for Beef Wellington with Pie Crust

Prepare the Beef:

1. Preheat oven to 400°F (200°C).
2. Season beef tenderloin with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Sear beef on all sides until browned.
5. Allow beef to cool slightly.

Make the Duxelles:

1. Melt butter in a skillet over medium heat.
2. Add mushrooms, shallot, and garlic.
3. Sauté until mushrooms are soft and liquid has evaporated.
4. Stir in parsley.

Assemble the Wellington:

1. Roll out pie crust into a 12×12-inch (30×30 cm) square.
2. Spread duxelles evenly over the pie crust.
3. Place seared beef tenderloin in the center of the duxelles.
4. Fold pie crust over the beef, sealing edges with water.
5. Brush top of crust with an egg wash (1 egg beaten with 1 tablespoon water).

Bake the Wellington:

1. Place Wellington on a baking sheet lined with parchment paper.
2. Bake for 30-35 minutes, or until crust is golden brown and beef reaches desired doneness.
3. Let Wellington rest for 10 minutes before slicing and serving.

Variations on Beef Wellington with Pie Crust

Different Pie Crusts:

• Use a puff pastry for a lighter and flakier crust.
• Experiment with filo dough for a crispy and delicate crust.

Alternative Fillings:

• Add a layer of prosciutto or bacon for a savory twist.
• Incorporate roasted vegetables, such as carrots or parsnips, into the duxelles.

Sauce Options:

• Serve Wellington with a classic red wine sauce.
• Try a creamy mushroom sauce for a rich and earthy flavor.

Tips for Success

• Use a sharp knife to thinly slice the beef tenderloin.
• Cook the duxelles until all liquid has evaporated to prevent a soggy crust.
• Seal the edges of the pie crust firmly to prevent the filling from leaking out.
• Allow Wellington to rest before slicing to ensure the juices redistribute.

Is Pie Crust a Good Substitute for Puff Pastry?

Pie crust is a thicker and less flaky dough than puff pastry. However, it provides a sturdy and flavorful alternative that adds a unique texture to Beef Wellington.

Final Thoughts

Beef Wellington with pie crust is a culinary delight that combines the elegance of a classic dish with the rustic charm of a pie crust. By using this unexpected ingredient, you can create a masterpiece that will impress your guests and leave them craving more.

Basics You Wanted To Know

Q: Can I use a different type of meat for the Wellington?
A: Yes, you can use any tender cut of meat, such as pork tenderloin or lamb loin.

Q: How do I know if the Wellington is done cooking?
A: Insert a meat thermometer into the thickest part of the beef. The internal temperature should be 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.

Q: How can I make sure the pie crust doesn‘t burn?
A: Cover the edges of the pie crust with foil during baking to prevent them from overcooking.