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Beef Wellington Recipe

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5 from 33 reviews

This classic Beef Wellington recipe features a tender beef tenderloin coated with savory mushroom duxelles and prosciutto, wrapped in golden puff pastry. It’s a stunning main course perfect for special occasions, combining rich flavors and an elegant presentation.

Ingredients

Beef

  • 1 pound beef tenderloin
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard

Duxelles

  • 8 ounces mushrooms, finely chopped
  • 2 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste

Assembly

  • 4 slices prosciutto
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Beef: Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until nicely browned. Remove from skillet and let it cool. Brush the cooled beef with Dijon mustard evenly.
  2. Make the Duxelles: Using the same skillet, add the finely chopped mushrooms and minced garlic. Cook over medium heat, stirring frequently until all moisture has evaporated and the mixture is dry. Season with salt and pepper to taste. Remove from heat and allow to cool completely.
  3. Assemble the Beef Wellington: Lay out the prosciutto slices on a piece of plastic wrap, slightly overlapping each slice. Spread the cooled mushroom mixture evenly over the prosciutto. Place the prepared beef on top of this layer. Using the plastic wrap, roll the prosciutto and mushroom mixture tightly around the beef. Refrigerate this roll for 15 minutes to set its shape.
  4. Wrap in Puff Pastry: Lightly flour a surface and roll out the puff pastry sheet. Remove the beef roll from the plastic wrap and place it in the center of the pastry. Fold the pastry around the beef, sealing all edges to enclose it completely. Trim excess pastry if needed. Brush the entire pastry surface with the beaten egg for a glossy finish.
  5. Bake: Place the wrapped beef seam side down on a baking sheet. Bake in the preheated oven for 30 minutes, or until the pastry turns golden brown and crisp. Remove from oven and let it rest for 10 minutes before slicing.
  6. Serve: Slice the Beef Wellington into thick portions and serve warm, ideally accompanied by a side of seasonal vegetables or a fresh salad for a well-rounded meal.

Notes

  • For best results, use a high-quality beef tenderloin, ideally trimmed of excess fat.
  • Make sure the mushroom duxelles is dry to prevent soggy pastry.
  • Chilling the wrapped beef helps maintain the shape and prevents the pastry from opening during baking.
  • You can add fresh herbs like thyme or parsley to the mushroom mixture for extra flavor.
  • Use puff pastry that is evenly thawed for easier handling and better results.
  • Let the Wellington rest after baking to keep the meat juicy and easier to slice.

Find it online: https://lovelycooks.com/beef-wellington-recipe/