Beef Wellington Recipe
Master the art of the perfect Beef Wellington Recipe, an elegant centerpiece for any special occasion. With tender beef tenderloin, earthy mushroom duxelles, prosciutto, and flaky puff pastry, this dish is sure to impress your guests. Learn how to create this gourmet dish step-by-step.
Equipment
- Large skillet
- Food processor
- Plastic wrap
- Baking sheet
- Meat thermometer
Ingredients
- For the Beef:
- 2 lbs 900 g beef tenderloin (center-cut)
- Salt and pepper to taste
- 2 tbsp olive oil
- For the Mushroom Duxelles:
- 1 lb 450 g mushrooms (button or cremini), finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 2 tsp fresh thyme leaves
- Salt and pepper to taste
- For Assembly:
- 8 slices of prosciutto
- 1 lb 450 g puff pastry, thawed
- 1 large egg beaten (for egg wash)
- All-purpose flour for rolling pastry
- For Serving:
- Red wine jus or gravy
Instructions
Step 1: Sear the Beef
- Dry the beef tenderloin with paper towels and season it with a generous pinch of salt and pepper.
- In a large skillet, heat olive oil over high heat. Brown on all sides (2 minutes per side) and sear the beef.
- Transfer the beef to a plate and let cool completely. Tightly wrap it in plastic wrap and refrigerate for 20 minutes.
Step 2: Make the Mushroom Duxelles
- Finely chop the mushrooms in a food processor.
- Melt the butter in a skillet over medium heat. Stir in the mushrooms, garlic and thyme. Cook until dry and fragrant (10 minutes). Season with salt and pepper. Set aside to cool.
Step 3 : Put together the Beef Wellington
- Get a large sheet of plastic wrap and lay it on a flat surface. Arrange overlapping slices of the prosciutto in a rectangle.
- Spread the mushroom duxelles on the prosciutto.
- Top with the seared beef tenderloin. Place the prosciutto and mushrooms on top of the beef and use the plastic wrap to tightly roll it all up. Twist the ends of the plastic wrap to seal, and refrigerate for 15 minutes.
Step 4: Wrap in Puff Pastry
- Roll out puff pastry on a floured work surface into a large rectangle (large enough to encase the beef).
- Unwrap the beef and set it on the pastry. Spread the pastry around the meat, sealing the edges and trimming off any excess pastry.
- Transfer the wrapped Wellington seam-side down to a baking sheet. Brush with beaten egg and score the top with a knife to decorate.
Step 5: Bake
- Preheat oven to 400°F (200°C).
- Bake the Wellington for 40 to 50 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness: Rare: 125°F (52°C) & Medium Rare: 135°F (57°C)
- Rest the Wellington for 10 minutes before slicing.
Step 6: Serve
- Carve the Beef Wellington into generous slices, and serve with red wine gravy or your sauce of choice.
Notes
Make Ahead: You can prepare the Wellington up to Step 4 and refrigerate it for up to 24 hours before baking.
Doneness: Use a meat thermometer to ensure the beef is cooked to your desired level.
Pastry Tips: Chill the pastry-wrapped beef before baking to prevent the pastry from becoming soggy.
Doneness: Use a meat thermometer to ensure the beef is cooked to your desired level.
Pastry Tips: Chill the pastry-wrapped beef before baking to prevent the pastry from becoming soggy.