Beef Wellington Recipe

Introduction

Beef Wellington is a classic and elegant dish featuring a tender beef tenderloin wrapped in layers of mushroom duxelles, prosciutto, and flaky puff pastry. This impressive meal is perfect for special occasions or a decadent dinner that will wow your guests.

Ingredients

• 3-4 pound beef tenderloin
• Kosher salt and freshly ground black pepper (to taste)
• 3 tablespoons olive oil (divided)
• 2 tablespoons Dijon mustard
• 2 cloves garlic (minced)
• ½ onion (finely chopped)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 pound cremini mushrooms (finely chopped)
• ⅓ cup red wine
• 2 tablespoons all-purpose flour
• 1 sprig fresh rosemary (chopped)
• 4 sprigs fresh thyme (chopped)
• 10 slices prosciutto ham
• 17.3 ounces frozen puff pastry (thawed, 1 box)
• 1 large egg (beaten)
• Sea salt (for topping)

Instructions

1. Step 1: Trim any excess fat from the beef tenderloin. Tie the tenderloin with kitchen twine about 1 inch apart. Season generously with kosher salt and freshly ground black pepper.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the tenderloin on all sides until browned and crispy but not cooked through. Remove from heat and set aside to rest.
3. Step 3: Mix Dijon mustard with minced garlic in a small bowl. Once the tenderloin has cooled slightly, remove the twine and pat dry with paper towels. Rub the mustard mixture evenly all over the beef.
4. Step 4: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the finely chopped onion with salt and pepper until softened. Add the chopped mushrooms and cook until browned and any moisture has evaporated.
5. Step 5: Pour in the red wine, scraping the pan to loosen browned bits. Cook until the wine is mostly absorbed.
6. Step 6: Stir in flour, chopped rosemary, and thyme. Continue cooking until the mixture thickens to a paste-like consistency. Adjust seasoning to taste and remove from heat.
7. Step 7: Lay out a large piece of plastic wrap. Arrange prosciutto slices in two rows of five. Spread the mushroom mixture evenly over the prosciutto.
8. Step 8: Place the beef tenderloin horizontally on the prosciutto. Using the plastic wrap, roll the prosciutto and beef tightly together. Wrap securely and set aside.
9. Step 9: Preheat the oven to 425°F (220°C).
10. Step 10: On a floured surface, pinch the two sheets of thawed puff pastry together and roll into a large rectangle.
11. Step 11: Unwrap the prosciutto-wrapped tenderloin and place it near the bottom edge of the puff pastry. Roll the pastry over the beef, sealing the edges and tucking any excess underneath.
12. Step 12: Place the pastry-wrapped beef seam side down on a baking sheet. Chill in the refrigerator or freezer for about 20 minutes to firm up.
13. Step 13: Score the top of the pastry with small slits. Brush all over with the beaten egg and sprinkle with sea salt.
14. Step 14: Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the beef reaches your desired doneness. Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium. If the pastry browns too fast, cover loosely with foil.
15. Step 15: Remove from oven and place on a wire rack to cool slightly. This prevents a soggy bottom by allowing heat and moisture to escape.

Tips & Variations

• Use a food processor to finely chop mushrooms for an even duxelles texture.
• For added flavor, incorporate a thin layer of pâté or foie gras inside the prosciutto wrap.
• If you don’t have fresh herbs, substitute with dried rosemary and thyme, but use less to avoid overpowering the dish.
• Let the beef rest after searing to retain juices and ensure even cooking.
• Chilling the wrapped beef before baking helps maintain the pastry shape and prevents leaking.

Storage

Leftover Beef Wellington can be wrapped tightly and stored in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F) to maintain the pastry’s crispness without overcooking the meat. It is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Beef Wellington ahead of time?

Yes, you can assemble the Beef Wellington and keep it chilled or frozen before baking. If frozen, thaw in the fridge before baking as directed.

What cut of beef is best for this recipe?

A center-cut beef tenderloin (filet mignon) is ideal due to its tenderness and uniform shape, which cooks evenly and pairs well with the delicate pastry.

Beef Wellington Recipe

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Beef Wellington is a classic and elegant dish featuring a tender beef tenderloin coated with a savory mushroom duxelles and wrapped in prosciutto and flaky puff pastry. This recipe guides you through searing the beef, preparing the mushroom mixture, assembling the wrap, and baking to golden perfection, resulting in a flavorful and impressive main course perfect for special occasions.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

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Beef and Seasoning

• 3–4 pound beef tenderloin
• Kosher salt and freshly ground black pepper (to taste)
• 3 tablespoons olive oil (divided)
• 2 tablespoons Dijon mustard
• 2 cloves garlic (minced)

Mushroom Duxelles

• ½ onion (finely chopped)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 pound cremini mushrooms (finely chopped)
• ⅓ cup red wine
• 2 tablespoons all-purpose flour
• 1 sprig fresh rosemary (chopped)
• 4 sprigs fresh thyme (chopped)

Assembly

• 10 slices prosciutto ham
• 17.3 ounces frozen puff pastry (thawed, 1 box)
• 1 large egg (beaten)
• Sea salt (for topping)

Instructions

1. Trim and Tie: Trim excess fat from the beef tenderloin and use kitchen twine to tie it at 1-inch intervals. Generously season with kosher salt and black pepper.
2. Sear the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the tenderloin on all sides until browned and crispy but not cooked through. Remove to a plate to rest.
3. Rub with Mustard: Combine Dijon mustard and minced garlic. Once the beef is cool enough to handle, remove the twine and pat dry. Rub the mustard mixture all over the beef evenly and set aside.
4. Prepare Mushrooms: In the same skillet, heat the remaining 1 tablespoon olive oil. Add chopped onion, season with salt and pepper, and cook until softened. Add the finely chopped cremini mushrooms and cook, stirring often, until browned.
5. Deglaze and Thicken: Pour in the red wine and scrape up the browned bits from the pan bottom with a wooden spoon. Cook until the liquid has mostly evaporated. Stir in flour, chopped rosemary, and thyme, cooking until the mixture thickens into a paste-like consistency. Adjust seasoning to taste.
6. Assemble Prosciutto Layer: Lay a large piece of plastic wrap on a clean surface. Arrange 10 slices of prosciutto in two rows of five. Spread the mushroom duxelles evenly over the prosciutto with a spatula.
7. Wrap the Beef: Place the beef tenderloin horizontally at the bottom edge of the prosciutto and mushroom layer. Using the plastic wrap, roll the prosciutto and beef tightly into a log. Wrap securely and refrigerate if needed.
8. Preheat Oven: Preheat your oven to 425°F (220°C).
9. Prepare Puff Pastry: On a floured surface, pinch together the two sheets of thawed puff pastry and roll them out into one large rectangle suitable for wrapping the beef.
10. Encase Beef in Pastry: Unwrap the prosciutto-covered beef and place it horizontally along the bottom of the puff pastry. Roll the pastry around the beef, pinching seams and tucking ends underneath to seal.
11. Chill Wrapped Beef: Place the pastry-wrapped tenderloin seam side down on a baking sheet and chill in the refrigerator or freezer for 20 minutes to firm up.
12. Score and Egg Wash: Lightly score the top of the pastry with small slits for decoration and ventilation. Brush the entire surface generously with beaten egg and sprinkle with sea salt.
13. Bake: Bake in the preheated oven for 35-40 minutes until the puff pastry is golden brown and cooked to desired doneness. Cover loosely with foil if pastry browns too quickly. Use a meat thermometer: 130°F for medium-rare or 140°F for medium.
14. Rest and Serve: Remove the Beef Wellington from the oven and transfer to a wire rack to rest, allowing steam to escape and preventing sogginess before slicing and serving.

Notes

• Finely chopping the mushrooms is essential to create the traditional mushroom duxelles texture.
• Allowing the beef to rest after searing and after baking improves juiciness and flavor.
• Using plastic wrap for rolling helps create a tight, even wrap for the prosciutto and mushroom layers.
• Chilling the wrapped beef before baking helps the puff pastry maintain shape and prevents shrinkage.
• If you do not have red wine, a dry white wine or beef broth may be substituted but red wine adds depth of flavor.
• Use a sharp knife to score the pastry for decorative purposes but don’t cut too deeply or you might cause leakage.

Keywords: Beef Wellington, puff pastry, beef tenderloin, mushroom duxelles, prosciutto, elegant dinner, holiday recipe