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Beef Wellington Recipe

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★★★★★

4.8 from 55 reviews

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.

Ingredients

Scale

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

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