Beef Wellington Recipe: Prepare to be amazed! If you’ve ever dreamt of creating a show-stopping centerpiece that whispers elegance and delivers an explosion of flavor, then this is the recipe for you. The allure of Beef Wellington is undeniable. It’s a dish that conjures images of grand feasts and celebratory moments, yet it’s surprisingly achievable in your own kitchen. What makes this classic so beloved? It’s the incredible symphony of textures and tastes: the perfectly seared, succulent beef fillet, encased in a layer of savory duxelles (finely chopped mushrooms), sometimes with a whisper of pâté or beef prosciutto, all then wrapped in golden, flaky puff pastry. This isn’t just dinner; it’s an experience, a culinary triumph that promises to impress everyone around your table. Get ready to master the art of the perfect Beef Wellington Recipe.
Ingredients:
- 2-3 pounds center-cut beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons Dijon mustard
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned and roughly chopped
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil
- 2 medium shallots, roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 12 thin slices beef beef prosciutto (about 1/4 pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry (thawed)
- 1 large egg, beaten
Preparing the Beef Tenderloin
The foundation of a truly magnificent Beef Wellington is a prime piece of beef tenderloin. Begin extract by trimming any excess fat or silver skin from your 2-3 pound center-cut beef tenderloin. You want a uniformly shaped piece for even cooking. Generously season the entire surface of the tenderloin with Kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; this is your first layer of flavor. Heat 2 tablespoons of olive oil in a heavy-bottomed skillet or cast-iron pan over high heat until it shimmers. Carefully sear the beef on all sides until a deep, golden-brown crust forms. This searing process is crucial for locking in the juices and developing a rich flavor. Aim for about 2-3 minutes per side. Once seared, remove the tenderloin from the pan and place it on a wire rack to cool completely. As it cools, brush the entire surface evenly with 2 tablespoons of Dijon mustard. The mustard will add a subtle tang and also helpbeef prosciuttoiutto adhere.
Creating the Mushroom Duxelles
Next, we’ll prepare the duxelles, a finely chopped mushroom mixture that’s a hallmark of Beef Wellington. In the same skillet used for searing the beef (no need to clean it, the fond adds flavor!), melt 2 tablespoons of salted butter over medium heat. Add the 2 tablespoons of olive oil. Once the butter is melted and shimmering, add the 2 medium roughly chopped shallots. Sauté the shallots until they are softened and translucent, which should take about 3-5 minutes. Stir in the 2 teaspoons of fresh thyme leaves and the 4 minced cloves of garlic. Cook for another minute until fragrant, being careful not to burn the garlic. Now, add the 1 1/2 pounds of roughly chopped mushrooms to the skillet. Cook the mushrooms, stirring occasionally, until all their moisture has evaporated andgin extractey begin to brown and crisp up. This process can take 15-20 minutes. You want a concentrated mushroom paste, not a watery mixture. Season the duxelles generously with Kosher salt and freshly ground black pepper. Once the duxelles are cooked down and dry, transfer them to a plate or shallow bowl to cool completely.
Assembling the Wellington
This is where it all comes together! Lay out a large piece of plastic wrap on a clean work surface. Arrange the 12 thin slicebeef prosciuttoprosciutto on the plastic wrap, overlapping them slightly to form a rectangular layer large enough to encase the beef tenderloin. Spread the cooled mushroom duxelles ebeef prosciutto the prosciutto layer, leaving a small border around the edges. Place the cooled, mustard-coated beef tenderloibeef prosciuttond of the prosciutto and duxelles layer. Using the plastic wrap to helpbeef prosciuttofully roll the prosciutto and duxelles mixture tightly around the beef, creating a compact cylinder. Twist the ends of the plastic wrap to secure the roll and chill it in the refrigerator for at least 30 minutes, or up to 24 hours. This chilling step helps the Wellington hold its shape.
Enrobing in Puff Pastry
Preheat your oven to 400°F (200°C). Lightly flour your work surface and gently roll out the 14 ounces of thawed puff pastry into a rectangle large enough to enclose the chilled beef log. You want the pastry to be about 1/8-inch thick. Unwrap the chilled beef log from the plastic wrap and place it on the puff pastry, positioning it closer to one edge. Brush the edges of the puff pastry with a little of the beaten egg wash. Carefully fold the pastry over the beef, trimming any excess. Press the seams together to seal, ensuring there are no gaps. You can then trim the ends and fold them up, sealing them with egg wash as well. For an extra decorative touch, you can use a sharp knife to score the top of the pastry with a lattice pattern, being careful not to cut all the way through. Place the assembled Wellington, seam-side down, on a baking sheet lined with parchment paper. Brush the entire surface of the puff pastry with the remaining beaten egg wash. This will give it a beautiful golden sheen when baked.
Baking to Perfection
Bake the Beef Wellington in the preheated oven for 35-45 minutes, or until the puff pastry is golden brown and puffed, and a meat thermometer inserted into the thickest part of the tenderloin registers your desired internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C). If the pastry is browning too quickly, you can loosely tent it with aluminum foil. Once baked, remove the Beef Wellington from the oven and let it rest on a cutting board for at least 10-15 minutes before slicing. This resting period is crucial for allowing the juices to redistribute throughout the meat, ensuring a tender and succulent result. Slice the Wellington into thick portions and serve immediately.
Conclusion:
And there you have it – your guide to creating a magnificent Beef Wellington Recipe! We’ve walked through each crucial step, from searing the perfect beef tenderloin to wrapping it in delicate beef prosciutto and a rich mushroom duxelles, all encased in flaky puff pastry. The aroma filling your kitchen as this masterpiece bakes is simply irresistible.
Serving this Beef Wellington Recipe is an occasion in itself. I love to pair it with a creamy potato gratin, roasted asparagus, or a simple red grape juice reduction sauce to complement the rich flavors. For a more casual gathering, consider serving it with a robust green salad.
Don’t be afraid to experiment with variations! You could add a hint of thyme or rosemary to your duxelles, or even try a different type of mushroom for a unique twist. The beauty of this dish lies in its classic elegance, but a personal touch always makes it special.
I truly hope you feel inspired and confident to tackle this impressive dish. The satisfaction of presenting a homemade Beef Wellington is unparalleled. Enjoy every delicious bite!
Frequently Asked Questions:
Can I make the Beef Wellington Recipe ahead of time?
Yes, you absolutely can! You can prepare the duxelles and wrap the beef up to 24 hours in advance. Store it tightly wrapped in the refrigerator. For best results, allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
What if my puff pastry isn’t browning evenly?
This can happen! If you notice one side browning faster than others, you can tent that section loosely with foil. Also, ensure your oven temperature is accurate. Sometimes, a quick rotation of the baking sheet halfway through the baking time can help.
Best Beef Wellington Recipe – Easy & Delicious
A foolproof and delicious recipe for classic Beef Wellington, featuring a perfectly seared tenderloin wrapped in mushroom duxelles, prosciutto, and flaky puff pastry.
Ingredients
- 2-3 pounds center-cut beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons Dijon mustard
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned and roughly chopped
- 2 Tablespoons salted butter
- 2 medium shallots, roughly chopped
- 2 teaspoons fresh thyme leaves
- 4 cloves garlic, minced
- 12 thin slices beef prosciutto (about 1/4 pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry (thawed)
- 1 large egg, beaten
Instructions
-
Step 1
Trim excess fat and silver skin from the beef tenderloin. Season generously with salt and pepper. Sear the beef on all sides in hot olive oil until a deep golden-brown crust forms (about 2-3 minutes per side). Let cool completely, then brush with Dijon mustard. -
Step 2
In the same skillet, melt butter with olive oil. Sauté shallots until softened. Add thyme and garlic, cook until fragrant. Add mushrooms and cook until all moisture evaporates and they begin to brown and crisp (15-20 minutes). Season with salt and pepper. Let cool. -
Step 3
Lay out plastic wrap. Arrange prosciutto slices, overlapping, to form a rectangle. Spread cooled mushroom duxelles over the prosciutto. Place the mustard-coated beef tenderloin at one end. Tightly roll the prosciutto and duxelles around the beef using the plastic wrap. Twist ends to secure and chill for at least 30 minutes. -
Step 4
Preheat oven to 400°F (200°C). Roll out puff pastry into a rectangle large enough to enclose the beef. Unwrap the chilled beef log and place it on the pastry. Brush edges with egg wash. Fold pastry over the beef, sealing seams. Trim and fold ends, sealing with egg wash. Score the top decoratively if desired. -
Step 5
Place the Wellington seam-side down on a parchment-lined baking sheet. Brush the entire surface with egg wash for a golden sheen. Bake for 35-45 minutes, or until pastry is golden brown and puffed, and internal temperature reaches desired doneness (130-135°F for medium-rare). -
Step 6
Let the Beef Wellington rest for 10-15 minutes before slicing into thick portions and serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.