Beef Wellington is a classic British dish that radiates elegance and sophistication, perfect for special occasions and dinner parties. This indulgent recipe features a tender beef fillet wrapped in a savory layer of mushroom duxelles, encased in prosciutto, and all enclosed within a flaky puff pastry crust. The result is a beautifully golden, crisp exterior with a succulent, perfectly cooked center.
While Beef Wellington may seem intimidating to prepare, with a bit of patience and attention to detail, it can be a rewarding culinary experience that’s well worth the effort. The combination of textures – from the buttery puff pastry to the tender beef and earthy mushrooms – creates a symphony of flavors that will delight your guests. Follow this step-by-step guide to make an unforgettable Beef Wellington that will surely impress your family and friends.
Beef Wellington Ingredients
– For the Beef Wellington:
– 1.5 to 2 pounds beef tenderloin (center-cut)
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 tablespoons Dijon mustard
– 8 ounces cremini or button mushrooms, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme, finely chopped
– 6-8 slices of prosciutto
– 1 sheet of puff pastry, thawed
– 1 egg, beaten (for egg wash)
– For the Mushroom Duxelles:
– 1 tablespoon butter
– 1 small shallot, minced
– Salt and pepper to taste
Beef Wellington Directions:
1. Prepare the beef: Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over medium-high heat, and sear the beef on all sides for about 2-3 minutes per side until it’s browned. Remove from heat and brush the beef with Dijon mustard while it’s still warm. Set aside to cool.
2. Make the mushroom duxelles: In the same skillet, melt the butter over medium heat. Add the finely chopped mushrooms, shallots, and garlic. Sauté until the mushrooms release their moisture and become dry, about 10-12 minutes. Stir in the thyme, salt, and pepper. Let the duxelles cool completely.
3. Assemble the Wellington: Lay a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices on the plastic wrap, overlapping slightly to form a rectangle. Spread the mushroom duxelles evenly over the prosciutto.
4. Wrap the beef: Place the beef tenderloin on top of the mushroom-covered prosciutto. Carefully roll the prosciutto and duxelles around the beef using the plastic wrap to form a tight cylinder. Twist the ends of the plastic wrap to secure and refrigerate for at least 30 minutes.
5. Encase in puff pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic and place it on the puff pastry. Wrap the pastry around the beef, trimming any excess and sealing the edges with a little beaten egg.
6. Bake the Wellington: Place the wrapped beef on a baking sheet, seam-side down. Brush the entire pastry surface with the beaten egg. Make a few small slits on top of the pastry to allow steam to escape. Bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (51°C) for medium-rare.
7. Rest and serve: Let the Beef Wellington rest for 10 minutes before slicing. This step helps retain the juices, ensuring a tender and flavorful result.
How to Prepare Beef Wellington
The secret to a perfect Beef Wellington is all in the layering and precise cooking. Start by searing the beef to lock in its juices, then coat it with Dijon mustard to add a tangy undertone that enhances the flavors. The mushroom duxelles acts as a flavorful barrier that prevents moisture from soaking into the puff pastry. Wrapping the beef in prosciutto not only adds a salty richness but also helps keep everything together. Baking the Wellington until the pastry is golden and crispy while keeping the beef at your desired doneness requires careful monitoring, but the end result is well worth it.
Preparation Time
– Prep time: 30 minutes
– Chilling time: 30 minutes
– Cook time: 25-30 minutes
– Resting time: 10 minutes
– Total time: Approximately 1.5 to 2 hours
Servings
– Serves 4 to 6 people
Beef Wellington FAQs
1. Can I make Beef Wellington ahead of time?
Yes, you can prepare the Wellington up to the stage of wrapping it in puff pastry and refrigerate it for up to 24 hours before baking. This helps save time on the day of your event.
2. What can I serve with Beef Wellington?
Beef Wellington pairs beautifully with roasted vegetables, mashed potatoes, or a light salad. A red wine reduction sauce also complements the dish well.
3. How do I prevent the puff pastry from getting soggy?
Ensure that the mushroom duxelles is completely dry before spreading it on the prosciutto. Wrapping the beef in prosciutto also helps to create a moisture barrier.
4. What if I want my beef more well-done?
If you prefer a more well-done beef, reduce the oven temperature to 375°F (190°C) after the initial baking and continue cooking until the desired doneness is reached, checking with a meat thermometer.
5. Can I use store-bought puff pastry?
Absolutely! Store-bought puff pastry works perfectly for Beef Wellington, making it convenient and easy to prepare without compromising on taste.
Conclusion
Beef Wellington is more than just a dish; it’s a culinary experience that combines the best of tender beef, savory mushrooms, and flaky puff pastry. This recipe is designed to guide you through each step, making it accessible even to home cooks who are trying it for the first time. The crisp, golden pastry wrapped around succulent beef and aromatic mushroom duxelles will have your guests in awe of both its presentation and taste.
This impressive dish is ideal for holiday dinners, anniversaries, or any special occasion when you want to serve something extraordinary. Follow this recipe, and you’ll create a Beef Wellington that’s not only visually stunning but also deliciously unforgettable.
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Beef Wellington
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
A luxurious dish featuring a tender beef fillet wrapped in a layer of mushroom duxelles, prosciutto, and puff pastry, baked to golden perfection. Perfect for special occasions or holiday meals.
Ingredients
For the Beef:
- ? 2 lb beef tenderloin, trimmed
- ? Salt and pepper to taste
- ? 2 tablespoons olive oil
- ? 2 cloves garlic, minced
- ? 2 tablespoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- ? 8 oz mushrooms, finely chopped
- ? 2 tablespoons Dijon mustard
For the Assembly:
- ? 1 sheet puff pastry (thawed if frozen)
- ? 1 large egg (beaten, for egg wash)
- ? 6-8 slices prosciutto
- ? 1/4 cup pâté (optional, such as liver pâté or mushroom pâté)
Instructions
1️⃣ Prepare the Beef:
Season the beef tenderloin generously with salt and pepper. In a large skillet, heat olive oil over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool. ??
2️⃣ Cook the Mushrooms:
In the same skillet, reduce the heat to medium and add minced garlic, thyme, and finely chopped mushrooms. Cook until the mushrooms are browned and any moisture has evaporated, about 5-7 minutes. Season with salt and pepper. Let the mixture cool. ??
3️⃣ Spread the Mustard:
Once the beef and mushroom mixture have cooled, spread the Dijon mustard over the entire surface of the beef.
4️⃣ Wrap with Prosciutto:
Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom mixture over the prosciutto. Place the beef on top and roll it tightly using the plastic wrap to form a log. Chill in the refrigerator for 15-20 minutes. ?✨
5️⃣ Prepare the Puff Pastry:
On a lightly floured surface, roll out the puff pastry to a size that can completely encase the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. If using pâté, spread it over the beef before wrapping.
6️⃣ Wrap the Beef:
Fold the pastry over the beef, sealing the edges with egg wash. Trim any excess pastry and place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg. ??
7️⃣ Bake:
Preheat your oven to 400°F (200°C). Bake the Beef Wellington for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
8️⃣ Rest and Serve:
Let the Beef Wellington rest for 10-15 minutes before slicing. Serve with your favorite sides and enjoy this elegant dish! ?️?
Notes
◻️ Beef Wellington is perfect for special occasions and holiday gatherings!
◻️ Pair it with red wine and a side of roasted vegetables for a complete meal! ??
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course, Special Occasion
- Method: Baked
- Cuisine: British