Beef Wellington

iamwinfred

Looking for a show-stopping main course that will have everyone at the table speechless? This Beef Wellington is exactly what you need. Tender, perfectly cooked beef tenderloin is wrapped in an earthy mushroom duxelles and salty prosciutto, then encased in golden, flaky puff pastry. Every slice reveals beautiful layers that taste even better than they look. It has a reputation for being intimidating, but it's absolutely doable at home with fantastic results.

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Prep Time 45

Cook Time 45

Total Time 1 30

Course Main Course

Cuisine British, French

Servings servings

Calories 520 kcal

Equipment

Large skillet or frying pan Cast iron or heavy-bottomed preferred for even searing
Food processor For finely chopping mushrooms into duxelles
Baking sheet
Parchment paper
Plastic wrap For rolling and chilling the beef package
Sharp knife For scoring pastry and clean slicing
Meat thermometer Instant-read, essential for checking doneness
Rolling Pin
Pastry brush For applying egg wash

Ingredients

2 pounds beef tenderloin 910g, center cut, uniform thickness
2 tablespoons olive oil for searing
salt and pepper to taste, for seasoning beef
2 tablespoons Dijon mustard brushed on seared beef
1 pound mushrooms 455g, finely chopped (cremini or button)
3 cloves garlic minced
2 tablespoons butter for cooking mushrooms
2 tablespoons fresh thyme leaves stripped from stems
6 slices prosciutto thinly sliced, overlapping to form a rectangle
1 sheet puff pastry thawed, all-butter recommended (e.g. Dufour)
1 egg beaten, for egg wash
2 tablespoons all-purpose flour for dusting work surface

Instructions

Remove beef from refrigerator 30 minutes before cooking. Pat completely dry, season generously with salt and pepper, and sear in hot olive oil for 2-3 minutes per side until deeply browned. Brush immediately with Dijon mustard and let cool completely.
Pulse mushrooms in a food processor until very finely minced. Cook in butter over medium-high heat with garlic for 15-20 minutes, stirring often, until all liquid has evaporated and mixture is dry. Stir in thyme, season, and cool completely.
Lay a large piece of plastic wrap on your work surface. Arrange prosciutto slices in an overlapping rectangle large enough to wrap around the beef. Spread the cooled mushroom mixture evenly over the prosciutto, leaving a 1-inch border.
Place cooled beef in the center of the mushroom-covered prosciutto. Use the plastic wrap to roll the prosciutto and mushroom layer tightly around the beef, ensuring no air pockets. Twist the ends to secure and refrigerate for at least 30 minutes.
Lightly flour your work surface and rolling pin. Roll thawed puff pastry into a rectangle about 1/4 inch thick, large enough to wrap the beef package. Trim excess pastry and reserve scraps for decoration.
Unwrap the chilled beef package and place it in the center of the pastry. Brush edges with beaten egg, fold pastry over the beef, and press firmly to seal. Trim and fold the ends neatly, sealing with egg wash. Place seam-side down on a parchment-lined baking sheet and brush the entire surface with egg wash.
Refrigerate the wrapped Wellington for at least 15 minutes. If desired, cut decorative shapes from pastry scraps and attach with egg wash. Score decorative patterns on the surface with a sharp knife and brush with another coat of egg wash.
Preheat oven to 425°F (220°C). Make 2-3 small slits in the top of the pastry to allow steam to escape. Bake for 25-30 minutes until pastry is deep golden brown. Check internal temperature with a meat thermometer: 120-125°F for medium-rare, 130-135°F for medium. Rest for 10 minutes before slicing.

Notes

Use center-cut tenderloin: Choose a piece that's uniform in thickness so it cooks evenly.
Dry everything thoroughly: Moisture is the enemy of crispy pastry. Make sure the beef and mushroom mixture are completely dry and cool before assembly.
Don't skip the chilling steps: Refrigerating between steps helps everything hold together and makes the pastry easier to work with.
Score the pastry carefully: Cut only through the top layer when making decorative patterns, not all the way through.
Use a thermometer: This is the only reliable way to get your preferred doneness without cutting into it.
Let it rest: Resting allows the juices to redistribute so you don't lose them all when you slice.
Sharpen your knife: A very sharp knife gives you clean slices that show off all those beautiful layers.
Make-ahead: Assemble the entire Wellington up to 24 hours in advance and refrigerate until ready to bake. You can also freeze unbaked for up to 1 month; bake from frozen, adding 10-15 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices on a baking sheet in a 300°F oven for 10-15 minutes. Avoid the microwave to keep the pastry from getting soggy.
Variations: Try individual Wellingtons, chicken or salmon Wellington, a vegetarian version with portobello mushrooms, or add pâté or truffle oil for an extra-luxurious touch.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 18gProtein: 32gFat: 35gSaturated Fat: 14gCholesterol: 145mgSodium: 580mgFiber: 1gSugar: 1g

Keyword beef tenderloin recipe, beef wellington, mushroom duxelles, puff pastry beef, special occasion dinner