Beef Wellington is a classic and elegant dish that showcases a perfectly cooked beef tenderloin wrapped in a layer of savory mushroom duxelles, prosciutto, and golden puff pastry. This iconic recipe, often served for special occasions and holiday dinners, impresses with its combination of textures and flavors. The beef is tender and juicy, while the mushrooms add earthiness, and the pastry provides a satisfying crunch. Despite its sophisticated appearance, Beef Wellington is straightforward to prepare, allowing you to create a stunning centerpiece for any meal that is sure to delight your guests.
Ingredients
- 1 (2-pound) beef tenderloin, trimmed
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- 1 pound mushrooms (such as cremini or button), finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 cup dry white wine
- 8-10 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon all-purpose flour (for dusting)
Instructions
- Sear the beef:
- Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from the skillet and brush with Dijon mustard while warm. Set aside to cool.
- Prepare the mushroom duxelles:
- In the same skillet, melt butter over medium heat. Add the finely chopped mushrooms, garlic, and thyme. Cook for about 10 minutes, stirring occasionally, until the mushrooms release their moisture and become dry. Add white wine and cook until it has evaporated. Season with salt and pepper. Remove from heat and let cool completely.
- Assemble the Wellington:
- Lay a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices, slightly overlapping, to form a rectangle large enough to wrap around the beef. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef on top and carefully roll it up tightly using the plastic wrap, twisting the ends to seal. Refrigerate for 15-20 minutes to set.
- Wrap in puff pastry:
- Roll out the puff pastry on a lightly floured surface to a size that will fully encase the beef. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Brush the edges of the pastry with beaten egg. Fold over the pastry, trimming any excess, and seal the edges. Place seam-side down on a baking sheet. Brush the top with more beaten egg.
- Bake the Wellington:
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (135°F/57°C for medium-rare). Remove from the oven and let rest for 10 minutes before slicing.
- Serve:
- Slice the Beef Wellington and serve warm, accompanied by your choice of sides such as roasted vegetables or mashed potatoes.
Enjoy your Beef Wellington as a luxurious and impressive dish that’s perfect for any celebration or special dinner, delivering a blend of flavors and textures that are sure to impress.
