Name: Classic Beef Wellington Recipe - Easy Elegant Dinner
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6-8 servings
Ingredients: 2-3 pounds center-cut beef tenderloin; Kosher salt and freshly ground black pepper, for seasoning; 2 Tablespoons olive oil, for searing the beef; 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, for sautéing mushrooms; 2 medium shallots, roughly chopped; 2 teaspoons fresh thyme leaves (from about 6 sprigs); 4 cloves garlic, minced; Kosher salt and freshly ground black pepper, for the mushroom duxelles; 12 thin slices beef prosciutto (about 1/4 pound); All-purpose flour, for dusting your work surface and rolling the puff pastry; 14 ounces frozen or homemade puff pastry, thawed according to package directions; 1 large egg, beaten, for the egg wash

Beef Wellington Recipe: the mere mention of it conjures images of holiday feasts, elegant celebrations, and culinary triumph. For many, it represents the pinnacle of home cooking, a dish that’s both impressive and deeply satisfying. But what is it about this classic that captures our hearts and taste buds? It’s the perfect marriage of tender, perfectly seared beef fillet, rich pâté (or duxelles), and delicate beef prosciutto, all enrobed in a flaky, golden puff pastry crust. The magic truly lies in the textural contrast: the yielding beef, the earthy mushroom spread, the salty beef ham, and the shattering crispness of the pastry. This Beef Wellington Recipe is not just a meal; it’s an experience, a testament to thoughtful preparation and the joy of sharing something truly special with loved ones. Get ready to create your own masterpiece!

Ingredients:

2-3 pounds center-cut beef tenderloin
Kosher salt and freshly ground black pepper, for seasoning
2 Tablespoons olive oil, for searing the beef
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, for sautéing mushrooms
2 medium shallots, roughly chopped
2 teaspoons fresh thyme leaves (from about 6 sprigs)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, for the mushroom duxelles
12 thin slices beef beef prosciutto (about 1/4 pound)
All-purpose flour, for dusting your work surface and rolling the puff pastry
14 ounces frozen or homemade puff pastry, thawed according to package directions
1 large egg, beaten, for the egg wash

Preparing the Beef

Begin extract by preparing your star ingredient: the beef tenderloin. Trim any excess fat or silver skin from the beef. This ensures a clean surface for searing and a more elegant presentation. 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 primary opportunity to infuse the beef with flavor from the inside out. In a large, oven-safe skillet, heat 2 tablespoons of olive oil over high heat until it shimmers. Carefully place the seasoned beef tenderloin into the hot skillet. Sear the beef on all sides until a beautiful, deep brown crust forms. This searing process, which should take about 1-2 minutes per side, is crucial for developing rich flavor and locking in the juices. Once seared, remove the beef from the skillet and set it aside on a clean plate or cutting board. While the beef is still warm, brush it all over with the 2 tablespoons of Dijon mustard. The mustard will adhere nicely to the warm meat and add a subtle tang that complements the richness of the beef and mushrooms. Allow the beef to cool completely; this is an important step for preventing the puff pastry from becoming soggy later on.

Creating the Mushroom Duxelles

Now, let’s focus on the flavorful mushroom duxelles, which forms the earthy layer around the beef. In the same skillet you used for searing the beef (no need to wash it, as those browned bits add extra flavor), melt 2 tablespoons of salted butter and add 2 tablespoons of olive oil over medium heat. Add the roughly chopped shallots and sauté them until they become softened and translucent, which usually takes about 3-5 minutes. Next, add the minced garlic and fresh thyme leaves to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic. Now, add your cleaned and roughly chopped mushrooms to the skillet. It might seem like a lot of mushrooms, but they will cook down significantly. Stir everything together and cook the mushrooms, stirring occasionally, until all the moisture has evaporated and the mushrooms have formed a thick paste-like consistency. This reduction process is key to developing an intense mushroom flavor and preventing a watery duxelles. Season the mushroom mixture generously with kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed. Once the duxelles are cooked and thickened, remove the skillet from the heat and let the mushroom mixture cool completely. This cooling step is as important as cooling the beef for prevengin extractg sogginess in the final product.

Assembling the Wellington

This is where our Begin extractWellington begins to take shape. Lay out a large piece of plastic wrap on a clean work surface. Arrange the 12 thin slicebeef prosciuttoiutto in an overlapping pattern on the plastic wrap, creating a rectangle that is large enough to fully encase the beef tenderloin. Spread the cooled mushroom duxelles evenlybeef prosciuttoprosciutto, ensuring it forms a uniform layer. Be sure to go all the way to thbeef prosciutto the prosciutto. Carefully place the cooled, mustard-coated beef tenderloin onbeef prosciuttohroom and prosciutto layer. Using the plastic wrap as yourbeef prosciuttoghtly roll the prosciutto and mushroom mixture around the beef tenderloin, creating a neat, compact log. Twist the ends of the plastic wrap to secure the roll and refrigerate for at least 30 minutes, or up to 24 hours, to allow it to firm up. This firming step is critical for maintaining the shape of the Wellington during the next stages.

Enclosing in Puff Pastry

While the beef log is chilling, prepare your puff pastry. Lightly flour a clean work surface. Unfold your thawed puff pastry sheets and gently roll them out slightly, if needed, to create a large enough rectangle to completely enclose the beef log. You want the pastry to be thin but not so thin that it tears easily. Remove the chilled beef log from the refrigerator and unwrap it from the plastic wrap. Place the beef log onto the center of the rolled-out puff pastry. Brush the edges of the puff pastry with the beaten egg wash; this will act as a sealant. Carefully fold the puff pastry up and over the beef, tucking in the sides to create a seamless package. Trim any excess pastry, but make sure there’s enough to fully enclose the beef. Pinch the seams together firmly to seal. You can decorate the top with any pastry scraps by cutting them into decorative shapes and attaching them with egg wash. Place the assembled Wellington, seam-side down, onto a baking sheet lined with parchment paper. Brush the entire surface of the puff pastry with the remaining beaten egg wash for a beautiful golden-brown finish when baked. You can lightly score the top of the pastry with the back of a knife to create a pattern, but avoid cutting all the way through. Chill the assembled Wellington in the refrigerator for at least another 15-20 minutes to ensure the pastry is cold before baking.

Baking the Beef Wellington

Preheat your oven to 400°F (200°C). Once the Wellington has chilled and your oven is fully heated, carefully transfer the baking sheet to the preheated oven. Bake 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 beef registers your desired internal temperature. For medium-rare, aim for 125-130°F (52-54°C). For medium, aim for 130-135°F (54-57°C). If the pastry starts to brown too quickly, you can loosely tent it with aluminum foil. Once baked to your liking, 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 moist result. Slice the Beef Wellington into thick portions using a sharp serrated knife, and serve immediately.

Conclusion:

And there you have it – a truly show-stopping Beef Wellington Recipe! We hope you’ve enjoyed this detailed guide to creating this classic dish in your own kitchen. From the perfectly seared beef tenderloin to the flaky, golden pastry, each element comes together to create a culinary masterpiece. This Beef Wellington Recipe is perfect for special occasions, holidays, or simply when you want to impress your loved ones with a memorable meal. Serve it with creamy mashed potatoes, roasted asparagus, or a rich red grape juice reduction for an unforgettable dining experience. Don’t be afraid to get creative with variations – perhaps a mushroom duxelles infused with truffle oil, or a puff pastry wrapped around duck breast for a delightful twist.

We encourage you to give this Beef Wellington Recipe a try. It might seem intimidating at first, but with patience and attention to detail, you’ll be rewarded with incredible results. Happy cooking!

Frequently Asked Questions:

Can I make the Beef Wellington ahead of time?

Yes, you can prepare most of the components of the Beef Wellington Recipe in advance. The beef can be seared and cooled, the duxelles made and chilled, and the beef prosciutto and pastry assembled. However, it’s best to bake the Beef Wellington just before serving to ensure the pastry is perfectly crisp and the beef is cooked to your desired temperature.

What kind of beef cut is best for Beef Wellington?

The best cut for a Beef Wellington Recipe is a center-cut beef tenderloin. This cut is incredibly tender and lean, ensuring a succulent result. Look for a uniform thickness for even cooking.

How do I prevent the pastry from becoming soggy?

To prevent soggy pastry in your Beef Wellington Recipe, ensure your duxelles are cooked down until very dry, removing as much moisture as possible. Also, chilling the assembled Wellington before baking helps the pastry firm up. Some chefs also recommend brushing the pastry with an egg wash for an extra layer of protection against moisture.