Classic Beef Wellington Recipe: Impress Your Guests
Impress guests with classic Beef Wellington! Recipe includes tips for flaky pastry, juicy beef, & rich duxelles. Perfect for special occasions!
Ingredients
- 1.5 kg 3.3 lbs beef tenderloin, center-cut
- 500 g 1 lb puff pastry, thawed if frozen
- 250 g 9 oz mixed mushrooms (cremini, shiitake, or your choice), finely chopped
- 2 shallots finely chopped
- 2 cloves garlic minced
- 100 g 3.5 oz prosciutto, thinly sliced
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 sprigs fresh thyme leaves only, chopped
- 1 egg beaten (for egg wash)
- 2 tbsp butter
- Salt and freshly ground black pepper to taste
Instructions
Get Started:
- Preheat oven to 400°F (200°C).
Prepare the Beef:
- Trim any silverskin from the beef tenderloin. Season generously with salt and pepper.
- Heat olive oil in a large skillet over high heat. Sear beef on all sides until browned, about 2-3 minutes per side. Remove from skillet and let cool completely.
- Brush the seared beef all over with Dijon mustard. Set aside.
Make the Duxelles:
- Melt butter in the same skillet over medium heat. Add shallots and garlic and cook until softened, about 5 minutes.
- Add chopped mushrooms and thyme to the skillet. Cook, stirring occasionally, until mushrooms release their moisture and it evaporates, and the duxelles is a dry paste, about 15-20 minutes. Season with salt and pepper. Let cool completely.
Assemble the Wellington:
- Lay a large sheet of plastic wrap on a clean surface. Arrange prosciutto slices in a slightly overlapping rectangle on the plastic wrap.
- Spread the cooled duxelles evenly over the prosciutto.
- Place the mustard-coated beef tenderloin in the center of the duxelles-prosciutto layer.
- Using the plastic wrap to help, tightly roll the prosciutto and duxelles around the beef to form a log. Twist the ends of the plastic wrap to seal and refrigerate for 20 minutes to firm up.
- Lightly flour a clean surface. Roll out puff pastry into a large rectangle, large enough to enclose the beef.
- Remove beef from refrigerator and unwrap. Place beef in the center of the puff pastry.
- Brush edges of pastry with egg wash. Wrap pastry around the beef, sealing edges tightly and trimming any excess pastry. Crimp edges to seal.
- Place Wellington seam-down on a baking sheet lined with parchment paper. Brush the entire surface of the pastry with egg wash.
- Score the top of the pastry in a decorative pattern if desired, being careful not to cut all the way through.
Bake:
- Bake in preheated oven for 35-45 minutes, or until pastry is golden brown and a meat thermometer inserted into the center of the beef reads 130-135°F (54-57°C) for medium-rare, or your preferred doneness.
Rest and Serve:
- Remove from oven and let rest for 10-15 minutes before slicing.
- Slice into thick portions and serve immediately.
Notes
Searing Tip: Quickly sear the beef on all sides over high heat to lock in juices and enhance flavor, then let it cool completely before wrapping.
Duxelles Moisture Control: Cook the mushroom mixture until all liquid evaporates to prevent a soggy pastry. Adding a splash of brandy or sherry enhances depth.
Prosciutto Layering: Wrapping the beef in prosciutto creates a barrier to keep the pastry crisp while adding extra flavor.
Puff Pastry Handling: Roll the pastry thin and keep it cold before baking to ensure a flaky and crisp crust.
Chilling Step: After wrapping the beef in pastry, chill it for at least 15–20 minutes to help it hold its shape and bake evenly.
Egg Wash Shine: Brush with egg wash for a golden, glossy finish. A mix of egg yolk and a little cream gives the best color.
Baking Temperature: Preheat the oven to 400°F (200°C) and bake until the internal temperature reaches 125°F (52°C) for medium-rare.
Resting Time: Let the Wellington rest for 10–15 minutes before slicing to allow the juices to redistribute.
Serving Idea: Pair with a rich red wine sauce, creamy mashed potatoes, or roasted vegetables for a complete dish.