Description
Classic Beef Wellington is an elegant and indulgent British main course featuring a center-cut beef tenderloin coated with flavorful mushroom duxelles and wrapped in prosciutto and puff pastry. This recipe guides you through searing the beef, preparing the rich duxelles, assembling the layers, and baking to golden perfection for a stunning holiday or special occasion centerpiece.
Ingredients
Scale
Beef and Marinade
- 1 (2 to 2½-pound) center-cut beef tenderloin, trimmed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons Dijon mustard
Duxelles
- 1 pound cremini or button mushrooms, finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, minced
- ½ teaspoon thyme leaves
- Salt and pepper to taste
Assembly
- 6–8 slices prosciutto
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- All-purpose flour (for dusting)
Instructions
- Sear the Beef: Pat the beef tenderloin dry with paper towels and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides for 2–3 minutes per side until nicely browned. Remove from skillet, transfer to a plate, brush all over with Dijon mustard, and let cool completely.
- Make the Duxelles: In the same skillet, melt the butter over medium heat. Add minced garlic, shallot, and finely chopped mushrooms. Cook, stirring occasionally, until the mixture releases moisture and becomes dry and paste-like, about 10–15 minutes. Stir in thyme, salt, and pepper to taste. Remove from heat and let cool.
- Assemble the Wellington: On a lightly floured surface, arrange overlapping prosciutto slices on a sheet of plastic wrap. Spread the cooled duxelles evenly over the prosciutto. Place the cooled beef tenderloin on top. Using the plastic wrap, roll the prosciutto and mushroom mixture tightly around the beef to form a log. Twist the ends to seal and refrigerate for 30 minutes.
- Wrap in Puff Pastry: Roll out the puff pastry into a rectangle large enough to encase the beef log. Unwrap the beef from the plastic wrap and center it on the pastry. Fold the pastry over the beef, sealing the edges with the beaten egg wash. Trim any excess pastry and ensure a tight seal. Place the wrapped beef seam-side down on a baking sheet, brush the top with egg wash, and chill again for 15–20 minutes. Preheat the oven to 425°F (220°C).
- Bake: Brush the pastry with another coat of egg wash. Optionally, score the top gently with a sharp knife for decoration. Bake in the preheated oven for 35–40 minutes or until the pastry is golden and crispy, and an instant-read thermometer inserted into the center of the beef reads 125°F for medium-rare doneness. Remove from the oven and let rest for 10 minutes before slicing to serve.
Notes
- Serve with a rich red wine reduction, creamy mashed potatoes, or roasted seasonal vegetables for a complete meal.
- For added elegance, use homemade puff pastry or incorporate a thin layer of pâté beneath the duxelles.
- Chilling steps are crucial to keep the pastry firm and ensure a perfect wrap.
- Use an instant-read thermometer to avoid overcooking the beef and maintain medium-rare perfection.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
