Beef Wellington Recipe

Beef Wellington is a show-stopping, classic dish known for its rich flavors and elegant presentation. This iconic recipe combines tender beef tenderloin wrapped in layers of savory mushroom duxelles, thinly sliced prosciutto, and flaky puff pastry. When baked to golden perfection, it creates a luxurious, juicy entrée with a beautiful, golden crust. Perfect for special occasions or holiday gatherings, this recipe will surely impress your guests.

The layers of this dish come together to create a stunning meal, with the buttery puff pastry encasing the tender beef and flavorful mushroom mixture. While it may seem complex, with a few key tips, this Beef Wellington is achievable in your own kitchen.

Key Ingredients and Their Role

• Beef Tenderloin (Filet Mignon): Known for its tenderness and rich flavor, the beef is the star of this dish.
• Mushroom Duxelles: A finely chopped mushroom and herb mixture that adds depth and umami to the dish.
• Prosciutto: Adds a savory layer around the beef, keeping the pastry from becoming soggy while adding a rich flavor.
• Puff Pastry: The golden, flaky crust that encases the entire dish, giving it a signature presentation.

Step-by-Step Guide to Making Classic Beef Wellington

1. Prepare the Beef – Searing the Tenderloin

• Season a 2-pound beef tenderloin generously with salt and pepper. In a hot skillet, sear the beef on all sides until it forms a golden-brown crust, about 2-3 minutes per side. Remove from heat and let it cool.

2. Make the Mushroom Duxelles – Adding Umami Flavor

• In a food processor, pulse 1 pound of mushrooms until finely chopped. Transfer to a skillet with a tablespoon of butter and sauté until the mushrooms release their moisture and become a thick paste, about 10-15 minutes. Season with salt, pepper, and fresh thyme.

Tip: Duxelles can be made ahead of time and stored in the fridge until needed.

3. Wrap in Prosciutto – Sealing in Flavor

• Lay out a large piece of plastic wrap on a work surface. Arrange 6-8 slices of prosciutto in an overlapping layer, then spread the mushroom duxelles evenly over the prosciutto.
• Place the seared beef tenderloin on top, then use the plastic wrap to roll the prosciutto and mushroom mixture tightly around the beef. Refrigerate for 15-20 minutes to firm up.

4. Wrap in Puff Pastry – Creating the Golden Crust

• Roll out a sheet of puff pastry on a floured surface. Remove the beef from the plastic wrap and place it on the pastry. Wrap the pastry around the beef, sealing the edges tightly.
• Brush the pastry with beaten egg for a golden finish, and refrigerate for another 15 minutes to set.

5. Bake to Perfection

• Preheat your oven to 425°F (220°C). Place the wrapped beef on a baking sheet, seam side down, and bake for 25-30 minutes, or until the pastry is golden and the beef reaches your preferred internal temperature (125°F for medium-rare).
• Let the Wellington rest for 10 minutes before slicing.

Serving Suggestions and Pairings

Beef Wellington pairs well with classic sides like Garlic Mashed Potatoes and Roasted Asparagus. For a luxurious meal, consider serving with a red wine reduction sauce or a side of Sautéed Brussels Sprouts for a balanced, flavorful dinner.

Tips for Success

• Chill the Beef: Chilling the beef after each layer helps it hold its shape and prevents the puff pastry from becoming soggy.
• Use a Meat Thermometer: For the perfect doneness, use a thermometer to check the internal temperature of the beef.
• Egg Wash: Don’t skip brushing the pastry with egg wash for a shiny, golden crust