Beef Wellington Recipe

 

Ingredients (serves 6)

For the Beef

• 1 center-cut beef tenderloin (about 2 to 2.5 lbs / 900 g – 1.2 kg)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons Dijon mustard

For the Mushroom Duxelles

• 1 lb (450 g) mushrooms (button or cremini), finely chopped
• 2 shallots, finely minced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
• Salt and pepper, to taste

For Wrapping

• 8–10 slices prosciutto (or Parma ham)
• 1 sheet puff pastry (large, thawed if frozen)
• 1 egg yolk, beaten with 1 tablespoon water (egg wash)
• Flour, for rolling

Step-by-Step Instructions

1. Prepare the Beef

1. Pat beef tenderloin dry and season all over with salt and pepper.
2. Heat olive oil in a heavy skillet over high heat.
3. Sear beef on all sides (including ends) until browned (about 2–3 minutes per side).
4. Remove and let cool slightly. Brush the beef with Dijon mustard while still warm.

2. Make the Mushroom Duxelles

1. In a pan, heat butter and olive oil.
2. Add shallots and garlic; sauté 1 minute.
3. Add mushrooms and thyme, cooking until mushrooms release their liquid and become dry, paste-like, and golden (about 10–12 minutes).
4. Season with salt and pepper. Let cool completely.

3. Assemble the Layers

1. On a sheet of plastic wrap, slightly overlap slices of prosciutto into a rectangle.
2. Spread cooled mushroom duxelles evenly over prosciutto.
3. Place seared beef on top, then carefully roll it up tightly with the plastic wrap, twisting ends to secure.
4. Refrigerate 20–30 minutes to firm up.

4. Wrap in Puff Pastry

1. On a lightly floured surface, roll puff pastry into a rectangle large enough to fully wrap beef.
2. Remove beef from plastic wrap and place in the center of the pastry.
3. Fold pastry around beef, trimming excess and sealing edges with egg wash.
4. Place seam-side down on a parchment-lined baking sheet.
5. Brush top with egg wash. Optionally, score lightly with a knife for decoration.
6. Chill in fridge 15–20 minutes (helps pastry stay crisp).

5. Bake

1. Preheat oven to 400°F (200°C).
2. Bake for 35–40 minutes, or until pastry is golden brown and beef registers 120–125°F (49–52°C) for medium-rare (use a meat thermometer).
3. Let rest 10 minutes before slicing.

🌟 Serving Suggestion

Slice into thick rounds and serve with:

• Red wine sauce or beef jus
• Creamy mashed potatoes
• Roasted vegetables (carrots, asparagus, or green beans)