Classic Beef Wellington Recipe
Introduction
Beef Wellington is a classic and elegant dish that combines tender beef tenderloin, savory mushrooms, and flaky puff pastry. Perfect for special occasions or a luxurious dinner, this recipe brings restaurant-quality flavor to your home kitchen.
Ingredients
- 1 lb beef tenderloin
- 8 oz mushrooms, finely chopped
- 1 sheet puff pastry, thawed
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 egg, beaten (for egg wash)
Instructions
- Step 1: Season the beef tenderloin with salt and pepper. Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned. Remove and let cool.
- Step 2: In the same pan, cook the finely chopped mushrooms until most of the moisture evaporates. Let them cool completely.
- Step 3: Roll out the puff pastry on a floured surface. Spread the cooled mushrooms evenly over the pastry.
- Step 4: Place the seared beef in the center of the mushroom-covered pastry. Wrap the pastry around the beef, sealing the edges well.
- Step 5: Brush the pastry with beaten egg to create a golden crust during baking.
- Step 6: Preheat your oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for about 25-30 minutes, or until the pastry is golden and the beef reaches your desired doneness.
- Step 7: Let the Beef Wellington rest for 10 minutes before slicing and serving.
Tips & Variations
- Use a food processor to finely chop the mushrooms quickly and evenly.
- Wrap the beef in prosciutto before the mushrooms for added flavor and moisture barrier.
- For a richer taste, add a layer of mustard on the beef before covering with mushrooms.
- Make sure the mushroom mixture is dry to prevent soggy pastry.
Storage
Store leftover Beef Wellington in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F or 150°C) to keep the pastry crisp. Avoid microwaving, as it can make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare Beef Wellington ahead of time?
Yes, you can assemble the Beef Wellington a few hours in advance and keep it refrigerated until ready to bake, but it’s best to bake and serve it fresh for optimal pastry texture.
What cut of beef is best for Beef Wellington?
Beef tenderloin (also known as filet mignon) is ideal due to its tenderness and size, making it perfect for wrapping and even cooking inside the pastry.
PrintClassic Beef Wellington Recipe
Classic Beef Wellington featuring a tender beef tenderloin wrapped in a savory mushroom duxelles and encased in golden puff pastry, baked to perfection for an impressive and elegant main dish.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Beef Wellington Ingredients
- 1 (2 to 2.5 lbs) center-cut beef tenderloin, trimmed
- 12 oz mushrooms (such as cremini or button), finely chopped
- 2 tbsp unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 12 slices prosciutto
- 1 sheet puff pastry, thawed
- 2 egg yolks, beaten with 1 tbsp water (egg wash)
Instructions
- Prepare the Mushroom Duxelles: In a skillet over medium heat, melt butter and add shallot and garlic, cooking until softened. Add finely chopped mushrooms and thyme, stirring frequently until most moisture evaporates and mixture is paste-like. Season with salt and pepper, then let cool.
- Sear the Beef: Season the beef tenderloin with salt and pepper. Heat olive oil in a hot pan and sear the beef on all sides until browned but not cooked through. Remove and let cool completely.
- Assemble the Wrap: Lay out plastic wrap and arrange prosciutto slices slightly overlapping. Spread the cooled mushroom duxelles evenly over prosciutto. Place the beef in the center and use the plastic wrap to tightly roll the prosciutto around the beef. Chill for 15 minutes to set the shape.
- Wrap with Puff Pastry: Roll out puff pastry on a floured surface to a size that will completely encase the prosciutto-wrapped beef. Remove beef from plastic wrap and place in center of pastry. Brush edges with egg wash, fold pastry over beef, seal edges and trim any excess dough. Brush entire pastry surface with egg wash.
- Bake the Beef Wellington: Preheat oven to 400°F (200°C). Place wrapped beef seam side down on a baking sheet lined with parchment paper. Optionally, score the pastry with a knife for decoration. Bake for 25-30 minutes or until pastry is golden brown and an instant-read thermometer inserted into beef reads 125°F for medium-rare. Let rest 10 minutes before slicing.
Notes
- Use a meat thermometer to ensure perfect doneness.
- Chilling the wrapped beef before pastry wrapping helps maintain shape.
- Mushrooms should be cooked down thoroughly to avoid soggy pastry.
- Puff pastry can be purchased frozen; thaw completely in refrigerator before use.
- Prosciutto adds flavor and helps keep moisture from making the pastry soggy.
- Resting the cooked Beef Wellington allows juices to redistribute for a juicy cut.
Keywords: beef wellington, beef tenderloin, mushroom duxelles, puff pastry, elegant main course, classic English dish
