Classic 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
Scale
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
Find it online: https://dylangranv.com/classic-beef-wellington-recipe/
