Description
Classic Beef Wellington is an elegant and flavorful dish featuring a tender center-cut beef tenderloin coated with a savory mushroom duxelles, wrapped in prosciutto, and encased in golden, flaky puff pastry. Perfect for special occasions, this recipe combines the richness of beef with aromatic herbs and a crisp pastry crust, finished to a perfect medium-rare.
Ingredients
Scale
Beef and Seasoning
- 1.5-2 lbs center-cut beef tenderloin (filet mignon), trimmed
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
Mushroom Duxelles
- 8 oz cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to taste
Wrapping
- 4-6 slices of prosciutto
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting
Instructions
- Sear the Beef: Preheat a heavy skillet over high heat with olive oil. Season the beef tenderloin generously with salt and pepper. Sear the beef on all sides until it develops a rich brown crust, approximately 1-2 minutes per side. Remove from heat and let it cool slightly before brushing all over with Dijon mustard.
- Prepare the Mushroom Duxelles: Using the same skillet, reduce heat to medium and cook the finely chopped mushrooms, minced garlic, and fresh thyme. Stir frequently until the mixture releases its moisture and cooks down until dry, about 8-10 minutes. Season with salt and pepper and let it cool completely.
- Wrap the Beef in Prosciutto: Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping them. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the seared beef in the center and wrap tightly using the plastic wrap to form a compact log. Refrigerate for 15-20 minutes to help it hold its shape.
- Wrap in Puff Pastry: On a floured surface, roll out the puff pastry to a size sufficient to encase the beef. Unwrap the beef from the plastic and place it in the center of the pastry. Fold the pastry around the beef, sealing all edges and trimming any excess dough. Brush the entire pastry with the beaten egg wash to ensure a golden finish. Optionally, score the top for decoration. Place on a parchment-lined baking sheet.
- Bake the Wellington: Bake in a preheated oven at 400°F (200°C) for 25-30 minutes or until the puff pastry is golden brown and crisp. For medium-rare doneness, ensure the internal temperature reaches 125°F (52°C). Once baked, allow the Wellington to rest for 10 minutes before slicing to retain the juices.
- Slice and Serve: Slice the Beef Wellington into thick portions. Serve warm with your favorite sides such as roasted vegetables or mashed potatoes, and complement with a rich red wine sauce or jus for an elevated dining experience.
Notes
- Ensure the mushroom mixture is completely dry before wrapping to prevent soggy pastry.
- Resting the beef after searing and after baking helps maintain juiciness.
- Use chilled puff pastry to make wrapping easier and to keep the pastry flaky.
- Adjust baking time if using a thicker or thinner cut of beef to achieve desired doneness.
- Use a meat thermometer to accurately check the internal temperature for perfect cooking.
