Beef Wellington is a classic and elegant dish that features a tender beef fillet coated with mushroom duxelles, wrapped in puff pastry, and baked to golden perfection. This recipe will guide you through creating a show-stopping Beef Wellington that’s perfect for special occasions or a gourmet dinner at home.

Beef Wellington Recipe

Beef Wellington is a timeless dish that impresses with its presentation and flavor. The key elements are the beef fillet, a flavorful mushroom mixture, and flaky puff pastry. When executed correctly, it results in a succulent, medium-rare beef encased in a crispy pastry crust.

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Prep Time 30

Cook Time 40

resting time 10

Course Main Course

Cuisine American

Equipment

oven
food processor
parchment paper
pastry brush
meat thermometer
aluminum foil

Ingredients

beef tenderloin
salt
olive oil
mushrooms
garlic
unsalted butter
thyme
wine
procuitto
puff pastry
egg

Instructions

Season the beef fillet generously with salt and freshly ground black pepper.
Heat 2 tablespoons of vegetable oil in a hot skillet over high heat. Sear the beef fillet on all sides until it's nicely browned, about 2-3 minutes per side. Remove from the skillet and let it cool.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and chopped mushrooms. Cook, stirring frequently, until the mushrooms release their moisture and become browned, and the liquid evaporates, about 10-15 minutes.
Add fresh thyme leaves (or dried thyme) and season with salt and pepper to taste.Pour in the white wine and cook until the liquid has mostly evaporated. Remove the mushroom mixture from the heat and allow it to cool.
Lay out a large sheet of plastic wrap and place the prosciutto or Parma ham slices on it, overlapping slightly to form a rectangle.Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the seared beef fillet on top of the mushroom duxelles.Carefully roll the prosciutto and mushroom mixture around the beef fillet, using the plastic wrap to help shape it into a tight cylinder.
Wrap the cylinder tightly in plastic wrap and refrigerate for at least 15-30 minutes to set its shape.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry sheet to a size that will fully encase the beef fillet.
Remove the plastic wrap from the beef cylinder. Place it in the center of the rolled-out puff pastry sheet.Brush the edges of the pastry with beaten egg.
Carefully wrap the puff pastry around the beef, sealing the edges to create a tight package. Trim any excess pastry if necessary.
Brush the entire surface of the puff pastry with beaten egg. This will give it a golden, shiny finish.
Place the Beef Wellington on a parchment paper-lined baking sheet, seam side down. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing.
Slice the Beef Wellington into thick portions and serve. It pairs well with a red wine reduction sauce or a creamy mushroom sauce.

SOURCE: MY RECIPE JOINT

Video

Notes

It's essential to use high-quality beef for the best results.
You can prepare the mushroom duxelles and assemble the Beef Wellington ahead of time and refrigerate it until you're ready to bake.

Nutrition

Serving: 700g

Keyword beef wellington

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