Beef Wellington Recipe

Beef Wellington is a classic and elegant dish that features a tender beef fillet coated with a flavorful mushroom duxelles and wrapped in flaky puff pastry. This dish is perfect for special occasions and impresses with its rich flavors and beautiful presentation.

Ingredients List

For the Beef:

• 2 pounds (900g) beef tenderloin – Trimmed and tied.
• Salt and pepper – To taste.
• 2 tablespoons olive oil – For searing.
• 2 tablespoons Dijon mustard – For coating.

For the Mushroom Duxelles:

• 1 pound (450g) mushrooms (button or cremini) – Finely chopped.
• 2 tablespoons unsalted butter – For sautéing.
• 2 cloves garlic (minced) – For flavor.
• 1 small onion (finely chopped) – For sweetness.
• 1 tablespoon fresh thyme (chopped) – For aroma.
• Salt and pepper – To taste.

For Assembly:

• 1 sheet of puff pastry (thawed) – For wrapping.
• 8 slices of prosciutto – For added flavor and moisture.
• 1 egg (beaten) – For egg wash.

Timing

Making Beef Wellington is a bit of a process but worth every minute! Here’s a breakdown of the timing:

• Preparation Time: 30 minutes
• Cooking Time: 40-50 minutes
• Total Time: Approximately 1.5 hours

Step-by-Step Instructions

Step 1: Prepare the Beef

1. Season the Beef: Generously season the beef tenderloin with salt and pepper.
2. Sear the Beef: In a large skillet, heat olive oil over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool slightly.
3. Coat with Mustard: Brush the seared beef with Dijon mustard while it cools.

Step 2: Make the Mushroom Duxelles

1. Sauté Ingredients: In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, onion, garlic, thyme, salt, and pepper. Cook until the mixture is dry and the mushrooms are caramelized (about 10-15 minutes). Let it cool.

Step 3: Assemble the Wellington

1. Prepare Prosciutto: Lay out the slices of prosciutto on a sheet of plastic wrap, slightly overlapping them to form a rectangle.
2. Spread Duxelles: Spread the cooled mushroom duxelles evenly over the prosciutto.
3. Wrap the Beef: Place the beef in the center of the prosciutto and mushroom layer. Using the plastic wrap, roll the prosciutto around the beef tightly. Wrap it in plastic wrap and refrigerate for 15-30 minutes to set.

Step 4: Prepare the Puff Pastry

1. Roll Out Puff Pastry: On a lightly floured surface, roll out the puff pastry to a large rectangle, about 1/4 inch thick.
2. Unwrap the Beef: Remove the beef from the refrigerator and unwrap it from the plastic wrap.
3. Wrap in Pastry: Place the beef in the center of the puff pastry. Fold the pastry over the beef, sealing the edges. Trim any excess pastry and crimp the edges to seal.
4. Egg Wash: Brush the top of the pastry with the beaten egg for a golden finish. You can also score the top lightly with a knife for decoration.

Step 5: Bake the Wellington

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Bake: Place the wrapped beef on a baking sheet lined with parchment paper. Bake for 40-50 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the center reads 130°F (54°C) for medium-rare.

Step 6: Rest and Serve

1. Rest: Remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing.
2. Slice and Serve: Slice into thick pieces and serve warm. Enjoy with your favorite sides!

Nutritional Information

Here’s a rough estimate of the nutritional content per serving (based on a recipe serving 8):

Nutrient	Amount
Calories	450
Total Fat	30g
Saturated Fat	12g
Cholesterol	120mg
Sodium	800mg
Total Carbohydrates	20g
Dietary Fiber	2g
Sugars	1g
Protein	30g

Tips for Success

• Use a Meat Thermometer: For perfect doneness, use a meat thermometer to check the internal temperature.
• Chill the Wrapped Beef: Chilling the wrapped beef helps the pastry hold its shape during baking.
• Serve with Sides: Pair with roasted vegetables, mashed potatoes, or a simple salad for a complete meal.

Common Mistakes to Avoid

• Overcooking the Beef: Keep an eye on the internal temperature to avoid overcooking.
• Not Cooling Duxelles: Make sure the mushroom mixture is cool before wrapping to prevent soggy pastry.

Storing Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: You can freeze the assembled but unbaked Beef Wellington. Thaw in the refrigerator overnight before baking, adding extra time if needed.

Conclusion

Beef Wellington is a show-stopping dish that is sure to impress your guests with its rich flavors and elegant presentation. It’s a perfect centerpiece for any special occasion!

FAQs

Can I use other cuts of beef?

Yes! While tenderloin is traditional, you can use other cuts like ribeye or sirloin, though cooking times may vary.

Can I add other ingredients to the filling?

Absolutely! You can add herbs, cheese, or even finely chopped vegetables to the mushroom duxelles for added flavor.

What can I serve with Beef Wellington?

It pairs well with red wine, roasted vegetables, or a rich gravy.

Beef Wellington Recipe

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Print

Ingredients

• For the Beef:
• 2 pounds (900g) beef tenderloin – Trimmed and tied.
• Salt and pepper – To taste.
• 2 tablespoons olive oil – For searing.
• 2 tablespoons Dijon mustard – For coating.
• For the Mushroom Duxelles:
• 1 pound (450g) mushrooms (button or cremini) – Finely chopped.
• 2 tablespoons unsalted butter – For sautéing.
• 2 cloves garlic (minced) – For flavor.
• 1 small onion (finely chopped) – For sweetness.
• 1 tablespoon fresh thyme (chopped) – For aroma.
• Salt and pepper – To taste.
• For Assembly:
• 1 sheet of puff pastry (thawed) – For wrapping.
• 8 slices of prosciutto – For added flavor and moisture.
• 1 egg (beaten) – For egg wash.

Instructions

Step 1: Prepare the Beef

1. Season the Beef: Generously season the beef tenderloin with salt and pepper.
2. Sear the Beef: In a large skillet, heat olive oil over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool slightly.
3. Coat with Mustard: Brush the seared beef with Dijon mustard while it cools.

Step 2: Make the Mushroom Duxelles

1. Sauté Ingredients: In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, onion, garlic, thyme, salt, and pepper. Cook until the mixture is dry and the mushrooms are caramelized (about 10-15 minutes). Let it cool.

Step 3: Assemble the Wellington

1. Prepare Prosciutto: Lay out the slices of prosciutto on a sheet of plastic wrap, slightly overlapping them to form a rectangle.
2. Spread Duxelles: Spread the cooled mushroom duxelles evenly over the prosciutto.
3. Wrap the Beef: Place the beef in the center of the prosciutto and mushroom layer. Using the plastic wrap, roll the prosciutto around the beef tightly. Wrap it in plastic wrap and refrigerate for 15-30 minutes to set.

Step 4: Prepare the Puff Pastry

1. Roll Out Puff Pastry: On a lightly floured surface, roll out the puff pastry to a large rectangle, about 1/4 inch thick.
2. Unwrap the Beef: Remove the beef from the refrigerator and unwrap it from the plastic wrap.
3. Wrap in Pastry: Place the beef in the center of the puff pastry. Fold the pastry over the beef, sealing the edges. Trim any excess pastry and crimp the edges to seal.
4. Egg Wash: Brush the top of the pastry with the beaten egg for a golden finish. You can also score the top lightly with a knife for decoration.

Step 5: Bake the Wellington

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Bake: Place the wrapped beef on a baking sheet lined with parchment paper. Bake for 40-50 minutes, or until the pastry is golden brown and an instant-read thermometer inserted into the center reads 130°F (54°C) for medium-rare.

Step 6: Rest and Serve

1. Rest: Remove the Beef Wellington from the oven and let it rest for 10-15 minutes before slicing.
2. Slice and Serve: Slice into thick pieces and serve warm. Enjoy with your favorite sides!