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Beef Wellington Recipe

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★★★★

4 from 84 reviews

This classic Beef Wellington recipe features a tender center-cut beef tenderloin coated with a flavorful mushroom duxelles and prosciutto, all wrapped in buttery puff pastry. The beef is seared to lock in juices, then baked to a perfect medium-rare for a stunning, elegant main course perfect for special occasions.

Ingredients

Scale

Beef and Seasoning

  • 2–3 pounds center-cut beef tenderloin
  • Kosher salt and freshly ground black pepper (about 1 teaspoon kosher salt per pound of meat)
  • 2 Tablespoons olive oil
  • 2 Tablespoons Dijon mustard

Mushroom Duxelles

  • 1 1/2 pounds mushrooms (button, cremini, shiitake, portobello, or a mix, cleaned and roughly chopped)
  • 2 Tablespoons salted butter
  • 2 Tablespoons olive oil
  • 2 medium shallots (roughly chopped)
  • 2 teaspoons fresh thyme leaves (about 6 sprigs)
  • 4 cloves garlic
  • Kosher salt and freshly ground black pepper to taste

Assembly and Baking

  • 12 thin slices prosciutto (about 1/4 pound)
  • Flour for rolling out puff pastry
  • 14 ounces frozen or homemade puff pastry (thawed)
  • 1 large egg (beaten)
  • 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
  • 1 bunch finely minced chives for garnish

Instructions

  1. Prepare the tenderloin. Trim away any silverskin and excess fat from the beef tenderloin, then tie it with butcher’s twine at 1-inch intervals to ensure even cooking. Season generously all over with kosher salt and freshly ground black pepper, approximately 1 teaspoon salt per pound.
  2. Sear the beef. Heat a large skillet over high heat until smoking hot and add olive oil. Sear the tenderloin on all sides, including the ends, about 2 minutes per side to develop a brown crust. Avoid moving the meat around too much to ensure proper searing. Remove from pan and discard the twine.
  3. Brush with Dijon mustard. While the beef is still warm, brush all sides evenly with Dijon mustard. Set aside to cool slightly.
  4. Make the mushroom duxelles. In a food processor, pulse half of the mushrooms, shallots, thyme leaves, and garlic until finely chopped, about 10-15 pulses. Repeat with remaining mushrooms and aromatics to achieve an even fine chop.
  5. Cook the duxelles. Heat butter and olive oil in the same skillet over medium-high heat. Add the chopped mushroom mixture, season with salt and pepper, and cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, about 8-10 minutes. Continue cooking for an additional 4-5 minutes to brown and deepen flavor. Remove from heat and let cool.
  6. Assemble the prosciutto wrap. Lay out a double layer of plastic wrap on a work surface. Arrange prosciutto slices in overlapping layers forming a square large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto. Place the beef at one end and tightly roll up using the plastic wrap, tucking in ends as you roll. Twist the ends to seal and refrigerate for 30 minutes to set the shape.
  7. Prepare the puff pastry. Preheat oven to 425°F (218°C). Lightly flour a clean surface and roll out the thawed puff pastry to a rectangle sufficient to fully wrap the prosciutto-covered tenderloin. Press edges together if using two sheets.
  8. Wrap the tenderloin. Remove the wrapped beef from plastic wrap and place on the puff pastry. Roll it up, tucking under ends and sealing the seam with beaten egg. Trim any excess pastry as needed.
  9. Bake the Wellington. Transfer wrapped tenderloin seam-side down onto a parchment-lined baking sheet. Brush entire pastry surface with remaining beaten egg. Cut diagonal slashes about every inch on top to vent steam. Sprinkle flaky sea salt over the pastry.
  10. Cook to desired doneness. Bake for approximately 40-45 minutes, until the pastry is golden brown and the internal temperature of the beef reaches 120-125°F (49-51°C) for medium-rare. Remove from oven and let rest for 10 minutes before slicing.
  11. Serve. Slice into thick pieces and garnish with finely minced chives and additional flaky sea salt, if desired.

Notes

  • Use a meat thermometer to ensure perfect doneness; medium-rare is ideal for tenderloin.
  • Letting the beef rest after baking allows juices to redistribute for a juicier slice.
  • If puff pastry is too cold, let it thaw fully before rolling for easier handling.
  • The key to a flavorful duxelles is cooking off all moisture and browning the mixture to intensify umami.
  • Tying the beef helps maintain shape but can be omitted if your tenderloin is uniformly shaped.

Keywords: Beef Wellington, Beef Tenderloin, Puff Pastry, Mushroom Duxelles, Elegant Dinner, Classic Recipe

Find it online: https://epicrecipebox.com/beef-wellington-recipe/