Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings
Description
Beef Wellington is a classic and luxurious dish featuring a tender beef fillet coated with mushroom duxelles and wrapped in flaky puff pastry. It’s perfect for holidays, dinner parties, or special occasions.
Ingredients
- 1 (2 lb) center-cut beef tenderloin
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 lb mushrooms, finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, minced
- 6 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- All-purpose flour, for dusting
Instructions
Season the beef with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Let cool, then brush with Dijon mustard.
In the same skillet, melt butter and cook shallot, garlic, and mushrooms over medium heat until all moisture evaporates and mixture is paste-like. Let cool completely.
On a sheet of plastic wrap, layer prosciutto slices slightly overlapping. Spread mushroom mixture evenly over the prosciutto, then place the beef in the center.
Use the plastic wrap to tightly roll the prosciutto and mushroom layer around the beef, forming a tight log. Chill for 30 minutes to set the shape.
Roll out puff pastry on a floured surface. Remove the plastic wrap from the beef and place it in the center of the pastry. Fold and seal the pastry around the beef.
Place seam-side down on a baking sheet. Brush with egg wash and chill for 15 minutes.
Preheat oven to 425°F (220°C). Brush again with egg wash and lightly score the top with a sharp knife.
Bake for 35–40 minutes, or until the pastry is golden and the beef reaches your desired doneness (125°F/52°C for medium-rare).
Let rest for 10 minutes before slicing and serving.
Notes
Use a meat thermometer to ensure perfect doneness.
Serve with red wine sauce or gravy for extra richness.
Chilling between steps helps maintain shape and texture.
Beef Wellington
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
Beef Wellington is a classic and luxurious dish featuring a tender beef fillet coated with mushroom duxelles and wrapped in flaky puff pastry. It’s perfect for holidays, dinner parties, or special occasions.
Ingredients
-
1 (2 lb) center-cut beef tenderloin
-
Salt and black pepper, to taste
-
2 tablespoons olive oil
-
2 tablespoons Dijon mustard
-
1 lb mushrooms, finely chopped
-
2 tablespoons unsalted butter
-
2 cloves garlic, minced
-
1 small shallot, minced
-
6 slices prosciutto
-
1 sheet puff pastry, thawed
-
1 egg, beaten (for egg wash)
-
All-purpose flour, for dusting
Instructions
Season the beef with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Let cool, then brush with Dijon mustard.
In the same skillet, melt butter and cook shallot, garlic, and mushrooms over medium heat until all moisture evaporates and mixture is paste-like. Let cool completely.
On a sheet of plastic wrap, layer prosciutto slices slightly overlapping. Spread mushroom mixture evenly over the prosciutto, then place the beef in the center.
Use the plastic wrap to tightly roll the prosciutto and mushroom layer around the beef, forming a tight log. Chill for 30 minutes to set the shape.
Roll out puff pastry on a floured surface. Remove the plastic wrap from the beef and place it in the center of the pastry. Fold and seal the pastry around the beef.
Place seam-side down on a baking sheet. Brush with egg wash and chill for 15 minutes.
Preheat oven to 425°F (220°C). Brush again with egg wash and lightly score the top with a sharp knife.
Bake for 35–40 minutes, or until the pastry is golden and the beef reaches your desired doneness (125°F/52°C for medium-rare).
Let rest for 10 minutes before slicing and serving.
Notes
Use a meat thermometer to ensure perfect doneness.
Serve with red wine sauce or gravy for extra richness.
Chilling between steps helps maintain shape and texture.