Beef Wellington

Master the art of Beef Wellington with this step-by-step recipe! Learn how to create the perfect balance of tender beef, savory mushroom duxelles, and golden puff pastry for a show-stopping dish. Packed with tips, variations, and wine pairings, this guide will help you make an elegant centerpiece for holidays, special occasions, or a gourmet dinner at home. Whether you're a seasoned cook or a beginner, this Beef Wellington recipe is approachable, delicious, and guaranteed to impress. Try it today!

Servings 6

Prep Time 40

Cook Time 30

Chill Time: 30

Total Time 1 40

Equipment

Large Skillet: Perfect for searing the beef and locking in flavor.
Chef’s Knife: A sharp blade is crucial for trimming the beef and slicing the final dish cleanly.
Cutting Board: A sturdy surface for prepping mushrooms, shallots, and other ingredients.
Food Processor: Speeds up creating a finely chopped mushroom duxelles.
Plastic Wrap: Helps tightly roll the beef with prosciutto and duxelles for a compact shape.
Rolling Pin: Ensures the puff pastry is evenly rolled to the right thickness.
Meat Thermometer: Guarantees perfect doneness, whether you prefer medium-rare or another level.
Parchment Paper or Baking Mat: Prevents sticking and ensures even baking.
Baking Sheet: Provides a sturdy base for baking your Beef Wellington to perfection.
Pastry Brush: Ideal for applying an even egg wash for a golden, shiny crust.

Ingredients

For the Beef Wellington

1.5 Lbs Beef tenderloin (trimmed)
1 Tbsp Olive oil
Salt and freshly ground black pepper
2 Tbsp Dijon mustard
1 Lb Puff pastry (thawed if frozen)
1 Egg yolk (beaten with 1 Tbsp water for egg wash)

For the Mushroom Duxelles

10 Oz Cremini or button mushrooms (finely chopped)
2 Shallots (minced)
2 Garlic cloves (minced)
2 Tbsp Butter
2 Tbsp Fresh parsley (chopped)
Salt and pepper

For Assembly

8 Slices prosciutto
Plastic wrap (for rolling)

Instructions

Step 1: Sear the Beef
Preheat a large skillet over medium-high heat. Season the beef tenderloin generously with salt and pepper.
Heat the olive oil in the skillet until shimmering, then sear the beef on all sides until golden brown, about 1-2 minutes per side. This locks in the juices and adds flavor.
Remove the beef from the skillet and let it cool slightly. Brush it with Dijon mustard to enhance flavor. Set aside.
Step 2: Prepare the Mushroom Duxelles
In the same skillet, melt the butter over medium heat. Add the mushrooms, shallots, and garlic.
Sauté the mixture until the mushrooms release their moisture and the mixture becomes dry, about 10-15 minutes.
Stir in the parsley, season with salt and pepper, and let the duxelles cool completely.
Step 3: Assemble the Wellington
Lay a sheet of plastic wrap on a clean surface. Arrange the prosciutto slices in a slightly overlapping layer.
Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the beef tenderloin on top and carefully roll the prosciutto and mushroom layer around it, using the plastic wrap to create a tight cylinder. Chill in the refrigerator for 15-20 minutes.
Step 4: Wrap in Puff Pastry
Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness.
Unwrap the chilled beef and place it on the puff pastry. Wrap the pastry tightly around the beef, sealing the edges with the egg wash.
Trim any excess pastry and brush the entire Wellington with egg wash. Score the top lightly with a knife for decoration.
Step 5: Bake the Wellington
Preheat your oven to 400°F (200°C).
Place the wrapped Wellington seam-side down on a baking sheet lined with parchment paper.
Bake for 30-40 minutes, or until the pastry is golden brown and the beef reaches your desired doneness (125°F for medium-rare).
Let the Wellington rest for 10 minutes before slicing.

Calories: 750kcal

Course: Dinner, Main Course

Keyword: #BeefWellingtonRecipe, #ClassicBeefWellington, #DinnerPartyRecipes, #EasyBeefWellington, #ElegantDinnerRecipes, #HolidayDinnerIdeas, #HowToMakeBeefWellington, #MushroomDuxelles, #PuffPastryBeefRecipe, #SpecialOccasionMeals