Name: Classic Beef Wellington Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: British
Ingredients: 2-3 pounds center-cut beef tenderloin; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons dijon mustard; 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, 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; 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

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Introduction

Beef Wellington is a classic, elegant dish that features tender beef tenderloin wrapped in prosciutto, flavorful mushroom duxelles, and flaky puff pastry. Perfect for special occasions, this recipe guides you through creating a stunning centerpiece that’s sure to impress.

A thick slice of Beef Wellington sits on a white plate, showing three layers: a golden brown crispy puff pastry on the outside, a dark, finely textured mushroom duxelles layer inside the pastry, and a thick center of medium-rare beef with a pink, juicy texture sprinkled with coarse salt and chopped fresh chives. Next to the Beef Wellington is a small side of mixed green salad leaves with varying shades of green and purple, arranged loosely on the plate. The background features a white marbled texture, and a knife and fork rest on the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 pounds center-cut beef tenderloin
Kosher salt and freshly ground black pepper
2 Tablespoons olive oil
2 Tablespoons dijon mustard
1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, 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
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

Instructions

Step 1: Prepare the tenderloin by trimming away any silverskin and fat, if needed, then tie with butcher’s twine at 1-inch intervals. Season generously all over with salt and pepper, using about 1 teaspoon kosher salt per pound of meat.
Step 2: Heat a large skillet over high heat until smoking hot. Add olive oil, then sear the tenderloin on all sides until well-browned, about 2 minutes per side, avoiding moving the meat until ready to turn for a good crust.
Step 3: Remove the tenderloin from the pan, cut off the twine, and brush all sides with dijon mustard while it is still warm. Set aside.
Step 4: Make the duxelles by pulsing half the mushrooms, shallots, thyme leaves, and garlic in a food processor until finely chopped. Repeat with the remaining mushrooms mixture.
Step 5: In the same skillet, heat butter and olive oil over medium-high heat. Add the mushroom mixture, season with salt and pepper, and cook, stirring occasionally, until most liquid has evaporated and mushrooms are browned, about 12-15 minutes total. Remove from heat and cool.
Step 6: On a large piece of plastic wrap, layer the prosciutto slices slightly overlapping to form a square. Spread the cooled duxelles evenly over the prosciutto, then place the tenderloin on one edge.
Step 7: Use the plastic wrap to tightly roll up the tenderloin into the prosciutto and mushroom mixture, forming a log. Twist the ends of the plastic wrap closed and refrigerate for 30 minutes to firm up.
Step 8: Preheat oven to 425°F (218°C). Dust a clean surface lightly with flour, then roll out puff pastry into a rectangle large enough to wrap the tenderloin.
Step 9: Remove the tenderloin from the plastic wrap and place it on the puff pastry. Roll it up, tucking ends underneath, and brush beaten egg along the seam to seal. Trim excess pastry if necessary.
Step 10: Transfer the wrapped beef to a parchment-lined baking sheet. Brush the top with remaining egg wash and cut diagonal slashes every inch or so to vent steam. Sprinkle with flaky or coarse sea salt.
Step 11: Bake until pastry is golden and the tenderloin reaches 120-125°F (49-51°C) for medium-rare, about 40-45 minutes. Remove from oven and let rest for 10 minutes before slicing.
Step 12: Serve slices garnished with freshly minced chives and an extra sprinkle of flaky salt.

Tips & Variations

Use a mix of mushrooms for a deeper, more complex flavor in the duxelles.
If you don’t have prosciutto, thinly sliced ham can be a substitute, though it will change the flavor profile.
Rest the wrapped tenderloin in the fridge before baking to help maintain shape and prevent the pastry from becoming soggy.
Allow the beef to come to room temperature before cooking for more even results.
Use a digital meat thermometer to avoid overcooking the beef.

Storage

Store any leftover Beef Wellington covered in the refrigerator for up to 2 days. To reheat, wrap slices loosely in foil and warm them in a 300°F (150°C) oven until heated through, about 15 minutes, to help keep the pastry crisp.

How to Serve

The image shows a thick slice of Beef Wellington with three main layers: the center is juicy, pink beef, surrounded by a dark, finely chopped mushroom duxelles layer, and wrapped in a golden-brown, flaky puff pastry. The pastry has a glossy finish and some salt crystals on top. The beef is resting on a wooden board with scattered green herbs and small flakes of pastry around it. In the background, there is a small white bowl with green sauce, and the entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Beef Wellington ahead of time?

Yes, you can assemble the Beef Wellington up to the point before baking, then refrigerate it wrapped for several hours or overnight. Bake just before serving for the best results.

How do I know when the beef is cooked properly?

Use a digital meat thermometer inserted into the center of the beef. For medium-rare, aim for 120-125°F (49-51°C). Keep in mind the beef will continue to cook slightly while resting.