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Classic Beef Wellington Recipe

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★★★★★

4.9 from 142 reviews

Classic Beef Wellington featuring a tender center-cut beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, encased in golden puff pastry. Perfectly seared and oven-baked, this elegant dish is ideal for special occasions and impressive dinners.

Ingredients

Scale

Beef Tenderloin

  • 2–3 pounds center-cut beef tenderloin
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons dijon mustard

Duxelles

  • 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

Assembly

  • 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

  1. Prepare the tenderloin. Trim any silverskin and fat from the beef tenderloin if necessary, then tie it with butcher’s twine at 1-inch intervals. Season generously all over with kosher salt (about 1 teaspoon per pound) and freshly ground black pepper.
  2. Sear the tenderloin. Heat a large skillet over high heat until smoking hot. Add 2 tablespoons of olive oil and sear the tenderloin on all sides for about 2 minutes per side without moving it around, ensuring a nice brown crust to seal in the juices. Remove from pan and cut off the twine.
  3. Brush with mustard. While the beef is still warm, brush it all over with 2 tablespoons of dijon mustard. Set aside.
  4. Make the mushroom duxelles. Using a food processor, pulse half the mushrooms, shallots, thyme leaves, and garlic until finely chopped, then repeat with the remaining half. Heat butter and olive oil in the same skillet over medium-high heat.
  5. Cook mushroom mixture. Add the chopped mushrooms, shallots, thyme, and garlic to the skillet, seasoning with salt and pepper. Cook, stirring occasionally, until most liquid is released, about 8-10 minutes, then continue cooking another 4-5 minutes to brown the mixture. Remove from heat and let cool.
  6. Assemble the prosciutto wrap. On double-layered plastic wrap, lay out the prosciutto slices slightly overlapping to form a square large enough to encase the tenderloin. Spread the cooled duxelles evenly over the prosciutto, then place the tenderloin at one edge.
  7. Roll the tenderloin. Use the plastic wrap to tightly roll the tenderloin in the prosciutto and mushrooms, tucking in ends as you roll. Twist plastic wrap ends closed and refrigerate for 30 minutes to firm up.
  8. Preheat oven. Heat the oven to 425°F (218°C).
  9. Prepare puff pastry. Lightly flour a clean surface and roll out the thawed puff pastry into a rectangle large enough to fully wrap the tenderloin roll. If using two sheets, press edges together to seal.
  10. Wrap with puff pastry. Remove the tenderloin from plastic wrap and place it on the pastry. Roll it up, tucking in the ends, and seal the long edge with beaten egg wash. Trim excess pastry if necessary.
  11. Prepare for baking. Transfer the wrapped Wellington to a parchment-lined baking sheet. Brush the top with remaining egg wash, cut diagonal slashes about every inch down the pastry to allow steam to vent, and sprinkle with flaky sea salt.
  12. Bake and rest. Bake for 40-45 minutes until the pastry is golden brown and the internal temperature of tenderloin reaches 120-125°F (49-51°C) for medium-rare. Remove from oven and let rest for 10 minutes before slicing.
  13. Serve. Slice the Beef Wellington into thick pieces, garnish with finely minced chives, and add an extra sprinkle of flaky or coarse salt if desired.

Notes

  • Ensure the beef tenderloin is tied properly to maintain shape during cooking.
  • Use a mix of mushroom varieties for a deeper flavor in the duxelles.
  • Do not skip letting the prosciutto-wrapped tenderloin chill before wrapping with puff pastry; it helps maintain structure.
  • Use a meat thermometer to check for doneness to avoid overcooking.
  • Letting the Wellington rest after baking allows juices to redistribute, ensuring a juicy final product.
  • Flaky sea salt adds a pleasing texture and bursts of flavor when sprinkled on the pastry before baking.

Keywords: Beef Wellington, Beef Tenderloin, Puff Pastry, Mushroom Duxelles, Prosciutto, Elegant Dinner, Classic British Dish

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