Description

Beef Wellington is a classic, elegant dish featuring tender beef tenderloin wrapped in savory mushroom duxelles, prosciutto, and flaky puff pastry. This recipe streamlines the process for a flavorful, impressive meal that can be prepared in under an hour, perfect for special occasions and dinner parties.

Ingredients

Scale

Beef and Seasoning

1 center-cut beef tenderloin, about 1 to 1.5 pounds
Salt and pepper, to taste
2 tablespoons Dijon mustard
1 tablespoon olive oil

Mushroom Duxelles

8 ounces mushrooms, finely chopped
2 shallots, finely chopped
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
2 tablespoons butter
Salt and pepper, to taste

Wrapping Ingredients

6–8 slices prosciutto
1 sheet ready-made puff pastry
1 egg, beaten (for egg wash)

Additional Aromatics and Fats

Fresh thyme sprigs (for infusion)
Butter and olive oil (for sautéing and searing)

Instructions

Preparing the beef: Pat the beef tenderloin dry and generously season all sides with salt and pepper. Heat olive oil in a hot skillet and sear the beef on all sides until golden brown, about 2-3 minutes per side. This seals in the juices and enhances flavor. Remove from heat, brush the beef with Dijon mustard, and let it cool.
Making the mushroom duxelles: Finely chop the mushrooms, shallots, garlic, and thyme. In a dry pan, melt butter over medium heat and sauté the mixture, stirring frequently, until all the moisture evaporates and the mixture turns paste-like. Season with salt and pepper. Allow to cool.
Wrapping with prosciutto: Arrange overlapping prosciutto slices on a large piece of plastic wrap. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the seared beef in the center, then use the plastic wrap to roll the prosciutto tightly around the beef forming a compact log. Chill in the refrigerator for 15-20 minutes to set the shape.
Assembling with puff pastry: On a lightly floured surface, roll out the puff pastry sheet to an even thickness. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing edges with beaten egg wash to prevent leakage. Trim excess pastry for a neat finish. Brush the entire pastry surface with egg wash for a golden crust.
Baking to perfection: Preheat the oven to 400°F (200°C). Place the wrapped Wellington seam-side down on a parchment-lined baking tray. Brush again with egg wash and optionally score the pastry lightly for decoration. Bake for 25-30 minutes until the pastry is puffed, golden, and the internal beef temperature reaches medium-rare (about 125°F / 52°C). Let rest for 10 minutes before slicing and serving.

Notes

Use beef at room temperature for even cooking and better searing; remove from fridge 30 minutes before cooking.
Ensure mushroom duxelles is thoroughly dry to avoid soggy pastry.
Chill wrapped beef after prosciutto step to maintain shape and ease pastry wrapping.
Aim for medium-rare to keep the beef juicy and tender.
Egg wash is essential for a shiny, golden, crispy crust.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1/4 recipe
Calories: 650
Sugar: 3g
Sodium: 650mg
Fat: 40g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 35g
Cholesterol: 110mg

Keywords: Beef Wellington, beef tenderloin, mushroom duxelles, prosciutto, puff pastry, gourmet, dinner party, classic recipe