Beef Wellington isn’t just food; it’s a full-on event.
Tender beef fillet wrapped in a layer of mushroom duxelles and prosciutto, then tucked inside flaky golden puff pastry — it’s rich, it’s beautiful, and it absolutely wows when you slice into it.
Yes, it takes a little work, but the payoff? 100% worth it.
Ingredients You’ll Need:
- 2 pounds center-cut beef tenderloin (trimmed)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 pound cremini or button mushrooms, very finely chopped
- 2 tablespoons unsalted butter
- 8–10 slices prosciutto
- 1 sheet puff pastry (thawed if frozen)
- 1 egg yolk + 1 tablespoon water (egg wash)
- Fresh thyme leaves
- Flour (for dusting)
- Optional: pâté or foie gras (traditional but not necessary!)
Step-by-Step Instructions:
1. Prepare the beef.
Season the beef tenderloin generously with salt and pepper.
Heat olive oil in a heavy skillet over high heat.
Sear the beef on all sides until deeply browned — about 2 minutes per side.
Remove from heat and let cool slightly. Brush all over with Dijon mustard.
2. Make the mushroom duxelles.
In the same skillet, add butter and finely chopped mushrooms.
Cook over medium heat, stirring often, until all the moisture evaporates and the mushrooms turn into a paste-like consistency — about 10-15 minutes.
Season lightly with salt, pepper, and a few thyme leaves. Cool completely.
3. Wrap it with prosciutto and mushrooms.
Lay out a sheet of plastic wrap on your counter.
Arrange the prosciutto slices slightly overlapping to form a rectangle big enough to wrap around the beef.
Spread the cooled mushroom duxelles over the prosciutto.
Place the beef in the center and carefully roll it up tightly, using the plastic wrap to help you.
Twist the ends to seal it into a log and refrigerate for at least 30 minutes.
4. Wrap it in puff pastry.
On a lightly floured surface, roll out the puff pastry into a rectangle.
Unwrap the beef from the plastic and place it onto the pastry.
Wrap the pastry around the beef, trimming any excess and sealing the edges tightly.
Brush the edges with egg wash to help seal it.
5. Chill again, then bake.
Wrap the pastry-covered beef back in plastic wrap to help keep its shape. Chill for another 20 minutes while you preheat the oven to 425°F (220°C).
Once ready, remove plastic, place the Wellington on a baking sheet seam-side down, brush all over with egg wash, and optionally score the top lightly for decoration.
6. Bake to perfection.
Bake for about 35–40 minutes for medium-rare (internal temperature of 120°F–125°F).
Let it rest for at least 10–15 minutes before slicing to prevent all the juices from running out.
Tips for Success:
- Use a meat thermometer: This is critical for perfect doneness without guessing.
- Keep everything chilled: Cold pastry, cold beef, cold hands — helps the pastry stay crisp.
- Don’t skip resting time: Resting helps the juices redistribute, keeping the beef tender.
FAQs About Beef Wellington:
Q1: Can I make Beef Wellington ahead of time?
Absolutely. You can prepare and chill it (wrapped in pastry) up to 24 hours before baking.
Q2: Can I substitute beef tenderloin with another cut?
Tenderloin is ideal because it’s tender and uniform, but some people use pork tenderloin for a twist.
Q3: What can I serve with Beef Wellington?
Roasted vegetables, creamy mashed potatoes, or a simple green salad work great.
Q4: Can I make it without mushrooms?
You can skip the mushrooms if necessary, but you’ll miss that classic earthy flavor. Some swap mushrooms with caramelized onions.
Nutritional Information (per serving — rough estimate):
- Calories: ~800
- Protein: ~50g
- Carbs: ~30g
- Fat: ~55g
- Fiber: ~2g
(A little indulgent, but hey — it’s a celebration!)
