Name: Beef Wellington Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 2-3 pounds center-cut beef tenderloin; Kosher salt (about 1 teaspoon per pound); 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 featuring a tender beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in flaky puff pastry. It’s perfect for special occasions or when you want to impress guests with a show-stopping main course.

A thick round slice of beef wellington shows three clear layers: the bright pink center beef, a thin dark brown layer of mushroom duxelles around the beef, and a golden brown, flaky puff pastry crust on the outside. Coarse salt and small chopped green herbs are sprinkled on top of the beef. The slice sits on a white plate, next to a mix of fresh green and purple leafy salad. The white marbled surface is visible around 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 beef tenderloin by trimming away the silverskin and fat if needed. Tie the tenderloin with butcher’s twine at 1-inch intervals, or ask your butcher to do this. Season generously all over with about 1 teaspoon kosher salt per pound and freshly ground black pepper.

Step 2: Heat a large skillet over high heat until smoking hot. Add 2 tablespoons olive oil, then sear the tenderloin on all sides until well-browned, about 2 minutes per side, including the ends. Avoid moving the meat until ready to turn to develop a nice crust.
Step 3: Remove the tenderloin from the pan and cut off the twine. While still warm, brush all sides with Dijon mustard. Set aside.
Step 4: Make the duxelles by combining half the mushrooms, shallots, thyme leaves, and garlic in a food processor. Pulse about 10-15 times until finely chopped. Repeat with the remaining mushrooms, shallots, thyme, and garlic.

Step 5: In the same pan used to sear the tenderloin, melt butter and heat olive oil over medium-high heat. Add the mushroom mixture, season with salt and pepper, and cook, stirring occasionally, until most liquid has evaporated, about 8-10 minutes. Continue cooking another 4-5 minutes to brown the mixture. Remove from heat and let cool.
Step 6: On a large piece of plastic wrap (double layer if needed), arrange the prosciutto slices in slightly overlapping layers to form a square large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto. Place the prepared tenderloin at one end.
Step 7: Use the plastic wrap to roll the tenderloin tightly in the prosciutto and mushroom mixture, forming a log. Tuck in the ends of the prosciutto as you roll. Twist the plastic wrap ends closed and refrigerate for 30 minutes to help it hold together.

Step 8: Preheat the oven to 425°F (218°C). Lightly flour a clean surface and roll out the thawed puff pastry to a rectangle large enough to wrap the prosciutto-wrapped tenderloin. Press edges together if using two sheets.
Step 9: Remove the tenderloin from the plastic wrap and place it on the puff pastry. Roll it up, tucking the ends underneath, and brush the long edge with beaten egg to seal the seam. Trim excess pastry if needed.
Step 10: Transfer the wrapped beef to a parchment-lined baking sheet. Brush the top with remaining egg wash, then cut diagonal slashes about every inch along the pastry to allow steam to escape. Sprinkle with flaky or coarse sea salt.

Step 11: Bake for 40-45 minutes or until the pastry is golden brown and the internal temperature of the tenderloin reaches 120-125°F (49-51°C) for medium-rare. Remove from the oven and let rest for 10 minutes before slicing.
Step 12: Serve slices garnished with finely minced chives and an additional sprinkle of flaky salt if desired.

Tips & Variations

Use a meat thermometer to ensure perfect doneness without overcooking.

Try mixing different mushroom varieties for a richer, earthier flavor in the duxelles.
Allow the wrapped tenderloin to chill before encasing it in pastry to prevent sogginess.
For extra flavor, add a thin layer of pâté or foie gras over the mustard-coated tenderloin before wrapping in prosciutto.

If puff pastry is not available, you can substitute with phyllo dough sheets brushed with butter for a different texture.

Storage

Store any leftover Beef Wellington covered in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven until heated through to preserve the pastry’s crispness. Avoid microwaving, as it will make the pastry soggy.

How to Serve

The image shows a slice of Beef Wellington on a white plate, with three distinct layers visible: the outer golden-brown, flaky puff pastry crust; a dark, textured mushroom duxelles layer just inside the pastry; and a thick, juicy pink center of beef tenderloin. Next to the Beef Wellington slice, there is a fresh mixed green salad with various leafy greens in shades of green and purple. In the background, the whole Beef Wellington loaf sits on a wooden cutting board, cut to reveal more of the meat’s pink center, with a knife to the left of it and a small glass bowl of finely chopped green herbs behind it. The whole 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 prosciutto and mushroom-wrapped tenderloin and refrigerate it for up to 24 hours before wrapping it in puff pastry and baking. This can help save time on the day of serving.

What type of beef cut is best for Beef Wellington?

The best cut is center-cut beef tenderloin because it is tender and uniform in shape, which helps with even cooking and presentation.