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Beef Wellington Recipe

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★★★★★

4.6 from 109 reviews

Classic Beef Wellington featuring a tender beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in golden puff pastry. Perfectly seared, baked to medium-rare, and garnished with fresh chives, this elegant dish is a showstopper for special occasions.

Ingredients

Scale

Beef Tenderloin Preparation

  • 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

Mushroom 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 silverskin and fat from the beef tenderloin and tie with butcher’s twine at 1-inch intervals. Season generously all over with kosher salt and freshly ground black pepper.
  2. Sear the Beef: Heat a large skillet over high heat with olive oil until smoking hot. Sear the tenderloin on all sides, about 2 minutes per side, to get a deep brown crust. Avoid moving the meat until ready to turn. Remove from pan and cut off twine.
  3. Brush with Mustard: While the beef is still warm, brush it evenly with Dijon mustard on all sides. Set aside.
  4. Prepare the Duxelles: In a food processor, pulse half the mushrooms, shallots, thyme, and garlic about 10-15 times until finely chopped. Repeat with remaining mushrooms and aromatics.
  5. Cook the Mushroom Mixture: In the skillet used for searing, melt butter and olive oil over medium-high heat. Add the mushroom mixture, season with salt and pepper, and cook stirring occasionally until liquid evaporates and mushrooms brown, about 12-15 minutes total. Remove from heat and cool.
  6. Assemble the Beef Wellington: On double-layered plastic wrap, lay prosciutto slices overlapping to form a square big enough to wrap the tenderloin. Spread cooled duxelles evenly over prosciutto. Place tenderloin on one side and roll tightly using the plastic wrap, tucking ends in. Twist ends closed and refrigerate for 30 minutes.
  7. Prepare Puff Pastry: Preheat oven to 425°F (218°C). Lightly flour a surface and roll out thawed puff pastry into a rectangle large enough to wrap the prosciutto-wrapped beef. Press edges together if using two sheets.
  8. Wrap the Beef: Remove beef from plastic wrap and place on puff pastry. Roll pastry tightly around beef, tucking ends underneath. Seal seam with beaten egg. Trim excess pastry if needed.
  9. Prepare for Baking: Place wrapped beef seam side down on a parchment-lined baking sheet. Brush with remaining egg wash. Cut diagonal slashes about every inch on top to vent steam. Sprinkle with flaky or coarse salt.
  10. Bake: Bake in preheated oven until pastry is golden brown and internal temperature of beef reads 120-125°F (49-51°C) for medium-rare, approximately 40-45 minutes depending on size.
  11. Rest and Serve: Remove from oven and let rest for 10 minutes. Slice thickly and garnish with finely minced chives and additional flaky salt to taste.

Notes

  • Use a digital meat thermometer to ensure perfect medium-rare doneness.
  • Allow the beef to rest after baking to retain juices.
  • Feel free to customize the mushroom mix based on availability and preference.
  • Make sure to thaw puff pastry completely before rolling it out for easier handling.
  • The prosciutto layer serves as a moisture barrier to keep the pastry crisp.

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

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