Classic Beef Wellington Recipe

Introduction

Beef Wellington is a classic, impressive dish featuring tender beef wrapped in a savory mushroom duxelles and flaky puff pastry. Perfect for special occasions, it combines rich flavors with an elegant presentation.

Ingredients

• 1 whole beef tenderloin (about 2 pounds)
• 8 ounces mushrooms, finely chopped
• 1 sheet puff pastry
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned. Remove from heat and let it cool.
2. Step 2: In the same skillet, cook the finely chopped mushrooms over medium heat until they release moisture and it evaporates, forming a thick mushroom mixture called duxelles. Allow to cool.
3. Step 3: Roll out the puff pastry on a lightly floured surface. Spread the mushroom mixture evenly over the pastry, then place the cooled beef in the center.
4. Step 4: Carefully wrap the pastry around the beef, sealing all edges and trimming any excess dough. Brush the pastry with beaten egg to give it a golden finish when baked.
5. Step 5: Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for about 25-30 minutes, or until the pastry is golden and the beef reaches your desired level of doneness.
6. Step 6: Let the Beef Wellington rest for 10 minutes before slicing and serving to allow the juices to redistribute.

Tips & Variations

• Use a meat thermometer to check doneness; medium rare is typically 130-135°F (54-57°C).
• Wrap the beef in prosciutto before the mushroom layer for extra flavor and moisture control.
• For a vegetarian version, substitute the beef with a large portobello mushroom cap or a thick slice of roasted cauliflower.

Storage

Store leftover Beef Wellington wrapped tightly in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through to maintain the pastry’s crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Beef Wellington ahead of time?

Yes, you can assemble the Beef Wellington a few hours ahead and refrigerate it before baking. Just cover it well to prevent the pastry from drying out.

What cut of beef is best for Beef Wellington?

Beef tenderloin is preferred because it is tender and cooks evenly, making it ideal for this dish.

Classic Beef Wellington Recipe

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Classic Beef Wellington featuring a tender beef tenderloin coated with a savory mushroom duxelles, wrapped in flaky puff pastry, and baked to golden perfection. This elegant dish is perfect for special occasions and impressive dinners.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Beef Wellington Ingredients

• 1 (2 to 2.5 lb) center-cut beef tenderloin, trimmed
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 10 oz mushrooms (such as cremini or button), finely chopped
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons dry white wine or dry sherry
• 1 teaspoon fresh thyme leaves
• 12 slices prosciutto
• 1 sheet puff pastry, thawed if frozen
• 2 egg yolks, beaten with 1 tablespoon water (egg wash)

Instructions

1. Prepare the beef: Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool.
2. Make the mushroom duxelles: In the same skillet, add butter and sauté the shallot and garlic until translucent. Add finely chopped mushrooms and cook until the moisture evaporates and mushrooms become paste-like, about 10 minutes. Add white wine and thyme; cook until liquid evaporates. Remove from heat and cool completely.
3. Assemble the wrapping: Lay out plastic wrap on a work surface and arrange prosciutto slices slightly overlapping in a rectangle shape big enough to wrap the beef. Spread the cooled mushroom duxelles evenly over the prosciutto.
4. Wrap the beef: Place the beef on the edge of the prosciutto and mushroom layer and using the plastic wrap, roll it tightly into a log shape. Twist the ends of the plastic wrap to secure and chill for 15-30 minutes to firm up.
5. Prepare puff pastry: Lightly flour a work surface and roll out the puff pastry to a rectangle large enough to wrap the beef log. Remove plastic wrap from beef and place in center of pastry.
6. Wrap with pastry: Brush edges of pastry with egg wash, then wrap around the beef log, trimming any excess dough. Press edges to seal, place seam side down on a baking sheet lined with parchment paper. Brush entire pastry with egg wash. Optionally decorate with pastry scraps and brush again.
7. Chill and bake: Refrigerate the wrapped pastry for at least 15 minutes to firm up. Preheat oven to 425°F (220°C). Score the pastry lightly with a knife for decoration without cutting through. Bake for 25-35 minutes or until pastry is golden brown and an instant-read thermometer inserted into beef reads 125°F for medium-rare.
8. Rest and serve: Remove from oven and let rest for 10 minutes before slicing. Serve warm with your choice of sides.

Notes

• For best results, use a high-quality beef tenderloin center-cut for even cooking.
• Finely chop mushrooms for the duxelles to create a smooth paste-like texture.
• Chilling wrapped beef helps maintain shape and makes pastry wrapping easier.
• Use an instant-read thermometer to ensure desired doneness; beef Wellington is traditionally served medium-rare.
• Leftover beef Wellington can be sliced and gently reheated but is best eaten fresh.

Keywords: Beef Wellington, beef tenderloin, mushroom duxelles, puff pastry, elegant dinner recipe, classic British dish