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Classic Beef Wellington Recipe

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★★★★★

4.6 from 69 reviews

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.

Ingredients

Scale

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

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