Unleash your inner chef with this Beef Wellington recipe that’s sure to impress. Perfect for special occasions or when you’re just in the mood to treat yourself, this dish combines tender beef, savory mushrooms, and flaky pastry in every bite.
Why This Recipe Works
- The combination of seared beef and duxelles (mushroom paste) creates a depth of flavor that’s unmatched.
- Wrapping the beef in prosciutto adds a salty, umami layer that complements the meat perfectly.
- Using store-bought puff pastry saves time without sacrificing quality or taste.
- Resting the beef before slicing ensures juicy, tender slices every time.
Ingredients
- 2 lbs beef tenderloin, trimmed
- 1 tbsp olive oil
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 6 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Food processor
- Rolling pin
- Baking sheet
- Pastry brush
Instructions
Step 1: Sear the Beef
Heat olive oil in a large skillet over high heat. Season the beef tenderloin with salt and pepper, then sear on all sides until browned, about 2 minutes per side. Remove from heat and let cool.
Step 2: Prepare the Duxelles
In the same skillet, add the mushrooms and garlic. Cook over medium heat until the mushrooms release their moisture and it evaporates, about 10 minutes. Let cool, then pulse in a food processor until a paste forms.
Step 3: Wrap the Beef
Lay the prosciutto slices on a piece of plastic wrap, overlapping slightly. Spread the duxelles over the prosciutto, then place the beef in the center. Using the plastic wrap, roll the prosciutto around the beef tightly. Chill for 15 minutes.
Step 4: Encase in Pastry
Roll out the puff pastry on a floured surface. Unwrap the beef and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with beaten egg. Brush the outside with more egg.
Step 5: Bake to Perfection
Preheat the oven to 400°F. Transfer the Wellington to a baking sheet and bake for 25-30 minutes, until the pastry is golden and the beef reaches 125°F for medium-rare. Let rest for 10 minutes before slicing.
Tips and Tricks
For an extra layer of flavor, consider adding a thin layer of pâté between the duxelles and the prosciutto. If you’re short on time, you can prepare the duxelles and sear the beef a day ahead. When wrapping the beef in pastry, make sure there are no air pockets to ensure even cooking. For a vegetarian version, substitute the beef with a large portobello mushroom.
Recipe Variations
- Swap the beef for lamb or venison for a different take on the classic.
- Add blue cheese to the duxelles for a tangy twist.
- Use phyllo dough instead of puff pastry for a lighter, crispier texture.
- Incorporate truffle oil into the duxelles for an luxurious flavor boost.
Frequently Asked Questions
Can I make Beef Wellington ahead of time?
Yes, you can assemble the Wellington up to the baking step and refrigerate it overnight. Just add a few extra minutes to the baking time if cooking from cold.
How do I know when the beef is done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125°F before resting, as the temperature will rise slightly.
Can I freeze Beef Wellington?
It’s best enjoyed fresh, but you can freeze the unbaked Wellington. Thaw in the refrigerator before baking, and expect a slightly longer cooking time.
Summary
This Beef Wellington recipe is a foolproof way to bring a touch of elegance to your dinner table. With its layers of flavor and stunning presentation, it’s a dish that’s sure to wow.
