Classic Beef Wellington Recipe
Ingredients:
For the Beef:
- 2 lb (900g) center-cut beef tenderloin (preferably fillet)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons Dijon mustard
- 4 tablespoons unsalted butter, divided
For the Mushroom Duxelles:
- 1 lb (450g) cremini mushrooms, finely chopped
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh thyme leaves, finely chopped
For the Prosciutto Layer:
- 12 slices prosciutto
- 1 tablespoon Dijon mustard
For the Puff Pastry:
- 2 sheets of high-quality puff pastry (enough to wrap the beef completely)
- 1 egg (for egg wash)
For the Glaze:
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
Instructions:
1. Preparing the Beef Tenderloin:
- Start by searing the beef tenderloin. Preheat your oven to 400°F (200°C).
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef tenderloin generously with salt and pepper.
- Sear the beef on all sides for 2-3 minutes per side, until it is evenly browned. This creates a rich, flavorful crust.
- Once seared, remove the beef from the skillet and let it cool slightly.
- Brush the cooled beef with Dijon mustard all over, then set it aside.
2. Making the Mushroom Duxelles:
- In a food processor, pulse the mushrooms until finely chopped (do not puree).
- Heat 2 tablespoons of butter in the same skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until soft.
- Add the garlic and cook for another 30 seconds, until fragrant.
- Stir in the chopped mushrooms and cook for about 10-15 minutes, until the mushrooms release their moisture and become dry.
- Add the white wine and let it cook off, about 2-3 minutes.
- Season with salt, pepper, and fresh thyme. Once the mixture is thick and almost dry, remove it from the heat and let it cool completely.
3. Wrapping the Beef with Prosciutto:
- Lay out a large sheet of plastic wrap. Arrange the prosciutto slices in a slightly overlapping pattern, ensuring the area is large enough to wrap around the beef.
- Spread a thin layer of Dijon mustard over the prosciutto.
- Once the mushroom duxelles is cooled, spread it evenly over the prosciutto, ensuring the entire area is covered.
- Place the beef tenderloin in the center of the prosciutto and mushroom layer. Carefully roll it up tightly in the plastic wrap, sealing it securely.
- Refrigerate the beef for at least 30 minutes to allow the layers to set and firm up.
4. Preparing the Puff Pastry:
- Roll out the puff pastry sheets on a lightly floured surface. If necessary, overlap the two sheets of pastry to make one large sheet.
- Unwrap the beef from the plastic wrap and place it in the center of the puff pastry. Brush the edges of the pastry with egg wash.
- Fold the pastry around the beef, sealing the edges to form a tight parcel.
- Place the wrapped beef seam side down on a baking sheet lined with parchment paper.
- Brush the entire surface of the pastry with egg wash.
5. Baking the Beef Wellington:
- Using a sharp knife, score the top of the pastry in a decorative pattern (don’t cut too deep).
- Bake the Beef Wellington in the preheated oven for 35-40 minutes, or until the pastry is golden and crispy and the internal temperature of the beef reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- If you prefer, you can use a meat thermometer to ensure perfect doneness.
6. Preparing the Glaze:
- While the Beef Wellington is baking, prepare the glaze. In a small bowl, mix together the Dijon mustard, olive oil, and soy sauce until well combined.
- When the Beef Wellington is done, let it rest for 10-15 minutes. This allows the juices to redistribute, making the beef more tender and juicy.
7. Serving the Beef Wellington:
- After the Beef Wellington has rested, brush the top with the mustard glaze for an extra layer of flavor.
- Slice into thick, elegant pieces and serve immediately.
Tips:
- The Beef Wellington is a showstopper, so presentation is key. Ensure the pastry is golden and crisp.
- If you prefer, you can make the mushroom duxelles and the prosciutto wrap a day in advance and store them in the fridge.
- If you’re feeling ambitious, consider serving the Beef Wellington with mashed potatoes, roasted vegetables, or a simple green salad for a complete meal.
Time Breakdown:
- Prep time: 45 minutes
- Cook time: 40 minutes
- Resting time: 15 minutes
- Total time: 1 hour 40 minutes
- Servings: 6-8 slices
- Calories per serving: ~450-500 calories (depending on portion size)
This Beef Wellington is a true celebration dish perfect for special occasions like holidays, birthdays, or a fancy dinner party. It combines tender, juicy beef, savory mushrooms, and a crispy golden puff pastry shell – a combination that will leave everyone asking for the recipe!
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