Description
Classic Beef Wellington is a luxurious and elegant dish featuring a tender center-cut beef tenderloin coated with a savory mushroom duxelles and prosciutto, all wrapped in crispy golden puff pastry. Perfect for special occasions, this recipe guides you through searing the beef, preparing the mushroom mixture, assembling the Wellington, and baking it to a perfect medium-rare finish.
Ingredients
Scale
Beef and Seasoning
- 1.5-2 lbs center-cut beef tenderloin (filet mignon), trimmed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons Dijon mustard
Mushroom Duxelles
- 8 oz cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to taste
Assembly
- 4-6 slices of prosciutto
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting
Instructions
- Preheat and Sear the Beef: Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over high heat and sear the beef on all sides for about 1-2 minutes per side until browned. Remove the beef from the skillet and allow it to cool slightly. Once cooled, brush the beef evenly with Dijon mustard.
- Prepare Mushroom Duxelles: Using the same skillet, cook finely chopped mushrooms, minced garlic, and fresh thyme over medium heat. Stir frequently as the mushrooms release their moisture and the mixture dries out completely, typically around 8-10 minutes. Season with salt and pepper and then let it cool entirely.
- Wrap the Beef with Prosciutto and Mushroom Mixture: Lay out slices of prosciutto on plastic wrap, overlapping slightly. Spread the cooled mushroom mixture evenly over the prosciutto. Place the mustard-coated beef tenderloin in the center and use the plastic wrap to tightly wrap the beef with the prosciutto and mushroom layer. Refrigerate the wrapped beef for 15-20 minutes to set the shape.
- Assemble with Puff Pastry: On a floured surface, roll out the thawed puff pastry sheet. Remove the plastic wrap from the beef and position it in the center of the pastry. Fold the pastry over the meat to encase it completely, sealing all seams and trimming any excess dough. Brush the pastry generously with beaten egg to help it achieve a golden crust. Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Optionally, score the top of the pastry for decoration.
- Bake the Wellington: Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and crisp. For medium-rare, the internal temperature of the beef should read 125°F (52°C). Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute.
- Serve: Slice the Beef Wellington into thick portions and serve warm with your favorite sides such as roasted vegetables or mashed potatoes, accompanied by a red wine sauce or jus for an enhanced flavor experience.
Notes
- Ensure the mushroom mixture is completely cool before assembling to prevent the pastry from becoming soggy.
- Use a meat thermometer to check internal temperature for perfect doneness.
- Letting the beef rest after baking is crucial for juicy slices.
- If puff pastry is not thawed properly, it may crack or not bake evenly.
- This recipe pairs wonderfully with a bold red wine or a rich beef jus.
- Prosciutto adds a salty, savory layer but can be omitted for a milder taste.
