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–+ servings

Beef Wellington Recipe

Author: Natalie Carter
A classic and elegant dish, Beef Wellington combines tender beef, earthy mushrooms, and flaky pastry for a delicious culinary adventure perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine British
Servings 6 servings
Calories 500 kcal

Ingredients
  

  • 2-3 pounds Beef Tenderloin
  • 2 tablespoons Olive Oil
  • 2 tablespoons Dijon Mustard
  • 1.5 pounds Mushrooms Mixed varieties recommended.
  • 12 slices Prosciutto
  • 14 ounces Puff Pastry Frozen or homemade.
  • 1 large Egg

Flavor Enhancers

  • To taste Kosher Salt
  • To taste Freshly Ground Black Pepper
  • 2 tablespoons Salted Butter
  • 2 medium Shallots
  • 2 teaspoons Fresh Thyme Leaves
  • 4 cloves Garlic

Finishing Touches

  • ½ teaspoon Flaky or Coarse Sea Salt
  • 1 bunch Chives Finely minced for garnish.

For Rolling

  • Flour For dusting the surface.

Instructions
 

Preparation

  • Trim the excess fat from the beef tenderloin and tie with butcher's twine.
  • Season with kosher salt and black pepper.
  • Heat a skillet over high heat and sear the tenderloin on all sides until browned.
  • Remove from heat, brush with Dijon mustard, and set aside.
  • In a food processor, pulse half of the mushrooms, shallots, thyme, and garlic until fine. Repeat with the remaining ingredients.

Cooking

  • In the same skillet, melt butter and olive oil, and cook the mushroom mixture until mushrooms release their liquid and begin to brown. Let cool.
  • On plastic wrap, layer prosciutto, spread the duxelles, and place the tenderloin on top.
  • Roll tightly in the plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 425°F (218°C).
  • Roll out the puff pastry and wrap the tenderloin.
  • Transfer to a baking sheet, brush with egg, and cut slashes for venting.
  • Bake until golden and the meat reaches 120-125°F for medium-rare, about 40-45 minutes.

Serving

  • Let the Wellington rest for 10-15 minutes before slicing.
  • Garnish with minced chives before serving.

Notes

  • Choose a center-cut beef tenderloin for optimal tenderness.
  • Allow the beef to rest to ensure a moist cut.
  • Don't skip the egg wash for a golden crust.
  • Chill the Wellington before baking for flaky texture.
  • Use a meat thermometer to check for doneness.

Nutrition

Calories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g
Keyword Beef Wellington
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