Description
This Perfect Beef Wellington recipe delivers a succulent beef tenderloin wrapped in a flavorful mushroom duxelles and prosciutto, all encased in crispy puff pastry. A classic dish ideal for special occasions, it combines searing, sautéing, and baking techniques to achieve a beautifully browned crust and tender, juicy interior.
Ingredients
Scale
Beef Preparation
- 2 to 3 lb center-cut beef tenderloin
- Kosher salt
- Freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
Mushroom Mixture
- 1 1/2 lb assorted mushrooms (button, cremini, shiitake, or portabello), roughly chopped
- 2 medium shallots, chopped
- 2 tsp fresh thyme leaves (about 6 sprigs)
- 4 garlic cloves
- 2 tbsp salted butter
- 2 tbsp olive oil
- Kosher salt
- Freshly ground black pepper
Assembly and Baking
- 12 thin slices prosciutto (about 1/4 lb)
- Flour, for dusting
- 14 oz puff pastry (thawed, frozen, or homemade)
- 1 large egg, beaten
- 1/2 tsp flaky or coarse sea salt (such as Maldon or fleur de sel)
- 1 bunch chives, finely minced
Instructions
- Prepare the Beef: Trim the beef tenderloin by removing any silverskin and excess fat. Tie it with butcher’s twine at 1-inch intervals to ensure even cooking. Season generously with kosher salt (about 1 teaspoon per pound) and freshly ground black pepper all over. Heat a large skillet over high heat until very hot, add 2 tablespoons olive oil, and sear the beef on all sides and ends for about 2 minutes per side until well-browned. Remove from heat, cut off the twine, brush all over with Dijon mustard while still warm, and set aside.
- Make the Mushroom Mixture: In a food processor, combine half the mushrooms, half the chopped shallots, half the thyme leaves, and half the garlic cloves. Pulse about 10-15 times until finely chopped. Repeat with the remaining ingredients to process all mushrooms evenly. In the same skillet, melt 2 tablespoons salted butter with 2 tablespoons olive oil over medium-high heat. Add the chopped mushroom mixture, season with kosher salt and black pepper, and cook stirring occasionally until mushrooms release their liquid, about 8-10 minutes. Continue cooking for another 4-5 minutes until browned and the mixture is dry. Remove from heat and allow to cool completely.
- Assemble the Wellington: On a large piece of plastic wrap, arrange prosciutto slices in overlapping layers forming a square large enough to wrap the tenderloin. Evenly spread the cooled mushroom duxelles over the prosciutto. Place the Dijon-brushed beef at one end, then use the plastic wrap to roll tightly into a log, tucking in the prosciutto edges. Twist plastic wrap ends to secure and refrigerate for 30 minutes to help maintain shape.
- Prepare Puff Pastry: Preheat oven to 425°F (218°C). Lightly flour a clean surface and roll out the puff pastry to a large enough rectangle to enclose the beef log. Remove plastic wrap from the beef and place it on the pastry. Roll the pastry around the tenderloin, tucking ends under, and seal the seam with beaten egg. Trim excess pastry if needed. Place on a parchment-lined baking sheet seam-side down, brush the top with egg wash, score diagonal slashes about every inch, and sprinkle with flaky sea salt.
- Bake: Bake the Wellington at 425°F (218°C) for 40-45 minutes or until pastry is golden and an internal thermometer reads 120-125°F (49-51°C) for medium-rare. Remove from the oven and rest for 10 minutes before slicing into thick pieces.
- Serve: Garnish each slice with minced chives and additional flaky salt if desired. Optionally add fresh chives for color and mild onion flavor.
Notes
- Cooking mushrooms until very dry is key to preventing soggy pastry.
- Resting the beef after baking ensures juices redistribute and slices hold together.
- Use a meat thermometer to achieve perfect medium-rare doneness.
- Tie the tenderloin to keep it evenly shaped for uniform cooking.
- Chilling the wrapped beef before pastry wrapping helps maintain shape and makes handling easier.
- Prep Time: 30 minutes
- Cook Time: 1 hour 2 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Keywords: Beef Wellington, beef tenderloin, mushroom duxelles, prosciutto, puff pastry, classic British recipe, dinner recipe, elegant beef dish
