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Classic Beef Wellington

A close-up of a sliced Beef Wellington showing the perfectly medium-rare beef tenderloin, duxelles, and golden puff pastry.
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A showstopper dish featuring tender beef tenderloin coated in mushroom duxelles, wrapped in puff pastry, and baked to golden perfection. This recipe guides you through searing the beef, preparing the flavorful mushroom filling, wrapping the pastry without tearing, and achieving a perfect medium-rare center with flaky crust.

Ingredients

Scale
  • 2.5 lb beef tenderloin center cut
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 lb mixed mushrooms (cremini, shiitake), finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 2 tbsp fresh thyme leaves
  • 1 tbsp Dijon mustard
  • 4 oz prosciutto, thinly sliced
  • 1 sheet (14 oz) puff pastry, thawed
  • 1 large egg, beaten
  • Salt and freshly ground black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. Remove from skillet and let cool. Brush with Dijon mustard.
  3. In the same skillet, add the chopped mushrooms, shallots, and garlic. Cook over medium heat until mushrooms release their liquid and it evaporates, about 10-15 minutes. Add white wine and thyme, cook until wine evaporates. Season with salt and pepper. This is your duxelles. Let it cool completely.
  4. Lay out a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in an overlapping layer on the plastic wrap, creating a rectangle large enough to encase the beef.
  5. Spread the cooled duxelles evenly over the prosciutto.
  6. Place the seared beef tenderloin at one end of the prosciutto-duxelles layer.
  7. Using the plastic wrap to help, tightly roll the prosciutto and duxelles around the beef, forming a compact log. Twist the ends of the plastic wrap to secure and refrigerate for at least 30 minutes to firm up.
  8. On a lightly floured surface, roll out the puff pastry sheet slightly. Unwrap the beef log and place it in the center of the pastry.
  9. Trim the pastry to fit, leaving about a 1-inch overhang. Brush the edges with the beaten egg. Carefully wrap the pastry around the beef, sealing the seams tightly. Trim any excess pastry. Place seam-side down on a baking sheet lined with parchment paper.
  10. Brush the entire pastry-wrapped beef with the beaten egg. Score the top lightly with a knife, being careful not to cut through the pastry.
  11. Bake for 20-25 minutes, or until the pastry is golden brown and puffed. The internal temperature of the beef should reach 125°F (52°C) for medium-rare.
  12. Let the Beef Wellington rest for 10 minutes before slicing and serving.

Notes

  • For a richer flavor, you can add a tablespoon of foie gras or pâté to the duxelles mixture.
  • Ensure the duxelles and beef are completely cool before wrapping in puff pastry to prevent the pastry from becoming soggy.
  • If you have trouble finding prosciutto, Parma ham is a good substitute.
  • For a more even bake, consider using a sous-vide precision cooker to pre-cook the beef tenderloin to your desired temperature before searing and wrapping.

Nutrition

Find it online: https://carlacooking.com/beef-wellington-showstopper-recipe/