Description
This classic Beef Wellington recipe features a tender center-cut beef tenderloin coated with a flavorful mushroom duxelles and wrapped in prosciutto and puff pastry. Perfectly seared and baked to a golden crisp, it makes an impressive and delicious main course for special occasions or gourmet dinners.
Ingredients
Scale
Beef Tenderloin and Seasoning
- 2-3 pounds center-cut beef tenderloin trimmed of silverskin and fat
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons dijon mustard
Duxelles
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned and roughly chopped
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 medium shallots roughly chopped
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper
Assembly
- 12 thin slices prosciutto (about 1/4 pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry thawed
- 1 large egg beaten
- 1/2 teaspoon flaky or coarse sea salt such as Maldon or fleur de sel
- 1 bunch finely minced chives
Instructions
- Prepare the tenderloin: Trim the beef tenderloin of any silverskin and fat, then tie it with butcher’s twine at 1-inch intervals to maintain its shape. Generously season all sides with kosher salt and freshly ground black pepper, using about 1 teaspoon salt per pound of meat.
- Sear the beef: Heat a large skillet over high heat until smoking hot. Add olive oil and place the tenderloin in the pan. Sear on all sides, including the ends, turning with tongs about 2 minutes per side, until well browned. Remove from pan and discard the twine. While the beef is still warm, brush all sides with dijon mustard and set aside.
- Make the duxelles: In a food processor, pulse half of the mushrooms, shallots, thyme leaves, and garlic until finely chopped. Repeat with the remaining mixture. In the same skillet used for searing, melt butter and olive oil over medium-high heat. Add the mushroom mixture and season with salt and pepper. Cook, stirring occasionally, until most liquid has evaporated and mushrooms are browned, about 12 to 15 minutes total. Remove from heat and let cool.
- Assemble the Wellington: On a large double layer of plastic wrap, lay out the prosciutto slices overlapping to form a rectangle large enough to envelop the tenderloin. Spread the cooled duxelles evenly over the prosciutto. Place the tenderloin at one end and carefully roll it up tightly using the plastic wrap to form a log. Twist ends of the plastic wrap and refrigerate for 30 minutes to firm up.
- Prepare puff pastry: Preheat oven to 425°F (218°C). Lightly flour a clean surface and roll out the thawed puff pastry into a large rectangle big enough to wrap around the tenderloin. Remove the tenderloin from plastic wrap and place it in the center of the pastry. Roll up the pastry around the beef, tucking in the ends underneath. Use beaten egg to brush the seam and seal the edges. Trim excess pastry if needed.
- Bake the Wellington: Transfer the wrapped tenderloin to a parchment-lined baking sheet. Brush the top with remaining beaten egg wash. Cut diagonal slashes about every inch on the pastry to allow steam to escape. Sprinkle with flaky or coarse sea salt. Bake until the pastry is golden brown and the internal temperature of the beef reaches 120-125°F (49-51°C) for medium-rare, approximately 40 to 45 minutes. Remove from oven and let rest for 10 minutes.
- Serve: Slice the Beef Wellington into thick rounds. Garnish with finely minced chives and an additional sprinkle of flaky salt. Serve warm.
Notes
- Use a digital meat thermometer to ensure your Beef Wellington is cooked to your preferred doneness—medium-rare is recommended.
- Letting the wrapped tenderloin chill before wrapping it in puff pastry helps maintain its shape and makes handling easier.
- Make sure to dry mushrooms well before chopping to avoid excess moisture in the duxelles.
- You can customize the mushroom blend based on availability and preference for deeper flavor.
- Resting the meat after baking is crucial for juicy, tender slices.
- If puff pastry is homemade, ensure it is well chilled before rolling.
Nutrition
- Serving Size: 1 slice
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 45 g
- Saturated Fat: 17 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
