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Beef Wellington

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Beef Wellington is an impressive dish featuring a tender beef tenderloin coated in duxelles and wrapped in puff pastry. This classic recipe delivers a show-stopping presentation and incredible flavor, perfect for special occasions.

Ingredients

Scale
  • 1 (2-3 pound) beef tenderloin roast, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/4 cup dry sherry
  • 1/4 cup fresh thyme leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons Dijon mustard
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2 large eggs, beaten
  • Optional: Prosciutto slices

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Season the beef tenderloin with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
  3. Remove the beef from the skillet and let it cool slightly. Spread Dijon mustard evenly over the entire surface of the beef.
  4. In the same skillet, add the chopped mushrooms, shallots, and garlic. Cook over medium heat until the mushrooms release their liquid and the liquid evaporates, about 8-10 minutes.
  5. Stir in the sherry, thyme, and parsley. Cook for another 2-3 minutes until the mixture is dry. Season with salt and pepper to taste. Let the mushroom mixture (duxelles) cool completely.
  6. If using prosciutto, lay slices on a large piece of plastic wrap, overlapping slightly to create a rectangle large enough to wrap the beef. Spread the cooled duxelles evenly over the prosciutto. (If not using prosciutto, spread duxelles directly onto the puff pastry).
  7. Place the mustard-coated beef on top of the duxelles. Use the plastic wrap to tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to secure. Refrigerate for at least 30 minutes to help the beef hold its shape.
  8. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap the beef. Remove the beef from the refrigerator and unwrap it.
  9. Place the wrapped beef on the puff pastry. Brush the edges of the pastry with beaten egg. Wrap the pastry tightly around the beef, sealing the edges with the egg wash. Trim any excess pastry.
  10. Decorate the top of the Wellington with pastry cutouts, if desired. Brush the entire Wellington with the remaining egg wash.
  11. Place the Wellington on a baking sheet lined with parchment paper. Bake for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125-130°F (52-54°C) for medium-rare.
  12. Let the Wellington rest for 10-15 minutes before slicing and serving.

Notes

Serve with a rich red wine reduction or a simple horseradish sauce for a classic pairing.

Find it online: https://justflowe.com/beef-wellington/