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Classic Beef Wellington Recipe

Close-up of a slice of beef wellington recipe showing medium-rare pink center and golden puff pastry.
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Make this show-stopping Beef Wellington featuring tender beef tenderloin wrapped in mushroom duxelles, prosciutto, and flaky puff pastry. This recipe provides clear steps for a gourmet main course.

Ingredients

Scale
  • 2 lb beef tenderloin center cut
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 tablespoon Dijon mustard
  • 4 ounces prosciutto, thinly sliced
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 sprigs fresh thyme, leaves picked
  • 1/4 cup dry white wine
  • 1 tablespoon butter
  • 1 package (14.1 ounces) all-butter puff pastry, thawed
  • 1 large egg yolk, beaten (for egg wash)

Instructions

  1. Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 1-2 minutes per side. Remove the beef and let it cool slightly. Once cool, brush the entire surface evenly with Dijon mustard.
  2. Prepare the duxelles: In the same skillet, melt the butter over medium heat. Add the chopped mushrooms and shallots. Cook, stirring occasionally, until the moisture has evaporated and the mixture is dry, about 10-15 minutes. Add the thyme leaves and cook for 1 minute more. Deglaze the pan with white wine, scraping up any browned bits, and cook until the wine evaporates. Season with salt and pepper. Spread the duxelles mixture onto a plate to cool completely.
  3. Lay a large sheet of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap in a slightly overlapping rectangle large enough to wrap around the beef. Spread the cooled duxelles evenly over the prosciutto.
  4. Place the seared beef tenderloin at the edge of the prosciutto/duxelles layer. Use the plastic wrap to tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to secure the log shape. Refrigerate for at least 30 minutes, or up to 24 hours, to firm up.
  5. On a lightly floured surface, roll out the thawed puff pastry into a rectangle large enough to completely enclose the beef log. Remove the beef from the plastic wrap and place it on the pastry. Brush the edges of the pastry with the egg wash.
  6. Wrap the pastry around the beef, trimming any excess dough. Seal the seams tightly and place the Wellington seam-side down on a parchment-lined baking sheet. Brush the entire surface of the pastry with the remaining egg wash. Chill for another 15 minutes.
  7. Preheat your oven to 400 degrees F (200 degrees C). Bake the Beef Wellington for 30-40 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (125 degrees F for rare, 130-135 degrees F for medium-rare). Use a meat thermometer inserted through the pastry into the center of the beef.
  8. Let the Beef Wellington rest on a cutting board for 10-15 minutes before slicing into thick portions. Serve immediately.

Notes

  • For a crispier crust, you can wrap the Wellington in a thin layer of crêpes before adding the duxelles and prosciutto.
  • If you are planning your week, consider how this recipe fits into your overall meal planning goals.
  • Use a high-quality beef tenderloin for the best results in this classic dish.

Nutrition

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